This take on the New Orleans classic from Yon Davis at the Pontchartrain Hotel harkens back to the original incarnation of the drink. After a Cognac shortage in France in the 1870s, bartenders began to use American rye whiskey as a substitute.
A salute to the flavors of New Orleans, this cocktail spices up Napoleon House's Pimm's Cup (Pimm's No. 1, lemonade and 7-Up) with a splash of Tabasco and a generous dose of rum or vodka.
Though it was created at the Town Talk Diner in Minneapolis, the Kentucky Cousin has distinctly Southern components: mint, bourbon and iced tea.
When New Orleans bartender Chris McMillian mixes mint juleps at Bar UnCommon, he recites an ode, written in the 1890s by a Kentucky newspaperman, that calls the cocktail "the zenith of man's pleasure...the very dream of drinks."
At Brazen Bean in Portland, Oregon, co-owner Huston Davis believes muddled cucumber gives this drink a refreshing quality reminiscent of fresh-squeezed lemonade.
This is an update on the classic New Orleans' Sazerac.
The Charleston Bog
With Indigo Landing's low-country menu in mind, mixologist Ralph Rosenberg wanted to create a bourbon drink that was appealing to non-bourbon drinkers. The result, which Rosenberg makes with Maker's Mark bourbon, is this lightly sweet pink drink.
The Big Texan Bourbon-and-Grapefruit Cocktail
Make simple syrup by boiling equal parts sugar and water. Let cool before using.
This bourbon cocktail hails from Nashville’s The Capitol Grille & Bar, a stately hotel bar that was once home to the Francis Craig Orchestra, credited with launching the career of jazz singer Dinah Shore in 1949.