On this week’s program, we celebrate Valentines Day with music by Walter Wolfman Washington, Russell Batiste & Friends, Ingrid Lucia and many others.  We also enjoy a piece of Cecelia Husing's strawberry shortcake being served at the New Orleans Jazz and Heritage Festival. 

Later on in the program, we stop by an Absinthe distillery in New Orleans, Atelier Vie, for a tour and taste of the mysterious and sometimes infamous liquor. And it gets better: Atelier Vie's Jedd Haas sent over this recipe for a new twist on a classic Nola cocktail.

Toulouse Red Sazerac

1-1/2 shots of Rye
1 sugar cube (or substitute 1/2 ounce simple syrup)
Absinthe to coat the glass
4 dashes of Peychaud’s bitters
Lemon peel

Fill up one rocks glass with ice and in a second rocks glass add the sugar cube (saturated with water). Crush/muddle the cube and add the bitters. Add in the rye. Dump the ice from the first rocks glass and add just enough absinthe so you can coat the glass. Discard/set aside (for drinking later) the remaining absinthe. Fill the first, chilled glass with the contents of the second glass. Garnish with a lemon peel strip and enjoy. A bracing and flavorful cocktail!