Did you know that popularity of whisky among the French has overtaken the cognac? The French love to try out the new and having whisky has become très chic! The Parisian love of fine spirits extends beyond their wonderful wines. Evident from current trends, this budding French affair is here to stay. The newfound fervour for whisky has also made its way into exhibitions and whisky trails that bring people together.
From classics to modern mixes, Paris is home to sophisticated bars that draw locals and tourists round the year. The crafted cocktails reflect the elegance characteristic of its people. The Libertine is one such artsy cocktail that involves a creative, fun experience, and is an ode to the rebellious, unrestrained, and fancy-free.
The earthy rosemary sprig adds a fresh, herbal note to this whisky drink. Whip up this intriguing cocktail in the holiday season and raise a toast with your family and friends.
Mix Your Own Libertine
In a small saucepan, measure 60 ml simple syrup. Boil it with a sprig of fresh rosemary. Leave it aside to cool as the rosemary infuses the simple syrup with its earthy goodness. Discard the sprig and pour the simple syrup in to a cocktail shaker. To the same, add 120 ml whisky of your choice, 60 ml freshly squeezed lemon juice, and 2 teaspoons orange marmalade. Shake it with ice.
Fill a highball glass with ice cubes and strain the mix in to it. Top this interesting mix with 1 tablespoon maple syrup, 1 tablespoon freshly squeezed orange juice, and a beaten, frothy egg white. Garnish the cocktail with a rosemary sprig and voilà! Parisian indulgence all the way!
Often overshadowed by its forerunner, the mint julep, the origin of the classic whiskey smash stands open to interpretation. The earliest dates back to 1862 and talks about a peculiarly American drink wildly popular among the denizens of the South. The recipe called for a simple concoction of muddled mint leaves and sugar with equal parts peach and regular brandy served over cracked ice.
Very few cocktails are bestowed with the honor of being a city’s official drink, and in 2008 the Louisiana Legislature proclaimed Sazerac as New Orleans’. It has been a long, sauntering journey to the top for the concoction which can trace its legacy back to Aaron Bird’s bar in the French Quarter, The Sazerac Coffee House.
“I live in a constant endeavour to fence against the infirmities of ill health, and other evils of life, by mirth; being firmly persuaded that every time a man smiles,—but much more so, when he laughs, it adds something to this Fragment of Life.”