A Cozy Cocktail Inspired by New Orleans

Lonny favorite Diana Yen pairs a Sazerac cocktail with a flavorful crab and artichoke bite.

Redolent of leather and smoke, whiskey is the quintessential gentleman’s spirit. “The Sazerac is one of my favorite whiskey-based cocktails—and its New Orleans origin inspired this pairing,” says Diana Yen, Lonny's favorite chef, food stylist, and photographer. A swirl of aromatic absinthe and a hit of spiced syrup give it dimension and an autumnal feel, with a hearty crab-and-artichoke recipe as a further nod to the Southern provenance.

AUTUMN SAZERAC
Makes 1 drink

½ ounce absinthe
2 ounces rye whiskey
¼ ounce spiced simple syrup (recipe follows)
Peychaud’s bitters
Angostura bitters
Lemon peel, for garnish

Pour absinthe into an old-fashioned glass, swirl to coat, and discard liqueur; fill glass with ice. Fill a cocktail shaker with ice, then add rye, spiced simple syrup, 2 dashes Peychaud's bitters, and 1 dash Angostura bitters. Discard ice in glass; strain cocktail into glass. Rub the rim with lemon peel and drop into cocktail as garnish.

SPICED SIMPLE SYRUP
Makes 1 cup

½ cup granulated sugar
½ cup water
4 whole black peppercorns
2 whole cloves
1 cinnamon stick
1 star anise
2-inch strip orange zest

Simmer all ingredients in a small saucepan over medium heat until sugar is dissolved. Let syrup cool to room temperature, then strain. Syrup can be made ahead of time and stored in a container for up to a week.

DUNGENESS CRAB–STUFFED ARTICHOKE LEAVES WITH LEMON GREMOLATA
Serves 6–8

2 medium artichokes
1 clove garlic, minced
1 shallot, peeled and finely chopped
½ red bell pepper, finely chopped
1 celery stalk, finely chopped
2 tablespoons olive oil, plus more for drizzling
1 cup cooked Dungeness crab meat
¼ cup panko bread crumbs
salt and freshly ground black pepper
Lemon Gremolata (recipe follows)

Trim and clean the artichokes by removing g the lower 3 to 4 rows of outer leaves, leaving ½ inch of stem. Fill a large pot with a couple of inches of water, bring to a boil, and reduce to a simmer. Cover pot and steam artichokes for 30–40 minutes, or until knife easily enters the base of the leaves. Remove from pan and let cool. To prepare the stuffing, mix garlic, shallots, red bell pepper, and celery in a bowl. Thinly coat a large sauté pan with olive oil and heat. Add garlic-and-vegetable mixture and sauté for 4–5 minutes, until softened. Add the crabmeat and bread crumbs, and season with salt and pepper. Remove from heat and set aside. Preheat oven to 400°F. Remove leaves from cooled artichokes; trim if needed. Generously fill artichoke leaves with crabmeat mixture, about 1 tablespoon per artichoke. Drizzle lightly with olive oil. Bake stuffed artichokes for 8–10 minutes, or until tops are lightly browned. Top with lemon gremolata.

LEMON GREMOLATA

Zest of 1 lemon
¼ cup finely chopped fresh parsley
3 garlic cloves, finely chopped

Combine all ingredients in a small bowl.

I'm the former Style Editor at Lonny.
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