{"id":7287,"date":"2019-06-27T10:54:43","date_gmt":"2019-06-27T18:54:43","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=7287"},"modified":"2019-06-27T10:54:46","modified_gmt":"2019-06-27T18:54:46","slug":"tales-of-the-cocktail-2","status":"publish","type":"post","link":"http:\/\/kathycasey.com\/blog\/tales-of-the-cocktail-2\/","title":{"rendered":"Tales of the Cocktail"},"content":{"rendered":"\n

Calling all spirits enthusiasts and libation fanatics! What do you get when you combine thousands of mixologists and bartenders and a lot<\/em> of cocktails together? Tales of the Cocktail<\/a>, of course!<\/p>\n\n\n\n

Held annually in New Orleans during July, this boozy bootcamp brings in folks from ALL over the world, including many from the Pacific Northwest! There are tastings, seminars, cocktail tours, crazy competitions, industry awards, and parties galore.<\/p>\n\n\n\n

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New Orleans is home to many classic cocktails. Did you know that the Ramos Fizz, the French 75, and the Sazerac<\/strong> all originated in the Big Easy?<\/p>\n\n\n\n

If you’ve never had a Ramos Fizz, think of it as the perfect summer brunch sipper. Shaken up with gin, lemon juice, a little simple syrup, egg whites, cream, and a dash of orange flower water. Then finished with a little soda water for fizz!<\/p>\n\n\n\n

Are you thirsty now? I know I am! Think about heading to Tales of the Cocktail next month – there’s still time to get tickets<\/a>! And try whipping up a classic NOLA cocktail this weekend to get you in the mood. -Kathy<\/p>\n\n\n\n

Sazerac<\/strong>
The Sazerac Coffeehouse where this cocktail earned its name, made the switch from the original brandy to rye and gained a dash of absinthe. The rest, as they say, is history!<\/p>\n\n\n\n

Makes 1 cocktail
1\/4 oz Ricard or absinthe
2 oz rye
1\/4 oz Simple Syrup
4 dashes Peychaud’s bitters
Garnish: Wide lemon disk<\/p>\n\n\n\n

Rinse a chilled Old Fashioned glass with Ricard or absinthe; set aside. In a mixing glass, measure in the rye, syrup and bitters. Fill mixing glass 3\/4 full with ice and stir swiftly for 20 seconds. Strain into liqueur-rinsed glass without ice. Squeeze lemon disk over top of drink then drop in.<\/p>\n","protected":false},"excerpt":{"rendered":"

Calling all spirits enthusiasts and libation fanatics! What do you get when you combine thousands of mixologists and bartenders and a lot of cocktails together? Tales of the Cocktail, of course! Held annually in New Orleans during July, this boozy bootcamp brings in folks from ALL over the world, including many from the Pacific Northwest! There […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3,11355,57,17],"tags":[394,543,4143,1092,592,3664,842,1059,6690,843,590],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n