Technically, this should be another Mardi Gras cocktail, as the season will end on the 16th at midnight. If you are inclined to keep the party rolling then may I suggest some beers: Mardi Gras Bock by Abita or our favorite (when we can find it) Blackened Voodoo by Dixie Brewery (soon to be Faubourg Brewery). Both are delicious and pair nicely with gumbo.
For everyone else, this is a reminder that Valentine's Day is just 2 days away! I'm sure, like us, many of you are planning on staying in and cooking or possibly bringing home dinner from a nice restaurant. Of course, champagne is the obvious choice of beverage for the night. But what happens if you don't finish the bottle or perhaps your not the biggest fan of the bubbly? Champagne cocktails! Champagne can escalate any base liquor to the next level and it's a great way to stretch a bottle for more servings.
Now I will forewarn those who want to try "Her" cocktail. The North by Northwest contains absinthe (no, you won't see the green fairy). This is a heavily flavored anise spirit. If you do not like the taste of licorice/black jelly beans, then this might not be the drink for you. On the other hand, if you're feeling adventurist instead of using the full 1/4 oz you can bump it down to 1/8 oz or perhaps try an absinthe wash. For the wash, simply pour a small amount of absinthe into your flute glass. Swirl the glass to coat the sides with the spirit and pour out the rest. Build the cocktail as written, omitting the 1/4 oz of absinthe.
His Cocktail - Irish Seelbach (Death & Co)
1 oz Irish Whiskey
1/2 oz orange liqueur
4 dashes Peychaud bitters
4 dashes Angostura bitters
Dry (Brut) Champagne
In a cocktail shaker filled with ice, stir the whiskey, orange liqueur and bitters until chilled. Strain into a flute glass, top with champagne and garnish with an orange twist.
Her Cocktail - North by Northwest (Death & Co)
1 1/2 oz Gin
1/4 oz Absinthe
3/4 oz lemon juice
3/4 oz simple syrup
Dry (Brut) Champagne
In a cocktail shaker filled with ice, shake the gin, absinthe, lemon juice and simple syrup until chilled. Strain into a flute glass, top with champagne and garnish with a lemon twist.