Jan-Feb-2016_Final-1-4-16-attempt2

the Around the World issue

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

Find all of the ingredients at Rouses Markets in Louisiana.

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”

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,

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MY ROUSES EVERYDAY JANUARY | FEBRUARY 2016