Rethink the Drink - the Cocktails of New Orleans

If you're looking to drink like a local (and learn a little along the way) in the French Quarter, avoid the tourist traps and book my new French Quarter Cocktail Tour!

Round 1- The "Must Drink" Basics: The New Orleans classic cocktails

Almost any bar that uses glassware can make these drinks for you. I'm not going to send you all over the French Quarter on a goose chase to find the "best" versions of these- the excellent bartenders who work all over the city can make these in their sleep. BUT, if you are met with a puzzled look when you order one of these, or drinks are all served in plastic and the main lighting is neon beer signs, it's probably a bar where you should stick to beer or rum and Coke.

Sazerac: Starting off with the city's official cocktail! Take a free tour at the Sazerac House to get full history of this drink and more- the movement of alcohol through trade routes, the role of apothecaries and coffee shops, the invention of rum by Monks in the Caribbean... it's all very interesting history! A mist of Herbsaint, chilled Sazerac rye whiskey, a sugar cube and a dash of Peychaud's bitters is all that goes into this simple and elegant drink that uses all local brands. Whiskey, but make it refreshing.

Hurricane: Everyone comes to New Orleans with this on their list. An abundance of rum flooded the city during WW2 and the Pat O'Brien's owner poured this tropical concoction into a glass shaped like a hurricane lamp (the cinched middle keeps the flame from getting blown out) and sailors drank it up and a legend was born. HOWEVER! I do not recommend the Pat O'Brien's drink - today you can get passion fruit juice pretty easily, which means the bright red Hawaiian Fruit Punch base used at Pat O's is not necessary. In fact, most people decide the drink is too sweet and say they "don't get the hype" after trying one sip of a massive 16 oz. cup. Plus, anything pre-batched probably doesn't use the highest quality of booze so you'll be paying for that in the long run. Ask around at any nice bar in the Quarter if they make a Hurricane and try it the classic way.

Vieux Carre: Created in the 30s by a Hotel Monetelone bartender, this cocktail is named for the Creole term for the French Quarter area ("old square"). It's a drink with a complex palette of rye whiskey, cognac, sweet vermouth, Benedictine, and two types of bitters and is really one for the whiskey drinkers who like Manhattans.

French 75: I bartend at a lot of weddings and this is THE drink for toasts- a twist on a classic champagne cocktail (made with cognac), a classic French 75 uses gin, but the French 76 came to exist when people started to request it with vodka instead. With the new wave of less botanical gins (less juniper means less of the yucky "Christmas tree" flavor that people associate with gin), I recommend you try the gin version. It has lemon juice and simple syrup and is an easy, quick drink that seamlessly combines bubbly and booze- fear not, they can, indeed, be mixed. Daiquiri: A CLASSIC daiquiri has nothing to do with the colorful, frozen sugar bombs you see swirling in rows upon rows of machines around the French Quarter. The OG uses lime juice, rum and simple syrup for a refreshing, simple cocktail that originated in Cuba. It's very refreshing on a hot day and sort of like a margarita for people who don't like tequila. My distrust and distaste of pre-batched cocktails (you can use any ol' cheap liquor and powdered flavor mix) doesn't mean I don't love a good frozen daiquri too though and more neighborhood bars are employing a frozen machine to sell higher-end versions of house-made frozen drinks that DON'T have names like "Panty Dropper 2000". By all means, try a classic daiquiri AND a fancy frozen one!

Round 2 - Bonus Round for the Serious: Harder to find, but worth the hunt

These are a little harder to find, so I'll make recommendations- these are just as iconic but most tourists don't know them. They are my favorites when I want to pay someone to make something I don't make at home.

Ramos Gin Fizz: Bar Tonique or Baroness on Baronne are two of my favorite bars in the city and both make this laboriously shaken drink. Named after its creator in 1888, it uses gin, lemon and lime, simple syrup, egg white and heavy cream (which give it the foam) and a little orange flower water that sends this drink to the next level for me. Finally, a splash of club soda gives it the iconic lift out the glass making it quite photogenic. I usually shy away from egg white cocktails because of the weird after-taste (the orange flower water in this cuts that), but the Ramos Gin Fizz is different: it takes about FIFTEEN MINUTES to shake one, turning it all into a foamy delight that removes all the funkiness. Be patient and tip your bartender for this one!

Absinthe: Old Absinthe House is the iconic place to go, but there's also and absinthe bar in Pirate's Alley steps from Jackson Square. Listen to this episode from one of my fave local podcasts Beyond Bourbon Street- the mythology around absinthe is fascinating! An elixir of botanicals, absinthe mostly has a flavor you'd associate with anise or black jelly beans which can be really refreshing in an Absinthe Frappe. Death in the Afternoon is another absinthe cocktail you'll see on menus around town, but really drinking a dram straight, with a louche (a slow drip of water) dripping from a beautiful vessel, at a bar like Old Absinthe House, is my favorite. The water gloms onto the herbal oils in absinthe, creating the cloudy look and making it more quaffable. Fun fact: the spoons of sugar cubes you see are not necessary if you are drinking high quality absinthe- they started to show up as part of the experience when low quality absinthe needed a sweetener to make it palateble- you can enjoy it with or without. Did you know: The first time absinthe was legal again in the US wasn't until 2007!

Brandy Crusta: Jewel of the South made it their mission to bring back this historical predeccesor to the Sidecar. Born in New Orleans, it also uses orange liquor and lemon juice but the ratios differ. Tart and refreshing, this is a unique opportunity to try the Bigfoot of cocktails.

Café Brûlot: This is a special occasion drink I associate with the holidays- Cafe Brulot means "burnt brandy coffee" and involves a table-side fire show where brandy and orange liquor is set aflame then coffee is added at the end. Especially great for after-dinner at Antoine's or Arnaud's. Once again, tip your waiter well for the extra effort.

Brandy Milk Punch: Mostly a Brennan's drink now- it can replace dessert it's so sweet and creamy. You can also get a frozen irish coffee at several bars (Erin Rose, Molly's in the Market, Parasol's) and it is a similar brunch treat.