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 One of the most often asked questions is about aperitifs – do they stimulate or deaden the palate? The answer lies in who’s providing the response. I’m a cocktail girl and in my opinion, a simple cocktail before dinner is a great way to start a meal. I do think there needs to be some time between the cocktail and the first course, but an aperitif is a beautiful thing. One of the most delightful aperitifs I've had in recent days is the creation of Mary Sonnier, chef and former co-owner of Gabrielle Restaurant – Prosecco with a splash of home made rose syrup.
Uncomplicated and elegant, Prosecco is a gently bubbly Italian sparkler with a nice balance of tartness and dash of sweetness. To a tall flute, Mary pours in an ounce of rose syrup and then tops it off with the Prosecco. The floral aroma is soothing and pretty, setting off nicely the ever-so-slight acidity of the Prosecco. Mary got inspired to make her own syrup after purchasing an expensive Italian bottle on line. Always playing in the kitchen, Mary wanted to make her own rose syrup and she did. Using a 2:1 sugar to water ratio, that was brought to a simmer and then cooled slightly, Mary tossed in 2 cups of fresh, chemical free tea rose petals and let the syrup steep covered, for a couple hours. She then strained her syrup and added a dash of a rose essence from Silver Clouds Estates. How she got her syrup a beautiful blush color is a secret (I’ll get it out of her some day), but a couple drops of red food coloring works just fine. A simple and elegant aperitif that’s perfect to counteract the fracas of the Holidays and it’s even better just before dinner. Mary’s Blushing Bubbly 1 ounce rose syrup
Prosecco Place the rose syrup in the bottom of a champagne flute and top with a nice Italian Prosecco and serve.
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ABSINTHE
 The legend of The Green Fairy (AKA Absinthe) is long and illustrious. Popular with tortured artistes of the 19th Century, this licorice flavored liquor has been unjustly blamed for causing behavioral problems including murderous crimes. Although true Absinthe remains a banned substance in the U.S., the tide appears to be changing with the advent of a real wormwood product that falls below the Federal no-no guidelines for Thujones, but is absolutely spot-on. New Orleans born scientist Ted Breaux spends beaucoup time in France to painstakingly craft authentic Absinthe from real wormwood. Ted’s tell-all book on Absinthe offers history galore and debunks myriad myths like the false narcotic claims. In New Orleans, bottles of Lucid are only available for purchase online for now, but locally there some dastardly distillers creating their own…shhhhh – and no, drinking a bit will not result in crazy-colored hallucinations, sorry.
Always on the look-out for a good Absinthe drink, I found that local Grand Dame, Brennan’s Restaurant, pours a stunning, eye-opening Absinthe Suissesse – a concoction of floral aromatics and the intense, yet smooth anise flavor of Absinthe. Try one and see if you don’t get hooked.
ABSINTHE SUISSESSE
This is my version of the drink 1 1/2 ounces Lucid
1/2-ounce Orgeat (almond syrup), available at Martin’s or at Fee Brothers
1 egg white (optional)
1/2-ounce heavy cream
4 ounces shaved ice
Chill an old-fashioned glass until frosty. In a shaker (for those with patience and strong biceps) combine all ingredients; shake very well, until frothy. The easy way – use a blender and mix until frothy. In either case, pour into chilled glass and serve.
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Lorin Gaudin
 Lorin Gaudin thinks, cooks, eats and writes about food, drink, culinary history, restaurants, dining and culture. She holds a Bachelor's degree in Theatre from Loyola University of New Orleans, and a culinary diploma from L'Ecole de Gastronomie Ritz-Escoffier in Paris. She is the host of her own weekend radio show, “All Over Food,” on The New 99.5FM – WRNO (www.thenew995fm.com), covering New Orleans’ amazing food, restaurants and dining scene and a contributing editor for Culinary Concierge Magazine’s New Orleans, Emerald Coast Florida and Dallas editions. Lorin appears weekly as a food and dining reporter on "Steppin' Out," WYES-TV, Channel 12, sits on the on the Advisory Board of the Museum of the American Cocktail and is Board Secretary for The New Orleans Society for the Preservation of Cocktails and Cuisine which produces the annual event, Tales of the Cocktail. She is a daily contributor to www.emerils.com, and her work can also be found in The New York Post.
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New Orleans, LA
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Temp:
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66°F
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Wind Chill:
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66°F
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Humidity:
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91%
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