Buried at the Bar: From Favorite Watering Hole to Final Resting Place


Ever talk to someone who wants their ashes to be secretly stashed all over a restaurant dining room after they die? I did! My latest at Tales of the Cocktail is about people who wanted their ashes stashed at their favorite bar after they die.

“My idea was to be embalmed with the remoulade sauce from Galatoire’s, and then be cremated… and designate someone to deposit my ashes in a couple of secret spaces that I know there,” says Lutz. “But they sort of changed the remoulade, so I dropped that from my plan.”

Buried at the Bar: From Favorite Watering Hole to Final Resting Place – at Tales of the Cocktail

Milk Punch

milkpunchAny New Orleans cocktail is going to be good. Milk Punch is great for brunch (very late brunches, since there’s a lot of booze in it!) or cozy evening parties. It’s lightly sweet and has the homey goodness of eggnog in a much lighter drink.

I like it best with bourbon, but brandy is also a traditional choice. It’s even good with blended scotch. For a lighter version, you can use whole milk instead of half and half. (It won’t be as creamy, of course, but the flavor will be just as good.)

Bourbon Milk Punch
1 1/2 ounces bourbon
1/2 ounce simple syrup
1 1/2 ounces half and half
3 dashes Angostura bitters
1 dash vanilla extract
Nutmeg for garnish

Shake all ingredients well over ice, then strain into glass filled with fresh ice. Garnish with freshly ground nutmeg.

Mardi Gras Cocktails

The Lafayette from The Backyard Bartender

Last year, I rounded up some classic (and new) New Orleans cocktails for Mardi Gras. Now that it’s time to celebrate another “Fat Tuesday,” here are some more cocktails from the Big Easy … easily America’s cocktail capital. Laissez le bon temp rouler!

Bywater Cocktail ~ This cocktail was created by a bartender at Arnaud’s French 75, an iconic bar in New Orleans’ French Quarter. Named after the city’s Bywater neighborhood, the drink features aged rum, an Italian amaro called Averna, with touches of Chartreuse and falernum for a truly unique cocktail.

French 75 ~ Speaking of Arnaud’s French 75 bar, why not have a French 75—New Orleans really knows how to do a champagne cocktail right.

The Lafayette ~ A pared down version of a Hurricane, this sweet (but not too sweet) drink is a simple way to let the good times roll!

Ramos Gin Fizz ~ Though it takes a little work, this drink is a lovely mix of light and airy with rich and creamy. I order one every time I’m in New Orleans.

Pimm’s Cup ~ This British tipple became a New Orleans cocktail, thanks to the Napoleon House Bar. You could easily sip these all day, so the party doesn’t have to end.

Ramos Gin Fizz

It’s Mardi Gras time! Even if you’re not in New Orleans, this is the day to pretend like you are. I rounded up a few Mardi Gras cocktails last week, but today I’m sharing another one of my favorite New Orleans cocktails: The Ramos Gin Fizz.

This drink is a lovely mix of light and airy with rich and creamy. I like to use a gin with floral qualities, because I think it gives the drink a delicate touch. But it’s also great with a more intense, juniper-heavy gin.

Laissez le Bon temp rouler!

Ramos Gin Fizz

2 ounces London dry gin
1 ounce heavy cream
1/2 ounce fresh lemon juice
1/2 ounce fresh lime juice
1/2 ounce simple syrup
1 dash orange blossom water
1 large egg white
1 ounce seltzer water or club soda

Pour gin, orange blossom water, egg white, cream, lemon juice, lime juice, and simple syrup into a cocktail shaker (without any ice). Shake well for about 30 seconds. Add ice (about a cup or so) and shake again for 30 seconds more.

Strain into a chilled 8-10 ounce glass, then top with the seltzer water or club soda. Enjoy!


Orange flower water is often used in Mediterranean cooking and desserts. I was able to find it in my regular grocery store. If you are unable to find it, you can order it online. Rose water or other floral waters could be an interesting substitute.

If you are worried about consuming raw eggs, you can use pasteurized or powdered egg whites.

Recommendations for floral gins: Nolet’s, Hendrick’s, New Amsterdam

Recommendations for juniper-forward gins: Broker’s, Oxley, Beefeater.

Photo by Infrogmation New Orleans

New Orleans Cocktails for Mardi Gras

The Lagniappe by 12 Bottle Bar

Tuesday is Mardi Gras! This upcoming Fat Tuesday, celebrate with a New Orleans cocktail!

Sazerac ~ Not only is this the official cocktail of New Orleans, it’s officially my favorite cocktail! I can 100% vouch for this recipe, because I drank the Sazerac that is in Savvy Housekeeping’s photo.

Vieux Carre ~ Named after the city’s French Quarter, this cocktail is sophisticated with quite a kick. I would call this New Orleans’ second official cocktail.

Brandy Crusta ~ This cocktail was invented in 1852 at a New Orleans bar and is the granddaddy of the Sidecar. Jamie Boudreau shares the classic recipe.

Hurricane ~ Though this drink has changed over time to become a syrupy concoction associated with drunken revelry on Bourbon Street, the original drink is a lot simpler. Rumdood has a recipe worthy of Mardi Gras.

The Lagniappe ~ 12 Bottle Bar came up with this new take on Mardi Gras with rye, blackberry syrup, and a little Tabasco. I’m intrigued.