The occasion for my welcoming in 2012 with a reconsideration of an old favorite was the kind and savvy decision of the Hennessy company to send me a bottle of their relatively young, but still very drinkable, Hennessy VS Cognac. I’m not a huge cognac or brandy connoisseur at this point, but I’m starting to see what all those rappers and the late Kim Il Sung saw in the stuff. In fact, I sort of accidentally mostly polished off the bottle sooner than I meant this last Christmas Hanukkah when I got overenthusiastic making Sidecars — with Cointreau, at last — for family. I also tried one of their recipes, the Hennessy citrus, which wasn’t bad but was kind of sour for my taste. I think the addition of a bit of egg white. as in this variation, might have helped.

Nevertheless, I had enough Hennessy VS left to revisit what I might actually argue is the more readily enjoyable version of this great cocktail. Harder edged drinkers may prefer the whiskey based drink, but I’m here to tell you this one may well be preferable for those with softer taste buds.

The Cognac Sazerac

2 ounces cognac
1 teaspoon superfine sugar or 1 sugar cube
1/2 ounce of water
2-3 dashes of Peychaud’s bitters
1 teaspoon Herbsaint
Lemon twist

Start by chilling a rocks glass, either by filling it with ice or leaving it in the freezer or, ideally, both. Dissolve a teaspoon of superfine sugar by stirring it in a cocktail shaker or room temperature rocks glass with unchilled water, whiskey, and bitters. (If you want to go super traditional, leave out the superfine sugar and muddle a sugar cube into the same mixture instead.) Once the sugar is dissolved, add plentiful ice. If you want to conserve water, and you should, you can use the same ice you’ve been using to chill your rocks glass.

Take your now well-chilled glass and add a teaspoonful of Herbsaint, a very sweet but strongly anise flavored liqueur. Swirl the liquid carefully, holding the glass sideways. The idea is to coat it with the Herbsaint. Then, turn the glass upside down over a sink, dumping out any remaining liquid.  Now it’s time to grab your cognac and fixings filled shaker and shake it very vigorously. Strain the result into the chilled and Herbsainted glass.

Then, take your lemon twist and run it along the edge of the glass. Twist the lemon peel over the beverage to magically deliver lemon oil to the drink. Drop it in. Sip while listening to the New Orleans music of your choice.

***

A few notes about ingredients and practices. For starters, It’s actually more traditional to use absinthe but, having just purchased my first bottle of the once illegal stuff, I wasn’t wowed. Both liqueurs are heavy on the anise, but absinthe has a bitter edge that I was not too thrilled by. So far, at least, I personally prefer the kinder, gentler, and cheaper sweetness of Herbsaint in a sazerac. There is also a shaking vs. stirring debate here to some degree, but I don’t get why you’d want to stir it. Froth is your friend in a sazerac, I say.

Also, though I really did enjoy the Hennessy VS Cognac, feel free to use your favorite straight-up brandy. Most regular brandy is to cognac as champagne is to sparkling white wine. It’s basically the same, just made from grapes grown in a different part of the world.

A true cocktail classic, Irish coffee might be hard for amateurs like me to pull off, but it’s also not so easy to provide a concise history. The most widely accepted version is that it was developed by chef Joseph Sheridan of Ireland’s Shannon Airport, who came up with the idea of adding whiskey to coffee to warm the cockles and other parts of travelers on bitter cold winter nights. Then, the story goes that Pulitzer Prize-winning travel journalist Stanton Delaplane brought the concept back home with him from an early 1950s trip to Ireland and reverse engineered the beverage with the help of the proprietors of San Francisco’s Buena Vista Cafe. Just to muddy the waters, though, L.A.’s temporarily closed Fairfax Blvd. landmark, Tom Bergin’s Tavern, also claims to be the American popularizer of the beverage.

No doubt people in San Francisco will hiss when they read the above, because that’s what they do in S.F. whenever you mention Los Angeles in any context. I can hardly blame San Franciscans, though, for wanting to claim credit. Irish coffee is an amazing beverage which I’ve greatly enjoyed in both Southern and Northern California, not to mention New Orleans and maybe I’ll have it in Ireland some day. There’s nothing like the combo of caffeine and alcohol and this tastes immensely better than vodka and Red Bull. So, enough vamping, here’s the wondrous but tricky (for me) to pull off recipe.

