New Orleans may not be the birthplace of the very first cocktail, but it’s where many beautifully boozy combos of liquor, sugar water and bitters were first combined. Take a stroll down memory lane (or maybe just down Bourbon Street) by recreating these classic drinks from The Big Easy.
Absinthe Frappe is a boozy mixture of absinthe, anisette and soda water. The drink was first concocted in 1874 at the Old Absinthe House Bar. Since then, locals and tourists alike have all developed a fondness for the delicious mixture.
Arnaud’s Special Cocktail
Arnaud’s Special Cocktail was extremely popular during World War II, although it’s unclear who originally invented the scotch and orange infused drink. Whoever it was, he or she is worthy of praise for such a thirst quenching drink. The perfect blend of scotch, Dubonnet Rouge and orange bitters, Arnaud’s Special Cocktail will have you feeling like the life of the party.
The precursor to the Sidecar cocktail, Brandy Crusta, is a citrus-kissed cocktail that was invented by Joseph Santini. To create this delicious cocktail you’ll need to shake cognac, liqueur, juice, syrup, and orange bitters in a cocktail shaker filled with ice until chilled. Strain into a chilled glass, submerge lemon peel in cocktail and enjoy.
Cocktail à la Louisiane
This old-fashioned cocktail will blow you away. It’s a simple, but delicious recipe. It consists of Rye, Bénédictine, sweet vermouth, Herbsaint or absinthe, and Peychaud’s Bitters. It is a straightforward recipe. A quick and easy recipe you can make from the comfortability of your own kitchen.
Brandy Milk Punch
The classic brandy milk punch is heavily associated with New Orleans, while its recipe dates back to the 17th century. This creamy cocktail is a New Orleans brunch special. It features an aromatic cognac, whole milk, simple syrup and vanilla extract.
Aged rum, green chartreuse, averna amaro and velvet falernum makes up this New Orleans original cocktail. The Bywater cocktail is named after the city’s Bywater neighborhood. A decadent and elegant tipple, the bywater combines rich and bold flavors together for a balanced experience.
Sazerac is a historic New Orleans cocktail that dates back to the 1930s, and consists of absinthe, rich simple syrup, Peychaud’s Bitters and rye whiskey. Have a couple of these bad boys and you’ll be dancing on table tops.
The Hurricane has been around for a long time, but it wasn’t until the 1930s the drink really became popular, when bartender Pat O’Brien started serving it in the French Quarter. The iconic drink consists of dark rum, passion fruit syrup, fresh lemon juice or lime juice and is garnished with orange slice and marashino cherry.
Ramos Gin Fizz
Ramos Gin Fizz is a rich, potent, and frothy egg white and cream cocktail. Gin, heavy cream, lemon juice, lime juice, simple syrup, egg white, and orange flower water are vigorously shaken together to make a thick and tasty beverage. Enjoy with a straw.
Café Brûlot is a classic New Orleans’ post-dinner traditional drink. It became quite popular during the Prohibition as a means of concealing alcohol. Cognac, Grand Marnier or Cointreau, dark brown sugar, cinnamon sticks, whole cloves and strong New Orleans chicory coffee are artfully combined together into a grand, flaming presentation.
Roffignac is a signature drink celebrating the life of Count Louis Philippe Joseph de Roffignac, who served as mayor of New Orleans from 1820 to 1828. The signature drink was lost after the destruction of Maylie’s restaurant in 1986. However, the recipe survives in 1937 book “Famous New Orleans Drinks and How to Mix ‘Em”, calling for whiskey, sugar, soda and fermented raspberry shrub.
Much like its place of origin, Vieux Carré is a sophisticated, fun and spirits-driven cocktail with a potent blend of diverse elements. Simply mix together some rye whiskey, cognac and vermouth before finally adding Bénédictine liqueur. Finish it off by adding one dash of Peychaud and Angostura Bitters into it.