…..Only in New Orleans can you walk the streets looking like a freak show, throw around a bunch of cheap plastic beads, and be rewarded by women of all shapes and sizes flashing you their baby-feeders. That’s right, it’s Mardi Gras time again, or as we like to call it, Pardi Gras. If you haven’t made it down to N’awlins yet during this festival of absolute TOMFOOLERY then you need to question what you’re doing with your life. With all the partying and lewd behavior you can bet a TON of alcohol gets consumed and although there is a rich history behind the N.O. cocktail scene you’re more likely to be throwing down the typical drinks like a Rum & Coke, Margaritas, Mai-Tai’s, and hurricanes. So I thought as a bit of a New Orleans appreciation, I would feature several drinks that are New Orleans staples. If you get the chance to visit whether during Mardi Gras or not, make sure to check out some of their REAL bars and enjoy one of these classics.
- 2 oz brandy (Or Bourbon if you prefer)
- 1 up whole milk
- 1 tsp powdered sugar
- 3 Ice cubes
- Cracked ice
- freshly grated nutmeg
In a cocktail shaker, combine the brandy, milk, and sugar with 3 ice cubes and shake until frothy, about one minutes. Strain into a double-old fashioned glass with cracked ice. Sprinkle with nutmeg and serve.
French 75 (Great for Breakfast/Brunch)
- 2 ounces London dry gin
- 1 teaspoon superfine sugar
- 1/2 ounce lemon juice
- 5 ounces Brut champagne
Shake well with cracked ice in a chilled cocktail shaker, then strain into a Collins glass half-full of cracked ice and top off with champagne.
Ramos Fizz (New Orleans Fizz)
- ounces London dry gin
- 1 ounce heavy cream
- 1 egg whites
- 1/2 ounce lemon juice
- 1/2 ounce lime juice
- 2 teaspoons superfine sugar
- 2 to 3 drops orange flower water
Combine in a chilled cocktail shaker with plenty of cracked ice, then shake viciously for at least one minute — preferably two — and strain into a chilled Collins glass. Top up with cold seltzer or club soda.
Creole Bloody Mary (Great for breakfast/brunch)
- 1 cup vodka
- 4-1/2 cups chilled tomato juice
- 2 Tablespoons lime juice
- 1 Tablespoon Worcestershire sauce
- 4-6 dashes Tabasco hot sauce
- Celery salt and black pepper
- For garnish: celery stalks and lime slices
- 3-4 dashes of Herbsaint (120 proof)
- 2 oz. Rye of Bourbon blended whiskey
- 3-4 hearty dashes of Peychaud bitters
- One long, thin twist of lemon
- Sugar cube, water, club soda—optional
Place Herbsaint in a well-chilled Old Fashion glass. Tilt glass to coat sides completely and pour off excess Herbsaint. Place Rye and Peychaud bitters into cocktail shaker with ice cubes. Shake for 30 seconds and strain into prepared glass. Twist lemon peel over drink and drop in gently.
- 2 oz light rum
- 2 oz dark rum
- 2 oz passion fruit juice
- 1 oz orange juice
- ½ oz fresh lime juice
- 1 Tablespoon simple syrup
- 1 Tablespoon grenadine
- Garnish: orange slice and cherry
Shake all ingredients in a cocktail shaker with ice and strain into a Hurricane glass filled with ice. Garnish with a cherry and an orange slice.
- 1 1/4 oz Pimms #1
- 3 0z Lemonade
- Lemon Lime Soda