Ten Popular Cocktails Invented in New Orleans

The Sazerac is considered the official cocktail of New Orleans. A Creole apothecary named Antoine Peychaud is said to have created a concoction he served to fellow Masons at his Royal Street shop. Served originally in an egg cup, it was referred to as a “coquetier,” a word that morphed into “cocktail.” It was named for Peychaud’s favorite brandy/cognac known as Sazerac-de-Forge et fils. Rye whiskey was substituted for the brandy and a bartender added absinthe in the late 19th century. When absinthe was banned in 1912 for causing hallucinations, Peychaud’s bitters were substituted. Sazerac House opened in 2019 on the corner of Canal and Magazine. It features exclusive tastings. You can also visit the Sazerac Bar in the Roosevelt Hotel for a taste of the original drink and many other New Orleans’ favorites.

While the Sazerac is New Orleans’ official cocktail, the Hurricane is New Orleans’ signature cocktail. Fruity and sweet and made with both light and dark rum, a hurricane can be had anywhere in the city. Pat O’Brien’s invented the rum based cocktail during World War II when whiskey was in short supply. Their recipe is the most famous and they also sell their mix. All you need to to do is add rum. The cocktail isn’t named for the storms that tend to haunt the Gulf of Mexico, but for the cocktail’s resemblance in the glass to a hurricane lamp.

The daiquiri is probably one of the most enduring drinks, because people enjoy often love them while on summer vacation due to being essentially a slushy with alcohol. You can even indulge in an ice cream daiquiri in the Big Easy. It’s so popular that the entire state has drive-thru daiquiri stores. To comply with the open container law, the straw is often taped to the top of the lid. If you’re driving with a daiquiri in your drink holder, wait until you’re safely no longer driving. A variety of mixes are available to enjoy whatever your heart desires at home as well.

The Bloody Mary is another cocktail that claims to have been invented across the pond at Harry’s New York Bar in the 1920s. However, the version most Americans tend to drink relies heavily on Louisiana spiciness. There are several mixes available to just add vodka too depending on your tastes. Pat O’Brien’s is one of many restaurants in the Crescent City that has made the classic cocktail their own and have a mix that only needs vodka added to it.

5. Mint Julep

The mint julep is associated with the Kentucky Derby, which started in 1875. However, this bourbon based drink has been a Southern fave since the 18th century. The recipe made famous by the famous horse race is said to have come out of. a San Diego bar. It’s said to be a complicated recipe, but not only is it on the menu at most New Orleans’ bars and restaurants, bartenders in the Big Easy have it down pat.

Bartender Cayetano Ferrer created the Absinthe Frappé in (Jean Laffitte’s) Old Absinthe House on Bourbon Street in 1874. It was actually a morning pick me up made with absinthe, simple syrup, ice, and garnished with a sprig of mint. In 1912, the United States banned absinthe for an entire century. The chief herb in absinthe, wormwood, was believed to be a hallucinogenic, though decades before, it was used for medical purposes. However, that was unfounded. Clearly, there weren’t electric blenders in the late 19th century so the original recipe was more absinthe and sugar water over ice.

This creamy green concoction is typically served in a martini glass as an after dinner treat. Invented in 1918 by Tujague’s owner, Philip Guichet, the crème de menthe gives it the iconic green tint and the crème de cacao and cream rounds it out to taste like mint chocolate chip ice cream or an Andes mint. It is a palette cleanser or dessert drink of sorts that is refreshing on a hot day. A flying grasshopper is a form of this cocktail that replaces the cream (the third ingredient) with vodka.

The Ramos Gin Fizz dates back to 1888 and Henry C Ramos who invented the drink at began serving it at his Imperial Cabinet Saloon on Gravier Street. The addition of orange flower water and egg set it apart and give it a unique texture from a traditional gin fizz. Also, the addition of vanilla extract, fresh lime juice, and cream set it apart from the original gin fizz. An original gin fizz is very much like a Tom Collins but was initially set apart by the type of gin used and that it was served in an Old Fashioned glass. A Ramos Gin Fizz is traditionally served in a Tom Collins glass.