Headed to New Orleans? Whether you'll be there for Mardi Gras or not, these are the best beverages to wet your whistle with! 1. HurricaneThe Hurricane is a sweet alcoholic drink that originated in New Orleans, particularly popular during Mardi Gras. The birth of this colorful cocktail is linked to Pat O'Brien's bar in the 1940s. The story goes that Pat O'Brien, the owner of the bar, needed to find a way to offload the less popular rum that local distributors forced him to buy before he could get his hands on more in-demand liquors like whiskey and scotch. To make the rum more desirable, he mixed it with fruit juice, sugar, and syrup, and served it in a curvy glass shaped like a hurricane lamp, which is how the drink got its name. The original Hurricane cocktail recipe combined passion fruit syrup, lemon juice, and rum, and over time, it has evolved and often includes additional ingredients like orange juice, lime juice, and grenadine for extra sweetness and color. The Hurricane quickly became a hit, partly due to its sweet, tropical taste that masks its high alcohol content, and it's now an iconic symbol of New Orleans' festive drinking culture. The Hurricane featured below is from Creole House and features Bacardi spiced rum, pineapple juice, orange juice, and grenadine. 2. Bohemian JulepThe Mint Julep is a classic cocktail predominantly associated with the Southern United States and is famously linked to the Kentucky Derby. Its origins are a bit murky, but the drink's history stretches back to the early 18th century. The term "julep" is derived from the Spanish "julepe" and the Arabic "gulab," both of which roughly translate to "rosewater." Initially, the julep was a medicinal concoction used to improve the taste of medicines. Over time, the Mint Julep evolved from a medicinal tonic into a cocktail specifically in the American South, where it was made with the region's spirit of choice: bourbon whiskey. The combination of mint, sugar, bourbon, and crushed ice that we recognize today started to become popular in the 19th century. The Mint Julep featured above is the Bohemian Julep from Creole House. The recipe includes Maker's Mark bourbon, muddled mint, simple syrup, and soda. 3. Brandy Milk PunchBrandy Milk Punch is a classic cocktail with roots that trace back to the time of British colonial rule. It's a drink whose history is somewhat intertwined with the broader category of milk punches, which have been enjoyed for several centuries. The exact origin of the Brandy Milk Punch is a bit nebulous, but the beverage certainly has a strong historical presence. Milk punch in general (which can be made with various spirits) dates back to at least the 17th century. It is documented in British culinary and cocktail literature; one of the earliest known print references is by Aphra Behn in the 17th century. By the 18th century, it became a popular morning beverage among the British aristocracy. The drink crossed the Atlantic and became a staple in the American cocktail landscape, where the brandy version became particularly favored in New Orleans, Louisiana. The city is famous for its rich tradition of both Creole cuisine and unique cocktails. Brandy Milk Punch remains a popular choice for brunch and during the holiday season in New Orleans, served in many of the city's famous eateries and bars. The traditional recipe for Brandy Milk Punch calls for brandy, milk or half-and-half, powdered sugar, and vanilla extract, often garnished with a sprinkle of nutmeg. It is known for its creamy texture and soothing combination of flavors, which make it a comforting choice, especially in colder months or as a festive treat. Our Brandy Milk Punch came from Brennan's and features brandy, heavy cream, vanilla bean, and nutmeg. Also photographed is Brennan's Irish Coffee (dark roast coffee with chicory, brown sugar, Bushmill's Irish whiskey, and whipped cream) and King of Carnival (W.L. Weller special reserve bourbon, Amarao, and Campari). 4. French 75The French 75 is a classic cocktail that combines the effervescent charm of Champagne with the sharpness of gin. Its origin is attributed to the early 20th century, and it's named after the French 75mm field gun, which was a common piece of artillery used by the French and the Americans in World War I. The weapon was known for its rapid fire and reliability, and the drink's kick was said to be as powerful as the gun's impact. The drink is believed to have been invented by Harry MacElhone at Harry's New York Bar in Paris around 1915, with the recipe first appearing in his book "ABC of Mixing Cocktails" in 1922. Early versions of the cocktail used cognac instead of gin, but the gin variety became more popular over time, possibly due to its wider availability and the drink's inclusion in "The Savoy Cocktail Book" by Harry Craddock in 1930. The classic French 75 recipe consists of gin, lemon juice, simple syrup, and Champagne. It's served in a flute to accentuate the sparkling wine's bubbles and garnished with a lemon twist. The cocktail strikes a balance between citrus, botanicals, and the crispness of the fizz, making it a celebratory and elegant drink with a storied past that is connected both to French sophistication and the camaraderie of American soldiers in Europe during the Great War. The French 75 found a happy home in New Orleans, a city famed for its vibrant cocktail culture and love for both French tradition and potent libations. New Orleans has a unique connection to French culture and history, having been a French