Another Sazerac, Please

This past Saturday evening we found ourselves in the Village for a play, A Very Common Procedure at the MCC Theatre. We came quite close to not making the curtain, due to my insistence on cooking mackerel for dinner rather than quickly reheating leftovers and running out the door. And of course I probably would have reheated the leftovers from dinner the previous night at Mandoo Bar had I actually thought to do that. It was the most reasonable thing to do considering the time constraints we running up against. But no, I just had to have the mackerel, didn't I? Yes, it turned out quite well and yes, it was very quick and easy to cook (especially with the Professor helping with the prep) just like Mark Bittman said it would be. But was it worth it? Was having the mackerel worth the incredible stress we experienced while waiting for the downtown 1 train? Was it worth the agony of waiting for an express train at 96th street, the whole time thinking that it very well might have been a huge mistake to try and catch the express train rather than just take the local downtown? Was it worth running along Christopher Street dodging slow poke pedestrians and vehicular traffic while crossing Bleeker against the light?

Yes, because we made it to the theatre on time despite our giving in to our mackerel cravings.

The highlight of the evening though, even after a not half bad dinner and an pretty good play, was the bar we went to afterwards, Little Branch. I've been wanting to check out this joint for quite sometime but never remembered to stop by whenever I was in the neighborhood. The Professor and I were both very impressed by the level of craftmanship employed at this particular bar. Very high quality ingredients, freshly squeezed juices, freshly peeled garnishes and a whole host of other items on display left no doubt that I was going to enjoy whatever it was the bartender concocted. And I did, VERY much.

For our first round I ordered a Sazerac and Hye-Kyung the Presbyterian (rye, ginger, sugar and soda). I had heard of the sazerac somewhere before but wasn't quite sure what it was. A few days earlier I had overheard someone say they ordered one at Little Branch and was impressed. As it turns out, the Sazerac is THE classic cocktail, being one of the first (some say the first) cocktails ever mixed. Chuck Taggart over at Gumbo Pages describes it thusly:

This is an absolutely exquisite cocktail. As you sip it, you come across layer after layer of flavor -- the warmth and glowing burn of the rye, effused with the flavors of spice and honey, the bite of the bitters balanced with the sweetness of the sugar, with the subtle yet complex flavor of the anise underneath and the perfume of the lemon oil from the twist feel like a symphony inside your mouth. This is also a drink that warms up well, revealing even more flavors. Sip it very slowly. Savor it. Take your time with it.

I think this might very well be my new favorite cocktail.