Orange flower water, cream, and lime juice bring this aromatic gin fizz up a notch. It was delicious in 1888 when it was invented in New Orleans, and it's delicious today.
The iconic Hurricane may remind too many drinkers of sickly sweet premixed drinks; but we urge you to give the delicious original recipe another try. We like to use Trader Tiki's passion fruit syrup: it's fruity but tart, especially when combined with fresh squeezed lemon and good dark rum.
Brandy milk punch is a bit like a no-egg eggnog, but it's refreshing when poured over a mountain of crushed ice. Warning: this is a pretty potent way to kick off brunch. Feel free to adjust the sugar to your taste.
Invented at the Carousel Bar in New Orleans in the 1930s, this rye and cognac-based cocktail is boozy but super smooth.
One sip of this cocktail makes us wish for hotter weather; it's tart, refreshing, herbal, and effervescent.
The Sazerac is a New Orleans original, and you must get the ritual right. Be sure to use enough absinthe (or Herbsaint or Pernod). Some leave the twist in, others discard.
This was the signature cocktail at Arnaud's restaurant in New Orleans during the 1940s and '50s. This southern cousin of the Rob Roy is smoky and rich, with Dubonnet Rouge substituted for sweet vermouth, and with orange bitters providing a fragrant citrus note.
The vanilla notes of good aged rum are backed up with Averna and accented by an intense clove aroma from the Velvet Falernum in this cocktail invented by Chris Hannah from Arnaud's French 75 Bar in New Orleans.