Party Drinks and Cocktails are an essential part of every get-together we have. From tailgating before games to picnics and grilling to nice sit-down dinners, one thing is constant – we love to share drinks. With this in mind, we started our Party Drinks & Cocktails Fridays to share some of our favorites with you. Enjoy.
Today’s Party Cocktail is a New Orleans-Style Old Fashioned — A “Jazzed-Up” version of the traditional Old Fashioned. What else would you expect from The Birthplace of Jazz?
What I do not like is muddled fruit in my Old Fashioned Cocktails – which Delmonico version has. So I adapted Emeril’s recipe to my Old Fashioned recipe, which substitutes orange bitters and cherry bitters for the muddled fruits. It made it a cleaner, crisper drink. (Note – Peychards Bitters includes Cherry – so there is no need to muddle a Cherry or add Cherry Bitters to this recipe.)
New Orleans-Style Old Fashioned Cocktail Recipe
New Orleans-Style Old Fashioned is a "Jazzed-Up" version of the traditional Old Fashioned. What else would you expect from The Birthplace of Jazz?
Prep Time5 mins
Total Time5 mins
Materials
- 2 ounces Bourbon
- 1/4 to 1/2 ounce Simple Syrup
- 4 to 5 dashes of Peychaud Bitters
- 2 dashes Orange Bitters
- 1 Cocktail Cherry
Instructions
- Add all ingredients to a rocks glass.
- Stir to mix.
- Add a large ice cube or several small cubes.
- Stir gently to chill just a bit.
- Serve.
Emeril’s Delmonico: A Restaurant with a Past
First opened in 1895, Delmonico Restaurant and Bar in New Orleans reopened its doors a century later to tremendous acclaim as Emeril’s Delmonico. In his latest cookbook, America’s favorite celebrity chef presents a collection of recipes that are adapted and simplified for home cooks, featuring a combination of Creole classics and Emeril’s kicked-up creations.
Emeril’s Delmonico offers 130-plus recipes from the restaurant–favorite dishes like St. Paul’s Seafood Gumbo, Shrimp Remoulade, and Chicken Rocambeau (prepared with marchand du vin and hollandaise sauces), and “newer” fare such as Chorizo and Manchego Cheese Omelet, and Lump Crabmeat and Brie Strudels with Herbsaint Cream Glaze.
Illustrated with both contemporary full-color and vintage black-and-white photographs, Emeril’s Delmonico paints a lively, evocative portrait of Emeril’s classic cuisine and the rich culinary history of New Orleans.
Click HERE Now to get Emeril’s Delmonico Cookbook
Recipe Adapted from Emeril’s Delmonico. Additional Information Courtesy of Wikipedia and is used by permission.
