Staying on the foodie theme, I particularly appreciate Lora Zarubin’s sushi article (fish) (delicious) (November 2009 issue) with its helpful guidelines and great photography. Never have I seen raw fish (above) so closely resemble some kind of stylish accessory (what kind of accessory though, I can’t say). Plus, it’s the first time I’ve seen a guide on how to eat sushi with your hand (below), which, I’ve been told, is how it’s really supposed to be done (at least, for nigiri).

Read more of the Los Angeles Times Magazine here.

Credits

Photography: Victoria Pearson | Illusration: Jameson Simpson for the Los Angeles Times Magazine.

The utterly thirst-inspiring cocktail featured in the photo above is the one and only Sazerac. Invented back in 1833 by Antoine Amédie Peychaud, owner of a New Orleans apothecary, the Sazerac in its modern incarnation is a satisfying mix of rye whisky or bourbon, Herbsaint, Peychaud’s Bitters, a sugar cube and a slice of lemon peel. I was introduced to it a few years ago by a savvy barman, and the impression has remained with me ever since.

Very few bars on O’ahu offer the Sazerac, but then again, we are a significant distance from New Orleans. One downtown establishment, whose name I shall kindly refrain from mentioning, offers a certain kind of Sazerac. Unfortunately, their version leaves me far from satiated and craving the genuine McCoy.

Thankfully, an expert bartender at one of my favorite Honolulu eateries, the fantastic Town located on Wai’alae Avenue in Kaimukī, makes a superb Sazerac. A friend and I out for drinks snapped a shot of this Sazerac on the anniversary of the repeal of Prohibition and lifted a toast to connoisseurs of fine drinks everywhere.

I’m not certain if all the bartenders at Town are familiar with the Sazerac, so try to check ahead. (Thankfully, Town has an array of other satisfying alcoholic concoctions in case you can’t get a taste of New Orleans.)

To learn more

• “How the Sazerac Cocktail Came to Be”

To drink more