Cocktail of the Week: The Green Goddess’ D-Day Rum Sazerac

by Laine Kaplan-Levenson

It’s not every day a bartender describes his restaurant establishment as "Blitzkrieg Psychedelic Dining." But when it's coming from a man who makes a Sazerac with rum, an adjustment of expectations is in order. Scotty Dagenhart runs the speed game known as restaurant bartending at the French Quarter’s Green Goddess, located at 307 Exchange Place. With a background in cooking, which "definitely affects his drink making," Dagenhart runs his deck to compliment and be up to par with the food of chefs Chris DeBarr and Paul Artigues. "They may be the Mingus, but that doesn’t mean I don’t get a sax solo," he explains.

 

All of the Goddess’ drink specials are original Dagenhart blends, and such was the case when NoDef passed by; Scotty’s sax solo of choice was the D-Day Rum Sazerac.

 The barman explains that his drinks aren’t necessarily overly complicated, but are particular nonetheless. "I’m not doing rum and cokes, but I’m not doing egg whites either," Scotty leveled while arranging his tools. This cocktail is a direct embodiment of what Green Goddess is all about: taking classics (a le Sazerac) and changing them up, just a bit. Scotty uses Smith and Cross Navy rum specifically, as it has a hint of Whiskey to it, and is therefore referred to as the Wild Turkey of Rum. He also throws in a hint of caramel flavor by replacing sugar or simple syrup with Steen’s Cane Syrup, adding some zip to the 114% proof liquor at hand.

When asked for a meal pairing to go with such a sipper, Scotty recommended the kitchen’s Cochon de Lait, which comes with sweet potato pancake and adobo greens. The spice of the bitters picks up the essence in the vegetables, and the heavy meat makes it a "butch kinda meal"; please believe it- this drink is every bit as robust as that pulled pork:

 

 

 

Ingredients:

 

-2 oz Smith and Cross navy strength rum

-Dash of Peychaud’s Bitters

-Dash of Angostura Bitters

-.25 oz Steen’s cane syrup

-Legendre Herbsait (to rinse)

-Lemon peel

 

Tools:

 

-Shaker

-Pint Glass

-Strainer

-Peeler

-Rocks Glass

 

 

Steps:

 

1) Pour Steen’s Cane Syrup into Shaker glass

2) Add in rum

3) Add in Angostura Bitters

4) Add in Peychaud’s Bitters

5) Shake Well

6) Pour the Herbsaint into your rocks glass, swirl to rinse, and toss the liquid.

7) Strain into rocks glass

8) Garnish with Lemon twist

 

*Green Goddess is open Thursday-Sunday from 6PM-til, and offers Alfresco dining, as long as the weather down on Exchange Place permits.

 

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