The Sazerac is a classic New Orleans cocktail, easy drinking the whole year round (not just during Mardi Gras). H. Joseph Ehrmann, owner of Elixir, and Jonny Raglin, bar manager of Absinthe, both in San Francisco, describe what makes the perfect Sazerac: the right whiskey, bitters, and absinthe mixed in just the right balance. Optional, though recommended: Watch the video while sipping your own Sazerac.
Elevate Hawaii’s claims to fame—Spam and pineapple—on this island-inspired burger. Chop freshly grilled pineapple for a crunchy cabbage, sesame oil, and jalapeño slaw, and coat Spam in honey and soy sauce before grilling to perfection.