I just spent the past week down at the Charleston Wine and Food Festival. This explains why there wasn’t a Friday cocktail last week. I was too busy. In between judging the Iron Mixology Competition and that lovely party at Nathalie Dupree’s home- time just slipped away from me. Maybe it was the soft Southern accent, or the Antebellum architecture.
Of course I’d be remiss if I didn’t mention the lovely luncheon I enjoyed at Martha Lou’s Kitchen, feasting on a fried pork chop with a side of textbook macaroni and cheese- I’m getting hungry all over again. Almost makes the 15- hour drive from New Jersey to Charleston and 16 hours to return home worth while.
If you are ever in Charleston, South Carolina- please visit Martha Lou’s Kitchen over on Morrison Drive. Order the fried chicken or a fried pork chop.
Don’t deny yourself a large cup of sweet iced tea. It’s so sweet that your teeth will ache for days afterwards and if you have the chance, please say hello to Martha Lou for me.
She’s a true American treasure- Don’t let Saveur Magazine tell you that- they did already.
This leads me to the cocktail of the week. It is called the Rabble Rouser. Not because I am one- perhaps in a small way, yes I am- more of a Rebel Rouser than a true dyed in the wool Rabble Rouser- but I digress. This cocktail is better enjoyed by the bucketful. In a crowd? Certainly yes.
I like to stir things up. It is my métier.
Cocktails like this one can create a certain tension. This means to an outsider, to stir up trouble. I’ve always said of myself- trouble finds me.
Rabble Rouser Cocktail
1. 2 shots Knob Creek Single Barrel Bourbon Whiskey or your choice of Bourbon
2. 1 shot Lucid Absinthe or your choice of Absinthe
3. Regan’s Bitter (citrus) a couple of shakes or Fee Brothers Orange Bitters
4. Grade B Maple Syrup a few drops
Preparation: To a cocktail shaker add ½ with ice.
Add the Bourbon to the Absinthe
Add bitters and maple syrup
Shake and strain into a short cocktail glass.
(Similar to a Sazerac)