Beverages 2017-01-12T16:05:19+00:00

The Sweet Tea Simple Syrup really makes this icy Hurricane cocktail. 

Rubin “The Hurricane” Carter
Author: 
Yields: 1 serving
 
Ingredients
  • 1½ cups ice
  • 1 ounce Old New Orleans Crystal Rum
  • 1 ounce Jasmine Earl Grey Sweet Tea Simple Syrup (recipe follows)
  • ½ ounce fresh lemon juice
  • ½ ounce passion fruit purée*
  • ½ teaspoon Peychaud’s bitters
Instructions
  1. In the container of a blender, place all ingredients; blend at high speed until smooth.
Notes
* We used El Sabor frozen passion fruit purée. If fresh passion fruit is available, process with a juicer, discarding solids.

Jasmine Earl Grey Sweet Tea Simple Syrup
 
Ingredients
  • 1 cup water
  • 2 cups sugar
  • 3 Jasmine Earl Grey tea bags
Instructions
  1. In a small saucepan, bring 1 cup water and sugar to boil; stir until sugar is dissolved. Remove from heat, and let stand until cool. Add tea bags; cover and let steep for 12 hours at room temperature. Remove tea bags. Cover and chill up to 2 weeks.

 

You’ll want to make this frosé by the gallon.

Willa Jean’s Frosé Y’all
Author: 
Yields: 2 servings
 
Ingredients
  • 4 cups ice
  • ¾ cup rosé wine
  • ¼ cup Simple Syrup
Instructions
  1. In the container of a blender, place all ingredients; blend at high speed until smooth. Pour into glasses, and serve 
with straws.

Simple Syrup
 
Ingredients
  • 1 cup water
  • 1 cup sugar
Instructions
  1. In a small saucepan, bring 1 cup water and 1 cup sugar to a boil, stirring until sugar is dissolved. Let cool to room temperature before using. Refrigerate in an airtight container for up to 1 month. Makes 1½ cups.

 

This Frozen Negroni is the perfect treat to cool off your summer.

Henri’s Frozen Negroni
Author: 
Yields: 4 servings
 
Ingredients
  • 4 ounces Luxardo Bitter liqueur
  • 4 ounces Oryza Gin
  • 4 ounces sweet vermouth*
  • ½ cup sugar
  • 6 cups crushed ice
  • Garnish: orange peel
Instructions
  1. In the container of a blender, place Luxardo Bitter liqueur, gin, vermouth, and sugar; blend at high speed until sugar is fully incorporated. Add ice, and blend until smooth. Garnish with expressed orange peel, if desired.
Notes
*We used Miro Vermut Rojo.

 

This Georgia O’Keeffe Daiquiri belongs on your summer bucket list.

Georgia O'Keeffe Daiquiri
Author: 
Yields: 1 serving
 
Ingredients
  • 1 cup dried hibiscus
  • 1 cup hot water
  • 1 cup sugar
  • 1½ cups crushed ice
  • 2 ounces rosé wine
  • 2 ounces brewed hibiscus tea
  • 1 ounce Cathead Honeysuckle vodka
  • ½ ounce fresh lemon juice
  • ½ ounce fresh lime juice
  • ½ ounce St-Germain
  • Garnish: fresh sage
Instructions
  1. In a large bowl, combine dried hibiscus and 1 cup hot water. Let stand for at least 20 minutes. Strain mixture through a fine-mesh sieve, discarding solids. Add sugar, and stir until sugar is dissolved. Let hibiscus syrup cool to room temperature before using. Refrigerate in an airtight container for up to 1 month.
  2. In the container of a blender, combine ice, wine, 2 ounces hibiscus syrup, tea, vodka, lemon juice, lime juice, and St-Germain; blend at high speed until smooth. Pour into a glass, and garnish with sage, if desired.

 

This Deadbeat Daiquiri begs to be enjoyed poolside.

