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. Pairs quite nicely with Cajan/Creole BBQ Shrimp or Jambalaya.
NEW ORLEANS SAZERAC
- 2 oz Rye Whiskey
- 3 dashes Peychaud's Bitters
- Splash of Absinthe
- 1 tsp simple syrup
- 1 twist lemon peel
Pour absinthe into a chilled glass and swirl to coat the sides. Mix whiskey, simple syrup and bitters together and pour into the chilled glass. Garnish with twisted lemon peel.
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”.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