{"id":16889,"date":"2014-10-11T14:27:59","date_gmt":"2014-10-11T21:27:59","guid":{"rendered":"https:\/\/shescookin.com\/?p=16889"},"modified":"2022-08-16T13:46:37","modified_gmt":"2022-08-16T20:46:37","slug":"waterline-rising-and-a-classic-sazerac","status":"publish","type":"post","link":"https:\/\/shescookin.com\/waterline-rising-and-a-classic-sazerac\/","title":{"rendered":"Waterline Rising and a Classic Sazerac"},"content":{"rendered":"

\"Classic<\/a><\/p>\n

With Executive Chef Vincent Lesage at the helm of Balboa Bay Resort’s refined waterfront restaurant,\u00a0Waterline Newport Beach<\/strong>\u00a0<\/em>(formerly the \u00a0First Cabin), <\/em>continues to offer residents and visiting Newport Beach guests stunning scenic harbor views while they savor new menus of fresh seafood, savory steaks, and delicious complements.<\/p>\n

\"Lobster<\/a><\/p>\n

The House Roll (above) as served at Riviera’s Live & Dine event this year. This is what brought me in to try more.\u00a0With lobster, avocado, cucumber soy paper, chipotle sauce and yuzu soy vinaigrette it is a must have. ($15)<\/p>\n

I first met Balboa Bay’s new culinary team, which includes Rachel Haggstrom as Chef de Cuisine and Pastry Chef Brooke Martin, at a media event heralding the Newport Beach Wine Festival<\/a>\u00a0and again at a Twitter party at the modern beach-side gastropub A & O Kitchen & Bar<\/a>\u00a0(formerly Duke’s Place<\/em>)\u00a0which has been drawing rave reviews and a lively crowd every evening.<\/p>\n

\"Executive<\/a><\/p>\n

Waterline restaurant unveiled its new contemporary nautical design in March 2014 and presents an enjoyable water to table experience, with the freshest seafood and a unique chef-driven concept. Captivating oceanfront views of the harbor and luxury yachts lining the Club’s private marina stretch from adjacent A & O Kitchen & Bar extending the length of the casual outdoor patio dining area of Waterline.<\/p>\n

\"Waterline<\/a><\/p>\n

Our experience at A & O was excellent and, a friend and I finally made it to Waterline for dinner recently. We were a little surprised that Waterline seems to be a work in progress – the cocktail menu and wine list are in the process of being totally revamped. This isn’t necessarily a bad thing, but I wanted to make sure and share a fabulous cocktail that you can order when you visit. So I went for the classic Sazerac which Food & Beverage Manager Ian McDermott expertly prepared for me himself.<\/p>\n

\"Waterline<\/a><\/p>\n

First of all, a Sazerac should always be made using two glasses – one for the mixing and muddling and one for serving the cocktail. Delving back into history, the original Sazerac used as its base spirit a brand of cognac named Sazerac-de-Forge et Fils. At the same time, Aaron Bird, a clerk, took over the Merchants Exchange and changed its name to the Sazerac House. Its main specialty was the “Sazerac Cocktail,” a cocktail, as above, made with Taylor’s Sazerac cognac and — it is claimed — the bitters that were being made down the street by a prominent local druggist, Antoine Amedie Peychau. {Source: Esquire.com<\/a>}<\/p>\n

The classic New Orleans Sazerac is made with rye whiskey, Peychauds bitters and a lemon twist but, with oranges being the namesake for Orange County, Balboa Bay Resort decided to put a historical OC twist on their Sazaerac with a burnt orange twist and pay homage to the original by using Martell VSOP cognac.<\/p>\n

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\n\t\t\tPrint<\/a>\n\t\t<\/div>\n\t<\/div>\n\t
Classic Sazerac with Burnt Orange<\/div>\n\t\t
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Prep Time<\/div>\n\t\t\t
5<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
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Total Time<\/div>\n\t\t\t\t
5<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
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\n\t\t_The classic New Orleans Sazerac with a smokin' Orange County twist!\t<\/div>\n\t
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Ingredients<\/div>\n\t\t\t\t
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