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Posts Tagged ‘Café Adelaide’

  1. Girls First

    Every­one knows we love hav­ing good cock­tail even more so when it ben­e­fits a good cause. Cafe Ade­laide & the Swiz­zle Stick Bar was the venue. Girls First was the cause, a non-profit orga­ni­za­tion ded­i­cated to pro­vid­ing sport and move­ment oppor­tu­ni­ties to under­served girls in the met­ro­pol­i­tan New Orleans area.

    Posted by Cocktail Chicks on May 13th, 2011 | No Comments

  2. WWoW: 2009 Nachise Arizona Stronghold Vineyards

    When one thinks of Ari­zona their mind instantly con­jures up pris­tine yet rugged visions of the Grand Canyon, the saloon-door-swinging wild west or maybe even Nicholas Cage steal­ing babies from Nathan Ari­zona, but rarely does ones mind think of generic cialis deli­cious, well made wines. That is reserved for the states of Cal­i­for­nia, Ore­gon and Washington…right? Well […]

    Posted by on April 8th, 2011 | 1 Comment

  3. 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

  4. 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 Carousel […]

    Posted by on August 26th, 2010 | 2 Comments

  5. 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 […]

    Posted by on June 17th, 2010 | 2 Comments

  6. 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

  7. 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

  8. 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 th cialis cheap­est e spicy and rich food that we serve in […]

    Posted by on November 2nd, 2009 | 1 Comment

  9. 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 | 7 Comments

  10. 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

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