This week’s program treats you to a taste of the blues, inflections of West Africa, as well as a moment of Gospel accompanied with live music by Marcia Ball, Toubab Krewe, the Johnny Vidacovich Trio, Tommy Ridgely and more! Gin ambassador and master mixologist, Gary Hayward, lightens our spirits with some timeless recipes, as we prepare for Tales of the Cocktail.
The program eventually takes a ferry trip across the mighty Mississippi for a set of music, all recorded live at the Old Point Bar in Algiers Point.
We were inspired by this week's conversation with Gary Howard and decided to find some recipies for our New Orleans All the Way Live web audience. We headed to The Roosevelt's Famous Sazerac Bar for samples (their photos are featured below). Check out these Gin recipes and let us know what you think!
Ramos Ginn Fizz
* Also called orange flower water; available in liquor stores and in the specialityy foods section of some supermarkets.
In a large cocktail shaker, combine gin, orange blossom water, egg white, half-and-half, lemon juice, lime juice, and simple syrup. Shake vigorously for 25 seconds. Add ice and shake for 30 seconds more. Strain mixture into 8-ounce glass. Slowly pour soda water down insie edge of shaker to loosen remianing froth. Gently ease soda water/froth mix onto drink
Using zester or pairing knife, slive peel from lemon in long, thin spiral. Reserve lemon for another use and set peel aside. In cocktail shaker, combine gin, lemon juice, and simple syrup. Add ice and shake vigorously for 20 seconds. Strain into chilled Champagne flute and top with sparkling wine. Curl lemon peel around finger to create twist at least 6 inches long. Garnish drink with twist and serve immediately.
Pour the ingredientions into an old-fashioned glass with ice cubes. Stir well. garnish with orange slice.
* All drink pictures served and taken from The Roosevelt's Famous Sazerac Bar.