Big Easy Classics

Sazerac - Classic New Orleans Cocktails

New Orleans is truly a drinker’s city. No matter if you’re there next week during the Tales of the Cocktail convention or at any other time, you’ll find a thriving and historic cocktail culture. While the Big Easy is now famous for its potent Hand Grenades and oversize frosty Hurricanes, it’s also the birthplace of classic cocktails the Sazerac (pictured above) and the Ramos Gin Fizz. (Both are still staples.) And you can’t have a proper Sunday brunch in NOLA without enjoying a cup of traditional Brandy Milk Punch. Needless to say, you’re never in danger of going thirsty. The city is also appropriately home to the Museum of the American Cocktail, which was co-founded by Liquor.com advisor Dale DeGroff and has on display an impressive collection of antique bar tools, historic recipe books and ephemera.

But you can drink like you’re in New Orleans without actually being in Louisiana. Fortunately, the city’s signature cocktails travel very well. To get in the spirit, put on some Louis Armstrong or Kermit Ruffins tunes and then mix up a round of these three NOLA classics. You can almost hear the clang of the streetcar…

Ramos Gin Fizz

Contributed by: Allen Katz

INGREDIENTS:

  • 2 oz Gin
  • .5 oz Heavy cream
  • 1 oz Fresh lemon juice
  • .5 oz Fresh lime juice
  • 1 tsp Sugar
  • 3 Dashes orange flower water
  • 1 Fresh egg white
  • Seltzer
  • Glass: Collins

PREPARATION:
The secret to this drink is to shake, shake and shake some more. Add all the ingredients except seltzer to a cocktail shaker and fill with ice. Shake vigorously until the drink is as white as fresh snow and as smooth as a cold glass of milk. Strain into a Collins glass and top with cold seltzer. Stir before serving.

Sazerac

Contributed by: Jim Meehan

INGREDIENTS:

  • Absinthe (Vieux Pontarlier)
  • 1 Sugar cube (Demerara or white)
  • 3 Dashes Peychaud’s Bitters
  • 2 Dashes Angostura Bitters
  • 2 oz Rittenhouse Rye Whiskey
  • Lemon peel
  • Glass: Rocks

PREPARATION:
Rinse a chilled rocks glass with absinthe. In a separate mixing glass, muddle the sugar cube with both bitters. Add the rye and ice, and stir. Strain the mixture into the rinsed rocks glass. Twist a lemon peel over the surface to extract the oils and then discard it.

This recipe is adapted from William Boothby’s World Drinks and How to Mix Them.

Timmy’s Brandy Milk Punch

Contributed by: John Besh

INGREDIENTS:

  • 1 cup Brandy
  • 3 cups Milk
  • 3 tbsp Powdered sugar, plus extra if needed
  • 1 tsp Vanilla extract
  • Grated nutmeg
  • Glass: Tall

PREPARATION:
Put all the ingredients into a blender and fill with ice. Blend for 20 seconds. Taste and add more sugar if necessary. Strain the mixture into glasses filled with fresh crushed ice and serve. This recipe serves four people.

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