colony before becoming part of the United States through the Louisiana Purchase. This cultural milieu made the city receptive to French-influenced cocktails and customs. One of the key reasons for the French 75's popularity in New Orleans is the renowned bar at Arnaud's Restaurant, named the French 75 Bar. Arnaud's, a staple of the city's dining and drinking landscape since 1918, greatly contributed to the drink's local adoration. The bar elevated the French 75, treating it as a staple of its sophisticated cocktail menu, and mixing it with a cognac base, nodding to the drink's older recipes. Additionally, the celebratory feel of the French 75 aligns perfectly with the spirit of New Orleans— a city known for its festivals, Mardi Gras celebrations, and general jubilance. The effervescence of Champagne and the kick of the spirit reflects the city's love for life and good drinks. Moreover, the cocktail's simplicity and elegance have allowed it to remain a favorite, capturing the essence of New Orleans' complex and indulgent palate. 5. SazeracThe Sazerac cocktail enjoys a storied history deeply intertwined with the city of New Orleans. Its creation dates back to the early 19th century and is often credited to Antoine Amédée Peychaud, a Creole apothecary from the French colony of Saint-Domingue who settled in New Orleans. Peychaud would mix a concoction of his proprietary Peychaud's Bitters and Cognac for his friends, using a double-ended egg cup called a "coquetier" (which some speculate is the origin of the word "cocktail"). The drink's association with the Sazerac Coffee House on Royal Street, where it was served, eventually lent it the name "Sazerac." Initially, the Sazerac was made with Cognac, but due to the phylloxera epidemic that devastated European vineyards in the 1870s, the main ingredient switched to rye whiskey, which was more readily available in the United States. Around this time, absinthe was added to the recipe, but it was later replaced with Herbsaint, an anise-flavored liqueur, when absinthe became banned in the United States in 1912. The traditional recipe calls for a chilled, absinthe-washed glass filled with a mixture of rye whiskey or Cognac, sugar cube, and Peychaud's Bitters, often finished with a lemon peel garnish. It is known for its strong, spirit-forward flavor profile. Over time, the Sazerac has become synonymous with New Orleans cocktail culture and in 2008, it was declared the official cocktail of the city, continuing to hold a place of honor in the hearts and glasses of locals and visitors alike. BONUS: Pimm's CupPimm's Cup has its origins in the mid-19th century in England. It began with a man named James Pimm, the owner of an oyster bar in the City of London, near the Bank of England. In 1823, Pimm started serving a tonic liquor with a secret recipe that he developed as a digestive aid for his patrons. This tonic was composed of gin, herbs, and liqueurs and became known as Pimm's No. 1 Cup.
Pimm's No. 1 was the first and most popular of a series of six "fruit cups" that James Pimm concocted using various spirits as bases. They were designated by numbers, each paired with a different spirit: No. 1 with gin, No. 2 with Scotch whisky, No. 3 with brandy, No. 4 with rum, No. 5 with rye whiskey, and No. 6 with vodka. However, out of these, only No. 1 has been continuously produced since then. The beverage became popular due to its refreshing taste and was soon being sold in other bars and restaurants throughout the city. By the late 19th century, Pimm’s had become a staple outside Britain as well, particularly in the colonies of the British Empire where British civil servants and military personnel introduced it. Pimm's Cup found its way to become a popular drink in New Orleans through the city's historic fondness for British culture and cocktails. The most famous adoption of the Pimm's Cup is at the Napoleon House, a bar and restaurant in the French Quarter. The story goes that the owner of the Napoleon House, a Sicilian immigrant named Joseph Impastato, started offering the drink in the 1940s. New Orleans, with its humid subtropical climate, is well-suited for refreshing, less alcoholic beverages, which makes the Pimm's Cup an ideal fit. Its popularity is partly due to it being a cooling, light cocktail which can be sipped leisurely, complementing the laid-back lifestyle and warm weather. Given its combination of effervescence, spice, and fruity and vegetable garnishes, the Pimm's Cup is both refreshing and complex in flavor, appealing to a wide range of palates. Furthermore, New Orleans has a long-standing tradition and deep history of cocktail culture, with an appreciation for classic and historical drinks. The city's interest in vintage British culture solidified the Pimm's Cup as a local staple, and it has been served to tourists and locals alike ever since. Over time, this British import adapted to local tastes and became woven into the fabric of New Orleans' eclectic food and drink scene. Napoleon House's take on the Pimm's Cup includes a signature mix of Pimm's No. 1, lemonade, and a splash of 7-Up or ginger ale, garnished with cucumber. Their version is a bit of a New Orleans twist on the British classic and has been pivotal in popularizing the drink in the city. Thanks to its association with this iconic venue, Pimm's Cup has maintained its status as a timeless, beloved beverage in the Crescent City. What's your favorite cocktail in New Orleans for Mardi Gras?
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