A Pro Bartender’s Guide to New Orleans: What to Drink & Where

New Orleans Cocktail Culture: A Detailed Guide

Key Concepts: Sazerac, Rainbow Gin Fizz, Vieux Carré, Grasshopper, Hurricane, Brandy Crusta, Frozen Irish Coffee, Hand Grenade, French Quarter, Cocktail History, To-Go Cups, Responsible Drinking.

I. Introduction: New Orleans as a Cocktail Hub

New Orleans, affectionately known as the “Big Easy,” is presented as the epicenter of cocktail culture, a city where many iconic drinks originated. The video emphasizes the year-round appeal of New Orleans for cocktail enthusiasts, regardless of the season, with a heat index reaching 104°F on the day of filming. The focus is on navigating the numerous options and identifying the most authentic experiences within the French Quarter.

II. The Sazerac & Sazerac Bar (Rosebot Hotel)

The Sazerac Bar, established in 1949 within the Rosebot Hotel, is highlighted as the place to experience the official cocktail of New Orleans – the Sazerac. The Sazerac is described as a variation of an Old Fashioned, invented by Antoine Peychaud, the founder of Peychaud’s Bitters.

• Recipe & Preparation: The cocktail involves an absinthe rinse, rye whiskey, simple syrup, a lemon twist, and Peychaud’s Bitters, all stirred in a glass.
• Flavor Profile: The Sazerac is noted for its subtle anise flavor.
• Alternative: The bar also serves a highly-regarded Rainbow Gin Fizz, described as a favorite of the presenter.
• Rainbow Gin Fizz Recipe: This shaken cocktail contains egg whites, cream, lemon/lime juice, gin, and simple syrup, creating a substantial foam (“head”) that is both consumed with the drink.

III. The Carousel Bar & The Vieux Carré (Hotel Monteleone)

The Montreal Leone’s Carousel Bar, a unique 25-seat rotating bar completing a full circle every 15 minutes, is featured. The signature drink here is the Vieux Carré (“Old Square”), created in 1937 by a head bartender.

• Vieux Carré Recipe: Rye whiskey, cognac, sweet vermouth, Peychaud’s Bitters, a touch of simple syrup (optional), and a lemon twist, served on the rocks.
• Flavor Profile: The Vieux Carré is described as spirit-forward, with the cognac providing a rounded flavor, contrasting with the anise punch of the Sazerac.

IV. New Orleans’ Unique Drinking Culture: To-Go Cups

A key aspect of New Orleans drinking culture is the legality of consuming alcoholic beverages on the streets. All bars and restaurants offer special “to-go” cups, allowing patrons to continue enjoying their drinks while moving around the city.

V. Two Jacks & The Grasshopper

Two Jacks, the second oldest restaurant in New Orleans, is presented as the home of the Grasshopper, a creamy cocktail invented in 1918.

• Grasshopper Recipe: Cream, crème de cacao, and crème de menthe, resulting in a green-hued drink.
• Serving Style: Served in a champagne flute, unlike the typical coupe glass.
• Flavor Profile: Described as tasting like melted mint chocolate chip ice cream or a thin mint cookie, offering a lower-proof option compared to other New Orleans cocktails.

VI. Responsible Drinking & Hydration

The video emphasizes the importance of responsible drinking and staying hydrated, suggesting a one-to-one ratio of water to cocktails (“a marathon, not a sprint”).

VII. Pat O’Brien’s & The Hurricane

Pat O’Brien’s, opened two days before the end of Prohibition in 1933, is renowned for its Hurricane cocktail. The story behind its creation involves a surplus of rum after a scotch order was unfulfilled.

• Hurricane Recipe: A blend of various rums, passion fruit juice, and a proprietary syrup called “fashionola syrup” (containing various fruits, potentially hibiscus).
• Sales Volume: Approximately one million Hurricanes are sold annually.
• Flavor Profile: Fruity, juicy, and potent.

VIII. The Jewel of the South & The Brandy Crusta

The Jewel of the South is highlighted for reviving classic cocktails, specifically the Brandy Crusta.

• Brandy Crusta Recipe: Cognac, maraschino liqueur, lemon juice, simple syrup, Angostura bitters, shaken and served up with a sugar-crusted rim.
• Revival & Innovation: Bar director and co-owner Chris Hannah is credited with bringing the Brandy Crusta to prominence on the menu.
• Flavor Profile: Tart and balanced, with the sugar rim complementing the citrus and brandy.

IX. Aaron Rose & The Frozen Irish Coffee

Aaron Rose, established in the 1950s, is known for its Frozen Irish Coffee, available almost 24/7 (the bar is open 21 hours a day).

• Frozen Irish Coffee Recipe: A blended coffee drink, often with a float of Irish whiskey added.
• Flavor Profile: A sweet, caffeinated treat with coffee grounds on top for an extra kick.

X. The Hand Grenade & Conclusion

The Hand Grenade, invented in 1984 and served in its distinctive glass since 1992, is a ubiquitous sight on Bourbon Street.

• Hand Grenade Recipe: Vodka, rum, gin, melon liqueur.
• Flavor Profile: Sweet and potent, with a reputation for being deceptively strong.
• Refills: Discounted refills are available.

Conclusion:

The video concludes by reiterating New Orleans’ reputation as a city where enjoying a great cocktail is effortless. It encourages viewers to share their favorite New Orleans cocktails and experiences in the comments, hinting at future explorations of cocktail cultures in other cities. The overall takeaway is that New Orleans offers a unique and historically rich cocktail experience, blending classic recipes with a vibrant and permissive drinking culture.