New Orleans Cocktail

This drink combines the best of New Orleans spirits in one fully packed, all liquor rocks drink. It is strong and demanding, the flavors constantly shifting between dry bourbon and bitters to citrus and orange peel, to anise and wormwood. I was really impressed with what would have probably been an overwhelming dose of Pernod (I used Absente Refined--which is stronger and more flavorful). The addition of an anisette seemed unnecessary, but I chose to use ouzo since it is basically a Greek anisette, not French or Italian. That didn't make it any less New Orleans in style, though, and I could taste the sweeter anise flavors in the background of the wormwoody Absente.

Peychaud's bitters is a New Orleans staple and I couldn't imagine why the recipe didn't call for them. You can see from the photo that I corrected that mistake.

• 2 oz. bourbon
• 1/2 oz. Pernod (Absente Refined used)
• dash angostura bitters (Peychaud's used for New Orleans effect)
• dash anisette (Meltimi ouzo used)
• dash orange bitters (home made bitters used)
• 1/2 tsp. simple syrup 
• lemon twist

Combine all liquid ingredients in a mixing glass with ice. Stir and pour into an Old Fashioned glass. Garnish with a lemon twist.

Greek Martini

This attractive looking drink is my own creation. I am using ouzo because it is drier than Pernod and it is actually Greek. That's right, that's a kalamata olive, and if that sounds gross, then consider that the whole drink is mildly anisette flavored and very dry. The olive fit right in with the spice.

• 2 1/2 oz. vodka
• 1/2 oz. ouzu (Meltemi used)
• 1/2 oz. dry vermouth
• kalamata olive

Combine all liquors in a shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with olive.