Proprietors of the legendary New Orleans restaurant Commander's Palace, Ti and Lally are cocktail divas, spreading the gospel about how to make drinks properly, from why a true Sazerac can only be made with Peychaud's bitters to why hand-chipped ice is best for cocktails.
In the Land of Cocktails includes information on pairing food with cocktails, introductions to the beloved, boisterous Brennan family and their friends, and explanation of some of the unique, perhaps strange to some, words and ways of life in New Orleans. Filled with wit, sass, warmth, and lots of good times, In the Land of Cocktails is the ideal gift for cocktail lovers everywhere, whether you're a novice or an old drinking pro.
Ti Adelaide Martin and Lally Brennan are first cousins and proprietors of Commander's Palace, Cafe Adelaide, and the Swizzle Stick Bar in the Loews New Orleans Hotel, with the outpost Brennans's of Houston run by Alex Brennan-Martin. The legendary Commander's Palace has won the James Beard Award for Most Outstanding Restaurant in America and was ranked #1 in New Orleans by Zagat seventeen times in a row.
Commander's Palace Martini
The exterior of Commander's Palace is painted a shocking blue-green aqua color. Our Aunt Adelaide and her decorator, Charlie Gresham, wanted to send a message to New Orleans that the Brennan family had taken over the place and things were going to get exciting. If you go to a paint store in New Orleans, you can ask for Commander's Blue, the same color as this Martini.
Makes 1 cocktail
2 tablespoons superfine sugar
1 lemon wedge
2 ounces vodka
1/2 ounce Sour Mix (page 139)
1/2 ounce blue curacao
2 lemon wedges, squeezed and dropped into the shaker
Splash of Sprite
Lemon twist, for garnish
Place the sugar in a shallow dish or saucer. Wet half of the outside rim of a rocks glass with the lemon wedge and dip into the sugar. Fill the glass with ice and set aside. Combine the remaining ingredients, except the lemon twist, in a cocktail shaker filled with ice and shake vigorously. Strain into the prepared glass, garnish with the lemon twist, and serve.