2019-07-01_Louisiana_Cookin

Louisiana Cookin’ | July/August 2019 50

SAZERACSAZERAC SLUSHSLUSH
MAKES 2 SERVINGS

Enjoy all the classic fl avors of New
Orleans’ favorite cocktail in this frosty,
summery version.

3 ounces rye whiskey
3 ounces Cognac
2 teaspoons superfi ne sugar
6 drops orange bitters
2 cups ice cubes
½ teaspoon absinthe
Garnish: orange twists

1. In a freezer-safe resealable
   container, stir together whiskey,
   Cognac, superfi ne sugar, and bitters
   until sugar is dissolved. Cover
   and freeze for at least 8 hours or
   overnight. (Mixture will not freeze.)


2. In the container of a blender, place
   whiskey mixture and ice cubes. Cover
   and blend until smooth.


3. Fill 2 old-fashioned glasses with
   ice, and let stand until very cold,
   about 5 minutes.


4. Empty ice-fi lled glasses, and add
   ¼ teaspoon absinthe to each. Swirl to
   coat sides, and pour out excess. Pour
   chilled whiskey mixture into absinthe-
   coated glasses. Garnish with orange
   twists,if desired.

BLACKBERRYBLACKBERRY DAIQUIRIDAIQUIRI
MAKES 2 SERVINGS
(photo on page 47)

Fresh blackberries, cane syrup, and
ginger give this daiquiri a fruity, zesty
fl avor you’ll crave all season long.

1 (6-ounce) container fresh
blackberries
2 tablespoons cane syrup
1 tablespoon water
2 teaspoons grated fresh ginger
3 ounces light rum
½ ounce orange liqueur
½ ounce fresh lime juice
Garnish: skewered fresh blackberries
and lime wedges

1. In the work bowl of a food processor,
   pulse together blackberries, cane
   syrup, 1 tablespoon water, and ginger
   until smooth. Strain mixture through
   a fi ne-mesh sieve into a medium
   bowl, discarding seeds. Cover and
   refrigerate until ready to use.

2.Filla cocktailshakerwithice;add

blackberrymixture,rum,orange

liqueur,andlimejuice.Coverand

shakeuntilcold.Strainmixture

into2 coupeglasses.Garnishwith

blackberries,if desired.

RASPBERRYRASPBERRY VANILLA FROSÉVANLLAFROSÉ

MAKES 3 TO 4 SERVINGS

(photo on page 48)

Inspired by the famous Frosé Y’all at

Willa Jean in New Orleans, this sweet

version is our offi cial drink of summer.

2 cups ice cubes

1 cup frozen raspberries

1 cup rosé

1 to 2 ounces Vanilla Simple Syrup

(recipe follows)

1½ ounces fresh orange juice

Garnish: skewered fresh raspberries

1. In the container of a blender, place
   ice cubes, raspberries, rosé, Vanilla
   Simple Syrup, and orange juice; cover
   and blend at high speed until smooth.
   Pour mixture into wine glasses.
   Garnish with raspberries, if desired.
   Serveimmediately.

VVANILLAANILLA SSIMPLEIMPLE SSYRUPYRUP

MAKES ⅔ CUP

½ cup sugar

½ cup water

1 teaspoon vanilla extract

1. In a small saucepan, bring ½ cup
   water and sugar to a boil over medium
   heat, stirring frequently, until sugar
   is dissolved. Stir in vanilla. Let cool
   to room temperature before using.
   Refrigerate in an airtight container
   for up to 1 month.