Beverages

//Beverages
  • Cantaloupe Agua Fresca Fizz

A refreshing Cantaloupe Agua Fresca Fizz.

Cantaloupe Agua Fresca Fizz
Serves 2
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Ingredients
  1. 1 large cantaloupe, seeded and diced (about 3 cups)
  2. 1 cup coconut water
  3. 1 (1-inch) piece peeled ginger
  4. 1 teaspoon chopped fresh jalapeño
  5. 3 large basil leaves
  6. 2 tablespoons honey
  7. 2 to 3 limes, juiced
  8. 1/4 teaspoon kosher salt
  9. Seltzer water, chilled
Instructions
  1. In the container of a blender, combine cantaloupe, coconut water, ginger, jalapeño, and basil; process until smooth. Strain mixture through a fine-mesh sieve; discard solids. In a pitcher, combine fruit purée with honey, lime juice, and salt. Add seltzer water to taste. Serve immediately.
Louisiana Cookin http://www.louisianacookin.com/

  • Classic Sazerac

The Sazerac is New Orleans’ official cocktail. Try this classic Sazerac at home today.

Classic Sazerac
Serves 1
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Ingredients
  1. 1 sugar cube or ½ teaspoon sugar
  2. 3 drops Peychaud’s Bitters
  3. 2 ounces rye whisky
  4. 1 dash absinthe (see note)
  5. Garnish: (2-inch) piece lemon peel
Instructions
  1. Fill an old-fashioned glass with ice, and let stand until very cold, about 5 minutes.
  2. In a second old-fashioned glass, place sugar, and add just enough water to moisten; muddle with a bar spoon. Add bitters and whisky with several pieces of ice; stir until very cold, about 1 minute.
  3. Empty ice-filled glass, and add absinthe; swirl to coat sides, and pour out any excess. Strain whisky mixture into absinthe-coated glass. Garnish with lemon peel.
Notes
  1. Substitute an herbal licorice-flavored liqueur such as Pernod, Ricard, or Herbsaint for absinthe, if desired.
Louisiana Cookin http://www.louisianacookin.com/
  • Classic Daiquiri

At its most basic (rum, lime, sugar, and ice), a classic daiquiri is an exercise in pure simplicity.

Classic Daiquiri
Serves 1
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Ingredients
  1. 2 ounces light or amber rum
  2. Juice of ½ lime
  3. 1 teaspoon sugar
  4. Garnish: twisted lime zest strip
Instructions
  1. Fill a cocktail shaker with ice; add rum, lime juice, and sugar. Shake until very cold, about 1 minute; strain into a coupe cocktail glass. Garnish with lime twist.
Louisiana Cookin http://www.louisianacookin.com/
  • Classic Pimm's Cup

On a warm summer day, there’s hardly anything more refreshing than a classic Pimm’s Cup.

Classic Pimm's Cup
Serves 1
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Ingredients
  1. 1 slice English cucumber
  2. 2 ounces Pimm’s No. 1 liqueur
  3. 1½ teaspoons fresh lemon juice
  4. 4 ounces ginger ale
  5. Garnish: lemon slice, cucumber ribbon
Instructions
  1. Place cucumber slice in the bottom of a Collins glass and muddle until bruised. Fill glass with cracked ice; add Pimm’s and lemon juice. Top with ginger ale, and garnish with lemon and cucumber ribbon.
Louisiana Cookin http://www.louisianacookin.com/
  • Peach Cocktail

After a round at the Oakwing Golf Course, in Alexandria, Louisiana, many golfers find themselves cozying up to the bar at Bistro on the Bayou. The bartenders there serve a combination of golf classics, like the Arnold Palmer, as well as some novel offerings, like this sweet, tart Georgia Peach.

