![]() Also, consider a good coffee liqueur or some chicory coffee for mixing up a Café Brulot. Bénédictine is also good, especially if you want to pull off a classic like a Vieux Carré. Sazerac does wonders when sipped in harmony with something like a fish po’boy made with catfish, crawfish, or fried shrimp. Sazerac recipes abound with candied citrus, vanilla, and cinnamon flavors. For such a simple cocktail, it has a lot of range.”Ī nice addition to the home bar is Sazerac de Forge from France. Grab a bottle of Peychaud’s Bitters and work on perfecting your own favorite Sazerac. “You’ll never stop running into those with classic New Orleans recipes. “Stock up with rye, bourbon, and cognac,” Ferchl suggests. Bringing NOLA home Image used with permission by copyright holder Think about offsetting the many spices in Cajun food and working with the earthy qualities from the holy trinity (onions, bell peppers, celery) with bigger white wines and even those with a touch of residual sugar to balance out the kick of the food. Other great pairings include jambalaya and pinot blanc, shrimp creole and riesling (or malbec if you want red), red beans and rice and a crisp lager (like Abita pilsner), and beignets with champagne. Same goes for Ferchl, although he suggests ice-cold beer to serve with the freshwater crustacean.Īs the land of great Cajun food, there are lots of other lively dishes that can be enhanced with the right refreshing drink. “Nothing better than boiled crawfish and Brut,” says Giordano. How to pair Brent Hofacker/Shutterstockīoth bartenders agree on a staple food item: Crawfish. You may be on vacation and feeling festive, but you’re also a guest, either generally speaking or as an actual patron in a respectable bar. This is sage advice, especially for those throwing back Mardi Gras drinks. Tip in cash whenever you can, and never, ever ask your server or bartender where to find drugs - they’ll appreciate you for it.” “Don’t ask for drinks to be stronger, and take your time with them,” he adds. If you’re out and about all day, pair those drinks with plenty of water and food. In short, it’s all about paying respect to the sound of the city and going at a pace that’s sustainable. That’s what your bartender is going to tell you anyway,” Ferchl says. “Go straight to Frenchmen Street for music. Louise brandy, chamomile grappa, pink peppercorn honey, and lemon. “They’re the freshest in town, and on Mondays, they’re six dollars all day.” Her bar, Anna’s, is turning out some outstanding cocktails that honor both the city’s past and future. “Get yourself a Pimm’s Cup from Bar Tonique,” says Giordano. It’s a mix of rum, house-made Tang, orange citrate, and burlesque bitters. ![]() The Will & The Way’s Hurritang is a good example of being playful while paying homage to a classic. Elsewhere in town, a new generation of NOLA drinks is settling in to the city’s rich recipe book. There are many versions these days, but it’s usually made up of whiskey, sweet vermouth, Bénédictine, absinthe, and bitters. The drink is essentially NOLA’s version of the Manhattan. It’s a little off the beaten trail but seeing a major resurgence - lots of bars have amazing recreations of it currently.” “The most well known are, of course, the Sazerac, Vieux Carré, and Ramos Gin Fizz. “In my opinion, there are too many to list, since so many cocktails were rediscovered and given a second life here in New Orleans,” says Ferchl. What are some quintessential New Orleans cocktails? That’s a tough question. Cocktails to order Image used with permission by copyright holder “New Orleans is a marathon, not a sprint,” Giordano says. After all, you’re going to want to remember each and every moment spent in this special city. Low and slow keeps things both buzzing and in check. Party on, by all means, but do so gracefully. Also, the joy of it here is in the imbibing, rather than wasted, contrary to popular belief, which lends a little innocence to the debauchery.” Combined with Carnival, it’s a perfect place for revelry. “It’s also historically intertwined with a lot of the music culture of the city, which only makes it more deeply embedded in our day-to-day. “I think the pre- and post-Prohibition cocktail bars all across the country had some general commonalities, but when you think about all the speakeasies and brothels running here during Prohibition, it’s maybe the most unbroken chain of imbibement in the States,” says Ferchl. Why New Orleans is special Image used with permission by copyright holder The fantastic fall wine trends to know before the season sets in, according to the experts Whiskey upgrade: How to fat wash your favorite whiskey or bourbon to add new depths of flavor The pros and cons of a gluten-free diet, according to an expert
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