Page 19 - Experience Magazine Fall 2023

BEIGNETS: Pronounced “ben-yay,” the beignet is a square Ramos Gin Fizz – A labor-intensive but luscious
piece of dough that has been deep-fried and heaped with cocktail invented in NOLA, consisting of lemon juice,
powdered sugar. What’s not to like? They are traditionally lime juice, cream, gin, simple syrup, the white of a single
served with coffee and chicory. If you haven’t sampled egg, orange flower water and club soda. Enjoy it at the
these at the renowned Café du Monde in the French Sazerac Bar at The Roosevelt Hotel or Kingfish (both in
Quarter, you haven’t been to New Orleans! the French Quarter).
JAMBALAYA: Thank the city’s Spanish settlers for this Sazerac – Considered to be one of the world’s first
contribution, who reimagined their paella into a flavor- cocktails (some would argue the first) and another
packed rice dish incorporating chicken, smoked sausage NOLA original from the 1830s. Invented by apothecary
(andouille), Creole and Cajun spices, green peppers, M. Antoine Peychaud, who added his homemade bitters
onions, tomatoes, celery and more – all cooked together to some Cognac (rye whiskey is also used) with a splash
in one pot. One of the top spots in town for jambalaya is of absinthe and garnished the potent combo with a
said to be Coop’s Place in the French Quarter. lemon peel. Voilà! The official cocktail of New Orleans
ÉTOUFÉE: This Cajun/Creole dish is comprised was born. Sip this one at the Sazerac Bar (of course)
of shellfish – usually crawfish, shrimp, crab or a at The Roosevelt Hotel (French Quarter), The Bombay
combination – simmered (or “smothered”) in a flavorful Club (French Quarter) or Cure (Garden District).
broth and served over rice. Try it at Mother’s Restaurant Vieux Carré – Truly representing the melting pot that
in the CBD or Mambo’s in the French Quarter. is New Orleans! Cognac, Benedictine, sweet vermouth,

GUMBO: This all-in-one stew is made with chicken, pork rye, Angostura bitters and Peychaud’s bitters combine for
or seafood layered with fresh vegetables, herbs and spices this cocktail, invented by bartender Walter Bergeron in
and thickened with okra or filé. Authentic recipes use the 1930s at the Hotel Monteleone, where you can still
andouille sausage to pack an extra punch. Unlike with enjoy it at their unique Carousel Bar.
jambalaya, the rice for this dish is cooked separately. Voodoo Daiquiri – You’ll find frozen daiquiris on
Check out the delicious versions at Herbsaint in the every corner of Bourbon Street in the French Quarter,
Warehouse District or Heard Dat Kitchen in the CBD. but this purple version is special because it’s served up
CRESCENT CITY COCKTAILS at Lafitte’s Blacksmith Shop Bar, said to be the oldest
structure used as a bar in the United States, built between
Known as the “cocktail capital of the South,” it’s no
surprise that more than a few adult libations are 1722 and 1732 as a cover for illegal smuggling activities.
synonymous with New Orleans – many of them even Hurricane – Invented right here in New Orleans in the
invented in the city! Here’s a sampling of a few – 1940s by Pat O’Brien of the world-famous Bourbon
bottoms up! Street bar by the same name. The infamous cocktail is
made from rum, fruit juices and grenadine – served in, of
French 75 – Dating back to at least World War I, this
was named after the French 75mm field gun that was the course, a hurricane-lamp-shaped glass.
weapon of choice in France at the time and easily adopted Looking for other options? For a great New Orleans
by the French-influenced New Orleans. Made from Cognac dining resource, be sure to visit the Eater New Orleans
or gin and lemon, sugar and Champagne. Best tasted at the website, eater.nola.com – bon appetit!
Q&C Hotel Bar (Warehouse District), Arnaud’s (French – Barbara Toombs
Quarter) or Patrick’s Bar Vin (French Quarter).

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