This mash-up of the hands-down favorite Southern nut, a wildly popular spirit, and blasting out of Carnival traveling headlong into festival season defines where we all happily find ourselves this third month of the year.
And don’t look so surprised. Yes, this year, seemingly all shiny and new just a few moments ago, is 25 percent gone…already.
The bright side is that this month’s featured cocktail nicely brings us together and closer to our regional roots. It’s a sassy and spicy concoction from those folks who boldly suggested we call this side of Bourbon Street, South of Bourbon, “SoBou”. Even though they know how shoddy we all are with actual compass points.
Oh, well, the intentions are laudable, and the drink is tasty and terrific. Here is a perfect “bridge” between the true close of winter and biding our moments before the onset of summer. New Orleans’ solution is the same as it always has been: we’ll take another one, thank you.
Toasted Pecan Old Fashioned
2 oz Sazerac Rye
0.25 oz Toasted Pecan Syrup
2 Dashes Black Walnut Bitters
Shake together and serve over a large ice cube. If you wish, orange expression and cherry garnish can pull the entire cocktail together.
SoBou, A Spirited Restaurant, 310 Chartres Street, 552-4095, Sobounola.com.
