Photography by Hana Jung

Everyday Getaway

By Natalie Bovis-Nelsen (AKA: TheLiquidMuse.com)

If you can’t escape elsewhere for the stickiest month of the year, Alexandria’s Indigo Landing is the perfect place to close your eyes and pretend you did.

It’s not all that hard to imagine the rippling water beyond the roomy outdoor deck is a sparkling sea, or that the slight breeze sweeping across the bar could carry a tinge of sea salt, especially when the sweet and creamy concoction in your hand tastes like a luscious island libation—made all the tastier with the knowledge that you skipped out on the airport lines.

Limoncello Cream

3 1/2 ounces Limoncello
2 ounces pineapple juice
Splash of cream

Shake combined ingredients with lots of ice. Pour into an ice-filled rocks glass.? Garnish with a wedge of fresh pineapple.

Booze News

Summer is a great time to pay homage to perhaps the most historic American mixed drink, the Sazerac, created in New Orleans in the 19th century. So proud are the people of Louisiana of their libational heritage that they’ve lobbied legislators to recognize it as the official state cocktail.

Sazerac
2 ounces Sazerac rye whiskey
1 teaspoon absinthe
1 sugar cube
1 lemon peel
Dash Peychaud’s Bitters

Swirl absinthe around a rocks glass. Once coated, pour out the remaining liquid. Add the sugar cube and bitters to the glass, and muddle until the cube is mostly dissolved. Add whiskey, and fill with ice. Garnish with lemon peel.

Courtesy The Sazerac Company

(August 2008)