menu at almost every bar in
New Orleans thanks to
Pat O’Brien’s, where the fruity
drink was created in the
1940s. That recipe is a
secret, but bartenders at
to share theirs. They make the
drink with orange, pineapple
and cranberry juices.
saintsandsinnersnola.com
MAKES: 1 drink
¾ ounce white rum
¾ ounce dark rum
¾ ounce 151-proof rum
1½ ounces orange juice
1½ ounces pineapple juice
1½ ounces cranberry juice
½ ounce grenadine
Lemon wedge, lime wedge and
maraschino cherry,
for garnish
- Combine all the rum, the orange juice,
pineapple juice and cranberry juice in a
cocktail shaker with ice. Shake well.
- Strain the drink into a pint glass filled
with ice. Slowly pour the grenadine on
top. Garnish with a wedge each of lemon
and lime and a maraschino cherry.
The Carousel Bar
A working 25-seat carousel isn’t
the only attraction in this bar.
Since the spot opened in 1949, a
number of cocktails, including the
Goody (a hurricane-esque rum-
and-juice drink), were invented
here, but the most famous of all is
this rye-based cocktail made with
locally beloved Peychaud’s bitters.
hotelmonteleone.com
MAKES: 1 drink
½ ounce Benedictine
½ ounce cognac
1 ounce rye whiskey
½ ounce sweet vermouth
6 drops Angostura bitters
6 drops Peychaud’s bitters
Lemon twist, for garnish
- Combine the Benedictine, cognac, rye,
vermouth and both bitters in a short glass
with ice; stir well.
- Garnish the drink with a lemon twist.
92 FOOD NETWORK MAGAZINE ●JANUARY/FEBRUARY 2021