Georgia Peach
Serves 1
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Ingredients
  1. 2 ounces pineapple juice
  2. 1½ ounces peach-flavored vodka,such as Absolut Apeach
  3. 1 ounce peach schnapps
  4. Garnish: maraschino cherry, orange slice
Instructions
  1. Fill a cocktail shaker with ice, and add pineapple juice, vodka, and schnapps. Cover, and shake until cold. Strain into a chilled martini glass, and garnish with cherry and orange slice, if desired.
Louisiana Cookin http://www.louisianacookin.com/
  • Rosemary Lemon Gin Fizz

Rosemary Lemon Syrup adds a fresh, citrusy flavor to this Rosemary Lemon Gin Fizz.

Rosemary Lemon Gin Fizz
Serves 1
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Ingredients
  1. 1½ ounces gin
  2. 1½ ounces lemoncello
  3. 1 tablespoon fresh lemon juice
  4. 1 tablespoon Rosemary Lemon Syrup, recipe follows
  5. 1 large pasteurized egg white, room temperature
  6. 1 cup plus 1 tablespoon club soda, divided
  7. Garnish: fresh rosemary and sliced lemon
Instructions
  1. Fill a cocktail shaker halfway full with ice. Add gin, lemoncello, juice, Rosemary Lemon Syrup, egg white, and 1/2 cup club soda. Shake vigorously. Strain into a chilled glass filled with ice. Add 1/2 cup club soda. Slowly pour remaining 1 tablespoon club soda down inside edge of shaker to loosen remaining froth. Gently spoon froth onto drink and serve. Garnish with rosemary and lemon, if desired.
Louisiana Cookin http://www.louisianacookin.com/
Rosemary Lemon Syrup
Serves 24
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Ingredients
  1. 2 cups water
  2. 1 3/4 cups sugar
  3. 1 lemon, peeled
  4. 4 sprigs rosemary
Instructions
  1. In a small saucepan, combine 2 cups water, sugar, and lemon peel over medium-high heat. Bring mixture to a boil, stirring often. Reduce to a simmer, and cook 10 minutes more. Remove from heat; add rosemary. Let cool completely. Strain, and refrigerate, covered, up to 3 weeks.
Louisiana Cookin http://www.louisianacookin.com/

  • Ultimate Bloody Mary

When it comes to the Bloody Mary, there are a few elements in the equation: acidity, texture, spiciness, and fixins’. When it comes to each of those areas, every Louisianian will have deeply set opinions on the matter. In search of perfection, we tested variations on each of those themes to come up with a bold yet approachable cocktail that will set just the right mood for your spring brunches.

