In the Land of Cocktails

SERIAL MONOGAMIST

Posted by Lu Brow on November 6th, 2008

I love a theme.  In think­ing about some of the most fun nights in my life I always remem­ber the cocktails.

On some star lit­tered nights it was sim­ple, ele­gant Cham­pagne.  But most often I’d fall for the allure of a great cock­tail.  I’m not fickle, no, not at all.  I just like to remain open to what the spirit world has to offer.

Tequila has always been a favorite of mine.  To me, there is an ele­ment of dan­ger asso­ci­ated with the spirit that just makes me want to drink it more.  Last year I fell in love with Gin again, and lately I can be caught flirt­ing with Bour­bon about town.  I went through a Rum phase last year (after I finally saw “Pirates of the Caribbean”) and I’m still delighted with all of the Rums I’ve been for­tu­nate enough to spend time with.

Clearly, I look at spir­its like rela­tion­ships.  If you’re feel­ing a bit com­pla­cent about one it might be time to change it up a bit.

I will say this… the Side­car, my per­sonal favorite cock­tail, is always in style.  It is per­fect at any time of the year and fits every occasion.

I first had a Side­car some­time in the late 1980’s.  I was read­ing cock­tail books and thought it sounded appeal­ing.  Once I tried it, I loved it!  It is such a great exam­ple of a clas­sic cock­tail — just the right amount of sweet­ness, cit­rus and spirit fla­vor.  It pairs well with a lot of the foods I enjoy and I have yet to get tired of the cock­tail.  Dur­ing the win­ter when it is colder I will have it made with Cognac rather than Brandy.  The Side­car has a sub­tle sex­i­ness about it.  The sweet­ness of the rim com­bined with the soft spirit fla­vor is amaz­ing.  If the cock­tail was a woman it would best be described as a woman with rounded curves, relaxed and soft, most likely South­ern and with her fair share of charm and wit.  Of course, when made with Cognac that woman would best be described as a Cougar.

Side­car Num­ber 1
2 table­spoons superfine sugar
1 lemon wedge
2 ounces domes­tic Brandy (or Cognac in Win­ter for a bolder taste)
1 ounce Coin­treau
½ ounce fresh lemon juice
1 lemon twist

Place the sugar in a shal­low dish or saucer.  Wet one half of the inside and out­side rims of the glass (a mar­tini glass) with the lemon wedge and dis­card the wedge.  Dip the rims into the sugar.  Fill the glass with ice and set aside.

In a cock­tail shaker with ice, com­bine the Brandy, Coin­treau and lemon juice and shake vig­or­ously.  Twist the lemon peel into the pre­pared glass and strain the cock­tail over it.  Serve immediately.

Despite all my diver­sions and dal­liances, I want you to remem­ber a few things about cock­tails.  When you are plan­ning on hav­ing them, plan on call­ing a cab.  Or, here, in the fab­u­lous New Orleans you can take the street­car.  Try not to be a snob about cock­tails, but do visit bars and restau­rants that use fresh ingre­di­ents and expe­ri­ence the difference.

Make a com­mit­ment to learn­ing more about drink­ing and cock­tails.  As the Cock­tail Chicks say, it’s not about drink­ing more, it’s about drink­ing better.

I can’t wait to meet all of you.  Make your­self a cock­tail and drop me a line.  I’ll get back to you as soon as pos­si­ble, or as soon as I fin­ish mine.
I feel like the luck­i­est girl in the world.
- Lu