Famously used in the Mai Tai, this luxurious syrup is quite easy to make. I won’t say you’re a chump if you buy it, but unless you operate a high volume bar, you’re better off making it from scratch. Many thanks to Chris Hannah at the French 75 Bar in New Orleans for sharing this recipe with us and teaching everyone that when drinks are truly made from scratch, they are so much more enjoyable.
It’s September now which signifies the end of the sweltering summer and the beginning of my favorite time of year: Fall Baking Season. The cocktails move from clear, citrusy, and fruity to brown, creamy, and spice-heavy. Desserts come laden with pumpkin, squash, carrots, and sweet potatoes (beta carotene not in short supply). What’s not to love? I can’t promise that I won’t post any more summer desserts henceforth this year (there are still peaches
What’s better with breakfast than a cold glass of chocolate milk? A cold glass of beer. That’s how I was raised at least… When I was a teenager, I looked forward to Sunday morning fishing trips with my stepdad. We woke up at 5 a.m. and prepared for our venture by first stopping at the doughnut shop. We’d pick up a few doughnuts and some chocolate milk (for me), and head over to the
When I was a child, my family took us on vacation to visit my relatives in France. My most treasured memories of this trip were of French food, breakfast in particular. Every morning we would snack from a sampling of fresh baguettes, jam, butter, and la vache qui rit. The adults would drink strong coffee with milk (often kept at room temperature), and the kids drank hot chocolate. One of the key components of this breakfast,
It’s scorching outside. And it’s humid. I’m talking 97 degrees and 100 % humidity. Hurry up, October. Please. I need you here. Right now. In the meantime, let’s make the best of summer fruit and wine into a perfect little jam. Spread it on anything (Black Pepper Buttermilk Biscuits), or eat it straight out of the jar. Make some DIY Butter too if you’re feeling extra DIY-y. Whatever you do, please, just stay inside.
My first experience making biscuits as a young girl was, at the time, a crowning achievement. I was probably no more than 9 years old, and I couldn’t believe how easy it was to get breakfast on the table for my family. Who’s getting everyone’s day started off right? This little lady. Now I sort of feel as though I had cheated. I had used a box mix. You know the kind. Add various
A few months ago, the New Orleans Chapter of the USBG (United States Bartenders’ Guild) held a Cinco de Mayo party for its members. A jelly bean spoon race, a friendly cocktail competition, and a busted piñata made for quite an enjoyable evening. Did I mention there was Don Julio? ON TAP?! Yes, not only was Don Julio kind enough to sponsor the event, but we also each received a bottle of Don Julio
This is a quick, easy dessert to whip up in a jif, and I would consider it to be very “giftable”. The shortbread is great on its own, but I highly recommend adding the scotch honey drizzle for added elegance. I hate to say which single-malt I used because I don’t to get the “I can’t believe you used (insert high-end booze here). It should only be sipped neat/neat with a splash of
This recipe was a mistake. The result of a failed attempt. A total accident. While working on the Mint Julep Moon Pie, I tried several different marshmallow techniques. This version turned out too thick for moon pie use (couldn’t pipe it onto the cookies), but I opted to keep the batch anyway. The next day, as I was cleaning up yet another Moon Pie mess, I decided I deserved either a shot or a
Arnaud’s French 75 Bar is the best bar in New Orleans. No, seriously. It’s official. They won. And it’s not as though it was some mysterious, electoral college, no-one-knows-who -really-decides-these-things sort of contest. Nola.com polled their readers (And the No.1 New Orleans bar (according to our readers) is…), and they won fair and square. I could go on for days about why they truly deserve this honor, but I’m just going to focus on