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A New Fangled Cocktail

Try this recipe for an update on the classic Old Fashioned.

SARA ESSEX BRADLEY PHOTOGRAPH

New Orleans now finds itself in the odd position, at least to our eyes, as a national leader in population growth, blazing new trails in public education, making entrepreneurs feel quite welcome and reaping positive recognition about our noted accomplishments over the past eight years.

Not bad for a city preparing to celebrate the 300th anniversary of our formal organization. And not to be left out of all the good news is our burgeoning restaurant and bar community, which shows no sign of slowing down, either in regards to the new openings or watching beloved establishments expand their menus.

Suddenly new New Orleans can’t get enough of change, and all without losing the most precious possessions we have: our culture and each other. Ladies and gentlemen, we’re officially “hot.”

Eric Dahm, new resident and head bar man at Grand Isle restaurant on Fulton Street in the Warehouse District – words never before used together – suggests that we update the classic Old Fashioned cocktail to something that better describes the state of our favorite burg in its current status.


New Fangled

3 ounces bourbon
1/2 ounce ginger syrup*
3-4 dashes cherry bitters
Orange slice

Muddle orange and bitters in the bottom of an old fashioned glass. Fill glass with ice, add bourbon and ginger syrup, and stir to combine.

* Ginger Syrup
8 cups water
6 cups raw sugar
4 ounces ginger, peeled and thinly sliced
1 teaspoon whole black peppercorns
2 teaspoon orange zest
3 whole cloves

Combine ingredients in high-sided stockpot over medium heat. Simmer, without boiling, for 1 hour or so, until golden. Strain and let cool to room temperature. Store and refrigerate for up to 3 weeks.

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