Archive for the ‘Cocktails’ Category

Recipe: Watermelon Rum Punch

September 20, 2010

Stephanie Jane Carter

The blue, dented pick-up truck that parks in the shade of the oak trees on Carollton Avenue is the kind of vehicle that makes me smile.  With a hand-painted sign announcing its wares, watermelons filled the bed of the truck this week.  While the weather has started to give us a break, it is still hot in New Orleans and watermelons are still the answer for a couple more weeks.  Here is a cocktail to celebrate the end of summer.

photo by Stephanie Jane Carter

Watermelon Rum Punch

Makes one cocktail

1 cup red seedless watermelon, cubed

2 ounces white rum

1 tablespoon agave nectar

juice of 1 and a half limes (about 3 tablespoons)

1 tablespoon chopped mint

crushed ice

Chile Lime Salt (optional)

Combine the cubed watermelon, rum, agave nectar, and lime juice in a blender (or in a bowl if using an emmersion blender).  Puree until the mixture is smooth.  Strain through a fine mesh strainer.  Set aside.  If desired, coat the lip of a glass with the chile lime salt by rubbing the lip with a damp towel and dipping the lip into the salt.  Fill the glass with ice.  Add watermelon mixture and chopped mint.  Stir well.

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Hurricanes: Here’s to Drinking Them and Not Enduring Them

June 8, 2010

by Stephanie Jane Carter

With experts predicting an active hurricane season for 2010, it seems an appropriate time to toast to one filled with drinking them, but not enduring them.

The Hurricane Cocktail was popularized by Pat O’Brien, who served it in glasses that were shaped like hurricane lamps.  “Pat O” actually trademarked the glasses in 1941.   Today’s hurricane is most often made with a pink powder mix, but the original one was a delicious concoction of fruit juices, rum, and Galliano.  The difference between the two is like the difference between fresh fruit juice and Kool-Aid.  While there are times that we are in the mood for Kool-Aid, it would be a shame to never have the real thing.

If you are interested in learning more about the Hurricane, stop by the Southern Food and Beverage Museum to see the special exhibit on the cocktail.  For more information, visit the website, http://www.southernfood.org.

HURRICANE COCKTAIL

1 ounce Meyer’s Dark Rum

1 ounce Ronrico Silver, or other light rum

1/2 ounce Galliano

2 ounces freshly squeezed orange juice

2 ounces unsweetened pineapple juice

1 ounce passion fruit nectar

Dash of Angostura Bitters

Tropical fruit for garnish, if desired

Put the light and dark rums, fruit juices, bitters, and Galliano in a cocktail shaker with ice.  Shake.  Strain into a 26 ounce hurricane glass filled with ice.  Garnish with tropical fruit, if desired.

Recipe: New Orleans Syrup

December 17, 2009

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.

The Sazerac

October 13, 2009

In 1838, Antoine Amedie Peychaud, owner of a New Orleans apothecary, treated his friends to brandy toddies of his own recipe, including his “Peychaud’s Bitters,” made from a secret family recipe.

The Sazerac Cocktail

1 sugar cube

4 splashes of Peychaud’s Bitters

2 ounces rye whiskey

Splash of Herbsaint

Lemon peel, for garnish

Take 2 rock glasses and fill one with ice to chill for serving while preparing the drink in the other.  In the bottom of the prep glass, muddle the sugar cube and bitters until the sugar cube is dissolved.  Add the rye whiskey and several large cubes of ice (small cubes will water down the cocktail).  Stir delicately to chill.  Toss the ice out of the serving glass.  Add a splash of Herbsaint and swirl it to coat the inside of the glass.  Pour out remaining liquid.  Strain the chilled cocktail into the Herbsaint-coated glass.  Garnish by twisting a lemon peel over the top of the glass and dropping it in the drink.

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This recipe is included in our publication at the request of a group of marketing professionals, who had a party at the Southern Food and Beverage Museum recently.  Interested in using the museum for your event?  Contact us! http://southernfood.org/content/index.php?id=72