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Tales of the Cocktail Tour

Map of New Orleans where coasters can be found

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.

 

*****

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.

*****

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. 

 

*****

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.  

*****

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.