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Oral Histories

The SFA oral history program documents life stories from the American South. Collecting these stories, we honor the people whose labor defines the region. If you would like to contribute to SFA’s oral history collections, please send your ideas for oral history along with your CV or Resume and a portfolio of prior oral history work to annemarie@southernfoodways.org.

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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

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.

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.

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.

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.

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.

Other Project Interviews



The Southern Foodways Alliance drives a more progressive future by leading conversations that challenge existing constructs, shape perspectives, and foster meaningful discussions. We reconsider the past with research, scrutiny, and documentation.


Alex Raij Txikito

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