Harry Yee invented the Blue Hawaii in 1957 at the Hawaiian Village Hotel on Waikiki Beach, reportedly to use up all the Blue Curaçao liqueur that no one could figure out what to do with. He mixed it with vodka and sweet-and-sour mix and created an instant sensation, which achieved immortality as the title of a hit Elvis Presley movie. The original drink was thin, and sweet-and-sour mix is a craft cocktail no-no for a very good reason, so Jeff “Beachbum” Berry of Latitude 29 in New Orleans added body with some coconut cream, and replaced the sour mix with fresh lemon juice. As with all Tiki drinks, it’s a “vacation in a glass,” that you can take any time you choose. Aloha!

Blue Hawaii à la Latitude 29
Serves 1
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Ingredients
  1. 2 ounces wheat vodka*
  2. 1 ounce coconut cream
  3. ¾ ounce unsweetened pineapple juice
  4. ¾ ounce fresh lemon juice
  5. 1 cup crushed ice
  6. ¾ ounce blue curaçao*
  7. Garnish: pineapple wedge or paper parasol
Instructions
  1. In the container of a blender, combine vodka, coconut cream, pineapple juice, lemon juice, and crushed ice. Blend until combined. Pour into a snifter. Fill with ice cubes. Pour in curaçao so that it streaks down sides of glass. Garnish with a paper parasol or a pineapple wedge, if desired.
Notes
  1. *We used Aylesbury Duck Vodka and Bols Blue Curaçao.
Louisiana Cookin http://www.louisianacookin.com/

If you’re looking to add a touch of class to your bar cart and expand your repertoire of crowd-pleasing cocktail recipes, look no further than The Coupe: Celebrating Craft Cocktails and Vintage Collections (Hoffman Media, 2016), in which Brian Hoffman presents readers with a beautifully designed, comprehensive guide to the classic wide-rimmed, short-stemmed glass.

The Coupe begins with an enthralling history of the cocktail glass written by Patrick Dunne, proprietor of Lucullus in New Orleans. Recipes are categorized by their base, such as sparkling wine, vodka, gin, rum, tequila, and whiskey. The book includes cocktail recipes from acclaimed restaurants and bars all over the United States and even one in London. You’ll find instructions for making cocktails from several New Orleans establishments, including the Strawberry Sparkler and Caribbean Milk Punch from Brennan’s, and the Jason’s Ascension, 1988 from Cure.

It doesn’t stop at cocktail recipes, though. The Coupe gives pointers for making beautiful citrus garnishes and flavor-infused simple syrups. The book also includes tips for accessorizing your home bar, building your own collection of coupe glasses, and even recipes for indulgent desserts served in the glasses, such as Sabayon with Fresh Berries and Turtle Brownies. Cheers!

Order your copy today here or by calling 800.361.8059.

Alabama Summer
Serves 1
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Ingredients
  1. 3 ounces fresh watermelon juice
  2. 1½ ounces Tito’s Handmade Vodka
  3. ½ to ¾ ounce Campari
  4. ½ ounce fresh lime juice
  5. 1 to 2 ounces chilled sparkling water
  6. Garnish: sliced watermelon
Instructions
  1. In a cocktail shaker fi lled with ice, add watermelon juice, vodka, Campari, and lime juice. Shake to combine, and strain into a coupe glass. Top with sparkling water, and garnish with a watermelon slice, if desired.
Louisiana Cookin http://www.louisianacookin.com/

When looking to escape the hustle and bustle of New Orleans, many cocktail aficionados turn back the clock by stepping up to the bar at Bellocq. This cozy lounge in the newly remodeled Hotel Modern was conceived by Neil Bodenheimer, Kirk Estopinal, and Matthew Kohnke—the team who created Cure—and captures the spirit of a pre-Prohibition vibe with cobblers, punches, and concoctions such as this lovely midwinter Champagne cocktail.

Everything's Coming Up Roses
Serves 1
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Ingredients
  1. 1 sugar cube
  2. 6 drops Campari
  3. 12 drops rose water
  4. Champagne, chilled
  5. Garnish: twisted orange peel or edible rose petals
Instructions
  1. To a small bowl, add the sugar cube. Place Campari and rose water on the sugar cube. Fill a Champagne flute or coupe glass with Champagne. Drop the sugar cube in the glass. Garnish with a twisted orange peel or rose petals lightly misted with rose water.
Louisiana Cookin http://www.louisianacookin.com/

With spicy cayenne vodka, the Cajun Screwdriver is an essential part of our Bayou Bash Cajun Mardi Gras Brunch. It’s pictured here with The Proud Mary, an outstanding Cajun Bloody Mary.

