The Absinthe Gempp Pernod
Gempp Pernod

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Pirates Alley in the French Quarter
Pirates Alley in the French Quarter
Diane Millsap
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Mardi Gras 2013 - 12 February


The Restaurants of New Orleans icon
Roy F. Guste, Jr., 1982, W. W. Norton & Company, Inc.


"In 1859 John B. Schiller opened a bar in Exchange Alley called the Sazerac
Coffee House, which he named after the French Cognac he served there –
Sazerac-de-Forge. His cognac cocktails became very popular, particularly
his cocktail of Cognac and Peychaud bitters. The bar changed hands and
became the Sazerac House and the drink changed, too – absinthe was added,
and the Sazerac-de-Forge Cognac was substituted with rye whiskey.
In 1949 owners of the Roosevelt Hotel purchased exclusive rights to the
Sazerac cocktail, and the hotel bar was named the Sazerac.
When the Fairmont Corporation purchased the Roosevelt, they wanted a magnificent dining room. Thus was born in 1973 the Sazerac Restaurant…"
[The New Orleans Fairmont still features the infamous Sazerac Bar (serving "America’s first cocktail") and the Sazerac Grill, recently renovated to reflect
a bistro- style setting overlooking the opulent Fairmont lobby. Ed.]

Sazerac Cocktail

The following is touted to be the original
recipe from the Sazerac House:

1 teaspoon sugar
1 dash Peychaud bitters
1 dash Angostura bitters
1 1/2 ounces rye whiskey
1 dash Herbsaint or absinthe substitute
1 twist lemon peel

Pack one 3 1/2-ounce Old Fashioned glass with crushed ice.
In another Old Fashioned glass blend the sugar, Peychaud and
Angostura bitters, and the rye whiskey until the sugar is dissolved.
Add a cube or two of ice, and stir.
Take the first glass, discard the ice, and drop in a dash of Herbsaint.
Twirl the glass to coat the inside with Herbsaint, and pour out any
liquid remaining in the bottom.
Pour the blended cocktail into this glass. Twist a lemon peel over
the cocktail, but don’t drop it into the glass. Serves 1.


Brennan’s Pirate’s Dream

 Brennan's New Orleans Cookbook:
With the Story of the Fabulous
New Orleans Restaurant
Hermann B. Deutsch, Deirdre Stanforth, 1961,
Robert L. Crager & Company.
The latest edition was published in 1982 by
Pelican Publishing Co., Inc.)


One of my fondest memories is of dinner with my mother at Brennan's
Vieux Carré, which was the first culinary enterprise of the incomparable
Brennan's clan. Just walking through the door was enough to take my
breath away. I felt as though I had been transported to a luxurious fairy-
land, resplendent with candlelight, plush carpeting, and impeccably
dressed guests.

Owen Brennan very often came to the table to greet us more often than
not, and usually served my special "Shirley Temple" drink himself. It
was a spectacularly outrageous (no doubt grenadine-loaded) concoction
overflowing with maraschino cherries, slices of assorted citrus fruit,
Japanese umbrellas and other such whimsical items of tremendous child
appeal. I recall being particularly fascinated by the abundance of multi-
colored straws. Actually, the drink was the "virgin" version of Owen
Brennan's imaginative contribution to a long list of New Orleans
originals, called "Pirate's Dream."
No doubt the name was inspired by the fact that he got his start in the
gastronomic world of the French Quarter when he bought what he referred
to as a "saloon" - the Old Absinthe House. Legend has it that the building
contained a secret chamber, which was the meeting place of Andrew Jackson
and Jean Lafitte.
Myths linking Lafitte and his band of pirates to the Old Absinthe House
abound, so why not capitalize on the mystique? My childhood fascination
with this mystique continues to this day. The booming success of Owen's
"saloon" venture led indirectly to the birth of Brennan's Vieux Carré,
directly opposite the Old Absinthe House on Bourbon Street. (MG)

1/2 ounce grenadine
1 ounce Bacardi rum
1 ounce Myer’s rum
1 ounce Christopher Columbus rum
1 ounce Ronrico 151 proof rum
2 dashes Angostura bitters
Juice of 1 orange
Juice of 1 lemon
8-10 cherries
Fresh green mint

In a large glass capable of holding 26-28 ounces, crush a couple of sprigs
of mint. Add rum, grenadine, orange and lemon juice and bitters. Make
sure that the mint is blended into the other ingredients. Fill the glass with
crushed ice, adding cherries throughout so that they will be spaced through
the drink. As a last touch add cherries to the top of the drink, and a slice of orange and a slice of lemon to decorate the rim. Serve with 8 or 10 straws.


Ramos Gin Fizz

Commander's Palace
New Orleans Cookbook

by Ella and Dick Brennan, 1984,
Crown Publishing Group


"One of New Orleans’ most famous drinks, the Ramos gin fizz, was named after Henry C. Ramos, who invented it in the 1880s in his bar at Meyer’s Restaurant.
The original recipe has always been a well-guarded secret. The thick, frothy
mixture with its delicate bouquet of orange-flower water makes it one of our
most popular brunch drinks, especially in spring and summer, when people
love to sip it out on the patio.
If using an electric blender, mix the ingredients at high speed until thick and
airy, then serve in tall thin glasses or double old-fashioned glasses."

1 1/2 ounces gin
1/2 ounce Simple Syrup
1 dash orange-flower water
1 egg white
1/3 ounce lemon juice
2 ounces half-and-half or light cream

Half fill a cocktail shaker with ice cubes. Add gin and remaining ingre-
dients. Shake until frothy and strain into a 9-ounce old-fashioned glass.
Makes 1 drink.


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Entrance to Pat O'Briens


Pat O’Brien’s Hurricane

The New Orleans Restaurant Cookbook icon
by Deirdre Stanforth, 1967, Doubleday & Co., Inc.


2 ounces Jero’s Red Passion Fruit Cocktail Mix
2 ounces fresh lemon juice
4 ounces dark rum (amber)
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.


Jezebel Cocktail -
Tchoupitoulas Plantation

The Restaurants of New Orleans icon
Roy F. Guste, Jr., 1982, W. W. Norton & Company, Inc.


The site of the Tchoupitoulas Plantation was acquired in 1808 by Joseph
Soniat du Fossat. According to legend, privateer Jean Lafitte was a guest
at the plantation.
"Norma Wallace, a famous New Orleans madame, bought the Tchoupitoulas Plantation in the early 1950s and operated it as an elegant brothel until
1963, when the Tchoupitoulas Restaurant opened. She sold the restaurant
in 1968. It was again sold in 1977 to Emile Genarro. Emile’s wife and son
Charles ran the restaurant until the elder Genarros retired and Charles
took over…
"Tchoupitoulas Plantation actually was a plantation and still maintains
the atmosphere of one…A popular concoction of Charles’s is his Jezebel
Cocktail, the name being in keeping with the history of Tchoupitoulas."

Mix together in a shaker:
2 ounces of apricot brandy
1 1/2 ounces of dark rum
2 ounces of orange juice
2 ounces of lemon juice
4 ounces of green passion fruit liquid

Pour over crushed ice. Add 3/4 ounce of blackberry brandy, but
do not stir. Garnish with a cherry and an orange slice.

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