When I drunkenly stumbled into the Louis Armstrong International Airport with my bags of swag and cloudy judgement last Sunday, I had forgotten about a forbidden carry-on item in my possession. I checked my roller bag, attempted to conceal my juniper breath, and politely thanked the United ticket agent before heading to security for what was about to be a difficult travel day. You see, the boys from Cocktail Buzz basically forced liquor down my throat that afternoon as we sat around the Monteleone rooftop pool, and I was not thinking clearly.
- Me: You guys, I can't drink anything else. I am a responsible traveler, and I have church and yoga this evening when I return home. Please pass me that ginseng-infused Vitamin Water.
Steve & Paul: Drink this gin you little troll or I'll tell everyone what you stole from the bar at Simon and Audrey's midnight breakfast! You Idaho people are soooo tired. Pass over that big bong full of bourbon. Wooooooo!
My resulting impairment led to a frantic departure from my hotel, thereby causing me to forget about the bottle of Angostura Orange Bitters for which I had graveled at the feet of a marketing director at Napoleon House earlier that day. I stuffed the bitters into my computer bag and slithered out of Napoleon House a la Golum & The Ring before heading straight to the aforementioned waterboarding by liquor at the pool.
I nearly missed the plane because I was not leaving my bitters in the hands of that croc-wearing TSA vodka-lover. I ran from security in a drunken rage and checked the bitters in my otherwise empty computer bag and carried my mac home in my St. Germain swag bag, which wore terribly with my boots. For this, I will never forgive the Transportation Security Administration.
Aaaaneeeeway, this drink is called Bienville at Dawn, named for the approximate time I returned to my hotel to startle the desk clerk with the smell of sin each morning before the conference. Aside from the bitters which I procured by force, this drink reminds me of New Orleans with its earthy anise nose, rich cognac body, and spicy, bitter finish. The only way it could be more of a New Orleans culinary experience would be to butter baste and fry it, but I just couldn't make it work with the gin.
(I think it's important to always photograph your drinks (or food/home/weaponry) with very, very handsome men gazing into the camera in the background. In this case you get Mark, who obviously just hates the camera.)
Aaaaneeeeway, this drink is called Bienville at Dawn, named for the approximate time I returned to my hotel to startle the desk clerk with the smell of sin each morning before the conference. Aside from the bitters which I procured by force, this drink reminds me of New Orleans with its earthy anise nose, rich cognac body, and spicy, bitter finish. The only way it could be more of a New Orleans culinary experience would be to butter baste and fry it, but I just couldn't make it work with the gin.
Bienville at Dawn
1.5 oz Plymouth Gin
1 oz Hennessy VSOP
2 dashes Angostura Orange Bitters
Splash of Lucid Absinthe (don't be shy)
Splash of Simple Syrup (be shy)
Stir, serve up with a twist of orange.
(I think it's important to always photograph your drinks (or food/home/weaponry) with very, very handsome men gazing into the camera in the background. In this case you get Mark, who obviously just hates the camera.)
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1 comments:
Well, darling, how dare you tarnish our reputation with your alcohol-fueled rantings. (We can accomplish that on our own, thank you very much.)
Kev, the post made us LOL. You are an inspiration! We will mos def try your Bienville at Dawn, and let it take us back to good ol’ NOLA.
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