I think Seersucker and Sazeracs has become my favorite party that we host all year, even over Mardi Gras, shocking I know! This is our third year to host this party that celebrates our state cocktail. You can view the previous year’s parties here and here. This year we decided to move the party up to the first weekend of May. We used to host the party in late June and it’s simply just to hot. The weather was great for our party and everyone had a wonderful time.
I created the invitations in a multi layer pocket fold holding an rsvp card and tied up with yellow twine, a blue pineapple wax seal and mailed in a matching white envelope with a yellow liner. An rsvp card always makes it so easy to get a head count since it’s so easy for people to fill them out and send them in.
My new creation for this party was a new decorated window pane. I had one last year but the corner was broken and that always bothered me. I bought a new one at a garage sale in my neighborhood. I printed out the recipes of the cocktails we served and taped them behind the glass and traced them with a white paint marker. I added some simple drawings of cocktails and the liquor bottles on the sides of the logo. I hung it over the bar and tied it with seersucker fabric pieces. I had my original glass signed that I’ve used for the past two years but the stand broke so I just bought a simple white open back frame from Hobby Lobby and placed it with that to hang over the food table.
For the food I made four different dipping sauces to serve with fried chicken nuggets. All the recipies came from my go to, Southern Living. I made White BBQ Sauce, Comeback Sauce, Remoulade and Jalapeño Mustard. In addition to the chicken we served a caprese pasta salad with a lemon vinaigrette dressing. I also served my mother’s marinated cheese which is always a crowd pleaser and there is never a piece left!
I decorated using my seersucker tablecloth runners and simple floral decorations of yellow and white flowers in blue mason jars. I had some cute yellow pom pom trim that I’ve saved forever because I thought it was so cute. Who doesn’t love a blue and yellow combo?
We served Abita Beer (of course) and also had a little washing station so people could rinse out their glasses so they can try the Mint Juleps, Pimm’s Cups and the Sazeracs. We made the Mint Juleps in large batches with mint flavored Simple Syrup and everyone loved it because you only had the mint garnish instead of the muddled mint at the bottom of your glass that people sometimes don’t like.
I don’t know if any other states have an official state cocktail but Louisiana does and we love it! If you’ve never tried a Sazerac you should! Here is a great recipe.
3 ounces of Rye Whiskey
3/4 ounce Simple Syrup
Peychaud’s Bitters to taste
Hersaint or other Absinthe substitute
Lemon twist for garnish
1. Chill an old-fashioned glass by filling it with ice and letting it sit while preparing the rest of the drink.
2. In a separate mixing glass, muddle the simple syrup and Peychaud bitters together
3. Add the rye whisky and ice to the bitters mixture and stir
4. Discard the ice in the chilled glass and rinse it with the Herbsaint by pouring a small amount into the glass, swirling and discarding the liquid.
5. Strain the whisky mixture from the mixing glass into the old fashioned glass.
6. Garnish with a lemon twist. Traditionalists (like myself) only squeeze the lemon over the drink and do not drop the lemon into the drink itself.
7. Put on your seersucker and enjoy yourself!
Laissez les bon temps rouler!