Italy

Tag Archive | "La Louisiane"

It’s Time to Party!


Mardi Gras is just around the corner. Are you ready to party?

Fat Tuesday is a time to celebrate the bounteous flavors we have before some of us embark on 40 days of self-sacrifice. So, before you exorcise your demons, exercise them in a bacchanalia worthy of the Big Easy.

It is in that spirit that we offer three recipes. One is for a traditional Creole soup filled with oysters, artichokes, butter and more wonderful things.

Second is a gumbo chock full of ham, shrimp and crabmeat, as well as the traditional okra. (Gumbo is an African word for okra, so the dish was created with the vegetable in mind. If you don’t like the slime, follow the recipe closely.)

Finally, what’s a party without a great cocktail or two? To make sure you imbibe something wonderful, we offer a recipe for a Big Easy tradition, the Cocktail à la Louisiane, an irresistible blend of whiskey, Benedictine, Peychaud bitters and other wonders. (I found the Peychaud Bitters at Spec’s.)

From our files are a few more recipes and ideas to make your Mardi Gras even more flavorful:

Sandy White’s Crazy Good Gumbo

A Genuine Sazarac

Last-Minute Mardi Gras

Callaloo

Posted in NewsComments Off on It’s Time to Party!

Cocktail à la Louisiane


Cocktail à la Louisiane

“This is the special cocktail served at Restaurant de la Louisiane, one of the famous French restaurants of New Orleans, long the rendezvous of those who appreciate the best in Creole cuisine. La Louisiane cocktail is as out-of-the-ordinary as the many distinctive dishes that grace its menu.”

Stanley Clisby Arthur wrote that in 1937 in his now-classic cocktail compendium, “Famous New Orleans Drinks and How to Mix ‘Em.” La Louisiane, which opened in 1837, is still in operation today, offering dishes as mouthwatering as in Arthur’s day.

Cocktail à la Louisiane

1/3 jigger or 1/2 ounce rye whiskey
1/3 jigger or 1/2 ounce vermouth
1/3 jigger or 1/2 ounce Benedictine
3-4 dashes Pernod or other absinthe substitute
3-4 dashes Peychaud bitters

Mix in a barglass with lumps of ice. Strain into a cocktail glass in which has been placed a maraschino cherry.

Makes 1 cocktail.

Source: “Famous New Orleans Drinks and How to Mix ‘Em” by Stanley Clisby Arthur

Posted in Recipes, Wine, Beer, Spirits Q&AComments Off on Cocktail à la Louisiane