Top 16 Louisianian Alcoholic Mixed Drinks

Frozen daiquiri is a variation of a classic shaken daiquiri, which typically incorporates rum, fresh lime juice, and sugar. This frozen version is mostly blended and usually includes pulverized ice and frozen fruit to mix, creating a sweet slurry with a texture similar to a slushie. Frozen daiquiris probably first appeared at the legendary El Floridita in Havana, sometime around the time of Prohibition. They were initially made with crushed ice and electric blenders, but their popularity skyrocketed in the second half of the 20th century after the invention of commercial machines. Banana and strawberry daiquiris were probably the most famous derivations at the time. Through the years, the drink went through many transformations that sometimes significantly differ from the original. They went to include sugar-packed syrups and artificial flavorings, earing frozen daiquiri somewhat of a bad rep. Frozen daiquiri is especially popular in Louisiana, and most local bars specializing in frozen daiquiris have several machines that dispense various daiquiri flavors. Expand

Known as the specialty drink of New Orleans, where it was invented in 1887 as the first beverage in the fizz family, Gin Fizz is a cocktail made with gin, Gomme syrup or sugar, lemon juice, and soda water. The cocktail is prepared by shaking gin, lemon juice, and sweet syrup with ice. When strained in a glass, it is topped with sparkling water which provides it with a bubbly effect, hence the fizz in its name. The drink is very similar to Tom Collins, a cocktail that is traditionally made with a slightly sweeter gin called Old Tom. There are several versions of Gin Fizz, and some of the most popular varieties include egg whites in the preparation, such as Silver Fizz, Golden Fizz, Royal Fizz, and Sloe Gin Fizz. Regardless of the varieties, the cocktail is typically served on the rocks in a highball glass garnished with a slice of lemon.Expand

Ramos Gin Fizz is an American cocktail made with a combination of gin, sugar syrup, lime juice, lemon juice, cream, egg whites, orange flower water, vanilla extract, and soda water. All ingredients except soda are poured in a mixing glass and dry shaken without ice for 2 minutes. Ice is then added to the combination, and the cocktail is hard shaken for an additional minute. The cocktail should be strained into a highball glass without ice, then topped with soda. Due to the fact that vigorous shaking is required to reach the right texture, Ramos Gin Fizz is loathed by many bartenders. It was created in 1888 by Henry Charles Ramos (hence the name) at the Imperial Cabinet Saloon in New Orleans. Originally, the inventor employed a few ''shaker men'' in his bar to meet the constant demand for the cocktail. This foamy, floral, and refreshing cocktail can be garnished with orange and lemon slices, if desired.Expand

Hurricane is a sweet cocktail originating from New Orleans. It is prepared with a combination of rum, lemon juice, and passion fruit syrup. In order to prepare it, all ingredients are shaken with ice, then strained into a glass filled with ice. The cocktail can be served in a hurricane glass, but it is more commonly served in plastic cups because drinking out of glass containers in public is prohibited in the city. It is believed that Hurricane was invented at Pat O’Brien’s on Bourbon Street in New Orleans.Expand

Originating from New Orleans, the timeless cocktail known as Sazerac is made with a combination of cognac or rye whiskey, bitters, absinthe, and sugar. Rye whiskey and absinthe can sometimes be replaced by bourbon whiskey and Herbsaint or Pernod. Sazerac is probably the oldest known American cocktail, and in his 1937 book Famous New Orleans Drinks and How to Mix 'Em, Stanley Clisby Arthur claims that Sazerac was invented by Antoine Amedée Peychaud, a Haitian-born pharmacist who produced his eponymous bitters. He served the bitters in eggcups, known as coquetier in French, and Americans began to slur the word into cocktail, so Sazerac might just be the grandaddy of all cocktails. The method of preparation involves two chilled glasses: one rinsed with absinthe, and the other one used for stirring the other ingredients with ice before the cocktail is poured into the first glass, which is typically garnished with a lemon twist.Expand

Grasshopper is a sweet, minty cocktail characterized by its green color. It is made with a combination of equal parts crème de cacao, crème de menthe, and fresh cream. The ingredients are shaken with ice, then strained into a chilled cocktail glass. It is believed that the cocktail was invented by Philibert Guichet in New York City at a cocktail competition. After winning the second prize, Guichet proudly brought the drink back home to New Orleans. During the 1950s and 1960s, Grasshopper gained popularity throughout the American South, and today, due to its sugary kick, it is often the cocktail of choice among teenagers who are still learning how to drink.Expand

Vieux Carré was invented in New Orleans sometime in the 1930s. It is made with rye whiskey, Cognac, sweet vermouth, Benedictine (French herbal liqueur), Angostura bitters, and Peychaud's bitters. The ingredients are mixed in a mixing glass filled with ice. The combination is then strained into an old-fashioned glass filled with ice. The cocktail is traditionally garnished with a maraschino cherry and a lemon or an orange twist. Vieux Carré was first mixed by Walter Bergeron, a bartender at the Carousel bar located at Monteleone. This is a signature New Orleans cocktail. The combination is an homage to the city as a diverse melting pot of numerous cultures and nationalities. The name Vieux Carré is the French term for French Quarter—the most popular New Orleans neighborhood. Expand

Sidecar is an old cocktail made with a combination of cognac and equal parts triple sec and lemon juice. In order to prepare it, all ingredients are shaken with ice, then strained into a cocktail glass. Sidecar’s origins are pretty murky, and although the most famous origin story featured Harry’s New York Bar in Paris, it is believed that the cocktail was actually invented in New Orleans in the 19th century. Regardless of historical fact and fiction, Sidecar is one of the most famous cocktails in the world, and nowadays it can be found in many variations.Expand

Milk Punch is a creamy cocktail that hails from New Orleans. It is made with a strong spirit such as brandy, bourbon, or rum, and although it is quite versatile, other ingredients are usually milk, sugar, and vanilla. The preparation is simple, and it includes shaking all the ingredients with ice and then straining the mixture into a glass. It is usually garnished with freshly grated nutmeg. Milk Punch probably did not originate in New Orleans. Variations of spiked milk drinks have existed in Europe well before Milk Punch became associated with the city, but the drink earned its name in New Orleans, and it remains one of the classic Southern staples. Although it remains unconfirmed, this New Orleans version was probably perfected at Brennan’s or Arnaud’s French 75 Bar.Expand

Brandy Crusta is a classic brandy-forward cocktail that was introduced in the 1850s. It was illustrated in Jerry Thomas' Bartender's Guide from 1862. It combines brandy (typically Cognac), orange liqueur, maraschino liqueur, lemon juice, and a dash of bitters. The ingredients are shaken with ice and are then strained into chilled glass. This cocktail was created by Joseph Santini, an Italian from Trieste who resided in New Orleans. Brandy Crusta is one of the classics, it originated in the 1850s, and it predates even the legendary Sazerac. It is often dubbed as a predecessor to Sidecar. The name of the cocktail is a reference to a sugar-coated rim of the glass. The edge is first rubbed with a lemon wedge and then dipped in granulated sugar. To finish the cocktail, lemon peel is twisted and neatly snuggled inside the glass. Brandy Crusta is usually served in a coupe or a flute glass. Expand