- Brandy Milk Punch
- 2 oz. brandy
- 1 oz. simple syrup
- 4 oz. milk
- Shake with ice and serve in a punch glass. Dust with nutmeg.
- Famously served at Commander's Palace & Andrea's
- Comfortable Julep
- Fill Collins or Zombie glass with crushed ice and set aside
- In a mixing glass, no ice, combine:
- 8 large fresh mint leaves
- 1 oz. Southern Comfort
- 1 oz. bourbon
- Muddle
- 1/2 oz. club soda
- Strain into chilled glass over crushed ice. Add more crushed ice to fill Add straw & stir. Garnish with Mint sprig
- created by Bill deTurk
- French 75
- 1 1/2 oz. gin
- 3/4 oz. fresh lemon juice
- 1/2 oz. simple syrup
- Sparkling wine
- Shake with ice the gin, lemon juice and simple syrup. Strain into a large goblet glass and top with Champagne. Garnish with a lemon twist.
- Famously served at the French 75 Bar at Arnaud's Restaurant
- Hurricane
- 1 oz. dark rum
- 1 oz. light rum
- 1/2 oz. Galliano
- 3/4 oz. fresh lemon juice
- 1 oz. passion fruit syrup
- 1 1/2 oz. orange juice
- 1 1/2 oz. pineapple juice
- Dash of Angostura Bitters
- Shake all ingredients with ice and strain into a Hurricane glass filled with ice. Garnish with fresh tropical fruit.
- Famously served at Pat O'Briens
- Mint Julep
- 1/2 oz. simple syrup
- 2 sprigs of fresh mint
- 2 oz. bourbon.
- Muddle one sprig of mint in the bottom of a highball glass or a silver julep cup with sugar syrup. Fill with crushed ice and add the bourbon. Swirl with a bar spoon until the outside of the glass frosts. Top up with more ice and garnish with a sprig of mint.
- Famously served by Chris McMillian at the Library Bar in the Ritz-Carlton
- Obituary Cocktail
- 2 oz. gin
- 1/4 oz. dry vermouth
- 1/4 oz. Herbsaint (or other absinthe substitute)
- Stir with ice. Strain into a cocktail glass.
- Famously served at Lafitte's Blacksmith Shop
- Pimms Cup
- 1/2 oz. Pimms #1
- Fill with lemon-lime soda or ginger ale
- Combine ingredients in an ice filled highball glass and garnish with a spear of European cucumber and slice of apple.
- Famously served at The Napoleon House Bar & Café
- Ramos' Gin Fizz
- 1 1/2 oz. gin
- 1/2 oz. fresh lemon juice
- 1/2 oz. fresh lime juice
- 1 1/4 oz. simple syrup
- 2 oz. milk (half & half or cream if preferred)
- 1 small egg white
- 2 drops of orange flower water
- Soda
- Shake all ingredients with ice except the soda and strain into a highball glass without ice. Top with club soda. No garnish.
- Famously served at The Court of the Two Sisters.
- Sazerac
- 1 tsp sugar
- 2 dashes Peychaud's bitters
- 1 tsp water
- 3 oz. rye whiskey
- 1 tsp Herbsaint (or other absinthe substitute)
- Fill two rocks glasses with ice. Wait until glasses are chilled. Empty one chilled glass and put a teaspoon of sugar and two dashes of Peychaud's Bitters in the bottom, with a tiny splash of water (or use a dash of simple syrup). Crush the saturated sugar cube using a muddler or the back of a spoon. Add two shots of rye whiskey and stir.
- Empty ice from the second glass into the glass containing rye, sugar, and bitters, allowing it to chill. Add dash of Herbsaint to the second glass, and roll glass horizontally to coat the inside of the glass with the Herbsaint. For added drama, twirl it into the air, allowing the centrifugal force to spin the Herbsaint around the insides of the glass, calling out "Sazerac!". Discard the excess. Pour contents of the first glass into the second glass and garnish with a lemon peel, making sure to first extract the lemon essence from the peel. Enjoy.
- Famously served at Tujaques
- Vieux Carré Cocktail
- 3/4 oz. rye whiskey
- 3/4 oz. brandy
- 3/4 oz. sweet vermouth
- 1/8 oz. Benedictine
- 1 dash Peychaud's bitters
- 1 dash Angostura bitters
- Build over ice, in an Old Fashioned glass
- Famously served at the Carousel Lounge at the Monteleone Hotel
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