The Absinthe House Frappe
Our signature drink – created here in the 1860’s by Cayetano Ferrer

Fill a rocks glass with crushed ice add:
1 1/4 ounce of Herbsaint
1/4 ounce of Anisette
top with a splash of soda water

Sazerac
One of the definitive New Orleans Cocktails

Chill a rocks glass by filling with ice and cold water

Fill a shaker with ice and add:
1 1/2 ounces Old Overholt or other Rye Whiskey
1 tsp. simple syrup (sugar water)
3 dashes each Angostura and Peychaud Bitters

Stir until mixed.
Empty the ice and water from rocks glass.
Add approx. 1 tsp. of Herbsaint to glass
Coat glass with Herbsaint by ‘rolling the glass’ with your hands or you can try the traditional tossing of the glass (be careful!)
Drain off any additional Herbsaint left in the glass.
Strain the rye-bitters mixture into the Herbsaint coated glass
Garnish with a lemon twist

Old Fashioned
Still made the ‘old fashioned’ way here

In a rocks glass muddle a slice of orange and a cherry add 2 drops Angostura Bitters and 2 drops Peychaud Bitters

Add 1 – 1 1/2 ounce of sugar water
1 1/4 ounce of Bourbon (we like Maker’s Mark for ours)

Garnish with a slice of orange

Absinthe Suissesse
Classic New Orleans Breakfast drink
sworn by many to be a cure-all for hangovers

In a tall glass add the following:

1 whole egg
1 1/4 ounce Herbsaint
1/2 ounce Orgeat Syrup (almond Syrup)

Add Crushed Ice and fill with Milk
Mix under a drink mixer or a blender until frothy
serve straight up

Ramos Gin Fizz
Another “breakfast” classic – very light and cool
A favorite of former governor Huey P. Long

In a tall glass add the following:

1 egg white
1 1/4 ounce gin
2-3 drops orange flower water
juice of 1/2 a lemon
1 tsp. powdered sugar
1/2 ounce cream, half and half or milk
splash of club soda
ice

mix under a drink mixer, in a blender or with a hand-held blender strain into a tall glass and enjoy!

Hurricane
One of the most famous of all New Orleans’ cocktails
We make our hurricanes from scratch – not from a powdered mix like other bars

You can use a hurricane glass or a tall beverage glass add: 2 ounces 151 rum
Splash of Pineapple juice

add equal parts of:
Orange Juice
Sour Mix
Grenadine

Top with a ‘float’ of Meyers Rum
Garnish with an orange and cherry

Planter’s Punch
Cool, tropical refreshment!

In a tall glass add:

1 1/4 ounce Meyers Rum
Fill with equal parts of
Orange juice and Sour Mix
(lemonade is also a very good substitution for sour mix in this drink)
add a splash of grenadine
‘float’ 151 Rum on the top
Garnish with orange and cherry

Mint Julep
A true southern treat – perfect for a hazy New Orleans afternoon

In a tall glass pour
1/2 ounce simple syrup (sugar water)
add approx. five fresh mint sprigs

muddle the mint with the sugar water for about 45 seconds

Fill the glass with crushed ice
add 1 1/4 ounce of Bourbon
and a ‘float’ of brandy

Garnish with a sugared mint sprig

Brandy Milk Punch
An old New Orleans favorite – perfect for brunch
or to chase away last night’s over-indulgence

In a tall glass add:

1 1/4 ounce Brandy
1/2 ounce simple syrup
4 dashes vanilla (real extract – not imitation)
fill glass with milk

Shake and garnish with a couple dashes of vanilla and a bit of nutmeg

Grasshopper
The perfect after dinner drink

Fill a mixing glass with ice add:
3/4 ounce green creme de menthe
3/4 ounce white creme dr cocoa
Fill with milk

Shake and strain into a rocks glass

Pimm’s Cup
A classic and truly refreshing cocktail

Fill a tall glass with ice add:
1 1/4 ounce Pimm’s #1
splash of sour mix
Fill with ginger ale

Garnish with a lemon wedge or slice of cucumber

Substitution Information:

Herbsaint is an Absinthe substitute made here in New Orleans. It is our preferred liquor for the drinks mentioned. If you cannot find it – you may use Pernod Fils or Anisette as a substitute.

Peychaud is a locally produced brand of aromatic bitters. Since it’s flavor is unique you should try to procure it for mixing these cocktails – however Angostura bitters can be used in its place.