8 Famous New Orleans co*cktails & Where to Try Them (2024)

Table of Contents

Sazarac

The Sazerac is one of the oldest known craft co*cktails and there’s no better place to sit and sip one than in theSazerac Bar in The Roosevelt Hotelin the Central Business District. In 2008, the Sazerac was named the official co*cktail of New Orleans, and rightfully so. It was originally crafted in 1838 by Antoine Amedie Peychaud of Peychaud’s Bitters.

French 75

A potent co*cktail, the French 75 is made with gin, Champagne, lemon juice, and sugar. The drink was created in 1915 at the New York Bar in Paris and was said to pack the punch of a French 75mm field gun, hence the name. The drink is served, appropriately, at theFrench 75 Barconnected to Arnaud’s Restaurant, and it feels right at home there.

Pimm’s Cup

A light and refreshing drink for a hot New Orleans summer is the Pimm’s Cup, a co*cktail that was reinvented from the original Pimm’s co*cktail that was created in London by James Pimm. The drink was adjusted byNapoleon Houseto include lemonade, spritzer and a cucumber slice. The Napoleon House has been open since 1914 and is a must stop for co*cktails in New Orleans.

Hurricane

The Hurricane was originally invented in New Orleans by bartender Louis Culligan of the legendaryPat O’Brien’son Bourbon Street when the bar found itself overstocked with rum. The original recipe calls for passion fruit syrup, lemon and dark Jamaican rum, a far cry from the sugary, bright-red drinks now being served by the gallons at Pat O’Brien’s, but it’s still required drinking in New Orleans.

Ramos Gin Fizz

If you’ve never heard of a Ramos Gin Fizz, it’s probably because you haven’t been to New Orleans. The drink is rarely seen on co*cktail menus outside The Big Easy. A mix of gin, cream, lemon, lime, orange flower water and egg whites, the sweet drink was concocted by Henry Ramos in 1888 and has been a New Orleans favorite ever since. Try one atThe Empire Bar at Broussard’s.

Vieux Carre

The original name for the French Quarter, Vieux Carre was turned into a co*cktail in the 1930s at theCarousel Bar in Hotel Monteleone.This rye and cognac-based co*cktail is similar to a Sazerac with is slightly sweet, smooth finish. And by the way, the Carousel Bar is a classic New Orleans fixture and one you should definitely not miss. The rotating bar is magical.

Brandy Crusta

The Brandy Crusta was invented in 1852 by Joseph Santina at his bar Jewel of the South in New Orleans It consists of Brandy, Curacao, sugar, bitters, and lemon juice. The Brandy Crusta is served in a frosted glass, with an orange peel and sugar rim. Today, you can get this resurrected iconic co*cktail at the newJewel of the South.

Brandy Milk Punch

You probably thought you’d never order something called milk punch, right? But don’t miss the opportunity to try one — you might be surprised. Often served during brunch, the drink is sweet and strong and can stand up to rich breakfast dishes. A good place to try a Brandy Milk Punch is atBourbon House, but it’s served at most brunch spots in the city.