The Sazerac-style "windy meets muggy" cocktail, made with rye whiskey from the Chicago distiller Koval, will be served at a whiskey-tasting dinner Nov. 27 at Calcasieu (930 Tchoupitoulas St., 504-588-2188; www.calcasieurooms.com). But the name isn't the only thing different about this drink.
The rye is clear, and it's part of a line of "white whiskeys" Koval describes as "a bridge between vodka and aged whiskey" — liquors that are highly aromatic and "imbued with the distinct flavors of the grains from which they are distilled." The "new fashioned" cocktail on the evening's menu is made with a millet whiskey, and the "salty grain" (think salty dog) is made with the ancient grain spelt.
Calcasieu is the Link Restaurant Group's private events space and the menu for this four-course Koval Whiskey Dinner includes smoked fish salad, gnocchi with mushrooms and salami, ham shank that's both braised and deep fried and, for dessert, apple clafouti, a French-style pie. A whiskey cocktail is paired with each course, and the "welcome cocktail" features the distillery's aged Lion's Pride whiskey on the rocks. The dinner costs $60, plus tax and tip. Call for reservations.