Tales of the Cocktail Tour
Four Seasons Hotel - 2 Canal Street
Sazerac Cocktail as interpreted by Rhiannon Enlil
Stir with ice:
2 oz rye whiskey
.25 oz simple syrup (1:1)
3 heavy dashes Peychaud's Bitters
Strain into a chilled tumbler that has been rinsed with absinthe, garnish with a lemon peel.
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Beachbum Berry's Latitude 29 - 321 N. Peters St
Saturn Cocktail as interpreted by Jeff "Beachbum" Berry
Blend with 8 oz crushed ice for 15 seconds:
1 oz lemon juice .5 oz simple syrup
.5 oz passionfruit juice
.5 oz falernum
.5 oz orgeat
2.5 oz gin
Pour into a double rocks glass with an ice ball with a bamboo leaf sticking up from it. Anchor a ribbon of orange peel to the leaf and use it to ring the ice ball.
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Peychaud's Bar - 727 Toulouse St
Ramos Gin Fizz as interpreted by Geoffrey Wilson
1 oz Hayman’s Royal Dock gin
1 oz cream
.5 oz lemon juice
.5 oz lime juice
1 oz. simple syrup (1:1)
14 drops orange flower water
1 egg white
Shake with 2 large ice cubes until cubes have melted, then shake for another minute. Pour into a Collins glass holding 1 oz soda water. Let sit for a minute and carefully pour soda water on the head until it rises from the glass. Garnish with an orange peel, so the drink looks like a duck.
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Jewel of the South - 1026 St. Louis St
Brandy Crusta as interpreted by Chris Hannah
Shake well with ice:
1.75 oz Remy 1738 cognac
.75 oz lemon juice
.5 oz Ferrand Curacao
.25 oz Maraschino liqueur
2 dashes Angostura bitters
Peel a lemon in a wide spiral, arrange the peel around the inside of a narrow-sided cocktail glass whose rim has been wet with orange juice and rolled in white sugar, and pour the drink into it.
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Revel - 133 N Carrollton Ave
Mint Julep as inspired by Chris McMillian
Into a julep cup, place a generous quantity of mint and muddle gently.
Fill with crushed ice and add bourbon until full.
Reserve space to add simple syrup to taste. Stir.
Garnish with mint sprays and add a pair of straws.
