Six Drinks for the 6th
Jul 17, 2014 - PJ's Coffee of New Orleans
In honor of National Beverage Day, NoDef offers up a list of six
drinks beloved in Crescent City. While outsiders think of hand grenades
and Huge Ass Beers, New Orleanians know that our signature drinks are
more diverse, and sometimes even non-alcoholic.
Hangovers are inevitable in New Orleans' drinking culture,
and everyone from nocturnal musicians to suits in the CBD appreciates a
There is nothing unique about café au lait, but New Orleans’ style mixes coffee and chicory in lieu of espresso. The
bitter root is roasted, ground, and packaged much like its caffeinated
counterpart. The combination became popular during the Civil War, when
the Union blocked the Port of New Orleans and cut off NOLA's coffee
Some residents who seek a sweeter, more indulgent morning boost. It
is hard to find a Starbucks in New Orleans outside of a mall or a
hotel, but the Big Easy has their own decadent frozen coffee beverage. PJ’s
Velvet Ice comes in mocha and vanilla, and now, southern wedding cake.
The creamy, sweet frozen drink is a favorite among the high school
students that flock to PJ’s after school. Spokesperson Reid Nolte
explained the drink. “It’s so crystallized and smooth. Adding all those
is just the perfect formula,” said Nolte.
No drink has capitalized on New Orleans open container laws
and her ubiquitous to-go cups quite like the frozen daiquiri. The adult
ICEEs fill styrofoam cups from Gene’s on St. Claude’s to drive-thrus
all over the GNO. Gene's "Good Jug" even has a color that resembles the
murky Missisippi on some of the River's greener days.
Jeremy Thompson of the Open House New Orleans Company (OH
NO co.) organizes the annual Daiquiri festival. According to Thompson,
““We have all these great new ingredients, access to handmade bitters,
and they [Daiquiris] create so much revenue for the city.”
Popular summer sipper and
namesake of Arnaud’s famed bar, the French75 is New Orleans’ iconic
champagne cocktail. Bartender Chris Hannah showed NoDef how to make the
drink, which NoDef once referred to as “posh, but quaint.”
- 1 oz. cognac
- 1/4 ounce lemon juice
- 1/4 ounce simple syrup
- 3 ounces Champagne
- Lemon twist
- Place cognac, juice and syrup in a shaker with ice. Shake, strain
and pour into a flute. Top with champagne and garnish with lemon twist.
The sazerac is not only the flagship cocktail of the
Crescent City, but is also regarded by many historians as the first
cocktail. In her modern incarnation, the drink is a mix of rye,
Peychaud’s Bitters, and sugar. However, Cane & Table’s Nick Detrich
points out that the evolution of the drink can serve a map of drinking
in New Orleans. Milestones such as the creation of Peychaud's, the Civil
War, the Storming of the Sazerac when bars admitted women, and
prohibition are all intertwined with the history of the simple sipper.
Berl Advisory Drinks
In other cities, residents can drink from the tap willy
nilly year round. But in the land of Hurricanes and actual hurricanes,
it’s impossible to always trust the pipes. New Orleanians are no
strangers to boil advisories, and in the absence of bottled water, we
Whiskey and wine are good nightcaps when the power is out,
but hot beer is perfect for daytime drinking during natural disasters.
Although most Americans agree that beer is better chilled, Louisianans
have been enjoying cold ones from local breweries such as Tin Roof, Lazy
Magnolia, Hammond's Gnarly Barley Brewing Co., Covington Brewery, Bayou
Teche, 40 Arpent, Cajun Fire Brewing, NOLA Brewing, and Abita.
Lighter beers such as NOLA Brewing’s 7th St. Wheat, as well as Abita’s Lemon Wheat, are bearable in the heat.
Ramos Gin Fizz
Huey Long’s favorite beverage has been keeping New
Orleanians refreshed since Henry Ramos invented the beverage in a
Gravier St. bar in 1888. The concoction is a mixture of gin, lemon
juice, lime juice, egg white, sugar, cream, orange flower water, club
soda. and lots of shaking. In fact, during the libation’s peak
popularity, NOLA lounges employed up to 20 “shaker boys” whose only job
was shaking the fizz. Long famously flew a team of bartenders to NYC so
he could have the drink prepared properly.Visit Web site
Back To News