NEW ORLEANS NIGHTLIFE & MUSIC - Cool Drinks For A Hot Summer

CLASSIC MOJITO
2 oz. Tortuga Light Rum
1 teaspoon superfine sugar
6 yerbabuena leaves or 4 mint leaves
1 tablespoon fresh lime juice
3-4 ice cubes
Club soda

Put sugar and mint leaves in bottom of a rocks glass and add lime juice.
Muddle (crush with a spoon or bar muddler) this mixture until the mint leaves are crushed and sugar almost dissolved.
Add the ice cubes then the rum.
Top with club soda to fill the glass to desired strength.
Stir lightly again.

MOJITOS This Cuban drink, which means "little sauce," is believed to have been invented in the 1920s in Havana. It gained fame as the favorite refresher of Ernest Hemingway at a small Havana hangout called Bodequita del Medio. A true mojito is made with yerbabuena, an herb used in Cuba which is slightly more bitter than fresh mint.

TOUCANTINI
1/2 oz. Martin Miller gin
1/2 oz. Top shelf triple sec
3/4 oz. White grape juice

Frozen grapes soaked in triple sec for garnish
Combine gin, triple sec and juice
Shake over ice. Serve in a chilled martini glass
Garnish with frozen grapes soaked in triple sec.

BEACH BABY
1 shot of Baileys Irish Cream 1 measure coconut cream 1 shot white rum 1 measure cream 1 red cherry Ice

Shake the Baileys, coconut cream, white rum and cream vigorously over ice in a cocktail glass shaker until foamy.
Serve in a small glass
Garnish with a red cherry.

CUERVO MANGO MARGARITA
3 parts Jose Cuervo Margarita Mix
1 cup diced, peeled ripe mango
1-1/2 tablespoons sugar
1 cup ice cubes
Lime wedge

Combine all ingredients in a blender until smooth
Pour into margarita glass
Garnish with lime wedge.

Pat O'Brien's HURRICANE
4 oz. Rum (amber)
4 oz. Pat O'Brien's Hurricane Mix
Orange wedge
Cherry

Combine and shake well.
Pour into chilled hurricane glass over cracked ice and garnish with cherry and slices of lime and orange.

CAIPIRINHA
2 limes
4 tablespoons sugar
5 oz. Cachaca (Brazilian sugarcane liquor)
Ice

Wash limes and cut off ends.Slice limes in half.
Remove core of limes and slice each half into 6 half-moon slices.
Mix lime slices and sugar in a cocktail shaker and smash thoroughly with a wooden stick.
Add 10-12 ice cubes to cocktail shaker.
Add Cachaca and shake well.
Pour mixture into glass filled with cracked ice and serve immediately.

THE GARDEN
2 parts Stolichnaya vodka
1 part Blue Curacao
2 parts orange juice
2 parts apple juice
2 parts pineapple puree

Serve in a martini glass and garnish with a pineapple wedge.

THE MIAMI BEACH
2 parts Bacardi rum
2 parts Absolut Citron
1 part Midori
1 part peach schnapps
Dash of cranberry juice
Dash of pineapple puree

Serve in a martini or short rocks glass and garnish with slice of orange, cherry, or pineapple.

Pat O'Brien's RAINSTORM
1 oz. Vodka
1/2 oz. Malibu Rum
1/2 oz. Melon Liquor
Top with 1 oz. Blue Curacao
1 oz. Pineapple Juice
1 oz. Sour mix

Garnish with lemon wedge and cherry.

New Orleans Guide:

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Cool Drinks For A Hot Summer

Wine & Champagne Cocktails

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