New Orleans Cocktails
The Sazerac is one of Romée de Goriainoff’s favorite drinks. He spikes this version with absinthe-infused apple and uses Calvados in place of the traditional whiskey.
This drink is adapted from one Philip Duff served at a cocktail-festival dinner in New Orleans. The dash of absinthe made it delicious with the dish it accompanied: crawfish and spinach spiked with Herbsaint, the anise-flavored liqueur.
Mixologists around the world make this fizzy, lemony drink with gin, but New Orleans bartenders opt for cognac.
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.
When New Orleans bartender Chris McMillian mixes mint juleps, 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.”
This recipe is easy to multiply for crowds. To ensure that a large batch stays chilled without becoming watery, serve it in a punch bowl set in a larger bowl of crushed ice.
Pleasantly bitter, herb-infused Campari is a bracing aperitif, especially when it’s blended with a little sparkling wine as it is here. Neal Bodenheimer loves how the vivid-red Italian spirit tastes with fennel. “This is a perfect way to use up any leftover fennel fronds from the kitchen,” he says.
“This is like a really fine chocolate truffle that melts in your mouth,” says New Orleans bartender Marvin Allen. He makes this variation on a chocolate martini with nocino, a walnut liqueur produced in Modena, Italy.
This puckery drink is prepared with rum and fresh mint like a classic mojito, but New Orleans chef John Besh makes it holiday-worthy by topping it with a splash of Champagne.