New Orleanians of French descent imported absinthe to the city, as well as brandy throughout the 19th Century. Their business thrived, and locals would gather to buy imported supplies and groceries, as well as to drink brandy and absinthe. The bartenders at the Absinthe House, looking to liven up straight pours of the anise-flavored liquor, began to mix it with mint, sugar, and soda water, and the Absinthe Frappe was born.
Absinthe has a chequered history, owing to the efforts of various late 19th Century temperance movements. Liquors similar to absinthe remained popular in New Orleans, and when the formal ban on absinthe in the U. New Orleans is known for more than brandy-based and rye-based drinks.
He opened up a speakeasy on the corner of Royal and St. Peter Streets in the Quarter, as a retail outlet. When Prohibition was repealed in , the speakeasy became a legal bar, and business boomed. In , they moved the bar from the corner to its present location in the block of St.
Well, that's a nice story, and I believed it myself until I went to a recent Smithsonian Resident Associates program on the history of cocktails. Greene is actually a descendant of Peychaud, so he was a bit rueful about playing the role of debunker, but he noted that the word "cocktail" appeared in an upstate New York newspaper as early as , when Peychaud would have been just a baby.
Still, New Orleans can claim to have invented one particular type of cocktail, the Sazerac, which uses Peychaud's bitters. It was the house specialty at a bar called the Sazerac Coffeehouse later the Roosevelt Hotel, and then the Fairmont which used only Sazerac-brand cognac.
The original recipe, according to Greene and McMillian, is as follows:. Chill a small rocks glass filled with ice, then empty the ice into a second glass. In the first glass, add 1 cube of sugar, 1 teaspoon of water, and 2 dashes of Peychaud's bitters. One tale suggests that he created the drink for a regular customer, who promptly albeit happily died upon tasting it. True or not, one thing is clear: just like New Orleans, this drink is not for the faint of heart.
New Orleans is a town known for the over-powering effects of its hurricanes—and this goes for cocktails as well as gale force winds. The hurricane cocktail was invented right here in New Orleans in the s by Mr. Like many things during World War II, whiskey and scotch were rationed, while rum, on the other hand, was cheap and free-flowing.
So what do you do with an over-abundance of rum and a bunch of thirsty soldiers? You add fruit juices, including in some recipes passionfruit, and make it red with grenadine because red drinks are better and easier to spot when recycled on Bourbon Street sidewalks. And if you serve it in a glass shaped like a hurricane lamp, you call it just that. A hurricane. Peter St. It tastes like melon and is jacked up with grain alcohol. Available only at the various Tropical Island locations and The Funky Pirate—all Bourbon Street establishments—Hand Grenades are strong enough to pack as much of a wallop as their namesake weapon.
Where to get one: Tropical Isle pictured above , Multiple Locations, tropicalisle. Daiquiris come in every color in the box of Crayolas and a medley of tasty flavors with cool names like Jungle Juice and Swamp Water.
In fact, almost everyone has at least one story that starts with a frozen daiquiri and at least one souvenir cup leftover afterwards. Sure, they might not call this a daiquiri, but a frozen cocktail by any other name tastes just as sweet. Made with Cognac or brandy, cinnamon and cloves, orange and lemon peels, and of course coffee, the challenge of preparation comes in managing to peel the orange in one single spiral and in not burning the place down.
According to one account, our scandalous friend Jean Lafitte invented the cocktail, yet most folks give credit to Jules Alciatore as the inventor in the s. Louis St.
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