St. Charles Punch

Multiply ingredients to get the number of desired servings

• 1 oz Ruby Port

• 1 oz Brandy or Cognac

• ¾ oz Lemon Juice

• ¾ oz Lemon-Orange Oleo Saccharum

• 2 dashes Angostura Bitters

You can prebatch all ingredients ahead of time and chill. Each serving should be in a glass with crushed ice. Garnish with a dehydrated lemon wheel.

Lemon-Orange Oleo Saccharum: Combine the peels of 2 lemons and 1 orange with 1 cup granulated sugar for at least 8 hours and up to 48 hours. Add 1 cup hot water and stir until the sugar dissolves. Once cool, strain the solids. Should make approximately 12 ounces (enough for 16 servings of punch)

Recommended Ingredients

• Cognac: Brandy Sainte Louise, Sacred Bond Brandy, Hennessy VS, Pierre Ferrand 1840 Cognac

• Ruby Port: Fonseca, Dow, Infantado

Hurricane

In a shaker tin with crushed ice, add the following ingredients:

• 1 oz White Rum (Puerto Rican)

• 1 oz Dark Rum (Jamaica)

• ¾ oz Lime Juice

• ¾ oz Fassionola Syrup

Whip shake with pebble ice until mostly gone. Pour into a hurricane glass and top with pebble ice. Garnish with cocktail umbrella and dehydrated orange.

Fassionola Syrup: Combine 4 oz passion fruit nectar, 4 oz guava nectar, and 4 oz granulated sugar in a pan over medium heat until the sugar dissolves (do not boil). Then add 8 oz pomegranate syrup (equal parts pomegranate juice and sugar), 1/2 oz pineapple juice, and 2 oz papaya syrup (equal parts papaya juice and sugar) or papaya nectar. Once cool, bottle and refrigerate.

Recommended Ingredients

• White Rum: Hamilton White Stache, Don Q Cristal, Plantation 3 Star, Bacardi Silver

• Dark Rum: Coruba, Appleton Signature, Hamilton Black Jamaican

• Fassionola Syrup: B.G. Reynolds, Cocktail & Sons (both are small batch and very seasonal)

Ramos Gin Fizz

In a shaker tin, add the following ingredients:

• 2 oz Gin

• ½ oz Lemon Juice

• ½ oz Lime Juice

• ½ oz Simple Syrup

• 3 dashes Orange Flower Water

• 2 oz Cream

• 1 oz Egg White

Shake 10-15 seconds. Strain the ice out and dry shake for a full minute. Add a little club soda to your Collins glass. Strain the cocktail into the glass. Wait a minute. Carefully pour club soda into the drink in a thin stream until foam rises above the glass.

Recommended Ingredients

• Gin: Henry Ramos Gin, Ford's Gin, Beefeater Gin

• Orange Flower Water: Fee Brothers

Sazerac

In a mixing glass with ice, add the following ingredients:

• 2 oz Rye Whiskey

• ½ oz Simple Syrup

• 2 dashes Peychaud’s Bitters

Stir 30-45 seconds until chilled. Strain into a Herbsaint-rinsed chilled rocks glass. Garnish with a lemon twist.

Recommended Ingredients

• Rye Whiskey: Sazerac, Rittenhouse, Old Overholt

• Peychaud's Bitters

Other Items of Interest

Tools: Here are some items we have used in our class and in our own home bars that might be useful for you to make these drinks at home.

• Barfly Boston Shaker

• Barfly Hawthorne Strainer

• Barfly Fine Mesh Strainer

• Jupiter Fortessa Mixing Glass

• Barfly Japanese Jigger

• Barfly Japanese Bar Spoon

• Barfly Julep Strainer

• Barfly Bitters Bottles

Books: Here are some great books about New Orleans cocktail culture, history, and recipes that informed our research for this class.

• Neal Bodenheimer & Emily Timberlake, Cure: New Orleans Drinks and How to Mix 'Em (2022)

• Sarah Baird, New Orleans Cocktails: An Elegant Collection of Over 100 Recipes Inspired by the Big Easy (2017)

• Elizabeth Williams & Chris McMillan, Lift Your Spirits: A Celebratory History of Cocktail Culture in New Orleans (2016)

• Stanley Clisby Arthur, Famous New Orleans Drinks & How to Mix 'Em (1937)