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Posts Tagged ‘Café Adelaide’

  1. Our Lu Brow is mixologist of the month

    Our own Lu Brow has been named mixol­o­gist of the month by Wine Enthu­si­ast Mag­a­zine.  Stop by the Swiz­zle Stick Bar and have her make you one of my Sum­mer favorites, an Oh Mai or an Oops!

    Posted by stacey on August 30th, 2010 | No Comments

  2. Tales Recap II

    Let’s Keep This Party Rollin…
    Pick­ing up where we left off… Thurs­day after­noon we spent some time hang­ing at the Octavia Book­store in the Mon­teleone lobby brows­ing books and pick­ing up a few to add to our col­lec­tion.  Then we caught up with Chef Chris Lusk cook­ing up some food and fun in the […]

    Posted by on August 26th, 2010 | 2 Comments

  3. Louisiana Shrimp and Crab Noodle Bowl

    4 ounces Absinthe Boiled Pasta (recipe fol­lows)
    1 Cre­ole tomato, cut into quar­ters
    1 Car­rot, peeled and cut into discs
    1 yel­low squash, cut into half moons
    a few leaves of chicory
    2 Worces­ter­shire Mar­i­nated Shrimp (recipe fol­lows)
    1 Crab Spring Roll, cut in half (recipe fol­lows)
    4 oz Tabasco-Soy Vinai­grette (recipe fol­lows)
    4 leaves of basil
    Method:
    Toss noo­dles in ½ the vinai­grette.  Place noodles […]

    Posted by on June 17th, 2010 | 2 Comments

  4. Chef Chris Lusk is the King of Louisiana Seafood

    The title of top seafood chef in Louisiana has been awarded to Chef Chris Lusk of Café Ade­laide & the Swiz­zle Stick Bar at the Loews New Orleans Hotel.

    Photo: RUSTY COSTANZA/TIMES-PICAYUNE

    Posted by on June 17th, 2010 | No Comments

  5. T. Williams Tea

    5 mint leaves
    1 orange sec­tion
    1 oz sim­ple syrup
    1 oz Abso­lut Cit­ron vodka
    1 oz triple sec
    2–3 ounces fresh iced tea
    In a large bev­er­age con­tainer, mud­dle mint, orange and sim­ple syrup.  Add vodka and triple sec.  Top with tea and add ice.  No gar­nish.
    - from Cafe Adelaide

    Posted by on December 9th, 2009 | No Comments

  6. Sweet Adelaide, genesis of a classic

    I wanted to cre­ate a cock­tail for the Sweet gals to cel­e­brate their first depar­ture from NOLA.  I thought of the women that would be tak­ing this cruise so I did some­thing that would fit in as light and  refresh­ing to pair with all of the spicy and rich food that we serve in the […]

    Posted by on November 2nd, 2009 | 1 Comment

  7. Sweet Times in New Orleans

    Cock­tail Party and Meet and Greet
    Sat­ur­day, Nov. 7th 5–7 PM
    LOA bar in the Inter­na­tional House Hotel
    221 Camp Street
    New Orleans, LA  70130

    Posted by Cocktail Chicks on October 30th, 2009 | No Comments

  8. The Jack Rose Cocktail

    1 ½ ozs Laird’s Apple­jack
    1 oz fresh lime juice
    ½ oz  pome­gran­ate grena­dine
    Com­bine all ingre­di­ents in a cock­tail shaker.  Strain into chilled mar­tini glass, gar­nish with a slice of lime.
    - from Cafe Adelaide

    Posted by on July 22nd, 2009 | No Comments

  9. The Calvados Cocktail

    1 ½ oz Cal­va­dos
    1 ½ oz orange juice
    ¾ oz Coin­treau
    ¾ oz Gary Regan’s orange bit­ters
    Com­bine ingre­di­ents in a cock­tail shaker with ice.  Shake and strain into a chilled mar­tini glass.
    - from Cafe Adelaide

    Posted by on July 22nd, 2009 | No Comments

  10. Summertime Cooler

    In a shaker com­bine…
    1 ½ oz Ketel One cit­roen vodka
    3 oz house made sour mix.
    Com­bine ingre­di­ents in a cock­tail shaker and shake well.  Strain into a chilled mar­tini glass.  Lemon twist for gar­nish.
    - from Cafe Adelaide

    Posted by on July 22nd, 2009 | No Comments

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