Irish Coffee

5-6 ounces very hot coffee
2 teaspoons sugar (preferably brown)
1.5 ounces Irish whiskey
Unsweetened, lightly whipped cream

Using a whisk or whatever device you have handy, lightly whip heavy cream until it is very frothy, which I admit is easier said than done. Set aside.

Get a glass coffee mug, but since you probably don’t have one, use a reasonably large wine glass, which also works beautifully. It’s best to heat the glass by putting in very hot water or holding it over steaming water if you’re afraid of breaking it. That may not be 100 percent essential if you do as I do and drip the coffee directly into the glass using a Melitta-style filter. Stir your sugar into the coffee thoroughly.

Then spoon — do not pour — the cream onto the top of the coffee. (You can also try pouring the whipped cream over the back of a spoon, but that didn’t work for me at all.) Sip the coffee through the layer of cream on top. And for James Joyce’s sake, don’t stir it!

*****

I’ve probably attempted this six times at home and I’ve managed to get this drink right precisely once. Getting that heavy cream whipped enough so that it sits atop the coffee and doesn’t simply combine with it has been tricky for me, to say the least. More than once I considered the coward’s way out — sugar-laden canned whipped cream. It would definitely be easier.

Some imply that if you simply pour heavy cream unwhipped over the back of a spoon it will somehow work. I’m here to tell you every time I tried the back of a spoon thing it failed to create the desired effect, whether or not I’d pre-whipped the cream. I’m not saying the results tasted bad, but they’re not nearly as heavenly as sipping the coffee through the cream. If you can manage to get it exactly the way I did that one time, it’s just the best warming pick-me-up/make-me-happy there is. If you’re really feeling lazy, though, a shot of Bushmills neat with a coffee chaser (or any chaser) isn’t so bad, either.

This is not the ultra-sweet ice-based monstrosity of a strawberry daiquiri that you’ll find at your local Bennigan’s/El Torito/Acapulco/TGIFriday or the devastatingly alcoholic quasi-Slurpees sold by hole-in-the-wall vendors on Bourbon Street in New Orleans. Nope, at the risk of sounding like a complete snob, this is the more civilized, yet refreshing — and vastly less fattening — beverage reportedly named either for a Cuban beach or an iron mine and favored by Ernest Hemingway and John F. Kennedy. The former personage is a lot more popular in post-revolutionary Cuba than the latter, but that’s another story.

Here’s the drink:

The Daiquiri

2 ounces rum
1/2 ounce fresh squeezed lime juice
1/2 teaspoon superfine sugar
Lime or orange wedge (optional garnish)

Mix sugar with room temperature lime juice. Add rum and plentiful ice to your cocktail shaker. Shake very vigorously and strain into a chilled martini glass. It’s not really necessary, but you can garnish it with a lime wedge, or an orange slice if you’d like an extra touch of sweetness. You can add a little more sugar if you like, but remember that rum has, for a hard liquor, a lot of built-in sweetness. It will taste even better with Dizzy Gillespie and Chano Pozo’s Afro-Cuban classic, Manteca, playing in the background.

****
I’ve tried this a few ways, but I’m happy to say this is a rather indestructible drink if you don’t mess with it too much. Most recipes call very specifically for light rum, but it was only slightly less good when I tried it with gold rum. Cocktail historian David Wondrich says you can also use the even sweeter and more complex dark rums, but cut back some on the sugar. Since I ultimately determined that his recipe was better than those I found in several other places calling for more lime juice and sugar, I imagine he’s right about that, too.

The sazerac is the official drink of New Orleans — though we didn’t hear of it on three trips to that wondrous city. That’s likely because, though beloved by serious cocktail buffs, the great drink’s pop cultural fame is next to nil, though we understand a sazerac was recently thrown in the face of food critic Alan Richmond on an episode of “Treme.” We are therefore happy to try and correct this great drink’s relative obscurity; properly prepared it’s an ice cold sipping beverage that’s tasty as anything else produced in the great city of New Orleans. It’s preparation is a little complicated to explain but, trust us, it’s not hard once you get the steps straight in your head. It’s really just a slightly more elaborate variation on the old fashioned.

