Abita Vanilla Doubledog. I wanted to love this, because I am a fan of Abita and most things New Orleans, but it didn’t exactly live up to the “vanilla” in it’s name. It was good, but nothing to write home about. I’m just a sucker for good label design.
Photo credit: Lush Lady

Abita Vanilla Doubledog. I wanted to love this, because I am a fan of Abita and most things New Orleans, but it didn’t exactly live up to the “vanilla” in it’s name. It was good, but nothing to write home about. I’m just a sucker for good label design.

Photo credit: Lush Lady


PHOTO
Oct 18
10:00 am
16 notes
I need to have a drink here - the Carousel Bar at Hotel Monteleone in New Orleans. I discovered it through Shake and Strain’s post about the hotel’s spooky themed Halloween cocktails such as Red’s Rum, Maurice’s Madness, Solemn John and Headless Helen. Check it out. 
Photo credit: callipygian @ Flickr

I need to have a drink here - the Carousel Bar at Hotel Monteleone in New Orleans. I discovered it through Shake and Strain’s post about the hotel’s spooky themed Halloween cocktails such as Red’s Rum, Maurice’s Madness, Solemn John and Headless Helen. Check it out

Photo credit: callipygian @ Flickr


PHOTO
Oct 12
10:05 am
9 notes
Is this not the most beautiful Sazerac you have ever seen? Built with Bulleit Rye, Herbsaint, sugar and Peychaud’s bitters, it was a scrumptious little piece of New Orleans found in Atlanta. Thanks DBA Barbecue.
Photo credit: Lush Lady

Is this not the most beautiful Sazerac you have ever seen? Built with Bulleit Rye, Herbsaint, sugar and Peychaud’s bitters, it was a scrumptious little piece of New Orleans found in Atlanta. Thanks DBA Barbecue.

Photo credit: Lush Lady


PHOTO
Aug 20
9:40 am
13 notes
I’m doing it up New Orleans style today with a Sazerac, thanks to the request from MattOHara. I followed this instructional video to the T.
SAZERAC RECIPE+ add 1 sugar cube and soak with bitters, add 1 oz water and muddle+ add ice, pour 2 oz rye whiskey over ice+ in another glass, pour a few drops of absinthe and coat the inside by swirling+ strain the original glass into the absinthe coated glass+ add lemon peel
I added a bit more sugar to sweeten mine up. I love New Orleans so this was a treat!
Photo credit: Lush Lady

I’m doing it up New Orleans style today with a Sazerac, thanks to the request from MattOHara. I followed this instructional video to the T.

SAZERAC RECIPE
+ add 1 sugar cube and soak with bitters, add 1 oz water and muddle
+ add ice, pour 2 oz rye whiskey over ice
+ in another glass, pour a few drops of absinthe and coat the inside by swirling
+ strain the original glass into the absinthe coated glass
+ add lemon peel

I added a bit more sugar to sweeten mine up. I love New Orleans so this was a treat!

Photo credit: Lush Lady


PHOTO
May 29
12:10 pm
7 notes