I drove to New York City in January 2009 to celebrate Sherlock Holmes (Anno CLIV) Birthday Festivities. I took along The Izbans’ latest book — The Problem of the Nine Sazeracs. Herein Sherlock Holmes and his colleagues travel to New Orleans and break up into teams to solve nine problems in logic which deny explanation at least by his publisher. This book was on sale in the Huckster’s Room on Saturday morning, and it was a wonderful opportunity to renew acquaintances with friends across America, Canada, England and France. After assembling this book I am relatively confident I know what a Sazerac is, but I still don’t know what the drink tastes like. This deficiency will be corrected this Thursday evening when I attend a Dinner Meeting of Hugo’s Companions in Chicago on my way to Sauk City, Wisconsin.
Patricia N. Izban’s Recipe for the Sazerac Cocktail
½ teaspoon Herbsaint
1½ oz. of rye whiskey
2 dashes of Angostura bitters
4 dashes of Peychaud’s bitters
Dash of simple syrup: * The recipe for simple syrup: Combine one cup white table sugar and ½ cup of water in a saucepan and boil for about five minutes. Transfer to a glass jar and store in a refrigerator.
4 to 5 ice cubes: small lemon peel
Pour Herbsaint in an old fashioned glass and swirl the liquer so that it coasts the inside of the glass; then, pour off the excess.
Combine the remaining ingredients, except for the lemon peel, in a cocktail shaker, shake well, and pour into the coated glass.
Finally, rim the glass with the twisted lemon peel, throw the peel into the drink as a garnish, and serve.
That evening I met Donald and Patricia Izban in the lobby of the Marriott Hotel and we traveled to a wonderful Italian Restaurant for dinner with an memorable dry red wine that Patricia selected. The talk revolved around many matters Sherlockian and their next book — about San Francisco and The Red Circles.