SARA ESSEX BRADLEY PHOTOGRAPHS
It is a wonderful thing, the New Year’s acknowledgement; a clean Slate and all that.
Every one of us old enough to read the calendar can begin again. Anew. Whatever was the problem, the challenge – the unresolved issue, the unmet need from just a few days ago – has been washed away. We have all rounded the curve into 2016. We have all passed “Go!,” though we didn’t all collect $200, nor did we issue a hearty “checkmate” and most certainly we won’t be noting “King Me!”
Yet, it all feels new. Victorious. And we make resolutions with a firm commitment to implement, most of which were also noted in the previous years with the same sense of purpose. No matter. It is time to do it again.
This month’s recipe, submitted by one of New Orleans’ most talented and creative bartenders, Chris Hannah at French 75 in Arnaud’s restaurant, demonstrates tasting new flavors brought together in a new way. The recipe incorporates products not often recognized by the casual drinker (Pineau des Charentes), products new to the market (Peychaud’s Aperitivo) and some things familiar (Champagne, raspberries, etc.).
Best of success to your resolutions and best wishes for a great outcome.
1 1/2 ounces Pineau des Charentes (Ferrand)
1/2 ounce Peychaud’s Aperitivo
2 fresh Raspberries
1 bar spoon Agave Nectar
2 1/2 ounces Champagne Brut
Fresh Raspberry and a rosemary sprig for garnish
Place raspberries into a mixing glass and muddle. Add Pineau des Charentes, agave nectar, Peychaud’s Aperitivo and shake with ice. Double strain into a chilled champagne flute. Top with Champagne and garnish with raspberries and rosemary.
Created by Bartender Chris Hannah at French 75 in Arnaud’s