Friday, February 10, 2017

#Mardi Gras, Sazerac and Casting Bones

We're headed to New Orleans for today's Drinks with Reads. Don Bruns joins us with a recipe for Sazerac and a connection to his new novel, Casting Bones. 

New Orleans is the home of so many iconic drinks and meals. One drink that is purely a Crescent City original is Sazerac. Invented by a druggist in 1832, it has seen changes throughout the years.

Here's the recipe:

1 cube sugar
1 1/2 Ounces Sazerac Rye Whiskey or Buffalo Trace Bourbon 
1/4 ounce Herbsaint
3 dashes Peychaud's Bitters
Lemon peel

Fill a glass with ice. In a second glass (preferably an old fashioned glass) place the sugar cube and and dash the Peychaud Bitters into it, then crush the sugar cube. Add the whiskey or the bourbon to the glass with the crushed sugar. Empty the ice from the first glass and coast the glass with Herbsaint. Pour the whiskey sugar mixture into the empty glass. Garnish with lemon peel and enjoy! 

My latest book, Casting Bones, involves a homicide detective who teams up with a young, attractive voodoo practitioner to solve the murder of a judge. The dark side of the city works perfectly with the hard edge of a Sazerac, including Kentucky bourbon. While Quentin Archer (Q) tends to favor locally brewed beer, I feel certain that he has sampled the harder Big Easy favorite. If you are reading Casting Bones, or if you have an early version of the second book Thrill Kill, here is the recipe for a night on the town. I can guarantee that both stories will keep you awake through two Sazerac’s, but if you exceed the limit…you may drift off and wake up tomorrow not sure what page you finished last. 

Enjoy New Orleans, Enjoy Casting Bones and Thrill Kill, and enjoy your Sazerac

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