You don’t need to leave your house to indulge in a delicious cocktail. New Orleans is known for a few (the Sazerac, Hurricane, how ‘bout a Daiquiri?) but bartenders are constantly innovating new classics. Below is a list of recipes straight from the source - easy enough for anyone to follow along. Kick back, relax, and enjoy these cocktails from home.

American Orange Punch

Recipe courtesy of Chris Hannah, Jewel of the South

Yields 6-8 cocktails

Ingredients:

  • 1 ea.750ml Bottle of Bourbon
  • 5 ea. Red Sweet Navel Oranges
  • 1 cup Sugar
  • ½ ea. Nutmeg, grated fresh
  • 1 ea. Porter beer, bottle
  • 1 pint Water
  • Orange peel, for garnish

Directions:

  • Peel the oranges and rest peels with nutmeg and sugar for one hour.
  • Add the juice from the oranges, bourbon, water, and beer to a large vessel. Mix to incorporate. 
  • Strain and serve in large format glass over pebble ice. Garnish with an orange peel and grated nutmeg. 
American Orange Punch - Jewel of the South
Denny Culbert, Jewel of the South

Citruscello

Recipe courtesy of the Southern Food & Beverage Museum

Yields 6-8 cocktails

Ingredients:

  • Enough of a citrus fruit, whether lemons, oranges, limes, grapefruit or satsuma to make 2 cups of loosely packed peels (washed)
  • 1  750 ml bottle vodka
  • 3 1/2 cups water
  • 2 1/2 cup sugar

Directions:

  • With a vegetable peeler,carefully peel only the outer part of the fruit, leaving the pith on the fruit (Use the fruit for something else).
  • Place the peels and the vodka into a 2 quart jar, then cover loosely and allow to steep for 3 to 4 weeks 
  • Place the water into a saucepan and heat.  Add the sugar.  Remove from heat and stir until the sugar is completely dissolved.  Allow to cool to room temperature and reserve.
  • Pour the vodka mixture through a sieve to remove the peels and any sediment.  Add the sugar water mixture. Stir. Bottle and cap the "cello". Chill before serving by placing the bottle in the freezer for at least 2 hours.
Citruscello
Photo courtesy of Southern Food & Beverage Museum

Night Tripper

Recipe courtesy of Chris Hannah, Jewel of the South

Ingredients:

  • 1.75 oz Bourbon
  • .75 oz Amaro
  • .25 oz Strega
  • 2 dashes Peychaud’s Bitters
  • Orange peel, for garnish

Directions:

  • Combine all ingredients and serve in rocks glass over a large ice cube. Garnish with
    orange peel.
Night Tripper - Jewel of the South
Denny Culbert, Jewel of the South

Wolf in Lamb’s Clothing

Recipe courtesy of Maggie Dandrea, Hot Tin

Ingredients:

  • 1 ½ oz Gin
  • ½ oz Honey
  • ½ oz Lemon Juice
  • 4 Basil Leaves
  • Lambrusco

Directions:

  • Shake and double strain gin, honey, lemon juice, and basil leaves into a coupe glass. Top
    with Lambrusco.
Wolf in Lamb’s Clothing
Randy Schmidt, photo courtesy of Hot Tin

Tequila Mule

Recipe courtesy of Copper Vine Wine Pub

Ingredients:

  • 2 oz. Casamigos Tequila
  • ½ ea. Lime, juiced
  • 1 tsp. Agave nectar
  • 2 oz. Ginger Beer

Directions:

  • Add all ingredients but the ginger beer in a shaker with ice and shake vigorously. Strain into a
    copper mug filled with ice and top with ginger beer.
Tequila Mule - Copper Vine
Brandt Vicknair, courtesy of Copper Vine