Historic Cocktails of New Orleans

It’s Mardi Gras time!  To celebrate, all our radio segments during the month of February are all about our time in New Orleans, from our LA to LA Road Trip.  First up, we ventured into the continual party known as Bourbon Street in the French Quarter.  It was crazy! the street was lined with eateries and bars flowing our on the curbs.  We stopped into “The Bourbon O Bar” on Bourbon Street.  Bartender Rachel Shandersky told  Jeff about three historic cocktails of old New Orleans the Ramos’ Gin Fizz, the Sazerac, Pimm’s Cup and the Vieux Carre’.

Savory Road radio Segment airs on 91.9 KVCR this Sunday or streaming at www.kvcr.org at 7:35 and 9:35AM

Bourbon O Bar

Bourbon Street, New Orleans. Located inside the historic Bourbon Orleans Hotel.  Also known as the Most Haunted Hotel in New Orleans

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

New Orleans Cocktail Recipes

RECIPES:

Ramos Gin Fizz

 

• 2 oz. gin
• 1 oz. fresh lemon juice
• 1 oz fresh lime juice
• 1 oz. simple syrup (equal parts sugar and water)
• 1 egg white
• ¾ oz. heavy cream
• Few drops of orange flower water
• 3/4 cup crushed ice
• club soda

 

In a cocktail shaker, pour gin, lemon and lime juices, simple syrup, egg white, cream, orange-flower water and crushed ice. Vigorously shake until well mixed and frothy  (ideally 6 minutes, but no less than 1 minute). Pour into a highball glass, fill to the top with club soda

 

Sazerac Cocktail, (SAZ err rack) New Orleans official cocktail

• 1 cube sugar
• 1 1/2 oz. Rye Whiskey
• 1/4 oz. Herbsaint
• 3 dashes Peychaud’s Bitters
• Lemon peel

Pack an Old-Fashioned glass with ice

In a second Old-Fashioned glass place the sugar cube and add the Peychaud’s Bitters to it, then crush the sugar cube. Add the Rye Whiskey to the second glass containing the Peychaud’s Bitters and sugar. Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint. Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel

 

 

Vieux Carre Cocktail:  (voo car Ray) French for French Quarter

• .75 oz. Rye Whiskey
• .75 oz. Cognac
• .75 oz Sweet Vermouth
• 1 tsp Benedictine
• 2 dashes Peychaud’s bitters
• 2 dashes Angostura bitters

Add all ingredients to a cocktail glass. Add ice and stir.

 

Pim’s Cup

•  4 oz. Pimm’s #1
• 1 oz simple syrup (equal parts water and sugar stirred well)
• 1 oz fresh lemon juice
• Slices of fruit and veg (apple, strawberry, oranges, cucumber)
• Fresh mint

 In a big wine glass, add Pims #1, lemon juice, and simple syrup. Stir. Add fruit and enough ice and club soda to fill the glass. Toss back and forth with another big glass to mix, then back to wine glass. Top with mint.

 

 

Spirits discussed

Absinthe – a green, licorice/herb tasting spirit used to “rinse” a chilled glass in which a  Sazerac cocktail is being made

Herbsaint – an alternative to Abisnthe in making a Sazerac

Pastis – another alternative to Abisnthe in making a Sazerac