Tag Archives: Pernod Absinthe

The fall football experience just heated up – behind the bar.  Football fan or cocktail fanatic, pairing cocktails and fun food with events is as classic as the great American sport that plays out on the field.  New Orleans boasts prohibition era classic cocktails that never seem to go out of style.  Tailgate your way through the fall football season with a few traditional New Orleans classics. Find more Football and Tailgating recipes in the right hand sidebar.

New Orleans Cocktail

2 parts Bourbon

1/2 part Absinthe

1/2 part Simple Syrup

1/2 part Lemon Juice

Combine ingredients in a cocktail shaker with ice.  Shake to blend and chill.  Strain into a cocktail glass.

New Orleans Milk Punch

2 parts Bourbon

1/2 to 1 part Dark Crème de Cacao

3 parts Milk

Combine ingredients in a cocktail shaker with ice.  Shake thoroughly to blend and chill.  Strain into a highball glass over fresh ice.  Garnish with grated nutmeg and cinnamon.

New Orleans Pink Gin

2 parts Gin

3 dashes Peychaud’s Bitters

Combine ingredients in a cocktail shaker with ice.  Shake to blend and chill.  Strain into a chilled cocktail glass. 

Sazerac

Famous New Orleans Drinks & How to Mix ‘Em by Stanley Clisby Arthur, 1937

2 parts Brandy or Rye whiskey

1 dash Peychaud’s Bitters

1 dash of Angostura Bitters

1 teaspoon Sugar

1 teaspoon Absinthe

Rinse an old fashioned glass with absinthe.  Discard excess. Stir remaining ingredients together gently in cocktail shaker with ice.  Strain into the absinthe-coated glass.

Vieux Carre – Walter Bergeron, Hotel Monteleone

1 ounce Hennessy Cognac

1 ounce (ri)1 Rye Whiskey

1 ounce Carpano Antica Formula

1/4 ounce Benedictine

Dash Peychaud’s Bitters

Dash Angostura Bitters

Lemon Twist Garnish

Combine liquid ingredients in a mixing glass with ice. Stir to chill. Strain into a cocktail glass. Garnish with lemon twist.

Obituary Cocktail

2 parts Plymouth Gin

1/4 part Dry Vermouth

1/4 part Pernod Absinthe

Combine ingredients in an iced tumbler. Stir well.  Strain into chilled cocktail glass.

Creole Julep – created by Maksym Pazuniak, Cure/Rambla

2-1/4 oz Cruzan Single Barrel Estate Rum

1/2 oz Clement Creole Shrubb

1/4 oz Captain Morgan 100

2 dashes Fee Bros. Peach bitters

2 dashes angostura bitters

8-10 mint leaves

1 Demerara Sugar Cube

Muddle sugar, Creole Shrubb and bitters until sugar is dissolved in a 10 oz. tall glass. Add mint and press to express oils. Add cracked ice. Add Cruzan and Captain Morgan 100 and stir until frost appears on outside of glass. Garnish with mint sprig.

Hurricane

1 part Dark Rum

1 part Light Rum

1/2 part Galliano

3/4 part Fresh Lemon Juice

1 part Passion Fruit Syrup

1-1/2 part Orange Juice

1-1/2 part Pineapple Juice

Dash of Angostura Bitters

Combine all ingredients in a cocktail shaker with ice.  Shake.  Strain into a hurricane glass over fresh ice.  Garnish with slices of fresh tropical fruit and maraschino cherries if desired.

French 75

1-1/2 part Gin

3/4 part Lemon Juice

1/2 part Simple Syrup

Sparkling wine

Combine Gin, juice and simple syrup in a cocktail shaker with ice.  Shake to blend and chill.  Strain into a champagne flute.  Top with champagne.  Garnish with fresh lemon twist.

Try another variation of the French 75 using Cognac.

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www.discus.org – Distilled Spirits Council of the United States

Copyright 2010 Cheri Loughlin – The Intoxicologist – All Rights Reserved

All opinions, reviews and spirits’ coverage contained within are the personal opinion and decision of Cheri Loughlin, The Intoxicologist.