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46
MY
ROUSES
EVERYDAY
JANUARY | FEBRUARY 2016
Caesar,
Canada
In 1969, a bar manager in Calgary,
Canada, replaced tomato juice with a
homemade version of Clamato, and voilà,
our American Bloody Mary became the
Canadian Caesar, now the Calgary cocktail
of choice (Canadians drink more than 350
million a year). The rest of the ingredients
are pretty much the same as our Bloody
Mary: Worcestershire Sauce, Tabasco, salt,
celery salt, black pepper and vodka, with
garnishes of beans and olives. Pickles are de
rigueur, however (we’d recommend pickled
okra instead), and a dash of Oregano.
Caesars also come “dressed,” as is becoming
more and more popular with our Bloody
Marys
(we’re looking at you Mason’s Bar in
Baton Rouge)
, with bacon, fried chicken,
pepperoni sticks, even smoked salmon.
Pisco Sour,
Peru/Chile
The Pisco Sour is a variation of the
Whiskey Sour crafted with Pisco, a South
American brandy made in Peru and Chile.
(The Peruvian version is stronger, the
Chilean version sweeter.) Both countries
claim the Pisco Sour as their original —
and their national cocktail. In Lima, Peru,
the (disputed) birthplace of the Pisco Sour,
there’s an entire festival devoted to the
frothy drink, and the first Saturday of every
February is the official
Día del Pisco Sour
or
Pisco Sour Day; this year’s celebration falls
on February 7
th
. In neighboring Chile, the
(other disputed) birthplace of the Pisco
Sour, they mark their own Pisco Day on
May 15th.
Mojito,
Cuba
This sweet tart drink made with muddled
mint, lime juice, sugar cane juice and rum is
one of Cuba’s oldest cocktails.
Caipirinha,
Brazil
Cachaça,Brazil’s national liquor,is similar to
rum, but distilled from fermented sugarcane
juice instead of molasses. Muddled with
sugar and lime, you get Brazil’s national
cocktail, the Caipirinha. The recipe is one
lime, one tablespoons of sugar, two ounces
of cachaça. You can substitute any aged rum.
Switch to vodka and you have a
Caipivodka.
Piña Colada,
Puerto Rico
If you like Piña Coladas, getting caught in the
rain
... the Piña Colada, a mixture of rum,
coconut and pineapple, was invented in San
Juan, Puerto Rico by Ramon “Monchito”
Marrero (no relation to the city of Marrero,
Louisiana). Like the Pisco Sour and so
many other cocktails around the world,
there’s a bit of mystery surrounding the
Piña Coladas birthplace. No one disputes
that Marrero created the drink, just where
he created it. Marrero tended bar first at the
Caribe, then at the Barrachina. Both claim
credit for the drink, not the song.
Bellini,
Italy
This cocktail, a mixture of Prosecco
sparkling wine and peach purée or nectar,
was invented by Giuseppe Cipriani, founder
of Harry’s Bar, a popular writers’ haunt in
Venice, Italy.The recipe is simple: one ounce
of frozen peach purée for every three ounces
of Prosecco.
Negroni,
Italy
This legendary Italian cocktail comes with
its own 1919 legend. Italian Count Camillo
Negroni had just returned to Florence
after a stint as a rodeo clown in America.
His cocktail of choice was the Americano,
Campari, sweet vermouth, and club soda,
but Negroni wanted something stronger.
Saddled up at the Caffé Casoni, the former
cowboy asked bartender Fosco Scarselli to
goose his Americano. The result, a mixture
of Campari, sweet vermouth and gin, was
christened the Count Negroni.
WHAT YOU WILL NEED
2 tablespoons gin
2 tablespoons Campari
2 tablespoons sweet vermouth
1 orange twist
Ice
HOW TO PREP
Combine gin, Campari, and sweet vermouth
in an ice-filled Old Fashioned glass; stir gently
and garnish with an orange twist.
Around
the Bar
the
Around the World
issue
Find all of the ingredients at Rouses Markets in Louisiana.