< Back to Oral History project: Bartenders of New Orleans

ORAL HISTORY

XTRA: Selected Drink Recipes

Southern Manhattan 
2 1/4 oz. Southern Comfort
3/4 oz. sweet vermouth
Dash of bitters
—
Combine the vermouth, Southern Comfort and bitters with 2-3 ice cubes in a mixing glass. Place a maraschino cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry. Rub the cut edge of a twist of lemon peel over the rim of the glass, twist, and drop it in.

Absinthe Suissesse 
1 1/2 oz. Pernod
3 drops of anisette
3 drops of orange flower water
1 tsp. white crème de menthe
1 egg white
—
Shake all ingredients with ice and strain into a cocktail glass.

Antoine’s Smile 
2/3 Calvados
Juice of 1/3 lemon
Pinch of sugar
2 dashes grenadine
—
Blend with ice and pour into a sugar-rimmed glass. Garnish with lemon twist or a cherry.

Brandy Milk Punch 
2 oz. brandy
1 cup milk
1 tsp. powdered sugar
Nutmeg
—
Shake brandy, milk, and powdered sugar with ice and strain into a collins glass. Sprinkle nutmeg on top and serve.

Café Brulot
1 – 1 1/2 oz cognac
1 – 2 dashes triple sec
1 cup hot coffee
1 twist lemon peel
1 twist orange peel
1 clove
1 pinch cinnamon
1 tsp. sugar
—
Warm cognac in a heat-resistant glass. Pour in the hot coffee, and add dashes of triple sec. Add twists of lemon and orange peel, a clove, and sprinkle with cinnamon. Sweeten to taste, and serve.

French 75
1 1/2 oz. gin
2 tsp. superfine sugar
1 1/2 oz. lemon juice
4 oz. chilled Champagne
1 slice orange
1 maraschino cherry
—
In a shaker half-filled with ice cubes, combine the gin, sugar, and lemon juice. Shake well. Pour into a collins glass. Top with the champagne. Stir well. Garnish with orange slice and the cherry.

Golden Coconut 
3 parts Crème de Cacao
2 parts banana liqueur
1 part Coco Lopez
—
Shake with ice, and strain into a highball glass.

Hurricane
2 oz. light rum
2 oz. dark rum
2 oz. passion fruit juice
1 oz. orange juice
1/2 oz. fresh lime juice
1 tbsp. simple syrup
1 tbsp. grenadine
—
Shake all the ingredients in a cocktail shaker with ice and strain into a hurricane glass. Garnish with a cherry and an orange slice.

Mai Tai
1 oz. light rum
1/2 oz. crème de almond
1/2 oz. triple sec
Sweet and sour mix
Pineapple juice
1/2 oz. dark rum
Splash of crème de banana
—
Pour light rum, crème de almond, and triple sec, in order, into a collins glass. Almost fill with equal parts of sweet and sour mix and pineapple juice. Add dark rum. Top off with crème de banana. Serve unstirred.

Mint Julep
4 fresh mint sprigs
2 1/2 oz. bourbon whiskey
1 tsp. powdered sugar or granulated sugar, depending on taste
2 tsp. water
—
Muddle mint leaves, sugar, and water in a frosted glass. Fill the glass with shaved or crushed ice and add bourbon. Top with more ice and garnish with a mint sprig (can dip mint in powdered sugar for effect).

Parisian Pousse Cafe 
3/4 oz. Orange Curacao liqueur
3/4 oz. cherry brandy
3/4 oz. cognac
3/4 oz. chartreuse
—
Layer the ingredients in order into a pousse-café glass and serve.

Pimm’s Cup
1 1/4 oz. Pimm’s #1
3 oz. lemonade.
7UP
—
Fill a tall 12-oz. glass with ice. Add first two ingredients, and top off with 7UP. Garnish with cucumber.

Pisco Sour Recipe
3 oz. pisco
1 1⁄2 tbsp. sugar
2 oz. lemon juice
Egg white
Angostura bitters
—
Pour first four ingredients into a blender with ice. Add drops of bitters. Mix and serve.

Pretty Baby
1 part vodka
1 part white crème de cacao
1 part milk
Dash of grenadine for color
—
Combine all ingredients in a shaker and chill. Shake and strain.

Ramos Gin Fizz
2 oz. gin
1/2 oz. fresh lemon juice
Egg white
2 tsp. confectioners’ sugar
2 oz. cream (or half-and-half)
2 drops orange flower water
—
Shake all the ingredients in a cocktail shaker with ice. Strain into a collins glass.

Snapper
1 1/4 oz. Crown Royal
1/2 oz. Amaretto almond liqueur
1 splash cranberry juice
—
Mix over ice, strain into a shot glass, and serve.

Sazerac
2 oz. straight rye whiskey (or bourbon)
Dashes of bitters
1/4 oz. Pernod
1 tbsp. simple syrup (or 1 sugar cube)
Lemon peel (for garnish)
—
Shake all the ingredients in a cocktail shaker with ice and strain into an old-fashioned glass. Garnish with a lemon peel.