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Colonial times, brandy concoctions were thought to have powerful healing properties. If you need a great pick-me-up, drink a delicious Brandy Milk Punch. Brennan's didn't invent the drink, but the world-famous brunch place perfected it. So, if you know what's good for you, order the eggs benedict and drink your Brandy Milk Punch. Brennan's Restaurant, 417 Royal St., brennansneworleans.com. BRANDY MILK PUNCH 2 ounces brandy 1 cup whole milk 1 teaspoon powdered sugar 3 ice cubes Cracked ice Freshly grated nutmeg In a cocktail shaker, combine the brandy, milk and sugar with 3 ice cubes and shake until frothy, about 1 minute. Strain into a double old- fashioned glass with cracked ice. Sprinkle with nutmeg and serve. THE ORIGINAL PIMM'S CUP James Pimm was a London barkeep who created a light, refreshing drink and closely guarded the secret recipe in the 1840s. A century later, the French Quarter's Napoleon House owner gave the Pimm's No. 1 creation a New Orleans twist by adding lemonade, 7-Up and a cucumber garnish. Since Pimm's No. 1 gin has a relatively low alcohol content, the Pimm's Cup has become the preferred thirst quencher during NOLA's hot summer months. Napoleon House, 500 Chartres St., napo- leonhouse.com. PIMM'S CUP 1¼ ounces Pimm's No. 1 3 ounces lemonade 7-Up, to top Cucumber slices Fill a tall 12-ounce glass with ice. Add Pimm's No. 1 and lemonade. Top with 7-Up and garnish with cucumber. THE RAMOS GIN FIZZ Henry C. Ramos knew he was onto something when he first concocted the cocktail in New Orleans at his bar in the Meyer's Table D'Hotel Internationale back in 1888. The frothy cocktail made famous by Louisiana Gov. Huey Long is inarguably delicious, but many recipes call for 15 minutes of vigorous shaking by hand. It takes time and muscle to make this ethereal drink. Legend has it that Huey brought his New Orleans bartender with him on a business trip to New York because he couldn't do without his Ramos Gin Fizz. You can also master the making of this tricky but tasty cocktail yourself with the recipe below or try it at Hermes Bar at Antoine's. Hermes Bar at Antoine's, 713 St. Louis St., antoines.com/hermes-bar. RAMOS GIN FIZZ 3 dashes lemon juice 2 dashes lime juice 2 dashes orange flower water 1¼ ounces dry gin ¼ of the white of one egg 1 tablespoon powdered sugar 3 ounces milk Add the contents to a cocktail shaker with plenty of ice. Shake very well until good and frothy, strain into a cocktail tumbler. Garnish with an orange twist. VIEUX CARRE A Vieux Carre (pronounced VOO- kar-A) embodies the same timeless simplicity as the world-famous French Quarter neighborhood for which it was named. Created in 1938 by the historic Hotel Monteleone's head bartender Walter Bergeron, the Vieux Carre's beginnings are a far cry from humble. The cocktail's effortless execution includes part whiskey, part cognac, vermouth and an assortment of bitters. Give the classic creation a whirl at the historic revolving merry-go-round in the posh Carousel Bar. Carousel Bar at Hotel Monteleone 214 Royal St., hotelmonteleone.com. CAROUSEL BAR'S VIEUX CARRE ¾ ounce Sazerac Rye Whiskey ¾ ounce Pierre Ferrand 1840 Cognac ¾ ounce Berto Red Vermouth ½ ounce Benedictine Liqueur 1-2 dashes of Angostura and Peychaud's Bitters Lemon peel garnish Combine all ingredients in a mixing glass filled with ice. Stir well and serve in a classic cocktail glass filled with ice. Garnish with lemon peel. AUGUST/SEPTEMBER 2020 | maconmagazine.com 93