The Kentucky Slugger

The Kentucky Slugger

“The moment a chill hits Louisiana air, out come the blankets, firewood, warm spices, and hot toddies. Deep into winter (such as it is in South Louisiana), the heady fragrances of smoke and pine give way to zesty cinnamon and sharper, cleaner wintergreen. The taste for sweet follows suit: dark and sticky becomes lighter, rounded, faintly nutty.

Enter the gorgeous, infused turbinado sugars from La Canne. Creators Tony Bonomolo and Gabriel Senette are “cane-do” guys, blending the comforting flavors of smoked pecan (ginger and lavender, too) into Louisiana cane sugar.

Loving that coziness that comes from hands wrapped around a warm mug, Vincent Heintz, a barman at New Orleans’s Coquette, concocted the Kentucky Slugger, a dreamy drink with a punch— a reminder that winter is not quite over; all its flavors will linger just a bit longer. How sweet.” – Lorin Gaudin

The Kentucky Slugger
Serves 4
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  1. ½ cup La Canne Pecan-Smoked Sugar
  2. 5 cups hot water
  3. 6 ounces bourbon, such as Evan Williams
  4. 4 ounces Stroh Jagertee liqueur
  5. 12 to 16 drops allspice dram
  6. Garnishes: smoked sugar, and orange peels
  1. In a heatproof measuring cup or bowl, combine sugar, 5 cups hot water, bourbon, liqueur, and allspice dram. Wet rims of 4 serving glasses, and dip in additional smoked sugar, if desired, and serve with 2 orange peels.
Louisiana Cookin


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