Recipe: New Orleans Syrup

By Liz Williams

This drink is lighter than eggnog and just as festive.

New Orleans Syrup

1 cup cane syrup

½ to 1 cup brandy or rum  (Depends on how thin you want your syrup.)

Rind of one orange cut in a spiral from the orange

20 to 30 cloves

Warm the syrup in a microwave safe pitcher in the microwave for 30 seconds on high.  Remove from the microwave and stir in the spirits.  Stud the orange peel with the cloves.  Place the orange peel into a bottle.  Pour in the syrup/spirits mixture.  Cork or screw on the lid of the bottle.  Let sit in a dark place for a week before using.


New Orleans Royale

Add a tablespoon of syrup to a glass of white wine or champagne as a festive treat.

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2 Responses to “Recipe: New Orleans Syrup”

  1. Nan Smith Says:

    need recipe for chocolate chess pie

  2. February 2010 | Southern Food and Beverage Museum Says:

    […] Recipe: New Orleans Syrup […]

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