While you were scribbling down your 2013 resolutions, is there any chance you thought to include "Get really good at making cocktails"? Nope?
Well, the year is young and we're here to help: "we" being Turner's photography director Mark Hill and Greg Best, mixologist and partner in Restaurant Eugene, Holeman & Finch Public House and H&F Bottle Shop in Atlanta.
In a 62-33 vote, Louisiana House of Representatives declared the Sazerac to be New Orleans' official cocktail. It's a potent blend of rye whiskey, sugar, two kinds of bitters (including the city's native Peychaud's), lemon peel and a little hint of absinthe. For many years, that last one got in the way because it was banned in the United States. New Orleanians made do with Herbsaint - a kindred licorice-tasting pastis - until absinthe's legality was reinstated in 2007.
Greg Best's Sazerac
Step 1: Chilling
Step 2: Muddling
Step 3: Rinsing
Step 4: Icing and straining
Step 5: Zesting, expressing and garnishing
Got a cocktail you'd like to see made in detail? Let us know in the comments below and we'll see what we can shake up.
« Previous entryMario Batali predicts 2013 food and drink trends