kelly magyarics

washington, d.c.-based wine, spirits, travel & lifestyle writer / wine educator


Red-Headed Saint cocktail

New York's cocktail den PDT Remember when ordering a drink in college meant shouting out a risque name to the bartender? (Sloe Comfortable Screw Up Against a Wall, anyone?) Back then, it wasn't at all about the quality of what was in the glass so much as it was attracting someone's attention by announcing your explicit intentions.

The Redheaded Slut is one such cocktail popular among with the not-quite-or-just-twenty-one-set. Based on Jaegermeister, the drink (usually a shooter) adds peach schnapps and cranberry juice to mask the herbal kick of the Jaeger. I think I'll pass--Jaeger has never been my friend since the eve of my twenty-first birthday anyway...

The last time I was at New York's PDT, I sipped a much more civilized cocktail with a decidedly more chaste name. The Red-Headed Saint has a Cachaca base, a touch of Yellow Chartreuse (which gives it that enticing herbal aroma), and ample dashes of two kinds of bitters--verbena bitters add lemony freshness, and a generous shake of Peychaud's on top makes the drink indeed red-headed.

I recently asked PDT owner Jim Meehan for the recipe, and whipped up a few last night. I had to sub Leblon Cachaca and Fee Brothers Lemon bitters for the verbena ones, and since I was fresh out of limes used lemon instead. I don't have access to an ice machine that produces the preferred pebble sized ice cubes, so I used my Lewis bag and cracked some cubes, which worked fine. Here is the recipe:

Red-Headed Saint Courtesy of David Slape, PDT, New York

2 oz. Beleza Pura Cachaca 3/4 oz. lime juice 1/2 oz. Agave syrup (1 part agave nectar and 1 part water) **could substitute simple syrup 1/4 oz. Yellow Chartreuse 4 dashes of Smeby's Verbena bitters Peychaud's bitters

Shake all but Peychaud's bitters with ice, and strain into a chilled Collins glass filled with pebble ice. Top with 4 dashes of Peychaud's Bitters.