Tag Archives: New Orleans cocktails

Drink of the Week

Vieux Carré

  • 1 oz Rye Whisk(e)y
  • 1oz Cognac
  • 1oz Sweet Vermouth
  • 1/2 tsp Benedictine
  • 1 dash Peychaud’s Bitters
  • 1 dash Angostura Bitters

Garnish: Lemon Twist (although I prefer a cherry!)

Stir ingredients in ice for 2 minutes, then strain in to an ice filled Old Fashioned glass.

As the majority of the Worlds’ cocktail community prepares to head to the sticky humidity of Louisiana next week, I thought I should put up a good old New Orleans classic.  I like this drink because it’s very strong and aromatic but still really smooth when made properly.

New Orleans was founded in 1718 by Jean-Baptiste Le Moyne de Bienville, and the city itself was originally centered around the French Quarter, or the Vieux Carré (which means “Old Square” in French).  The drink is named after this famous region, which is a hot spot for tourists and the location of almost all the action at TOTC-Tales of the Cocktail.

The drink was invented in the early 1930’s by Walter Bergeron, although it wasn’t seen in writing until the book ‘Famous New Orleans Drinks and How to Mix ‘Em’ was printed in 1937.  It is said to have been created at the famous Carousel Bar inside the Hotel Monteleone.

The Carousel Bar was one of my favorite bars in NOLA, because of its very unique ‘moving’ feature.  The bar seating is on an actual carousel that very slowly rotates around the central bar (one turn takes approx. 15mins), at first it’s a little strange to see the room spinning around you but to be honest it really just adds to the overall feeling of disorientation one usually feels on a trip to New Orleans!

If you enjoy a nice stiff drink I highly recommend giving this classic a try, and for those of you going to Tales of the Cocktail next week I suggest ordering a Vieux Carré at the bar where it was first created. Enjoy!

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Drink of the Week

Ramos Milk Punch

1 bottle of Gin (750ml)
200ml Fresh lemon juice
175ml Fresh Lime juice
375ml Simple Syrup
150ml Heavy Cream
1/2 oz Orange Blossom Water
1 tsp Vanilla extract
500ml Soda Water

Garnish: Grated nutmeg

Serve in a punch bowl over a large Ice Cube, and ladle in to punch cups.

When sitting out in the gorgeous Spring sunshine yesterday with friends and family, I asked my boyfriend (known in the alcohol World as FutureGreg) if he could make drinks for everyone.  Having just booked our tickets to Tales of the Cocktail in Louisiana, we decided he should make a ‘New Orleans’ style drink, and The Ramos Gin Fizz was suggested.  Seeing as there was a larger group of people over for Easter/Passover celebrations, he decided to make a punch bowl instead.

The Milk Punch he created was deliciously creamy and extremely refreshing, it had an ice cream soda/creamsicle flavor to it and was sweet but balanced. It is almost identical (minus the egg white) to the Ramos Gin Fizz recipe, which dates back to 1888 when Henry C. Ramos created the drink (originally referred to as the ‘New Orleans Fizz’) at Imperial Cabinet Saloon, NOLA.  They both have a very similar taste however the lack of egg white in the Milk Punch makes it lighter in consistency and I think slightly easier to drink.

The above recipe is a great option for parties, as the quantity serves approximately 10 people.  If you have an event coming up, this is a pretty easy punch to create and a great option for summer. Enjoy!

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