Confessions of a Mixologist: Vieux Carré
Thirsty for a New Orleans classic? How about one that’s named in honor of the French Quarter – the Vieux Carré. You can think of it as an “improved Manhattan”. Pairs quite nicely with Cajan/Creole BBQ Shrimp or Jambalaya.
- 1 oz Rittenhouse Rye Whiskey
- 1 oz Hardy VS Cognac
- 1 oz Dolin Rouge Sweet Vermouth
- 1 tsp Dom Benedictine
- 3 dashes Angostura Bitters
- 3 dashes Peychaud's Bitters
Add all ingredients to a mixing glass. Fill with ice and stir well. Strain into an ice filled rocks glass. Garnish with a lemon peel.
Confessions of a Mixologist: New Orleans Sazerac
This Mardi Gras favorite is one of America's first cocktail gems. Many party goers have enjoyed the Sazerac since the early 1800's. Whether you pour rye whiskey or cognac, you can't go wrong.Learn more
Demo Kitchen Recipe: BBQ Shrimp & Jambalaya
The Demo Kitchen likes things on the modern tip but when it comes to Mardi Gras, we like to kick it old school. Here are our spins on a combo of classics.Learn more
Confessions of a Mixologist: Carafrío
During the cooler months, it’s nice to add a little horsepower to a warming cup of coffee, or you might prefer to think of it as adding caffeine to your booze.Learn more