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The Pirate’s Lair cocktail: New Orleans and Rum – Perfect together

Nola Streetcar- Leica M8-Summicron F2 50mm Photo: Warren Bobrow

It’s no coincidence that New Orleans shares a history rife with intrigue and alcohol.  Jean Lafitte, the infamous pirate plied his charms on unsuspecting shipping that called New Orleans home.  I’m sure charming had nothing to do with the desire to plunder and sell off the booty in gold and silver that traveled the Rhum Line from South America to Europe.  They say the seven cities of gold were paved in blood.  Both from the marauders and from the hapless ships that found their way into the pirates lair.

The Pirate’s Lair cocktail is woven from the golden threads of these poor souls who found themselves in the wrong place at the wrong time.

It’s important to note that the Pirate’s Lair is not a cocktail for those who seek solace from the rigors of piracy.  The ghosts of the past that still inhabit New Orleans may or may not be the pirates of the Caribbean who found their way into the annals of New Orleans- I’ll leave that for you to decide.

All that I do know is that on a damp and dreary night- when the humidity overtakes the heat of the day and the lightning and thunder plus the rain make for a stinking soupcon of fever driven dreams.  There are pirates and there are drunks here in New Orleans.  The city is alive with possibility.  After the hurricane  laid waste to civilized society, it reminds me of storms of the past- threatening to envelop the dreams of the past with the Tales of the present and the passion for the future.  Even Pirates have dreams of retirement.

New Orleans seems to attract these dreamers and Pirates alike.  At the Old Absinthe House this liquid driven history is relived everynight.  Each Sazerac is woven from precisely the perfect blend of Whiskey (or cognac, in the historic amalgamation)  Absinthe seizes the opportunity to twist your mind in oh so interesting ways.

 

The Pirate’s Lair

2 Oz Brugal “Extra -Dry” Rum

1 Oz Tenneyson Absinthe

2 Tablespoons of Royal Rose Simple syrup of Strawberry and Fennel

Exactly Four Drops of Bitter End Bitters (Curry)

Perrier Sparkling Natural Spring Water (Lemon)

Cold Draft Ice (those amazing solid ice cubes)

Coconut water Ice with scraped nutmeg frozen into the cubes

Preparation:

To a Boston Shaker, fill 1/4 with regular ice

Add the liquors

Add the bitters

Add the Royal Rose Syrhp

Shake Shake Shake Shake

Strain into short shot glasses (about 4)

Add the Bitter End Bitters

Finish with a splash of the Perrier Natural Sparkling Spring Water

Sip carefully to Jean Lafitte and his gang of merry Pirates who so carefully plied the waters off New Orleans … waiting… watiting ..

 

 

Warren’s first book, Apothecary Cocktails is being published by Quayside/Rockport in November 2013 for the Xmas season. He has published over three hundred articles on everything from cocktail mixology to restaurant reviews in NJ Monthly Magazine. (Served Raw, Drinking in America, DrinkGal.com, Bluewater Vodka, Purity Vodka, Botran Rum, Orleans Apple Aperitif, Marie Brizard, Art in the Age: Root, Snap, Rhuby, Hendricks Gin, Sailor Jerry Rum, Tuthilltown Spirits, Bitter Cube, Bitter Truth, Bitter End-Bitters, Bitters, Old Men…etc. etc.)
He’s written food articles and news for Edible Jersey, Chutzpah Magazine, NJ Monthly, Serious Eats, Daily Candy (Philadelphia) Rambling Epicure (Geneva, Switzerland)
Warren is the cocktail writer/mixologist for Foodista. He is a former trained chef who began as a dishwasher/potscrubber. He has also bar-tended at the four star Ryland Inn, located in NJ.
Warren is the On-Whiskey Columnist for Okra Magazine in New Orleans.
He is also a Ministry of Rum judge.
Warren is a self-taught photojournalist and shoots with the venerable Leica M8.

 
 

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