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Saturday, September 12, 2009
Good drinks: The Old Austin at Annies Cafe & Bar
‘The way you can get a Sazerac anywhere in New Orleans, I’d like to see this cocktail be the same thing for Austin,’ David Alan says of the Old Austin, a reimagining of the fashionable-again Old Fashioned.
Alan is a bartender at the resurrected Annies Cafe & Bar, whose comeback includes a 30-foot horseshoe-shaped bar topped with zinc and stocked with drinks developed by Fino Restaurant and Patio Bar mixologist Bill Norris.
Sweet, sour, tart and hot all at the same time, the Old Austin is something you can get at Annies for $9. Or you can try making it at home with this recipe, developed by Norris and explained to me by Alan, known in the blogosphere as the Tipsy Texan.
The Old Austin
1 orange for zesting and peeling
1 lemon for zesting and peeling
Half an ounce of pecan syrup (made by simmering roasted, unsalted pecan halves in simple syrup for 15 minutes, then removing the pecans)
2 oz. Wild Turkey rye whiskey
2-3 dashes Fee Brothers Whiskey Barrel Aged Bitters or angostura bitters
Cracked ice
Over an Old Fashioned glass, use a vegetable peeler to cut a wide, thin section of zest from the orange and lemon, being careful not to include the white pith underneath. Express the oils of the zest into the glass by squeezing lightly, then drop the sections of zest into the glass. Add pecan syrup, bitters and rye whiskey. Add ice and stir to combine.
319 Congress Ave. 472-1884, anniescafebar.com.
(American-Statesman photo by Mike Sutter)
