I’ll take Manhattan
SARA ESSEX BRADLEY PHOTOGRAPHS
It is a mystery how one of the slowest months of the year can be absolutely packed with so many things to do. Time, as is the case all year round, is a precious and seemingly short commodity.
In August, we savor those last few days of vacation and endure back to school preparations, not to mention impromptu pool parties that end up indoors thanks to the heat. Then there’s Satchmo SummerFest and White Linen Night, immediately followed by Dirty Linen Night, plus the Red Dress Run.
Life in New Orleans, even in a seemingly difficult weather month, continues at a torrid pace.
All the more reason to enjoy a classic and perfect three-ingredient cocktail. Refreshing, easy to construct and fast in the mixing. Adam Orzechowski, bar dude at the new Trinity restaurant in the French Quarter, suggests you take your pick of Manhattan cocktails. In the air-conditioning, of course.
2 ounce Bulleit Rye
1 ounce Carpano Antica Vermouth
3 dashes Angostura Bitters
1 ounce Bulleit Rye
1 ounce Cocchi Rosé
1 ounce Cocchi Americano Blanco
2 dashes orange bitters
Both are stirred over rocks and strained into a coupe glass. Serve with a cherry (Classic) and a cherry and orange twist (Perfect).