Cajun Screwdriver
Serves 1
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Ingredients
  1. 2 ounces Cayenne Vodka (recipe follows)
  2. 1 ounce vodka*
  3. 2 tablespoons Cilantro Simple Syrup (recipe follows)
  4. ½ cup fresh satsuma juice*
  5. 1 sprig fresh cilantro
Instructions
  1. Fill a cocktail shaker with ice. Add vodkas, Cilantro Simple Syrup, and satsuma juice; cover and shake well. Strain into an ice-filled glass. Garnish with cilantro and serve.
Notes
  1. *We used Oryza Vodka. Tangerine juice can be substituted for satsuma.
Louisiana Cookin http://www.louisianacookin.com/
Cayenne Vodka
Serves 16
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Ingredients
  1. 2 fresh cayenne peppers, halved lengthwise* (or more, if desired)
  2. 1 (1-liter) bottle Oryza Vodka
Instructions
  1. In a large clean jar, add peppers 
and vodka. Cover and let stand at least 3 days.
  2. Strain through a fine-mesh sieve, and discard solids. Pour vodka back into the bottle and seal. The vodka will keep at room temperature for 3 to 
6 months. If vodka tastes too spicy, add additional vodka.
Notes
  1. *Jalapeño peppers may be substituted.
Louisiana Cookin http://www.louisianacookin.com/
Cilantro Simple Syrup
Serves 16
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Ingredients
  1. 4 sprigs fresh cilantro, roughly chopped
  2. 1 cup water
  3. 1 cup raw cane sugar
Instructions
  1. In a medium heatproof bowl, 
add cilantro. In a 1-quart saucepan, add 1 cup water and sugar, and heat over medium-low heat. Bring to a simmer, stirring until sugar dissolves. Pour sugar mixture over cilantro, and stir to combine. Let stand 1 hour. Line a strainer with a moistened coffee filter. Strain syrup, discarding solids. Let cool before using. Cover and refrigerate up to 1 week.
Louisiana Cookin http://www.louisianacookin.com/

The Proud Mary is a Cajun Bloody Mary of the finest order. It’s pictured here with the Cajun Srewdriver cocktail, and is a delicious part of our Bayou Bash Cajun Mardi Gras Brunch menu.

The Proud Mary
Serves 1
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Ingredients
  1. 2 lemon quarters
  2. 1½ ounces vodka
  3. ½ cup Proud Mary Mix (recipe follows)
  4. 3 dashes hot sauce
  5. Smoked salt
  6. Garnish: lime wedge, pickled okra,
 bread and butter pickles, and
 snack stick
Instructions
  1. In a large cocktail shaker, add lemon, and muddle. Add vodka, Proud Mary Mix, and hot sauce. Fill with ice. Cover and shake vigorously; pour mixture into a glass. Season with smoked salt, and garnish with lime wedge and pickles, if desired. Stir together with a snack stick.
Louisiana Cookin http://www.louisianacookin.com/
Proud Mary Mix
Serves 16
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Ingredients
  1. 1 (46-ounce) can V-8 Vegetable Juice
  2. 2 tablespoons ground black pepper
  3. 2 tablespoons Creole mustard
  4. 1 tablespoon garlic powder
  5. 1 tablespoon onion powder
  6. 1½ ounces pork stock*
  7. 1½ ounces fresh lime juice
  8. 2½ ounces fresh lemon juice
  9. 3½ ounces hot sauce
  10. 2 ounces Tabasco Green Pepper Sauce
  11. 1 ounce Worcestershire sauce
  12. 1 ounce olive brine
  13. ½ ounce bread and butter pickle juice
  14. ½ ounce sherry vinegar
Instructions
  1. In a large pitcher, combine all ingredients. Cover and refrigerate 
up to 1 week. Stir before using.
Notes
  1. *Chicken broth may be substituted.
Louisiana Cookin http://www.louisianacookin.com/

Community® Cold Brew “Cola”
Serves 1
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Ingredients
  1. 2 ounces Community® Cold Brew
  2. 2 teaspoons cherry syrup
  3. 2 tablespoons Simple Syrup (recipe follows)
  4. 1 cup tonic water
  5. Garnish: maraschino cherries
Instructions
  1. In a tall glass, combine Community® Cold Brew, cherry syrup, and Simple Syrup. Top with tonic water. Garnish with cherries, if desired.
Louisiana Cookin http://www.louisianacookin.com/
Simple Syrup
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Ingredients
  1. 1 cup water
  2. 1 cup sugar
Instructions
  1. In a small saucepan, bring 1 cup water and sugar to a boil over medium-high heat, stirring occasionally, until sugar is dissolved. Remove from heat, and let cool completely.
Louisiana Cookin http://www.louisianacookin.com/

Community® Cold Brew
Serves 4
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Ingredients
  1. 2 cups Community® coffee French Roast grounds
  2. 6 cups cold water
Instructions
  1. In a container with a fitted lid, mix together coffee grounds and 6 cups cold water, being sure to wet all grounds. Refrigerate overnight. Strain mixture twice through a fine-mesh sieve, discarding solids. Cover and store for up to 2 weeks.
Notes
  1. Kitchen Tip: Community® Cold Brew is a coffee concentrate. For an iced beverage, use 2 to 4 ounces depending on desired strength.
Louisiana Cookin http://www.louisianacookin.com/

Jingle Bell Sipper
Serves 1
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Ingredients
  1. 6 ounces Champagne or dry sparkling wine
  2. 1/2 ounce elderflower liqueur, such as St. Germain
  3. 1 mint sprig
Instructions
  1. Fill a Champagne flute with Champagne. Top with elderflower liqueur, and garnish with mint sprig.
Louisiana Cookin http://www.louisianacookin.com/