Deadbeat Daiquiri
Author: 
Yields: 1 serving
 
Ingredients
  • 1½ cups crushed ice
  • 2 ounces aged Panamanian rum*
  • 4 whole lychee nuts, shelled (drained if canned)
  • 1 ounce fresh lime juice
  • ½ ounce Simple Syrup
  • ½ ounce maraschino liqueur
  • ¼ ounce Clément Mahina Coco coconut liqueur
  • Dash Fee Brothers Aztec Chocolate Bitters
  • Garnish: pineapple wedge, plastic monkey, edible orchid
Instructions
  1. In the container of a blender, place ice, rum, nuts, lime juice, Simple Syrup, liqueurs, and bitters; blend at high speed until smooth, up to 20 seconds. Pour into a 12-ounce Pearl Diver glass.* Garnish with pineapple wedge on rim, speared with bamboo pick, plastic monkey, and edible orchid, if desired.
Notes
*We used Caña Brava 7-Year-Old Reserva Añeja Rum. This Pearl Diver glass is available at Cocktail Kingdom, cocktailkingdom.com.

 

Blueberry Gin Daisy
Yields: 8 servings
 
Ingredients
  • 1 pint fresh blueberries
  • 1 cup sugar
  • 1 cup water
  • 2 cups gin
  • 1 cup fresh lemon juice
  • 4 cups chilled club soda
  • Garnish: lemon slices, fresh blueberries
Instructions
  1. In a small saucepan, bring blueberries, sugar, and 1 cup water 
to a boil over medium-high heat. Reduce heat, and simmer for 
10 minutes. Strain mixture into a large pitcher; let cool to room temperature. Cover and refrigerate for at least 
4 hours or up to 3 days.
  2. Stir in gin and lemon juice. Just before serving, stir in club soda and desired amount of ice. Garnish with lemon slices and blueberries, if desired.

 

Austin and Alexis, of New Orleans’ Big Easy Bucha, serve kombucha cocktails often when entertaining at home. Austin likes to mix Cajun Kick with Old New Orleans Rum’s Cajun Spice Rum and a squeeze of lime, while Alexis enjoys how Bayou Berry tastes mixed with Crescent Vodka. “Kombucha’s great because you get the bubbles and you get the flavor, but you don’t get the guilt, which is really nice,” Austin says.

The next time you entertain, mix up this Strawberry Kombucha Spritz for a delightfully fizzy twist on the classic cocktail, or experiment with different flavors to find a combination you love.

Strawberry Kombucha Spritz
Author: 
Yields: 1
 
Ingredients
  • 2 ripe strawberries, hulled
  • 2 mint leaves, torn
  • 3 ounces Big Easy Bucha Bayou Berry Kombucha (see note)
  • 1½ ounces white rum
  • 1 tablespoon light agave nectar
  • 1 teaspoon fresh lemon juice
  • Garnish: strawberry slices, mint
Instructions
  1. In an old-fashioned glass, muddle strawberries and mint. Add kombucha, rum, agave nectar, and lemon juice. Add ice cubes, and stir. Garnish with strawberry slices and mint, if desired.
Notes
A strawberry-flavored kombucha could be substituted. Big Easy Bucha Bayou Berry Kombucha is flavored with strawberry and honeysuckle.

 

Laying claim to the oldest stand-up bar in America and the creation of a meal itself (brunch), Tujague’s restaurant in New Orleans’ French Quarter is a marvelous historical venue. The comforting, minty and chocolaty Grasshopper cocktail is another of their creations, and it is the perfect nightcap for the holidays.

Grasshopper
Serves 1
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Ingredients
  1. 2 ounces heavy whipping cream
  2. ½ ounce white crème de menthe
  3. ½ ounce green crème de menthe
  4. ½ ounce white crème de cacao
  5. Brandy, to serve
Instructions
  1. In a cocktail shaker, combine cream, white and green crèmes de menthe, and crème de cacao. Add ice. Cover and shake until cold. Strain into a chilled Champagne flute. Top with a splash of brandy.
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