Louisiana Creole Party Aperitifs
Kir is a French aperitif served to guests before dinner. It is usually made from white wine or Champagne, with a mixture of fruit juice. As a show of respect in France, guests stand to receive these aperitifs from their gracious host. In Louisiana, this remains a part of Creole dinner party protocol but, the recipes can vary and are conditioned upon the savoir-faire of the host or hostess. Expect them to be delicious and exciting!
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Kir à la mademoiselle
1 gallon water
1 12-ounce can frozen white grape juice
1 pint white wine or Champagne
1 pint vodka
Kir au bon monsieur
1 gallon water
1 12-ounce can apple juice
1 pint muscadine wine
1 pint vodka
Mix all ingredients in a large pitcher and chill. Serve without ice in 3-ounce sherry glasses.
These aperitif and cocktail recipes are based upon service for small group gatherings.
If you wish to make individual cocktails, follow this recipe for the Kir:
1 cup water
1 tbsp white grape juice
1 tbsp wine or Champagne
2 tbsp vodka
Mix all ingredients as above.
Eggnog Creole
1 gallon eggnog
1 tsp pure orange zest (or extract)
1 stick butter
1 tbsp brown sugar
½ tbsp fresh-ground nutmeg
1 cup dark rum
1 cup Southern Comfort
1 tsp cinnamon
Preheat the eggnog. Add orange zest (or extract). Bring to a near boil over medium heat. In a separate saucepan, melt the butter with brown sugar and nutmeg. Bring to a boil, stirring briskly until ingredients are well combined into a brown mixture. Cool. Add rum and Southern Comfort. Combine eggnog and butter mixtures in a large pot and simmer. Serve warm in tumblers. Garnish with cinnamon or peppermint sticks.
If using store-bought eggnog, add extra brown sugar.
If using homemade eggnog (see below), add 3 cups of white sugar.
Homemade Eggnog
Separate the whites from the yolks of 5 large eggs. Beat the yolks together and add 1 tsp of pure vanilla extract, plus 3 quarts of scalded milk. Add 2 to 3 cups of sugar, ½ cup bourbon, ½ cup brandy, and ¼ tsp pure orange extract. Add ½ tsp of cinnamon, plus ½ tsp of grated nutmeg. Heat, and bring to a near boil. Fold in beaten egg whites. Remove from heat and serve at once. Garnish with fresh-ground clove.
Sunset on the Bayou
Combine 2 cups pineapple (or orange) juice, blended with ½ cup dark rum and ½ cup Monin Vanilla Syrup (Sirop de Monin). Serve in wine glasses, chilled, or with crushed ice. Garnish with pineapple, lime, and strawberry slices. You can also add ½ cup of straight bourbon for stronger effect.
Old Creole Mint Juleps
Prepare a simple syrup by dissolving 1 part sugar into 2 parts water.
Allow to cool. Add 1 tsp pure mint extract.
To prepare Juleps, blend 3 cups of Kentucky Straight Whiskey with 3 cups of syrup. Serve over crushed ice. Garnish with 2 mint leaves per glass, or a garnish of your choice.
Mint Juleps are best when prepared 24 hours prior to serving.
In south Louisiana, having cocktails avec les amis (with friends) is a tradition. During the steamboat days in Washington, La., the SAZERAC was the drink of the day. Today, it's all a matter of personal taste. At Courtableau House, we serve old Mint Juleps, an American cocktail adopted by Creoles during plantation times, and still enjoyed today all over the Gulf South.
Macaque Blanc
White Monkey
6 scoops vanilla ice cream
½ cup banana rum
½ cup vodka
1 tsp lemon juice
1 cup club soda
1 cup pineapple juice
3 cups ice
Combine all ingredients with ice in a blender. Pour into medium-size brandy sniffers. Garnish with lime or a pineapple wheel and straws.
Macaque Noir
Black Monkey
6 scoops chocolate ice cream
½
Impressum
Verlag: BookRix GmbH & Co. KG
Texte: John A LaFleur II
Bildmaterialien: Norris Fontenot
Lektorat: David B Ellzey
Tag der Veröffentlichung: 07.02.2013
ISBN: 978-3-7309-1032-0
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