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Oh how I would have loved to have served the cocktail below to my dear friend Julia Reed. I enjoyed it when visiting Barbee and his wife Ashley Ponder recently.
Now this is a welcome drink!
THE DIRTY SUGAR
by Barbee Ponder
This libational masterpiece I made to welcome Peter and Lee Anne
to Covington for a weekend classical tour
Photo by Barbee Ponder
Dirty Sugar Recipe
She’s best prepared midday to be enjoyed that evening. Here’s how it’s done--
Take a vintage Bayel Venus de Milo cordial glass and wet the rim with fresh squeezed lemon juice.
Then dip her rim in a plate of M. A. Patout raw sugar.
(When you’ve spent the entire day grinding, there should be plenty around)
Move the rim around the raw sugar making sure it’s properly “dirtied” inside and out.
Next, in a small disposable plastic cup, add the following ingredients:
1.50 oz Cognac
0.75 oz Cointreau
0.75 oz Fresh squeezed lemon juice
Place both glass and cup in the freezer for a hard chill till evening.
Using this method to chill the drink, rather than ice in a shaker, ensures the drink is not diluted in the least. (After all, “water’s for gardens” ... not cocktails.)
That evening, when you’re ready .... for your toddy, take Venus out of the freezer, pour in the contents, and add a mist of Absinthe over the top with your atomizer.
She’s ready. Bottoms up!
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