New Orleans' Holiday Cocktail Recipes
Looking for inspiration for your drinks party this holiday season? The city's top bartenders have some ideas for you...
Looking for inspiration for your drinks party this holiday season? The city's top bartenders have some ideas for you...
Compere Lapin
Daddy’s Milk Punch is inspired by Nina Compton’s father who made this for family gatherings during the holidays
Ingredients
1 Bottle dark rum
4 Large eggs
1 Tbsp sugar
½ tsp vanilla extract or scraped vanilla bean
1 splash angostura bitters
Method
Place all ingredients in a blender and then puree for about one minute
Daddy’s Milk Punch is inspired by Nina Compton’s father who made this for family gatherings during the holidays
Ingredients
1 Bottle dark rum
4 Large eggs
1 Tbsp sugar
½ tsp vanilla extract or scraped vanilla bean
1 splash angostura bitters
Method
Place all ingredients in a blender and then puree for about one minute
Jack Rose
Sparkling Satsuma Pomegranate Punch
Be clever, use punch. Don’t try to be a host and a bartender the night of your party. Mix up this holiday punch before your guests arrive and let them serve themselves.
Ingredients
2 750 ml bottles of cava, chilled
1 cup simple syrup
1 cup fresh squeezed satsuma juice*, chilled *(substitute: fresh squeezed tangerine or orange juice)
½ cup pomegranate juice, chilled
2 ounces Pama pomegranate flavored liqueur
3 each satsuma, sliced into rounds (can substitute orange slices)
1 cup pomegranate seeds
Ice
Method
Mix the simple syrup, satsuma juice, and pomegranate juice in a large punch bowl. Mix in the Pama liqueur. Slowly add the cava. Float the satsuma slices and pomegranate seeds on top of the punch. Ladle the punch over rocks glass filled with ice.
Sparkling Satsuma Pomegranate Punch
Be clever, use punch. Don’t try to be a host and a bartender the night of your party. Mix up this holiday punch before your guests arrive and let them serve themselves.
Ingredients
2 750 ml bottles of cava, chilled
1 cup simple syrup
1 cup fresh squeezed satsuma juice*, chilled *(substitute: fresh squeezed tangerine or orange juice)
½ cup pomegranate juice, chilled
2 ounces Pama pomegranate flavored liqueur
3 each satsuma, sliced into rounds (can substitute orange slices)
1 cup pomegranate seeds
Ice
Method
Mix the simple syrup, satsuma juice, and pomegranate juice in a large punch bowl. Mix in the Pama liqueur. Slowly add the cava. Float the satsuma slices and pomegranate seeds on top of the punch. Ladle the punch over rocks glass filled with ice.
Commons Club
Santa’s Kiss
Ingredients
1.5oz Buffalo Trace
.75oz Antica Sweet Vermouth
.25oz Vergnano Maraschino Liqueur
.25oz Cioco Carciofo Amaro
Method
Place all the ingredients in a mixing cup, and stir with ice. Strain into a rocks glass with a large ice cube. Garnish with an orange zest swath and cherry.
Santa’s Kiss
Ingredients
1.5oz Buffalo Trace
.75oz Antica Sweet Vermouth
.25oz Vergnano Maraschino Liqueur
.25oz Cioco Carciofo Amaro
Method
Place all the ingredients in a mixing cup, and stir with ice. Strain into a rocks glass with a large ice cube. Garnish with an orange zest swath and cherry.
Antoine’s
Cafe Brulot Diabolique
Ingredients
8 whole cloves
2 sticks cinnamon
Peel of one lemon
1.5 tablespoons of sugar
3oz brandy
3 cups strong black coffee, hot
Method
Put the cloves, cinnamon, lemon peel sugar and brandy in a brulot/fireproof bowl and heat on an open flame. When the brandy is hot (do not boil), ignite with a match. Use a ladle to stir and pour the liquid around in the bowl for about two minutes. Pour hot coffee into the flaming brandy and ladle into brulot or demitasse cups (a ladle with a strainer at one end will keep the cloves from getting into the drink).
Cafe Brulot Diabolique
Ingredients
8 whole cloves
2 sticks cinnamon
Peel of one lemon
1.5 tablespoons of sugar
3oz brandy
3 cups strong black coffee, hot
Method
Put the cloves, cinnamon, lemon peel sugar and brandy in a brulot/fireproof bowl and heat on an open flame. When the brandy is hot (do not boil), ignite with a match. Use a ladle to stir and pour the liquid around in the bowl for about two minutes. Pour hot coffee into the flaming brandy and ladle into brulot or demitasse cups (a ladle with a strainer at one end will keep the cloves from getting into the drink).
Mister Mao
Mistle-Toe-Up! Head to the restaurant to try their festive cocktail blend of gin, blackberry, vermouth, rosemary, and lime. This holiday cocktail is available through December 24th.
Mistle-Toe-Up! Head to the restaurant to try their festive cocktail blend of gin, blackberry, vermouth, rosemary, and lime. This holiday cocktail is available through December 24th.