AT 18, Jersey native St. John Frizell moved to New Orleans — and stayed for nearly a decade. “It’s where I learned how to eat, drink and have fun — because I really didn’t know how until I got there,” says the 39-year-old, who drew inspiration from the French Quarter’s venerable Napoleon House when he opened the charming Red Hook cafe-bar Fort Defiance in 2009. “People there are always ready for a celebration,” he says — and on Sunday, Fort Defiance will be open for brunch for Super Bowl pre-gamers, before closing around 5 p.m. For this weekend’s football festivities, Frizell shares three classic NOLA cocktails, which are also staples of his drinks menu.
Vieux Carré
Vieux Carré is French for “old square,” aka the French Quarter. “It has Benedictine, an herbal liqueur made by French monks according to a secret recipe and has a very honey flavor, which gives the cocktail a certain dignified personality,” says Frizell. “It’s a balanced drink you can have after dinner, or a Super Bowl win.”
Add all the ingredients to a mixing glass and stir over ice. Pour into a chilled cocktail glass, or in a rocks glass over ice. Garnish with a lemon twist and/or a maraschino cherry.
1 oz. rye whiskey
1 oz. cognac
1 oz. sweet vermouth
1 barspoon
Benedictine
2 dashes Angostura
bitters
2 dashes Peychaud’s bitters
Sazerac
For Frizell, the Sazerac is the definitive New Orleans cocktail. “It’s for someone who needs a little courage before the game, or during a high-pressure moment,” says Frizell. “When the other team is about to score, you should mix yourself up a Sazerac.”
Chill a rocks glass in the freezer. Combine whiskey, syrup and bitters in a mixing glass with ice and stir until very cold. Rinse the frozen glass with absinthe (pour in the absinthe, swirl it around, then pour it out), and pour the cocktail into the glass. Twist a lemon peel over the drink, then discard the lemon twist.
2 oz. rye whiskey
1/4 oz. simple
syrup (or about 1 tsp. sugar mixed with 1 tsp. water)
2 dashes Peychaud’s
bitters
1 dash Angostura
bitters
Absinthe
Lemon twist
Ramos Gin Fizz
“This is the pregame drink,” says Frizell, who likens it to “an adult creamsicle.” “Have it with brunch the morning of the Super Bowl. It gets the party started.”
Chill a tall pint glass. Add all ingredients (except seltzer) to a cocktail shaker and shake, without ice, for about 15 seconds. Add ice and shake for another 30 seconds. Pour into a chilled pint glass and top with soda. Add ice if desired.
1 1/2 oz. gin
1 oz. cream
1/2 oz. lemon juice
1/2 oz. lime juice
1 oz. simple syrup (or about 3 tbs. superfine sugar)
1 tbs. lightly
beaten egg white
4-5 drops orange flower water, or to taste
Seltzer