For those of you celebrating Louisiana's tipsy heritage at home, here are recipes for three of the state's most revered (and most potent) libations, courtesy of Matt Ray, Beverage Director at New Orleans' Ace Hotel.
Brandy Milk Punch
Ingredients:
- 1 1/2 oz. whole milk
- 1 oz. VS brandy or cognac
- 1 oz. dark rum
- 3/4 oz. simple syrup
Method: In a cocktail shaker, combine the spirits , milk, and simple syrup with ice and shake until frothy, about one minute. Strain into a double-old fashioned glass with cracked ice. Sprinkle with grated nutmeg and serve.
Sazerac
Ingredients:
- 2 oz. rye whiskey
- 3 dashes Peychaud’s Bitters
- 1/ 4 oz. raw sugar simple syrup
- absinthe
Method: Stir all ingredients with ice, strain into an absinthe-rinsed chilled rocks glass. Garnish with lemon peel.
Original Hurricane
Ingredients:
- 2 oz. Hamilton Jamaican Pot Still Black Rum (or dark rum of your choice)
- 1 oz. lemon juice
- 1 oz. passion fruit syrup
Method: Shake all ingredients and serve over ice in a hurricane glass, garnished with an orange wedge.
