PETER W. PATOUT

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  • Home
  • About
    • Meet Peter
    • Press
    • Code of Ethics and Standards of Practice
    • Selling your home with Peter Patout
    • Buying your home with Peter Patout
  • LA Historic Properties
    • Acadiana >
      • Fairfax House (1852, 1930)
      • Loisel House (c. 1830)
      • Moss House (c. 1890)
      • Rental: Ory Patout House
    • Southeast Louisiana >
      • Paradise Park (c. 1870)
      • Fern Hill (c. 1904)
      • Reymond House (1898)
      • Rental: Creole Maisonette
      • Rental: Historic Cottage
      • Treme Greek Revival Sidehall Camelback
      • Belle Alliance Mansion
  • MS HISTORIC PROPERTIES
    • Delta >
      • Belmont Historic Inn
    • Natchez/Woodville >
      • 326-328 Main Street
  • Blog
  • Past Properties
    • Grand Creole Cottage (c. 1828)
    • Simien House (c. 1910)
    • Fonsylvania (c. 1825)
    • Hubbs House (1803)
    • 1002 Jackson #B
    • Cold Spring Plantation
    • Dunleith Historic Inn
    • 2627-29 Chartres Street
    • Bayside Plantation
    • Lt. Gov. Dr. Paul Cyr House
    • Trowbridge House (1840)
    • The Blue House
    • Orange Cottage
    • Maison Blanche
    • Arabi Shotgun
    • McClure House
    • 231 N. Rampart Street #6
    • Mary Plantation
    • 836 St Peter Street, #5
    • 825 Smith Drive
    • 1127 Decatur Street, Apt C
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From My NEWSLETTER...THE ULTIMATE WELCOMING COCKTAIL!

11/19/2020

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Click to Read My
Fall Newsletter
Enjoy this Excerpt Below 
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
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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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Peter W. Patout,
Historic Property Realtor

1111 Bourbon Street
New Orleans, Louisiana 70116
c: (504) 481-4790
e: peterpatout@yahoo.com
Licensed in the State of Louisiana and Mississippi
Talbot Historic Properties
605 Congress Street
New Orleans, Louisiana 70117
o: (504) 415-9730

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