Sucré

While we were in New Orleans, we came across Sucré, a sweet shop located at 3025 Magazine Street.  Self-described as an "emporium of 'artisan' sweets," Sucré has an amazing range of delectable treats.  We had coffee and this gorgeous chocolate raspberry confection that I cannot remember the name of:

 

The name of it, obviously, does not matter.  It's difficult to see in the photograph, but it actually sparkles.  For those traveling in New Orleans who have any sort of sweet tooth, a visit to Sucré is mandatory.  For everyone else at home, you can order beautiful treats, like chocolates and macaroons, from Sucré online at their website.

Sazerac

Arguably the world's first cocktail, born in New Orleans in 1838, the Sazerac has an interesting history which you can peruse at the official Sazerac Company site.  In mixing ours at Mardi Gras we strictly followed the official Sazerac recipe, which you can find here, and the only adaptation made was we doubled the recipe.  I am interested in experimenting with the more historic versions that they mention in passing, especially where they involve employing true absinthe instead of Herbsaint.  As it was, we were delighted with the official version.  We used Buffalo Trace Bourbon, as you can see below.  You can also use Sazerac Kentucky Straight Rye Whiskey.  Interestingly enough, the original version was made with brandy, so feel free to try that too.

 

One of the most characteristic ingredients in the Sazerac cocktail is the Peychaud's bitters.  Antoine Peychaud, the Creole pharmacist (from Saint-Domingue, now Haiti) who invented the Sazerac, created his concoction of aromatic cocktail bitters in the early 1830s, which are still named after him.  In New Orleans, you can easily find Peychaud's bitters in grocery stores, as we did:

Peychaud's bitters are also available on the internet, of course, and you can purchase them online at Bowery & Vine.