Add this Satsuma Champagne Cocktail to your repertoire of holiday libations.
- 6 sugar cubes
- Bittermen’s Elemakule Tiki Cocktail Bitters*
- 6 tablespoons satsuma rum*
- 3 cups chilled brut Champagne or brut prosecco
- Divide sugar cubes among 6 Champagne flutes. Add a few drops of bitters, to soak cubes. Add 1 tablespoon rum to each glass. Slowly top each with 1/2 cup Champagne.
- *Angostura bitters may be substituted. We used Bayou Rum Bayou Satsuma Rum.
A basic Gin Fizz is composed of spirits, sugar, carbonated water, and something acidic like lemon juice. Gin fizzes can also include egg whites, whole eggs, cream, and sparkling wine instead of fizzy water.
The Ramos Gin Fizz always includes egg white and cream. This white frothy drink became so popular in the Crescent City that Henry C. Ramos, who served it at the Imperial Cabinet Saloon, employed many bartenders to keep up with the orders. During busy periods, almost three dozen bartenders could be seen shaking and pouring the drinks to satisfy the thirsty customers.
Because the drink required a lengthy period of shaking (up to 12 minutes), the bartenders’ showmanship also contributed to the whole experience.
- 2 ounces gin
- 1 tablespoon Simple Syrup (recipe follows)
- ½ ounce fresh lemon juice
- ½ ounce fresh lime juice
- 1 pasteurized egg white
- 1 ounce heavy whipping cream
- 3 drops orange flower water
- 2 ounces club soda, chilled
- In an empty cocktail shaker, combine gin, Simple Syrup, juices, egg white, cream, and orange flower water; shake vigorously for 3 minutes. Add ice to shaker, and shake vigorously for at least 3 minutes. In a Collins glass, add soda; strain gin mixture into Collins glass.
- 1 cup water
- 1 cup sugar
- In a small saucepan, bring 1 cup water and 1 cup sugar to a boil, stirring until sugar dissolves. Let cool to room temperature before using. Refrigerate in an airtight container up to 1 month.
A refreshing Cantaloupe Agua Fresca Fizz.
- 1 large cantaloupe, seeded and diced (about 3 cups)
- 1 cup coconut water
- 1 (1-inch) piece peeled ginger
- 1 teaspoon chopped fresh jalapeño
- 3 large basil leaves
- 2 tablespoons honey
- 2 to 3 limes, juiced
- 1/4 teaspoon kosher salt
- Seltzer water, chilled
- 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.
The Sazerac is New Orleans’ official cocktail. Try this classic Sazerac at home today.
- 1 sugar cube or ½ teaspoon sugar
- 3 drops Peychaud’s Bitters
- 2 ounces rye whisky
- 1 dash absinthe (see note)
- Garnish: (2-inch) piece lemon peel
- Fill an old-fashioned glass with ice, and let stand until very cold, about 5 minutes.
- 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.
- 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.
- Substitute an herbal licorice-flavored liqueur such as Pernod, Ricard, or Herbsaint for absinthe, if desired.
At its most basic (rum, lime, sugar, and ice), a classic daiquiri is an exercise in pure simplicity.
- 2 ounces light or amber rum
- Juice of ½ lime
- 1 teaspoon sugar
- Garnish: twisted lime zest strip
- 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.
On a warm summer day, there’s hardly anything more refreshing than a classic Pimm’s Cup.
- 1 slice English cucumber
- 2 ounces Pimm’s No. 1 liqueur
- 1½ teaspoons fresh lemon juice
- 4 ounces ginger ale
- Garnish: lemon slice, cucumber ribbon
- 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.
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.
- 2 ounces pineapple juice
- 1½ ounces peach-flavored vodka,such as Absolut Apeach
- 1 ounce peach schnapps
- Garnish: maraschino cherry, orange slice
- 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.
Rosemary Lemon Syrup adds a fresh, citrusy flavor to this Rosemary Lemon Gin Fizz.
- 1½ ounces gin
- 1½ ounces lemoncello
- 1 tablespoon fresh lemon juice
- 1 tablespoon Rosemary Lemon Syrup, recipe follows
- 1 large pasteurized egg white, room temperature
- 1 cup plus 1 tablespoon club soda, divided
- Garnish: fresh rosemary and sliced lemon
- 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.
- 2 cups water
- 1 3/4 cups sugar
- 1 lemon, peeled
- 4 sprigs rosemary
- 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.