The Ferdinand, gracing the Bayou Bar at the Pontchartrain Hotel, is a holiday drink without the typical baking spice flavors. Chef/Owner Brian Landry called on his culinary expertise in its creation, and the cocktail features surprising flavors, like celery salt in a Sazerac riff. Brian points out that “salt on a chocolate chip cookie makes the chocolate stand out…the same is true in cocktails…the salt rounds the edges.” The beef fat-washed whiskey also brings a subtly savory element and smooths the mouthfeel. Brian encourages guests to sip the Ferdinand in the Bayou Bar, especially when music is playing. “The caliber of musicians playing here is top notch. Ironically…it’s kind of difficult to find high level jazz on a nightly basis in New Orleans…the city known for jazz…but this is one spot where you can.” Dinner with whiskey and jazz — that’s sure to make the holidays merry and bright.
The Ferdinand
2 ounces beef fat washed Sazerac rye whiskey (see recipe)
1/4 ounce Italicus aperitivo
1/4 ounce simple syrup
3 dashes celery bitters
1 pinch celery salt
Barspoon of Herbsaint to coat glass
Garnish: orange peel and edible orange flower
Chill a rocks glass. Once glass is well chilled, coat the inside with Herbsaint. If you have an atomizer, spray six spritzes inside the glass. Otherwise, pour Herbsaint into the glass and slowly turn the glass to coat the inside. Shake out any remaining Herbsaint (or drink it!). Add Sazerac whiskey, Italicus, simple syrup, bitters and salt to a mixing glass with ice. Stir until chilled and strain mixture into the chilled, Herbsaint-coated rocks glass. Squeeze orange peel over glass and discard. Garnish with a flower.
Fat Washed Sazerac Rye
Beef Tallow
Sazerac Rye Whiskey
Melt the tallow so it is in liquid form. Your recipe will be determined by the weight of the whiskey and tallow. You want a ratio of 10:1 of whiskey to fat (for example, 10 ounces whiskey to 1 ounce fat.) Mix the whiskey and beef tallow together in a plastic container and freeze overnight for up to 24 hours. Remove the frozen solid fat and discard. Strain the whiskey through a cheesecloth or coffee filter to remove all solids. Whiskey should be kept in the refrigerator and used within a few weeks. (The Pontchartrain uses beef fat from their kitchen, but the home bartender can buy rendered beef tallow.)
NOTES:
- If batching The Ferdinand for a party, do not increase the celery salt in the same amount as other ingredients. Instead, Brian advises adding the salt at the end and “season to taste.” You can also make one serving of the drink, tasting it as a guide when mixing your batch, so you don’t over-season your mixture.
- Brian loves using Italicus in a white wine spritz, garnished with an orange peel.
- The fat-washed whiskey is great in any typical whiskey-forward cocktail like an Old Fashioned or Manhattan.
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