Expert: Paul Wagner - 7/14/2008

Question
i heard about a Cajun drink a few weeks ago but i cant find anything about it online.  its made from many types of rum and something else.  he called it a (spelled phonetically because i have no idea how to spell it) Plate-ee-doe or maybe play-dee-doe.  i would ask the guy that told me about it but he left for home last week and i don't know how to contact him.  i can only assume he knew what he was talking about because he is a bartender in New Orleans and he is a genuine Cajun.  

Oh, one more thing, he made me a small one in a glass because i didn't want to get drunk but i wanted to taste it.  it was brown and very, very, strong in alcohol.  but when the burn died down it had a pleasant aftertaste.  

THankyou, Corn Likker Carson

Answer
HI There

Most of the cocktail's in New Orleans use a local bitters call Peychauds, which is pronounced, phonetically, "pay shows."  I think that might be your missing ingredient.  

Here is a link to the website of the company that makes it:

http://www.sazerac.com/bitters.html


And you use it to make Sazerac--the classic local cocktail of New Orleans:  

"Hurricanes are for tourists. Sazeracs are for natives." That said, we want every visitor to the city (and everybody else, around the world, at their local bar or at home) to join us. Here's how you make one.


1 teaspoon of simple syrup (or 1 sugar cube or 1 teaspoon of granulated sugar)
4 dashes Peychaud's bitters
1 small dash Angostura bitters (optional; it helps open the flavors, but hardcore traditionalists may leave it out).
2 ounces rye whiskey.
1/2 teaspoon absinthe, or Herbsaint (a New Orleans brand of anise liqueur)
Strip of lemon peel

Hope that helps

Paul Wagner