When we were walking so far in New Orleans, we stopped for a late brunch or lunch at Kenton's. I am pretty sure we got their lunch menu. I had their crispy grits with wilted spinach and a pulled pork. There was a sauce involved but I cannot remember what it was. I know my mouth thought heaven arrived. My Beloved had the breakfast sandwich with homemade potato chips. I am not a fan of either and I could have eaten every single bite. I just had enough to taste.
I had a nor'easter to go with it. Kenton's description is food and bourbon so I wanted something with bourbon in it. A nor'easter was described to me as a bourbon moscow mule. I would say not. I looked up the recipe when I got home. I needed more limes anyhow!
I used less lime then the recipe called for because I find most recipes are just too heavy on the lime for me. I have been using ginger syrup and soda water because that is what I have but light on the soda water. The recipe suggests to make a batch, except for the soda water, and store it in the refrigerator. I find that works well.
So here is my recipe with my small changes. An easy go to if it is sitting in the freezer. Easy to make.
nor'easter
Note: I used the nytimes.com recipe as a go by. I doubled the quantities because I do store it in the freezer.
2 ounces maple syrup
2 ounces ginger syrup
juice from one lime
8 ounces bourbon
2 ounces soda water.
Mix everything in a mason jar except the soda water. At this point, you can store in the refrigerator if you wish.
Fill a highball glass with ice or use a 2 inch ice cube. Fill the glass about 2/3 with the bourbon mixture. Top with soda water until about 1/4 inch from the top of the glass. Or no soda water at all. Stir. Drink.
This is enough bourbon base for two drinks.
I would love to drink this in front of a fire with a book. Maybe in November.