The Wild Cocktailians Carnival, Cake and Cocktails–Published in memory of Chef Manny Goodman

Its been awhile since The Wild Cocktailians posted–lets just say the tech part of blogging isn’t meshing with us!
Grand plans for posts on the several hot toddy recipes we concocted and quaffed during the holidays–including Epiphany–just didn’t materialize. Our plans froze up with the

frigid weather and snow on Taft Place
snow covered deck for over 3 days

RARE FRIGID COLD New Orleans is experiencing! She Who is the Cocktail Goddess (aka Toni) DID manage to do a copious amount of holiday baking and cooking. Since Mardi Gras is typically follows on the tails of Christmas, that means King Cakes are out before the last of the Bouche De Noel is consumed!  We don’t care for the yeast cakes with fillings covered in colored sugar that are readily available. Our preference is for the elusive Galette des Rois/Pithivier! And the French do deliver with this delicacy! But those galette puppies are très expensive! As the goddess unabashedly admits to being a Francophile she rolled up her sleeves and made her own! The Galette des Rois tasted so much better than it looked! Decorating the puff pastry is a work in progress! I used the Dorie Greenspan/Serious Eats recipe but I prefer a pure almond frangipane filling for the next one! The crazy little figure came from last year’s purchased Galette des Rois from Croissant D’Or on Ursuline St in the French Qr.

puff pastry and almond cream traditional French carnival cake
cream traditional French carnival cake

But of course (or as the French say mais bien sûr) one must have an apero with it! While the French would have champagne or cremant we opted for our sippage to be still! Lo and behold read my mind with Clarita! The cocktail beckoned imbibing! The ingredients are many our favorites: rum, crème de cacao, sherry and absinthe, a few drops of a saline solution & garnish w olive oil. Divine! Adapted from Van Ongevalle 

2 oz. Bacardí Gran Reserva Maestro de Ron eight-year-old rum (We used 12 year Flor De Cana)

1/3 oz. Amontillado sherry

1 barspoon of Crème de Cacao (we used Tempus Fugit)

2 dashes of Absinthe

 1 dash of saline solution

GARNISH: 3 drops of olive oil