Sipping an Andromeda
SARA ESSEX BRADLEY photographs
There is simply no containing June; it’s all over the map. June is the month of weddings and grand receptions, with honeymoons and all manner of parties. June is the month of vacations. The kiddies are out of the school and the family is on their way to the beach, Disney World, Washington, D.C., or to visit relatives in not-so-exotic destinations.
Around here June is the month when festivals continue at a frenzied pace. Count among the diversions the Oyster Festival, the French Market Creole Tomato Festival, the Louisiana Cajun Zydeco Festival, Father’s Day and towards the end of June, the beginnings of Essence Fest.
As usual, keeping track is a full-time task. Since we don’t want to miss out on anything, why not sit back, enjoy a beverage and assure that your schedule includes all the parties. As a suggestion, Abigail Gullo, the talented and oh-so-personable bar mistress at Compère Lapin, has concocted a drink that at first goes one way, then snaps back toward another direction and finally makes a soft landing on an egg white. Comfy, just like June.
1 ounce Pisco
3/4 ounce St. George Green Chile Vodka
3/4 ounce lime juice
1/2 ounce El Guapo Rose Cordial
1/2 ounce grapefruit liqueur
1/4 ounce honey syrup
1 egg white
Peychaud’s bitters, sugar and salt to decorate
Shake and strain into a chilled cocktail glass with a 50/50 sugar salt rim and decorate top with Peychaud’s bitters.
Created by Abigail Gullo, Head Mixologist, Compère Lapin, Old No. 77 Hotel and Chandlery, 535 Tchoupitoulas St., 599-2119, CompereLapin.com