beverage

Banana Frappé

Susan — Fri, 09 Jul 2010 18:48:25 +0000

Content source:

Magazine

Issue date:

August, 2010

Louisiana Cookin'

Best recipe:

Not selected

Servings:

Recipe photo:

2 medium-size ripe bananas, cut into 1-inch slices
1/4 cup powdered sugar
1 cup vanilla ice cream
1/2 cup half-and-half
1/2 cup brandy
1/4 cup plus 2 tablespoons Crème de Cacao
3 cups crushed ice

Instructions:

Combine all the ingredients in a blender and process until smooth and frothy. Serve in chilled glasses.

NOLitA Heat

admin — Sat, 08 May 2010 13:55:19 +0000

Content source:

Magazine

Issue date:

August, 2008

The official non-alcoholic cocktail of Tales of the Cocktail 2008 was created by Natalie Bovis-Nelsen of The Liquid Muse Virgin Mixology®

Best recipe:

Not selected

Servings:

Serves 1

Recipe photo:

Tales of the Cocktail, the annual culinary and cocktail festival has collaborated with The Liquid Muse and Fre Wines to offer the festival’s first official alcohol-removed cocktail. The annual festival celebrates the history and culture of cocktails and food in New Orleans with five-days of first-class food and drink events. Held every July - check calendar for dates.

Instructions:

Rim chilled champagne flute with sugar, set aside. Muddle jalapeno slices, limejuice and a pinch of sugar in a mixing glass. Add ice and mango juice, shake vigorously, and strain into the champagne flute. Slowly pour in Prickly Pear syrup, allowing it to settle on the bottom of the glass. Gently top with Fre Brut, and garnish with a skewered jalapeño or Thai chili on the side of the glass.

Red Temptation

cherie — Wed, 05 May 2010 20:34:52 +0000

Content source:

Magazine

Issue date:

February, 2008

Shawn Harris, bartender, Café Giovanni, for Louisiana Cookin

Best recipe:

Not selected

Servings:

Serves 1

Recipe photo:

2 ounces Stiletto Vanilla Vodka
1 ounce Chambord
2 ounces pomegranate juice
1 to 1 1/2 ounces Prosecco Champagne

Instructions:

Pour the vodka, Chambord, and juice into a shaker. Shake and pour mixture into a martini glass. Pour Champagne on top. Garnish with fresh raspberries and a sugar rim.

The St. Phillip Street Blues

cherie — Thu, 11 Feb 2010 22:47:45 +0000

Content source:

Magazine

Issue date:

April, 2009

Piazza Bar, Houma, LA for Louisiana Cookin

Best recipe:

Not selected

Servings:

Serves 1

Recipe photo:

1 1/2 ounces Bacardi Limon
1 1/2 ounces Amaretto
1 1/2 ounces pineapple juice
orange wheel, for garnish
cherry, for garnish

Instructions:

Mix the 3 ingredients and serve in a Hurricane glass garnished with an orange wheel and a cherry.

Victory Cocktail

cherie — Thu, 04 Feb 2010 15:44:51 +0000

Content source:

Newsletter

Issue date:

February, 2010

Tamour Allen for Louisiana Cookin

Best recipe:

Not selected

Servings:

Serves 1

Recipe photo:

1 part Dry Gin
1 part Brandy
2 parts Italian Vermouth

Instructions:

Mix all, gently pour over ice; stir with a long spoon; strain and serve.

Chombuie

cherie — Thu, 21 Jan 2010 22:50:59 +0000

Content source:

Magazine

Issue date:

January, 2009

Daniel Victory, Ritz Carlton, New Orleans, LA for Louisiana Cookin

Best recipe:

Not selected

Servings:

Serves 1

Recipe photo:

1 1/2 ounces Drambuie
1 ounce chicory blended coffee
3 ounces warmed half-and-half
1/2 ounce chocolate syrup
shaved chocolate

Disaronno-flavored Whipped Cream

1 pint heavy whipping cream
3/4 teaspoon Disaronno Amaretto
1/4 cup powdered sugar

Instructions:

Combine above in a tempered goblet. Garnish with a tablespoon of Disaronno-flavored whipped cream. Top with shaved chocolate.

Disaronno-flavored Whipped Cream

Whip the ingredients until smooth.

Buras Orange

cherie — Thu, 19 Nov 2009 20:04:30 +0000

Content source:

Magazine

Issue date:

December, 2007

Louisiana Cookin

Best recipe:

Not selected

Servings:

Serves 1

Recipe photo:

3 ounces freshly squeezed Buras orange juice
3 ounces cranberry juice
1 1/2 ounces orange-flavored vodka
1 1/2 ounces Triple Sec
1 cranberry, for garnish
crushed ice
slice of Buras orange, for garnish

Instructions:

In a Collins glass, combine orange juice, cranberry juice, vodka, and Triple Sec over crushed ice. Stir to blend. Spear orange slice and cranberry with a toothpick and use as garnish.

