Bøger i Iconic New Orleans Cocktails serien

"The Vieux Carrâe views the story of the Vieux Carrâe cocktail against the evolving backdrop of the city's ever-rich cocktail culture. The Vieux Carrâe was an original cocktail created by mixologist Walter Bergeron at the Monteleone Hotel in the 1930s-sometimes known as "the Cocktail that Spins," in honor of the slowly turning Carousel Bar at the Monteleone. It's an iconic cocktail, considered historically important by cocktail masters by Dale DeGroff, that's rarely ordered or prepared in modern times-though that is changing as a new generation of cocktail enthusiasts rediscover the old ways. This cocktail draws on the local proto-cocktail called the Sazerac, as well as several booze-forward classics like the Manhattan, the Old-Fashioned, and, from Italy, the Negroni. The Vieux Carrâe tells the story of Walter Bergeron's early life, his encounters with prominent Louisiana figures ranging from Henry Ramos (inventor of the Ramos gin fizz) to Governor Huey K. Long, and the ways he incorporated the story of New Orleans into his iconic drink. The book also examines the ingredients in this cocktail and how each of them made its way to the Crescent City"--

"The Absinthe Frappâe is a journey through the history of absinthe, its origins, and its influences, culminating in the story of the iconic New Orleans cocktail, the absinthe frappâe. This book begins with the history of absinthe and explores the fascination with the liquor in the nineteenth century, sharing the stories of artists who were influenced by absinthe and how this liquor became a regular part of nineteenth-century life (particularly in France). From there, The Absinthe Frappâe crosses an ocean to tell the story of absinthe in New Orleans. Because of New Orleans's relationship with and loyalty to France, it's no surprise that the drink had a foothold on the citizens here! Songy reveals how the Absinthe Frappâe was invented and tells delves into the origins and history of the drink's first home, the Old Absinthe House in New Orleans. The book explores the ban of absinthe in the United States and Europe, the reasons for the ban, and the reasons that it was unjust, examining New Orleans's response to the absinthe ban and to Prohibition more broadly. Finally, Songy discusses the lifting of the absinthe ban in 2007, a change largely spearheaded by New Orleans scientist Theodore Breaux"--

"The latest in LSU Press's Iconic New Orleans Cocktails series, The French 75 tells the stories of the many lives of this protean cocktail. John Maxwell Hamilton begins his search for the French 75 in Europe, traveling to some of the many locations where it may have originated-yet always recognizing that some version of the French 75 was invented multiple times in multiple places. A century or so after its probable creation, this cocktail arrived at Arnaud's Restaurant and became as entrenched in New Orleans as the famed second line. Hamilton not only explores the kaleidoscopic variety of the French 75 over the years and across continents but also includes several now-iconic recipes for the cocktail"--