This variation on the classic Sazerac cocktail was developed by Brian Landry, the chef and owner of QED Hospitality in New Orleans, which includes Bayou Bar in the city’s Garden District, where this drink is being served.
It’s named for the bull in the children’s story who preferred to smell flowers rather than fight and includes floral elements of bergamot-flavored aperitif, celery bitters, and absinthe.
He combines two ounces of beef fat washed Sazerac Rye with ¼ ounce of Italicus Rosolio di Bergamotto (the bergamot flavored aperitif) and ¼ ounce of simple syrup. Then he adds three dashes of celery bitters, and a pinch of salt.
Next he spritzes a mixing glass six times with absinthe, adds the other ingredients, and stirs them together with ice. He strains that into a chilled rocks glass, expresses an orange peel over it, and garnishes it with a flower made of orange zest.
“The Ferdinand has a smooth, light mouthfeel but still possesses the strength of a whiskey-forward cocktail,” Landry said.
Price $14