Milk Punch

cherie — Thu, 19 Nov 2009 17:58:28 +0000

Content source:

Magazine

Issue date:

December, 2007

Marcelle Bienvenue for Louisiana Cookin

Best recipe:

Not selected

Servings:

Makes 1 gallon

Recipe photo:

Milk Punch

1 (4/5-quart) bottle of bourbon or brandy
3 quarts half-and-half
4 tablespoons vanilla extract
simple syrup (recipe follows)
grated nutmeg

Simple Syrup

1 cup water
1 cup sugar

Instructions:

Milk Punch
Combine the bourbon, half-and-half, and vanilla in a 1-gallon container. Add the simple syrup to attain desired sweetness. Chill well in the refrigerator. Serve in chilled glasses (not over ice) and sprinkle with nutmeg.

Simple Syrup
Combine the sugar and water in a small saucepan. Boil until the sugar dissolves and liquid becomes slightly thick. Cool completely before using.

Pairings:

bourbon: Gentleman Jack; brandy: Metaxa Private Reserve

Celebration Eggnog

cherie — Thu, 19 Nov 2009 17:33:36 +0000

Content source:

Magazine

Issue date:

December, 2007

Marcelle Bienvenue for Louisiana Cookin

Best recipe:

Not selected

Servings:

Serves 8 to 10

Recipe photo:

6 eggs, separated
1 cup sugar, in all
1 pint bourbon
1 quart heavy whipping cream
nutmeg, to taste

Instructions:

Beat the egg yolks until they are light yellow. Add 2/3 cup of the sugar and beat well. The yolks should be beaten until they are thick and lemon-colored. Slowly add the bourbon, beating all the time. Set aside. In another bowl, beat the egg whites until they are stiff but not too dry, add the remaining 1/3 cup sugar a little at a time as you beat. Then, slowly pour the egg-sugar-bourbon mixture into the egg whites, folding it in ever so gently. Whip the cream and fold it into the mixture. Warm the mixture just a bit to serve. Sprinkle with nutmeg. The eggnog can also be served chilled.

Pairings:

Early Times for that Kentucky flavor

Cranberry Sparklers

Publisher — Wed, 18 Nov 2009 17:54:49 +0000

Content source:

User Submission

Issue date:

November, 2009

Susan Ford, Publisher, Louisiana Cookin'

Best recipe:

Not selected

Servings:

Recipe photo:

Pure cranberry juice, no added sugar
No-sodium sparkling water
Lime wedge
Simple syrup* (optional, to taste)
Vodka (optional, to taste)
Strawberries (optional)

Instructions:

Fill a high-ball glass 3/4 full of crushed ice. Pour cranberry juice until just under half full, and add vodka and simple syrup to taste. Top with sparkling water and a squeeze of lime juice.

*Simple syrup: 2 parts sugar to 1 part water. Bring water to a boil in a saucepan. Stir in sugar, dissolve, and remove from heat. Cool and store covered.

Blueberry Punch

admin — Mon, 12 Oct 2009 21:38:25 +0000

Content source:

Magazine

Issue date:

October, 2007

Louisiana Cookin

Best recipe:

Not selected

Servings:

Serves 6

Recipe photo:

2 liters of your favorite juice
(mixed 100% juices like strawberry kiwi work best)
2 liters of ginger ale
2 cups fresh blueberries, washed with stems removed
Ice

Instructions:

Mix equal parts of juice and ginger ale. Pour into ice-filled glasses. Top each glass with a handful of blueberries. When your guests finish the punch in their glasses, the blueberries will have marinated in the juice and soda and made a sweet, cold treat.

Watermelon Martini

admin — Mon, 12 Oct 2009 13:47:54 +0000

Content source:

Magazine

Issue date:

August, 2007

44th Annual Louisiana Watermelon Festival Farmerville, LA

Best recipe:

Not selected

Servings:

Serves 1

Recipe photo:

½ ounce freshly squeezed lemon juice or ½ ounce sour mix
1 ounce melon liqueur
1ounce citrus-flavored vodka
1 ½ ounce freshly pureed watermelon
Crushed ice
Sprig of mint, for garnish
Small slice of watermelon with rind, for garnish

Instructions:

In a cocktail shaker, combine lemon juice, melon liqueur, vodka and watermelon puree over crushed ice. Shake and strain into a chilled martini glass. Garnish with mint sprig and watermelon slice and serve.

Pralines and Cream Cocktail

admin — Fri, 02 Oct 2009 14:06:35 +0000

Content source:

Newsletter

Issue date:

February, 2007

Louisiana Cookin Swizzle Stick column

Best recipe:

Not selected

Servings:

Makes 1 large serving

Recipe photo:

2 scoops vanilla ice cream
1 1/4 ounces vanilla-flavored vodka
1/4 ounce walnut liqueur
1/4 ounce hazelnut liqueur
1/4 ounce amaretto
1 tablespoon chopped pecans, for garnish

Instructions:

This decadent frozen beverage is an adult version of the famous New Orleans confection. Its nutty flavors make a wonderfully rich dessert that's the perfect finish to a Louisiana-style dinner party. Combine all the ingredients except the pecans in a blender and blend until thick and smooth. Pour into a stemmed glass and garnish with pecan pieces. Serve immediately with a straw or spoon since this is not a beverage that can be sipped delicately.