The Ultimate Bloody Mary
Serves 8
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Ingredients
  1. 16 cups water
  2. 2 pounds vine-ripe tomatoes, cored
  3. 1 tablespoon vegetable oil
  4. 1 cup chopped sweet onion
  5. 1 cup chopped celery
  6. 2 garlic cloves, minced, and divided
  7. 4 cups tomato juice
  8. 2 cups vodka
  9. 6 tablespoons white wine vinegar
  10. ¼ cup minced celery
  11. 3 tablespoons grated fresh horseradish
  12. 2 tablespoons anchovy paste
  13. 1 teaspoon lemon zest
  14. 2 tablespoons fresh lemon juice
  15. 2 tablespoons hot sauce
  16. 2 tablespoons Steen’s cane syrup
  17. 1 tablespoon liquid crab boil
  18. 1 tablespoon grated sweet onion
  19. 2 teaspoons celery salt
  20. 1 teaspoon kosher salt
  21. 1 teaspoon ground black pepper
  22. Garnishes: Pickled Shrimp, Pickled Okra & Fresh Ancho Peppers, Marinated Olives, and celery
Instructions
  1. In a large bowl, make an ice-water bath.
  2. In a large pot, bring 16 cups water to a boil. Add tomatoes, cook for about 2 minutes or until the peel begins to come off. Remove from water, and place in the ice water bath. Let stand; peel tomatoes when cool.
  3. In the same large pot, heat oil over medium high heat; add onion and celery, and cook, stirring frequently, until translucent, about 5 minutes. Add garlic and tomatoes, gently crushing tomatoes with the back of a spoon until juices are released. Cook 10 minutes, stirring frequently. Remove from heat.
  4. In the container of a blender, add tomato mixture in batches, and process on high until smooth. Cover, and refrigerate up to 3 days.
  5. In a large pitcher, combine reserved tomato mixture, tomato juice, vodka, vinegar, celery, horseradish, anchovy paste, zest and juice, hot sauce, cane syrup, crab boil, onion, salts, and black pepper. Cover, and refrigerate overnight. Strain through a fine mesh sieve. Serve over ice with Pickled Shrimp, Pickled Okra & Fresh Ancho Peppers, Marinated Olives, and celery.
Louisiana Cookin http://www.louisianacookin.com/
Pickled Shrimp
Serves 8
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Ingredients
  1. 1 cup Steen’s cane vinegar
  2. ½ cup water
  3. 2 tablespoons honey
  4. 2 teaspoons mustard seed
  5. 1 teaspoon coriander seed
  6. 2 bay leaves
  7. ¼ cup sliced onion
  8. 1 teaspoon salt
  9. ½ pound large fresh shrimp, peeled and deveined (tails left on)
Instructions
  1. In a bowl, whisk together vinegar, ½ cup water, honey, mustard, coriander, bay leaves, onion, and salt. Set aside.
  2. In a medium saucepan over medium-high heat, bring water to a boil. Add shrimp; cook until pink and firm, about 2 minutes. Remove from heat. Drain, and place hot shrimp in a jar. Pour vinegar mixture over shrimp; seal jar. Refrigerate up to 3 days.
Louisiana Cookin http://www.louisianacookin.com/
Pickled Okra & Fresh Ancho Peppers
Serves 8
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Ingredients
  1. ½ pound fresh okra
  2. 5 teaspoons salt, divided
  3. ½ yellow onion, thinly sliced
  4. ½ pound fresh ancho peppers
  5. 5 dried red peppers
  6. 4 garlic cloves
  7. 3 cups water
  8. 1½ cups white wine vinegar
  9. 2 teaspoons sugar
  10. 2 tablespoon mixed peppercorns
Instructions
  1. Place okra in a colander. Sprinkle with 2 teaspoons salt, and let stand 15 minutes. Rinse okra thoroughly to remove any residue.
  2. In a large heatproof bowl, place okra, onion, peppers, and garlic. Set aside.
  3. In a large saucepan, bring 3 cups water and vinegar to a boil over high heat. Add remaining 3 teaspoons salt and sugar, stirring until dissolved. Add peppercorns, stirring well.
  4. Pour hot vinegar mixture over okra. Let cool at room temperature for 1 hour. Place a plate on top of okra to keep it submerged; refrigerate for at least 4 hours before serving. Transfer to an airtight container, and refrigerate up to 5 days.
Louisiana Cookin http://www.louisianacookin.com/
Marinated Olives
Serves 8
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Ingredients
  1. 2 cups pitted Castelvetrano olives
  2. ½ cup dill pickle juice
  3. 1 teaspoon crushed red pepper
Instructions
  1. In a medium bowl, combine olives, pickle juice, and pepper. Cover, and refrigerate up to 5 days.
Louisiana Cookin http://www.louisianacookin.com/

  • French 75

French 75
Serves 12
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Ingredients
  1. 1 1/2 cups fresh lemon juice
  2. 1 1/2 cups Simple Syrup (see recipe on page, TK)
  3. 3/4 cup gin
  4. 2 cups ice
  5. 1 (750-milliliter) bottle sparkling white wine, chilled
  6. Garnish: peeled lemon zest, cut into long strips
Instructions
  1. In a large cocktail shaker, combine lemon juice, simple syrup, gin, and ice; shake vigorously 20 to 30 seconds. Strain into champagne flutes and top with sparkling wine. Using zester, slice peel from lemon in long, thin pieces. Garnish each glass with lemon twist, and serve immediately.
Louisiana Cookin http://www.louisianacookin.com/