Drinking to Thanksgiving
The Creole & Cajun influence
SARA ESSEX BRADLEY PHOTOGRAPH
This month a uniquely American holiday will be celebrated throughout this great land. In New Orleans, the dining room table will have to be reinforced to support the great weight of dining delights.
Once the several versions of turkey are presented, including, of course, fried, sitting next to the ham or the pork; then come soups of infinite varieties; the potato parade with sweet taking center stage; jambalaya and/or dirty rice; several dressings, including oyster and andouille; alongside breads, vegetables, all manner of sides, gravies … whew, must be time for a drink.
How about something purely American? Whiskey, yes, that’s the ticket. But rye or bourbon? Do not make it a choice. Just like the feast, you can have it all. You are a fortunate New Orleanian.
As served by the talented mixologists at Batch in the Hyatt French Quarter Hotel
1 lemon swath
.5 ounce honey syrup
2 dashes Angostura Bitters
1 dash Regan’s Orange Bitters
2 ounces High West Son of Bourye*
Muddle lemon swath with honey syrup and bitters in rocks glass. Add Bourye and ice. Stir.
Garnish with a Marasca cherry.
Photographed at Batch, a bar specializing in bourbons and whiskeys in barrels, located
in the Hyatt French Quarter Hotel.
* Bourye is a combination of bourbon and rye, distilled by High West Distilling, Park City, Utah