Old New Orleans Rum Cocktails

The Frenchmen
1.5 oz. Old New Orleans Crystal
.5 oz. (splash) peach Schnapps
.5 oz. (splash) sour mix
.5 oz. (splash) cranberry juice
Shake and strain over ice or served up.

The Partly Cloudy
1.5 oz. Old New Orleans Amber Rum
4 oz. ginger beer
Squeeze of fresh lime
Serve on the rocks

Margarite
1.5 oz. Old New Orleans Crystal or Amber Rum
.5 oz. Triple Sec
.5 oz. margarita mix
Splash of club soda
Garnish with lemon and lime

The Old New Orleans Mojito
6 mint leaves
½ a fresh lime
2 tsp sugar
Muddle at the bottom of a glass
Pack the glass with ice
Add 2 oz Old New Orleans Crystal Rum
Splash of seltzer
Served in a champagne flute

Louisiana Caipirinha
Cut one whole lime into 8 wedges muddle with
2 tsp sugar on the bottom of the glass.
Fill the glass with ice cubes
Pour 2 ½ oz Old New Orleans Crystal Rum
Stir well.

The Gentilly Sunrise
1.5 oz. Old New Orleans Crystal Rum
Orange juice
Grenadine
Serve on the rocks with a splash
of grenadine. Garnish with lime wedge.

Old New Orleans Cosmo
2 oz. Old New Orleans Crystal Rum
Splash Triple Sec
Splash. cranberry juice
Splash of lime juice
Shake and strain into a martini glass
Garnish with lime wheel

The Cattywompus Cocktail
1 oz Old New Orleans Crystal Rum
.5 oz Chambord
Equal parts to fill:
Orange Juice, Pineapple Juice, Sour Mix
Garnish with an Orange Slice

Crystal Champagne Punch-atoula
.5 oz. Old New Orleans Crystal Rum
Splash fresh Ponchatoula Strawberry syrup
Top off with chilled champagne
Garnish with a Ponchatoula Stawberry

Old New Orleans Rum Hotties

Cajun Coffee
.5 oz Old New Orleans Amber Rum
.25 oz Kahlua
.25 oz Frangelico
1 oz of Cool Brew Coffee®

Spiced Chai Toddy
1.5 oz Old New Orleans Crystal or Amber
¾ cup spiced chai tea
1 tsp honey
Splash of milk or cream

Old New Orleans Rum Buttered Toddy
1 lb brown sugar
½ lb salted butter
2 tsp ground nutmeg
2 tsp ground cinnamon
2 tsp ground cloves
2 tsp ground ginger
2 tsp vanilla extract
Blend all ingredients in a food processor.
Store in the fridge or freezer.
1 tbsp of Toddy Batter in a mug of
hot water, tea or coffee.
Add 1.5 oz. Old New Orleans Crystal or Amber Rum and stir.

Cider Spike
2 oz. Old New Orleans Crystal or Amber Rum
¾ cup hot spiced cider
Garnish with cloves and cinnamon stick.

New Orleans Food Recipes

New Orleans Bread Pudding with
New Orleans Rum Sauce
1 cup raisins
½ cup Old New Orleans Crystal Rum
2 oz. butter (melted)
2 gallons bread (cubed)
1 qt. milk
1 qt. heavy cream
6 eggs
8 ¼ cups sugar
2 oz. vanilla extract

In a 2” deep by 24” long by 12” wide pan, pour bread, milk and cream and let soak for 20-30 minutes, stirring occasionally. Combine raisins and rum in a small saucepan and bring to just a simmer. Beat eggs and sugar until smooth and thick. Then beat in the rum, raisins, butter and vanilla. Toss mixture with bread. Sprinkle top with cinnamon and cover with foil and cook at 350 degrees until set.

Old New Orleans Rum Barbecue Sauce
2 cups chicken stock
1 cup Old New Orleans Crystal Rum
1 cup brown sugar
Pinch of cinnamon
Pinch of nutmeg
1 lemon, juiced
Salt and pepper to taste
1 bottle Bloody Mary mix
1 cup cider vinegar
2 bay leaves
Pinch red pepper
½ teaspoon chili powder
2 tablespoons Worcestershire
1 onion, pureed
1 tomato, pureed

Place all ingredients except salt and pepper in a 3 qt. pot and reduce until desired consistency. Season appropriately. Put everything in a blender and puree.

Old New Orleans Rum Sauce
1 lb. butter
2 lbs. sugar
4 eggs
6 oz. Old New Orleans Rum

Melt butter, whisk in sugar, eggs and rum. Simmer to thicken about 10-15 minutes, stirring frequently over medium heat.

Bananas Foster  

A quintessential New Orleans dessert and a favorite among most New Orleans locals

4 tablespoons butter (1/2 stick)
1 cup dark brown sugar
2 bananas
2 oz. banana liqueur
4 oz. Old New Orleans Amber Rum
Ground cinnamon
Vanilla ice cream (optional)

This dish cannot be prepared in the kitchen. It must be performed, in front of your guests. Use a chafing dish, and some kind of portable heat like Sterno. Keep a fire extinguisher handy. There's no need to burn the house down just for dessert! There are dire tales of what befell those who dared sequester themselves in the kitchen when making Bananas Foster. Seriously, bad gris-gris will befall you if you deprive your guests of the spectacle. Plus, they'll talk for years about how cool you are to have made this for their dessert!

Peel a thin strip of peel from the bananas, and use your knife to slice the banana crossways into coins. Then replace the banana peel so that it looks untouched (as best as you can, anyway). This way, you can pretend to "peel" your bananas, and dump them in the pan already cut. Of course you may slice the bananas the classical way, quartering them by slicing them lengthwise and then in half.

Put your ground cinnamon into some kind of non-standard container, or even a little muslin bag, the better to "convince" your guests that it is, in fact, not cinnamon but voodoo dust, scraped from the tomb of Marie Laveau at midnight on All Soul's Day ...we recommend taking a cinnamon stick and grinding it fresh in a spice or coffee grinder instead of using pre-ground cinnamon. Sieve the result through a tea ball strainer to remove the larger pieces which won't grind finely. This will maximize the fresh, aromatic cinnamon flavor.

Melt the butter and add the brown sugar to form a creamy paste. Let this mixture caramelize over the heat for about 5 minutes. Stir in the banana liqueur. Heat until the liquor is warmed, about three minutes. Add the bananas, add the Old New Orleans Rum (preferably warmed), then ignite with a flourish and cook for about 1 - 2 minutes.

Here's the showiest way to do this:

Using a long, bent-handled ladle, scoop up some of the warm Old New Orleans Rum. Hold it a foot or two above the chafing dish and ignite the liquor in the ladle. VERY CAREFULLY, pour the liquor into the dish. A column of flame will descend from the ladle into the dish, which will ignite with a marvelous *poof*! Keep a pal nearby, subtly wielding a fire extinguisher. Otherwise, just ignite the rum in the chafing dish. (It is safer but not as flashy.)

Agitate to keep the flame burning, and add a few pinches of "voodoo dust" to the flame. The cinnamon will sparkle orange in the blue flame.

Let the flames go out. Serve over ice cream if you wish.

Variations: one may substitute any fruit for this dish that has a correspondingly flavored liqueur -- peaches, pears, cherries…etc.