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The Absinthe House
Frappe
Our signature drink - created here in
the 1860's by Cayetano Ferrer
Fill a rocks glass with crushed ice add:
1 1/4 ounce of Herbsaint
1/4 ounce of Anisette
top with a splash of soda water
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Sazerac
One of the definitive New Orleans Cocktails
Chill a rocks glass by filling with ice and cold water
Fill a shaker with ice and add:
1 1/2
ounces Old Overholt or other Rye Whiskey
1 tsp. simple
syrup (sugar water)
3 dashes each Angostura and
Peychaud Bitters
Stir until mixed.
Empty the ice and water from rocks
glass.
Add approx. 1 tsp. of Herbsaint
to glass
Coat glass with Herbsaint by 'rolling the
glass' with your hands or you can try the traditional
tossing of the glass (be careful!)
Drain off any
additional Herbsaint left in the glass.
Strain the
rye-bitters mixture into the Herbsaint coated glass
Garnish with a lemon twist
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Old Fashioned
Still made the 'old fashioned' way here
In a rocks glass muddle a slice of
orange and a cherry add 2 drops Angostura Bitters and 2 drops Peychaud
Bitters
Add 1 - 1 1/2 ounce of sugar water
1
1/4 ounce of Bourbon (we like Maker's Mark for ours)
Garnish with a slice of orange
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Absinthe Suissesse
Classic New Orleans Breakfast drink
sworn by many to be a cure-all for hangovers
In a tall glass add the following:
1 whole egg
1 1/4 ounce Herbsaint
1/2 ounce Orgeat Syrup (almond Syrup)
Add Crushed Ice and fill with Milk
Mix
under a drink mixer or a blender until frothy
serve
straight up
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Ramos Gin Fizz
Another "breakfast" classic - very light and
cool
A favorite of former governor Huey P.
Long
In a tall glass add the following:
1 egg white
1 1/4 ounce gin
2-3 drops orange flower water
juice
of 1/2 a lemon
1 tsp. powdered sugar
1/2 ounce cream, half and half or milk
splash
of club soda
ice
mix under a drink mixer, in a blender or with a hand-held
blender strain into a tall glass and enjoy!
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Hurricane
One of the most famous of all New Orleans'
cocktails
We make our hurricanes from scratch -
not from a powdered mix like other bars
You can use a hurricane glass or a tall beverage glass
add: 2 ounces 151 rum
Splash of Pineapple
juice
add equal parts of:
Orange
Juice
Sour Mix
Grenadine
Top with a 'float' of Meyers Rum
Garnish with an orange and cherry
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Planter's
Punch
Cool, tropical refreshment!
In a tall glass add:
1 1/4 ounce Meyers Rum
Fill with equal
parts of
Orange juice and Sour Mix
(lemonade is also a very good substitution for sour mix in this
drink)
add a splash of grenadine
'float' 151 Rum on the top
Garnish with orange
and cherry
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Mint Julep
A true southern treat - perfect for a hazy New Orleans
afternoon
In a tall glass pour
1/2 ounce simple
syrup (sugar water)
add approx. five fresh mint
sprigs
muddle the mint with the sugar water for about 45
seconds
Fill the glass with crushed ice
add 1
1/4 ounce of Bourbon
and a 'float' of brandy
Garnish with a sugared mint sprig
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Brandy Milk
Punch
An old New Orleans favorite - perfect
for brunch
or to chase away last night's
over-indulgence
In a tall glass add:
1 1/4 ounce Brandy
1/2 ounce simple
syrup
4 dashes vanilla (real extract - not
imitation)
fill glass with milk
Shake and garnish with a couple dashes of vanilla and a bit of
nutmeg
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Grasshopper
The perfect after dinner drink
Fill a mixing glass with ice add:
3/4 ounce green creme de
menthe
3/4 ounce white creme dr cocoa
Fill with milk
Shake and strain into a rocks glass
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Pimm's Cup
A classic and truly refreshing cocktail
Fill a tall glass with ice add:
1 1/4 ounce Pimm's #1
splash of sour mix
Fill with ginger
ale
Garnish with a lemon wedge or slice of cucumber
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Substitution Information:
Herbsaint is an Absinthe substitute made here in New
Orleans. It is our preferred liquor for the
drinks mentioned. If you cannot find it - you may use Pernod Fils or Anisette as a substitute.
Peychaud is a locally produced brand of aromatic bitters.
Since it's flavor is unique you should try to procure
it for mixing these cocktails - however Angostura bitters can be used in its place.
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