The Sazerac

2 ounces rye whiskey or brandy/cognac
1 teaspoon sugar
1/2 ounce of water
3 dashes of Peychaud’s bitters
1 teaspoon absinthe or Herbsaint
Lemon twist

Start by chilling an old fashioned, aka a “rocks” glass, either by filling it with ice or leaving in the freezer or, ideally, both. Meanwhile, purists insist on muddling a sugar cube, but it’s much more efficient to simply dissolve the superfine sugar by stirring it in a cocktail shaker or room temperature rocks glass with unchilled water, whiskey, and bitters. Once the sugar is dissolved, add plentiful ice.

Then, take the pre-chilled glass — if you’ve got ice in it and want to conserve precious water, consider adding it to the cocktail shaker/rocks glass with all the other ingredients — and add a teaspoonful of now legal but expensive absinthe or much cheaper Herbsaint (a very sweet but strongly anise flavored liqueur). Swirl the entire glass, coating it with the absinthe or Herbsaint. Then, turn the glass upside down over a sink, dumping out any remaining liquid.

Now, return to the shaker or rocks glass. If you’re an absolute purist who fetishizes clear beverages, simply stir and strain it into the chilled and coated rocks glass. If you’re a borderline barbarian like us, you may shake like crazy and then add it to the glass which will be a lovely, frothy shade of pinkish orange or orangish pink.

Then, take your lemon twist and coat the edge of the glass and twist the lemon peel over the beverage to magically deliver lemon oil to the drink. Some insist you must discard it without actually placing it in the drink. We and most others, however, drop it in. Sip immediately and toast the brave people of New Orleans, the great American city that just might have invented the cocktail.

***

A couple of words about ingredients. First of all, note that the sazerac — named for the brand of cognac it was originally made from — primarily uses Peychaud’s bitters. This brand may be the oldest type of bitters still on the market and it has a much lighter different flavor than the bitters you may know. Many sazerac makers, Rachel Maddow included, like to throw in a single dash of the better known and stronger tasting Angostura bitters to “open up” the flavor of the drink. On the other hand, especially if you’re making this with one of the stronger types of rye whisky — particularly a 100 proof brand like Rittenhouse Rye — it’s already one potent little beverage. It is, nevertheless, considered mandatory to use rye specifically if you’re making the whiskey version of the sazerac. You could make it with bourbon, we suppose, but it’s generally not done, possibly for a reason.

While rye whiskey remains by far the most popular main ingredient, we have to say a good word for going super-old school and using cognac or even an inexpensive brandy; we’ve had great luck with an very inexpensive brand called Raynal, technically not cognac but entirely sufficient — which is carried by Bev-Mo and Trader Joe’s in California and perhaps elsewhere. It’s a more accessible version of the drink that goes down surprisingly well with cocktail newbies while being more than complicated enough for more experienced drinkers.

After a fun night hitting some of the legendary establishments in New Orleans, Bullz-Eye hit the road Thursday morning as part of the Game On Drive to Dallas for the Big Game. The morning started with some filming and logistical set up and we were ready to go. We left New Orleans around 9am for Houston in our 2011 Chrysler 200 with another media team in tow with Brad from SportsGrid.com and Heather from ILoveSportsGirl.com in the second car and we were rollin’ down Interstate 10 our new friends! The weather was of course cold and wet but that didn’t damper the excitement of driving the new Chrysler 200 en route to Dallas.

We were very impressed with the vehicle. The interior of the new 200 was very comfortable and stylish with plush leather seats with exposed stitching and an elegant but practical dashboard. All of the controls were easy to use as we enjoyed the satellite radio while using the GPS. The V6 had some kick to it and that made the ride fun, and the car handled great on the wet roads.

