Search | Mostly Cloudy, 84 F (29 C) RSS | ||
Walter Wolfman Washington
d.b.a. (10:00 PM)
Fiery blues on Frenchmen - every week
House of Blues (8:00PM)
Legendary rock icon and four-time Grammy winner
Hi Ho Lounge (9:00PM)
Feel the bass drop
Algiers Ferry Landing (6:00PM)
Today, Vivaz Latin Band and Paky Saavadra
Curren$y's Jet Lounge
Blue Nile (10:00 PM)
The NOLA rapper's weekly party
Banks Street Bar (10:00 PM)
Blues rock and BLTs!
Country Club (All Day)
Weekly Wed Gig- $3 martinis and free admission for the service industry folks.
Tom McDermott and Meschiya Lake
Chickie Wah Wah (8:00PM)
Weekly Wed Gig- Piano man meets a golden voice.
Aurora Nealand and the Royal Roses
Weekly Wed Gig- Gypsy jazz upstairs in the Marigny
Hi-Ho Lounge (8:00PM)
Weekly Wed Gig- from the street to the stage. Midnight Snax throwdown follows at 10pm.
dba (7:00 PM)
Weekly Wed Gig- The world's premiere washboard-sousaphone-guitar trio.
Treme Brass Band
Candlelight Lounge (9:00 PM)
Weekly Wed Gig- Pass on by and see the 6th Ward’s home band.
Little Gem Saloon (5:00PM)
Traditional Blues, Gospel, and R&B in the CBD
Snug Harbor (8:00PM)
Delfeayo Marsalis’ award-winning orchestra
Come see the in-demand bassist perform with his own band tonight
Kermit Ruffins and the Barbecue Swingers
Les Bon Temps Roule (10:00 PM)
Candlelight Lounge (8:00PM)
Shake your brass in the Treme with a blend of hip hop, R&B, and pop
Maple Leaf (8:00PM)
One of New Orleans’ best percussionist invites his friends to the stage
PubliQ House (9:30PM)
Brass with electric guitar and keyboard
Owner of Cure, Bellocq Talks About Continuing the Tradition of New Orleans' Official Cocktail
As Tales of the Cocktail begins, booze buffs are gearing up for Spirited Dinners, demos and seminars like "Candy is Dandy but Liquor is Quicker." But the annual event wouldn’t be complete without the legend of at least one libation, and there's no better place to turn than the official cocktail of the Crescent City. NoDef caught up with local bar owner and mixologist Neal Bodenheimer for the saga of the sazerac.
Many date the drink's existence to pre-Civil War New Orleans, but not much of the recipe has changed in the last two hundred years. Originally, the cocktail was prepared using cognac rather than rye whiskey, but the Phylloxera invasion of the 1870’s destroyed much of the cognac vines in Europe. The basic composition of the drink has persisted through the centuries—Peychaud Bitters, sugar, absinthe or Herbsaint, and a lemon twist, all in an old-fashioned glass.
According to Bodenheimer, the formula for the perfect Sazerac requires a solid understanding of flavors.
“It’s the ratio of bitters to sugar, you have to make sure it’s in accordance with the right ounceage of rye whiskey with the right proof, and controlling the dilution based on that proof,” Bodenheimer said.
The Sazerac is the quintessential New Orleans drink, Bodenheimer says, because, “In New Orleans, we’re preservationists. Because we hang on to our history, we were able to preserve the Sazerac, and that’s why it’s important to us, it connects us to our past.”
Every year, The New Orleans Culinary and Cultural Preservation Society honors bars and restaurants that uphold the tradition of the time-honored beverage with a “Seal of the Sazerac.” Bodenheimer’s bar Cure (4905 Freret St.) was one of the recipients in 2010, and his new bar Bellocq (936 St. Charles Ave.) is one of 2012’s honorees.
“It’s the same formula for the Sazerac that we use at Cure,” Bodenheimer said of what he does at Bellocq.
In terms of what the “Seal of the Sazerac,” means to the now two-time recipient, Bodenheimer said it was a confirmation. “
We do a good job, that’s what it means to use. The detail and the care that we take in making our drinks matters to people we respect whose knowledge of cocktails we respect. We do everything we can to make our guests happy.”
Bodenheimer said he takes pride in the fact that he and co owner Kirk Estopinal are capturing the spirit of the classic cocktail.
“Although we are a modern bar, we still try to do modern interpretations of 19th century cocktails. We really are making drinks from an era when the Sazerac was created. It’s a really important cocktail for us to get right in that style. You can’t start to approach an Old Fashioned or Juleps without mastering the simplicity of a Sazerac.”
Both Belloqc and Cure use the same formula for their Sazeracs, and Boedenheimer said they prefer Herbsaint Original over Absinthe.
“It’s higher proof and it really is an absinthe minus the wormwood," he said. "It hits the good notes of Herbsaint, but it doesn’t add the sweetness.”
NoDef tried to get more information about the type of sugar they use, but Boedenheimer wouldn’t spill. “That’s a trade secret,” he said. “We use a rich sugar. It’s a really important part.”
This year’s Seal of the Sazerac honorees are Bellocq, Iris, Columns Hotel, Superior Seafood, and one outsider--Hawksworth, the first establishment outside of New Orleans located all the way in Vancouver in the Rosewood Hotel Georgia.
Dead Huey Long, Emma Boyce, Ian Hoch, Sarah Esenwein, Will Dilella, Chris Rinaldi, Lianna Patch, Phil Yiannopoulos, Cate Czarnecki, Jonas Griffin, Jennifer Abbot, Mary Kilpatrick, Elaina Patton, Mike Horst, Devin Bambrick, Katherine McGuire, Norris Ortolano, Joe Shriner
Michael Weber, B.A.
Assistant Managing Editor
B. E. Mintz
Published Daily by
Minced Media, Inc.