OLD NEW ORLEANS RUM

COCKTAILS

•FEATURED COCKTAIL•

**WHO DAT PUNCH**

O.N.O.R. Batch Recipe:
Get crunked with ya WHO DAT PUNCH!

Ingredients

2 btls of O.N.O.R. Crystal (50 oz)
1 1/3 gallon of Orange Juice (128 oz)
15 oz of Real Lemon Juice
6.5 oz of Simple Syrup (mixed inhouse)
7 oz Peach Schnapps
2.5 tsp of Bitters

Garnishes

1 orange cut into wheels to be put in batch
1 lemon cut in wheels to be put in batch
Lemon and orange wedges for garnish
 

For a Single Glass:
Ingredients
2.5 oz O.N.O.R. Crystal
6 oz Orange Juice
1 oz  Lemon Juice
1 Tbsp Simple Syrup
1 oz Peach Schnapps
Dash of Bitters

Method
Shake well and serve over ice.

 

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The Old Fashioned Daiquiri

Despite popular belief in New Orleans, the Daiquiri is not to be enjoyed in a slushy form in a 20 oz styrofoam cups. Though I got to say I still love my 32 oz Mardi Gras Mambo from Pub Zero!

Ingredients
2 ounces of Old New Orleans Crystal Rum
1/2 ounce of fresh lime juice
3/4 ounce of simple syrup

Method
Pour ingredients over ice in shaker.  Shake and strain into chilled martini glass. Garnish with a slice of lime and enjoy a true Daiquiri!

 

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Mouthwatering Melon Mojito

Go buy a watermelon from the truck stand on the side of the road and get to muddling!!!

Ingredients

4 large watermelon chunks, seeds removed unless you feel like spitting them at your friends.
1 shot of ONO Crystal Rum
1 lime
3-4 mint sprigs
2 tsp sugar
5-7 ice cubes

Method

Slice your lime in half and cut one half into wedges placing them in a shaker. Squeeze the juice from the other half into the shaker. Add the mint, sugar, and watermelon chunks to shaker. Bruise with a muddler.  Add Old New Orleans Crystal Rum and ice. Shake and pour into large glass.  Sit back, relax and enjoy. 
 

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Streetcar # 9

This ain't your average trolly.  Enjoy in moderation  or you may feel like you were run over by one of these historic forms of transportation the next day.

2 ounces Old New Orleans Cajun Spice Rum
1 ounce Cointreau
1/3 ounce lemon juice

Shake with ice. Wet rim of a cocktail glass with lemon, then coat with a sugar and cinnamon mixture. Strain drink into glass, garnish with a lemon twist and a dust of cinnamon.
 

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 Le Jardin

You'll never have another Bloody Mary after you try Le Jardin with Old New Orleans Rum. Created By Ross Mongrue. Ask for it at MiLA Restaurant.

Ingredients
1 cherry tomato
1/2 celery stalk, cut into 4 pieces
3  1 in. battonets of ginger
(A battonet is a cut that measures out to about the size of your average french fry.)
2 lime wheels
2 lemon wheels
2 cucumber wheels
1/2 oz simple syrup
1 1/2 oz Old New Orleans Crystal Rum

Garnish
1 cherry tomato
1 celery heart with leaves

Method
In a collins glass, add ginger, fruits and vegetables as well as simple syrup. Muddle till a pulp. Transfer to shaker and add ice, then add Old New Orleans Crystal Rum. Shake for 30 seconds and strain over ice into new collins glass. Garnish with cherry tomato and celery heart with leaves attached. Enjoy!

 

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Punch and Judy

2008 official Tales of the Cocktail drink
1 oz Martell VSOP
¼ oz Old New Orleans Crystal Rum
½ oz Hendrick's Gin
½ oz Bols Orange Curacao
2 oz Pineapple Juice
½ oz Freshly squeezed lime juice
½ oz orange juice
½ oz Partida agave nectar
2 dashes Angostura bitters
4 mint leaves

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Cajun Tea

Fill hi-ball glass with ice.
Add 1.5 oz. Old New Orleans Cajun Spice Rum
Add .5 oz. simple syrup
Fill with unsweetened iced tea
Stir & serve with lemon slice.

 

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Frenchmen

1.5 oz. Old New Orleans Crystal
Splash peach Schnapps
Splash sour mix
Splash cranberry juice
Shake and serve over ice.

