Creole Courtyard
Creole Courtyard
Diane Millsap
Buy This at










La Belle Cuisine

More Beverage Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


The Twelve Drinks of Christmas
in New Orleans
 Great Bottles to Give

"Civilization begins with distillation."
~ William Faulkner

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!






Shop Today!
Great gift ideas at









Vieux Carre
Vieux Carre
Diane Millsap
Buy This at









Pere Noel
Pere Noel
Art Print

Buy at








Sur La Table Free Shipping









Cooking Up a Storm: New Orleans Recipes for Recovery










A Lighted Christmas Wreath Hangs on a Stone Building
A Lighted Christmas Wreath
Hangs on a Stone Building
Photographic Print

Buy at










Garden District Gate
Garden District Gate
Diane Millsap
Buy This at










Campagne Joseph Perrier
Campagne Joseph...

Buy This at










Palm Tree Decorated with Christmas Lights
Palm Tree Decorated with
Christmas Lights
Photographic Print

Buy at

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


A Home is Covered with Colored Christmas Lights
A Home is Covered with Colored Christmas Lights
Photographic Print

Buy at


La Belle Cuisine


The Twelve Drinks of Christmas

By Marcelle Bienvenu
The Times-Picayune, New Orleans
December 10, 2009

“It was glorious walking through the lobby of The Roosevelt. The Christmas decorations were not as grand as those I remembered as a child, but still incredibly beautiful. But the thrill of the evening was going to the Sazerac Bar for a Sazerac, possibly the most honored cocktail of New Orleans and a personal favorite of mine. Like so many others, I am delighted that The Roosevelt and the Sazerac Bar are
back in operation.
As I sat in reverie. remembering all the great times I enjoyed at this grand hotel, I also gave some thought to other cocktails I associate with certain bars in the city.
For instance, at the Old Absinthe House a gimlet (half gin and half Rose’s lime juice) was my choice, especially on a hot, hot summer evening. At the bar near the Rib Room at the Royal Orleans, a vodka martini (up) was my chosen poison. Papa and I enjoyed many a Vieux Carre cocktail while we slowly spun around the Carousel Bar at The Monteleone Hotel. I remember having an Ojen (pronounced
oh-hen) cocktail at Galatoire’s when lunching there.
At Commander’s Palace, I’ve downed a few Ramos gin fizzes, Bloody Marys and
milk punches at jazz brunches. I could go on and on, but I know you get my drift.
Here then are recipes for twelve of my favorite drinks you might enjoy during the holidays. (Please don’t have them all in one sitting!) You will, of course, have to stock your bar with the a few items you might not have on hand. If you can, serve and enjoy the drinks in the correct type of glassware. AND, please use good ice.
The definition in my book is CLEAR cracked or coarsely crushed ice.
For those of you who like to know the history of these drinks, I suggest you get
the book by Phillip Collier, “Mixing New Orleans, Cocktail and Legends,” from
which I pinched some of the recipes used here. Let us begin with the Sazerac.”




Makes 1 cocktail

3 dashes Herbsaint
1 lump sugar
1 tablespoon water
2 dashes Peychaud bitters
1 dash Angostura bitters
Ice cubes
1 1⁄4 ounces rye whiskey
lemon juice (a squeeze)
Lemon twist for garnish

Coat a chilled Sazerac glass with the Herbsaint and then pour out.
In a separate 10-ounce glass, dissolve the sugar in the water and add
the bitters, the ice cubes and the rye whiskey. Stir well and strain into
the Sazerac glass. Add lemon juice and garnish with the lemon twist
to serve.


Vieux Carre Cocktail

Makes 1 drink

Ice cubes (clear ice)
1⁄8 teaspoon Benedictine
2 dashes Peychaud’s Bitters
2 dashes Angostura Bitters
3⁄4 ounces EACH rye whiskey, Cognac
and Italian vermouth
Lemon twist for garnish

Combine all ingredients in a rocks glass over ice. Stir and garnish
with lemon twist.


Ojen Cocktail

Makes 1 drink

Crushed ice
3 ounces Ojen liqueur
2 dashes Peychaud’s Bitters

Fill a rocks glass with crushed ice. Pour the liqueur over the ice. Add
the Peychaud’s Bitters on top and allow it to permeate the drink
before serving.


"This drink is believed to be invented in the 1880’s by Henry C. Ramos at his restaurant in New Orleans. The drink was made famous, however, by The
Roosevelt Hotel
where Louisiana Governor, and later Senator, Huey Long
was a great customer. Huey loved a Ramos Gin Fizz so much that he once
took the bartender from the Roosevelt with him on a trip to New York to
show them how to properly make the drink."

Ramos Gin Fizz

Makes 1 drink

1 tablespoon powdered sugar
3 dashes lemon juice
2 dashes lime juice
1 egg white
3 dashes orange flower water
3 ounces milk or cream
1 1⁄4 ounces gin
Cracked ice

Combine all ingredients in mixing glass. Shake with metal shaker.
Strain into a 7-ounce Ramos glass.


"In his book, Collier tells us that for unknown reasons, the Brandy
Alexander  as associated with Tennessee Williams, but it probably
wasn’t his favorite drink. It was always my choice when I had an
after- dinner-drink at the Royal Orleans. I’ve taken liberties with
the recipe and make this for a delicious drinkable dessert."

