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La Belle Cuisine
Mardi Gras 2013 - 12 February
Ambrosia
Arnaud’s
The New Orleans Restaurant Cookbook
by Deirdre Stanforth, 1967, Doubleday & Co., Inc.
 
1 dash lemon juice
1 ounce applejack brandy
1 ounce brandy
1/2 ounce Cointreau
Champagne
Shake lemon juice, brandies, and Cointreau with ice and strain into
a champagne glass. Top with champagne.
Beauty and the Beast
Arnaud’s
The New Orleans Restaurant Cookbook
by Deirdre Stanforth, 1967, Doubleday & Co., Inc.
1 jigger vodka
2 dashes lemon juice
1 jigger crème de cassis
1/2 teaspoon grenadine
Shake all ingredients with ice and strain into a martini glass.
Germaine’s Special
Arnaud’s
The New Orleans Restaurant Cookbook
by Deirdre Stanforth, 1967, Doubleday & Co., Inc.
2 dashes orange juice
1 ounce gin
1/2 ounce bourbon
1/2 ounce Triple Sec
Champagne
Shake orange juice, gin, bourbon and Triple Sec with ice and
strain
into a champagne glass. Top with champagne.
Entrance to Pat O'Briens
Shillelagh
Pat O’Brien’s
The New Orleans Restaurant Cookbook
by Deirdre Stanforth, 1967, Doubleday & Co., Inc.
4 ounces white rum
2 ounces green crème de menthe
1 ounce sweetened lime juice
1 ounce lemon-lime Kool Aid
Green cherry
Green stick candy
Pour all ingredients [except cherry and candy] into a blender
filled with
snow ice and blend. Serve in a 22-ounce white-Burgundy glass decorated with
green straws, green cherry and green stick candy.
Squall
Pat O’Brien’s
The New Orleans Restaurant Cookbook
by Deirdre Stanforth, 1967, Doubleday & Co., Inc.
1 ounce Jero’s Green Passion Fruit Cocktail Mix
1 ounce fresh lemon juice
2 ounce light rum (Carta Blanca)
1 orange slice
1 maraschino cherry
Fill a hurricane glass with crushed ice, add cocktail mix, lemon
juice,
and rum, and decorate with orange slice and cherry.
Sidecar Cocktail
Commander’s Palace
The Commander's Palace New Orleans Cookbook
by Ella and Dick Brennan, 1984, Crown Publishing Group
"The sidecar was once the smart drink of two continents. It
was
the inspiration
for the Duke of Windsor’s Cointreau drink that he
named the
‘Wallis Blue’ for
his bride at their prenuptial dinner.
Folklore relates that it was originally created by accident when an
innkeeper
in France, upset by news of his sidecar’s being damaged,
mistakenly
combined orders for brandy, Cointreau, and lemon juice
in a single glass. The result
found
instant popularity."
Granulated sugar
1 1/2 ounces brandy
1/2 ounce Triple Sec
1 ounce lemon juice
1. Rub the edge of a 9-ounce stemmed wineglass with an ice cube
to
moisten, and dip in sugar.
2. Pour remaining ingredients into a mixing glass filled with ice
cubes
and shake well.
3. Strain into the prepared glass.
Negroni
Commander’s Palace
The Commander's Palace New Orleans Cookbook
by Ella and Dick Brennan, 1984, Crown Publishing Group
"Charles Gresham, a dear friend who helped us decorate
Commander’s
Palace,
first introduced us to the negroni cocktail in a small café on
the Via Veneto in Italy. One of the most elegant Italian cocktails, it’s
a marvelously dry and light drink with a beautiful deep amber color
reminiscent of their
ancient frescoes."
1/2 ounce gin
1/2 ounce sweet vermouth
1/2 ounce Campari
Splash of seltzer or soda water
Twist of lemon
1. Pour gin, vermouth, and Campari into a cocktail glass half filled
with
ice cubes.
2. Shake well and strain into a cocktail glass.
3. Add a splash of seltzer or soda water and garnish with a twist
of lemon.
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