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Partly Cloudy

1.5 oz. Old New Orleans Amber Rum
4 oz. ginger beer or ginger ale
Serve on the rocks.

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Mississippi Mud

2 oz Old New Orleans Cajun Spiced Rum
1 oz Kahlua® Especial coffee liqueur
1 oz Bailey's® Irish cream

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 St. Charles Street Car

1/2 oz Orange Curacao liqueur
1 oz Old New Orleans Cajun Spiced Rum
1/2 oz lime juice
1/2 oz sweet and sour mix
Combine everything in a cocktail shaker with ice. Shake well and strain into a chilled cocktail glass.

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Bananas Foster

1/2 oz Banana Liqueur
1 1/2 oz Old New Orleans Cajun Spiced Rum
1 ml Banana
2 scoops Vanilla Ice Cream
Blend until smooth and pour into a large brandy snifter. Sprinkle cinnamon on top.

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Boiled Crawfish
2 oz Old New Orleans Cajun Spiced Rum
4 oz Dr. Pepper® soda
1 splash orange juice
Stir everything together well.

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Satchmo
3/4 oz Old New Orleans Cajun Spiced Rum
1/2 oz amaretto almond liqueur
1/2 oz cranberry juice
1/4 oz sweet and sour mix
Serve in a highball with ice

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New Orleans NUMB

(Tall/Collins – Rocks)
¾-fill with ice
2-½ oz. Old N. O. Amber Rum
1 oz. Cream of Coconut
1 oz. Orange juice
4 oz. Pineapple juice
Shake and serve.
Garnish: Orange & Cherry Flag

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Old New Orleans Amber Sazerac

(Small Rocks glass – Chilled)
In Mixing Glass:
2 oz. Old N. O. Amber Rum
7 dashes Peychaud’s Bitters
2 dashes Angostura Bitters
Ice
Lace chilled glass with Absinthe

Stir & strain
Garnish with Twist

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Old New Orleans Rum Martini

2 oz. Old New Orleans Amber or Crystal Rum
4 drops cane syrup
Rim glass with turbinado sugar.
Serve up, garnish with lime twist.

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Tsunami

1.5 oz. Old New Orleans Crystal Rum
3 oz. ginger beer or ginger ale
Garnish with cucumber & fresh ginger slice

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New Orleans Mojito

7-10 Mint leaves
1 tsp. simple syrup
Muddle; add crushed ice.
Add 2 oz. Old New Orleans Crystal Rum
Shot of fresh squeezed lime juice
Top with club soda.
Garnish with mint sprig.

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Sweet Tart

1.5 oz. Old New Orleans Crystal Rum
.5 oz. Cointreau
.5 oz. lime juice
Serve up.

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Margarite

1.5 oz. Old New Orleans Crystal or Amber Rum
.5 oz. Triple Sec
.5 oz. lime juice
.5 oz. sour mix
Shake & serve up with a splash of club soda. Garnish with lime

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Old New Orleans Rum Cosmo

2 oz. Old New Orleans Crystal Rum
1 oz. cranberry juice
1 tsp simple syrup
Splash Rose’s lime juice
Shake &strain over crushed ice or serve up.

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Irish Channel

1 oz. Old New Orleans Amber Rum
1 oz. Kahlua
Splash Baileys
Serve on the rocks.

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Louisiana Lemonade

2 oz. Old New Orleans Crystal Rum
Equal parts to fill:
Sour mix, club soda, 7Up
Garnish with lemon wheel.

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Crystal Gem
1.5 oz. Old New Orleans Crystal Rum
.5 oz. simple syrup
Juice of one lime
Serve on the rocks or up.
Garnish with lime.

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Ambrosia
2 oz. Frenchmen Cocktail
2 oz. chilled sparkling wine
Served over ice in highball glass
Garnish with orange &cherry.

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Cattywompus Cocktail
1 oz Old New Orleans Crystal Rum
.5 oz Chambord (or raspberry liqueur)
Equal parts to fill: O.J., Pineapple Juice, Sour Mix.
Garnish with orange slice.

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Zulu Milk
1.5 oz.Old New Orleans Amber Rum
.5 oz. Malibu Rum
.5 oz. White Crème de Cocoa
Splash milk or cream.
Serve on rocks.

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Citizen Cane
1.5 oz. Old New Orleans Crystal Rum
.5 oz. simple syrup
Juice of one lime
Shaken with ice, served up
Garnish with lime.

