I snapped a few quick pictures at the Slow Food New Orleans cocktail class at Cure. We learned the tricks of the trade for 3 summer cocktails that featured local, fresh ingredients including the Anejo Highball, Bramble and Peach Smash.
While all were delicious, I'd have to say my personal favorite was their take on the Anejo Highball (I'm not sure why the called it anejo when it was made with a blanco, but I guess it just sounds better...). Ingredients included fresh cucumber slices, lime juice, tequila and bitters, it was the first cocktail of the evening. It was followed by the Bramble, made with a fresh blueberry puree, gin and lemon juice and with the peach, bourbon and mint "smash" as the finale.
Lots of great information, techniques and fabulous cocktails were enjoyed by all. Here's the recipe for the light and refreshing Anejo Highball:
2 cucumber slices
2 lime wedges
1 part simple syrup
1 part fresh lime juice
2 parts blanco tequila
a little club soda
splash of Angostura Bitters
-Muddle the lime and the cucumber
-Add the the simple syrup, lime juice and tequila and stir
-Fill the glass with ice and top off with club soda
-Add the splash of bitters
Enjoy!!And if you have yet to visit Cure, put it high on your list if visiting an upscale, beautiful cocktail lounge with great drinks, nice small plates on the menu and a really comfy atmosphere, sounds like a good time to you! We need more of this in New Orleans!!