Creamy Brandy Alexander

1/2 gallon vanilla ice cream,
slightly thawed
10 jiggers brandy
7 jiggers dark crème de cacao
1⁄2 cup heavy cream

Combine all the ingredients in a blender and process until smooth.
Serve immediately or store in the freezer.


"This delightful eggnog recipe was shared by the restaurant for
publication in 'Cooking Up a Storm: New Orleans Recipes for Recovery
(Recipes Lost and Found from the Times-Picayune of New Orleans)
' :

Galatoire's Eggnog

Makes 10 small servings

5 large eggs
1 1⁄8 cups granulated sugar
1 cup half-and-half
1 cup heavy cream
1⁄8 teaspoon freshly grated nutmeg,
plus some for garnish
1⁄2 teaspoon pure vanilla
1⁄8 cup bourbon
1⁄8 cup brandy
3 large egg whites

In a large, heavy-bottomed saucepan, beat together the eggs and sugar.
Stir in the half-and-half. Cook over medium-low heat, stirring constantly,
until the mixture is thick enough to coat a metal spoon with a thin film
and reaches at least 160 degrees. Remove from the heat. Stir in the
cream, nutmeg, vanilla, bourbon and brandy. Cool, then cover and
refrigerate until ready to serve.
Just before serving, beat the egg whites in a large bowl with an electric
mixer on high speed until stiff peaks form. Fold them into the eggnog.
Serve cold in punch cups and sprinkle with nutmeg.


"Where would we be without a spicy Bloody Mary to get us
through the holidays?"

Bloody Mary, My Way

Makes about 4 drinks

4 cups good quality, thick tomato juice
1 teaspoon salt
1 teaspoon black pepper
1⁄2 teaspoon celery salt
1 tablespoon Worcestershire sauce
8-10 drops Tabasco, or to taste
2 teaspoons fresh lime juice
4-5 jiggers vodka
Lime wedges for garnish

In a large pitcher, combine all of the ingredients and chill for at least 1
hour. Stir again before serving. Pour into tall glasses over chipped ice
and garnish with lime.


"This drink is ideal for serving before a brunch of grillades and grits."

My Milk Punch

Makes about 1 gallon

1 (4/5-quart) bottle of bourbon or brandy
3 quarts half-and-half
4 tablespoons vanilla extract
Simple syrup (recipe follows)
Grated nutmeg

Combine the bourbon, half-and-half, and vanilla in a 1-gallon container.
Add the simple syrup to desired sweetness. Chill well in the refrigerator.
Serve in chilled glasses (not over ice) and sprinkle with nutmeg.

Simple Syrup:
1 cup water
1 cup sugar

Combine the sugar and water in a small saucepan. Boil until the sugar dissolves and liquid thickens slightly. Cool completely before using.


"I recall having this cocktail on the patio at Commander’s Palace and
I believe it got its name because it was made by “slinging” the mixture
(to mix it) from one glass to another."

Singapore Sling

Makes 1 drink

Juice of 1/2 lemon or lime
1 1/2 ounces gin
1/3 ounce simple syrup
1/2 ounce club soda
1/2 ounce cherry brandy
Slice of Orange
Maraschino cherry

Fill a 12-ounce glass with crushed ice (not cubes). Squeeze the juice over
the ice, then pour the gin and simple syrup over the ice and mix well. Add
the club soda to almost fill the glass. Float the cherry brandy on top and
garnish with the orange and cherry.


"The late Dr. Bernard Bienvenu, a cousin, introduced me to this
delightful cocktail when we had drinks at the French 75 Bar at
Arnaud’s many years ago. Here’s to you, Bernard."

French 75

Makes 1 drink

1⁄2 ounces Cognac
1 teaspoon fresh lemon juice
1⁄4 teaspoon simple syrup
Champagne as needed
Twist of lemon

Place the Cognac, lemon juice and simple syrup in a shaker filled with ice
and shake only long enough to chill. Pour into a frosted Champagne glass,
top with Champagne and add a lemon twist. Serve immediately.


"It was at Kolb’s Restaurant on St. Charles Avenue that I had my first
Southern Comfort Manhattan. On Fridays, many years ago, I would
have lunch (I believe it was a dish of crabmeat on lettuce topped with
sliced hard-boiled eggs), but before going to the table, I had a version
of this cocktail."

Southern Comfort Manhattan

Makes 1 drink

2 ounces Southern Comfort
1⁄2 ounce sweet vermouth
3 dashes Peychaud’s Bitters
Maraschino cherry

Combine the Southern Comfort, sweet vermouth and bitters into a mixing glass half-filled with ice. Stir well and then strain into a cocktail glass.
Garnish with a maraschino cherry, and serve.


"Many moons ago when I wrote for Dixie Roto at The Times-Picayune, the
staff would go to lunch at Mandini’s on Canal Street. Our drink of choice
(for 50 cents) was a

Vodka Gibson

which is simply a vodka martini with a pickled onion rather than an
olive for garnish. Cheers!"

Featured Archive Recipes:
Bloody Mary Collection
Classic Cocktail Collection
Eggnog Collection
New Orleans Libations
More New Orleans Libations
New Orleans Réveillon
New Year's Champagne Collection

Index - Beverage Recipe Archives
Holiday Central!
Party Central!
Do you know what it means
to miss New Orleans?

Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare  Referral  Program

Webmaster Michele W. Gerhard
Copyright © 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: December 07, 2013.