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Crystal Champagne Punch-atoula
.5 oz. Old New Orleans Crystal Rum
Splash fresh Ponchatoula Strawberry syrup
Top with chilled champagne
Garnish with a strawberry
Serve in champagne flute

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New Orleans Stinger
.5 oz. Amaretto
1.5 oz. Old New Orleans Amber Rum
3 oz. coke
Serve on the rocks.
Garnish with lime.

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Louisiana Mint Julep
Muddle 4 mint sprigs with 1 tsp sugar and a few drops of water.
Fill glass with crushed ice.
Add 2.5 oz Old New Orleans Amber Rum.
Garnish with mint sprig.

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French Quarter View
1/4 oz Champagne
1 oz Old New Orleans Amber Rum.
1/2 oz Orange Curacao
Pour orange curacao into a champagne flute, add dark rum, and fill with champagne (preferably brut).

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Crystal Cherry Pop
.5 oz. Old New Orleans Crystal Rum
Splash grenadine
Top off with chilled champagne
Garnish with a cherry
Serve in champagne flute

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Louisiana Caipirinha
Cut one whole lime into 8 wedges & muddle with 2 tsp. sugar.
Fill the glass with ice cubes.
Add 2. 5 oz. Old New Orleans Crystal Rum
Shake and serve.

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New Orleans Rainstorm
1oz. Vodka
1/2 oz. Old New Orleans Crystal 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.

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The Gentilly Sunrise
1.5 oz. Old New Orleans Crystal Rum
Orange juice
Splash Grenadine
Serve on the rocks.
Garnish with lime.

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Nazgul Blood (Halloween drink)
1.5 oz. Old New Orleans Crystal Rum
1.5 oz. Coco Lopez
Dash of Grenadine
Orange juice
Fill 9 oz. glass with ice, add rum and Coco Lopez, fill with O.J; shake.
Garnish with orange slice.

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Cajun Coffee

.5 oz Old New Orleans Amber Rum
Splash Kahlua
Splash Frangelico
Coffee

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Cajun Cinnamon Toast

1 1/4 oz Old New Orleans Cajun Spiced Rum
6 oz hot apple cider
Rim an old-fashioned glass with sugar and cinnamon. Add hot cider and rum, and serve.

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Rum Toddy

2 oz. Old New Orleans Crystal or Amber
¾ cup of hot black tea
1 tsp of honey
Lemon

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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

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Quick Hot Buttered Rum

1.5 oz. Old New Orleans Crystal or Amber Rum
1 tsp sugar
1 tsp butter
4 cloves
1 cinnamon stick
In a mug put all ingredients, fill with hot water

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Old New Orleans Hot Buttered
Rum 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 food processor.
Store in 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.

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Cider Spike

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

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Bread Pudding with
Old New Orleans Rum Sauce

1 cup raisins
½ cup Old New Orleans Crystal Rum
2 os. 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.

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New Orleans Rum Sauce

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

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

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The Ultimate BBQ Sauce

Made with NEW ORLEANS AMBER RUM

INGREDIENTS:
½ onion chopped
6 cloves garlic
2 cups ketchup
1/3 apple cider vinegar
¼ cup Worcestershire sauce
½ cup brown sugar
¾ cup molasses
½ teaspoon pepper
½ teaspoon salt
¼ cup tomato paste
1-tablespoon hot sauce
¼ cup New Orleans Amber Rum

Method:
1. Cook onions and garlic with ¼ cup of rum for ten minutes or until most of the rum evaporates.
2. Add rest of ingredients and simmer for twenty minutes

Recipe courtesy of Chef Matt Brewton
The Savvy Gourmet, New Orleans
©2008

 

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 Jamaican Jerk Chicken
made with Old New Orleans Cajun Spice Rum

Take 4-5 lbs of chicken thighs. I like to cut in half for small pieces easy to serve at parties.

Jerk Seasoning:

•2 tablespoons dried minced onion
•2 1/2 teaspoons dried thyme
•2 teaspoons ground allspice
•2 teaspoons ground black pepper
•1/2 teaspoon ground cinnamon
•1/2 teaspoon cayenne pepper
•1/2 teaspoon salt
•2 tablespoons vegetable oil

Combine above ingredients, mix thoroughly and add 8 oz. Old New Orleans Spiced Rum and marinate chicken overnight. Grill until well done cool and serve

Recipe courtesy of Steve Veech
Pirate's Alley Trading Company

 

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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, cherriesÖetc.

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