Featured Recipes
Chances are you've heard of the most traditional, most famous Louisiana dishes. Gumbo. Jambalaya. Red beans & rice. Spicy boiled crawfish, crabs and shrimp. These are Louisiana's bread and butter. Our comfort food that we grew up on. But that's not all there is. Innovative chefs regularly use the bounty of fresh local products available in Louisiana to create fantastic new flavors. Among the recipes here, you'll find the tried and true, along with some more recent arrivals to Louisiana's great menu.
Sazerac, the world's first cocktail
You may have never heard of a Sazerac. In the 1830s a Creole immigrant, Antoine Peychaud, operated a pharmacy on Royal Street in the French Quarter. Peychaud had a background as an apothecary and he was a natural mixologist. At night Peychaud and his friends would gather in his pharmacy where he would mix brandy, absinthe, and a dash of his secret bitters. Later his cocktail would come to be known as the Sazerac (Source).
Ingredients
- 1 cube sugar
- 1 teaspoon cold water
- 2 ounces rye whiskey
- Dash Pernod
- Dash Peychaud's bitters
- 3 or 4 ice cubes
- Twist lemon peel
Preparation
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Dissolve the sugar in cold water in a mixing glass. Add the whiskey, Pernod, bitters and ice cubes and stir well. Strain into a well-chilled glass, twist the lemon peel over the drink to release the oil, then drop it in.
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