After about 2 1/2 hours on the road we stopped for lunch at Fezzo’s outside of Lafayette and guess what – more oysters! The food and service was excellent and it gave us a chance to take a break before we hit the road again. After playing some football catch with Phil and the production team we jumped back in the Chrysler 200 and cranked up some Springsteen. The weather wasn’t much better when we crossed state lines into Texas and our side view mirrors had chunks of ice on them. This stuff isn’t supposed to happen in Texas! We made it to the Magnolia Hotel in Houston around 5pm and were met by strong winds and freezing rain. After more filming we chilled out for awhile and actually tried to get some work done as that stuff piles up when you’re on the road.

Now that we were in Texas, we naturally had to find some serious barbeque for dinner. We hit the jackpot at Beaver’s BBQ in Houston and the Bar Bar and smoked beef ribs were excellent and went down nicely with some beers. We’re looking forward to more delicious Texas cuisine as we roll into Dallas.

So far the Drive to Dallas is going great despite the chilly weather. The roads between Houston and Dallas are frozen but it’s supposed to warm up a little for the weekend so hopefully we’ll be back on the road soon. We have a huge party planned for the day of the Big Game so the buzz is building for the biggest spectacle on earth!

Despite a winter storm that shut down a large portion of the country, Bullz-Eye was able to arrive in New Orleans on time thanks to some great work by our airlines! One of the other members of the “Game On” team wasn’t able to fly out of New York on Tuesday so our Drive to Dallas has been altered a bit with the drive now Starting on Thursday.

Now make no mistake the weather is cold in the Big Easy but the accommodations at the Westin and the great food can temper even the coldest of days. The Camellia Grill was a great spot for breakfast and the Manhattan omelet with hash browns was off the charts. If our group didn’t already eat enough we stopped by Cafe Du Monde for beignets and some café au lait! Unreal and only in New Orleans.

Last night we kicked things off with an incredible dinner at Dickie Brennan’s Steakhouse. Fried oysters and seafood gumbo kicked off the meal, and tonight we’re hoping for some authentic New Orleans étouffée!

Bullz-Eye will hit the road in a 2011 Chrysler 200 tomorrow morning but first we’ll do some filming today so look out for plenty of content on our Drive to Dallas.

Whether you travel a little or a lot, you can’t help but notice the “Anywhere, USA” phenomenon. This is the term that I have for the incorporating and franchising of Americas cities, where no matter what city you are in, it is getting more difficult to find something original, especially restaurants, bars or even retail stores. Whether I am in Dallas, Charlotte, Las Vegas or anywhere, there they are — McDonalds, Starbucks, Applebee’s, Chili’s, etc. They can usually be found near the suburban malls with all the stores you know, right across the street from the Holiday Inn, Marriott Courtyard, etc.

Many of you know that I will often seek out cigar-friendly bars and establishments in the cities I visit. The draw of doing so is simply to escape the boring, repetitive convenience of traveling to Anywhere, USA, at least once in awhile. I have found the cigar-friendly establishments to be often unique venues in themselves; all the big chains have to be politically correct and ban any type of smoking, so they don’t upset their mainstream client base. The other advantage of a cigar-friendly joint is that it tends to be a little more social in nature, as a smoke is a commitment of a chunk of your time. If you are in a hurry and want to be left alone, a cigar lounge is not the place for you. Chatting with the folks in these establishments will usually provide you with the local information about other original places to experience in town.

I recently had the pleasure of doing so recently in Fort Lauderdale, Fla., visiting one of the original cigar bars in Florida, Macabi Cigar Bar on Las Olas Blvd. Once inside this dimly lit, quaint bar, I knew I stepped off the beaten path. The founder/owner, “Pat” Patel, was on hand to greet me. The plentiful selection of cigars was presented openly along the walls of the bar, a concern at first, as I wondered if the cigars could be properly cared for and maintained in this atmosphere. I was assured that the humidity and temperature were monitored. I selected a Partagas cigar and settled in for an excellent selection of beers on tap.

We’ve lost quite a bit over the years as our country has become dominated by suburbs and strip malls. Like Bob, many of us appreciate it when you can find a unique spot. That’s why cities like New York and New Orleans still have so much charm – you don’t have to look hard at all.