Cocktails With Absolut New Orleans

Posted by Angie Rayfield Aug 3, 2007

Actually, if you’ve managed to capture a bottle of this limited edition vodka, I’m jealous. It hasn’t made it to this neck of the woods yet, and I’m driving my favorite store nuts calling them every day asking about it! Several stores around here have waiting lists, in fact (I know, because I’m on a half dozen or so of them), so if you find it, grab it when you have the chance.

Now, my personal opinion is that any liquor worth the trouble of drinking will be just fine with nothing more than some club soda, so the first drink I’m going to have will be a nice, simple New Orleans and soda, maybe with some ripe mango cubes for a garnish. After that, though, I’m going to branch out and try some of these yummy recipes. Several of them were created by New Orleans bar chefs, so what better way to get a taste of the Big Easy?

Bourbon Street Jump - created by Marvin Allen at Carousel Bar

• 2 oz. Absolut New Orleans
• ¼ fresh tarragon
• ¼ fresh lemon juice
• ¼ simple syrup

Muddle tarragon, lemon juice and simple syrup in an old fashioned glass. Fill with ice and add Absolut New Orleans. Garnish with an orange slice.

New Orleans Collins - created by Michael Brewer at Commander’s Palace

• 1 ½ oz. Absolut New Orleans
• 1 oz. fresh sour mix
• Splash of soda

Build in a highball glass over ice. Garnish with lime slices.

Creolinha - created by Chris Hannah at Arnaud’s

• Half of one lime
• 2 oz. fresh cubed mango
• ½ oz. simply syrup
• 1 oz. Absolut New Orleans
• club soda

Muddle the lime half, mango, and simply syrup in a shaker. Add a scoop of ice and Absolut New Orleans to the muddled mixture in the shaker, shake, and strain over crushed ice in an old fashioned glass. Top off with club soda, and garnish with a lime wheel or wedge.

Pink Orleanade

• 2 oz. Absolut New Orleans
• 3 oz. pink lemonade
• 4-6 mint leaves
• squeeze of lemon
• lemon wedge
• mint sprig

Combine the Absolut New Orleans, pink lemonade, mint leaves, and squeeze of lemon in a shaker. Shake and strain into a highball glass filled with ice. Garnish with a lemon wedge and mint sprig.