In the Land of Cocktails

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Posts Tagged ‘Lu Brow’

  1. Sweet Adelaide

    Cre­ated by Bar Chef Lu Brow at the Swiz­zle Stick at Cafe Ade­laide. Lu her­self shows Cock­tail Chicks cor­re­spon­dent, Jill Ben­nett, just how it’s done.

    Posted by on December 21st, 2009 | 3 Comments

  2. Sweet Adelaide

    1 ounce Smirnoff Vodka (red)
    ½  ounce Lil­let Blanc
    ½  ounce Coin­treau
    ½  ounce fresh orange juice
    ½  ounce cran­berry juice
    Mix all ingre­di­ents into a shaker with ice and 

    Posted by on December 10th, 2009 | No Comments

  3. Ah… Falling into Fall

    Isn’t Thanks­giv­ing grand?  What a tremen­dous hol­i­day.  No gifts to buy — just straight up glut­tony and time with friends and fam­ily.  “Drunken Pump­kin,” cre­ated at the bar at Commander’s Palace, puts you in the per­fect frame of mind for the hol­i­days and the Fall.  Relax – chill, for cry­ing out loud.  It will all […]

    Posted by Cocktail Chicks on November 26th, 2009 | No Comments

  4. 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

  5. Home Bar Essentials, WHAT YOU NEED TO KNOW.

    Lally gets the low­down on what every home bar should include from our Bar Chef in res­i­dence, Lu Brow. 

    Posted by on November 2nd, 2009 | 2 Comments

  6. Lu’s Bloody Mary

    (this batch recipe makes 8 cock­tails)
    2 tea­spoons Cre­ole sea­son­ing
    One 32 oz bot­tle V-8 juice
    6 table­spoons Worces­ter­shire sauce
    1 tea­spoon cayenne pep­per
    1 tea­spoon gar­lic pow­der
    1/2 tea­spoon Crys­tal hot sauce, or more to taste
    9 lemon wedges
    6 cups vodka
    8 lime wedges
    Gar­nishes:
    Lu adds pick­led okra or green beans to hers, but try cherry toma­toes, cock­tail onions, pimento-stuffed olives, cel­ery or […]

    Posted by on July 23rd, 2009 | No Comments

  7. Tupelo Honey Champagne Cocktail

    1 oz Wild Turkey — Amer­i­can Honey
    Cham­pagne
    Pour Wild Turkey in a cham­pagne glass.  Fill the glass 3/4 of the way with a semi dry cham­pagne (we use Piper Sonoma)

    Posted by on July 22nd, 2009 | No Comments

  8. Ginnifer Flowers

    2 ozs Ply­mouth gin
    1 ounce St. Ger­main
    .5 ozs lemon juice
    .5 oz sim­ple syrup
    Com­bine ingre­di­ents in a cock­tail shaker with ice and shake well.  Strain into a chilled mar­tini glass.  Gar­nish with a flower (optional).

    Posted by on July 21st, 2009 | No Comments

  9. New Summer Bar Menu at the Swizzle Stick!

    Wel­come to a lit­tle bar in the Land of Cock­tails.
    The Swiz­zle Stick Bar takes their cock­tails seri­ously, “we think life is meant to be lived not endured.”  Bar Chef Lu Brow, firmly estab­lished at the fore­front of push­ing the New Orleans cock­tail scene of recent years to a new level, intro­duces her next summer […]

    Posted by on July 8th, 2009 | 4 Comments

  10. Spirited Dinner at Cafe Adelaide

    Buy your tick­ets now for a night of din­ner pair­ings pre­sented at 25 New Orleans restau­rants includ­ing Cafe Ade­laide. The Spir­ited Din­ners will take place Thurs­day, July 9, 2009.  Read on for more infor­ma­tion and the Cafe Ade­laide menu.  To make your reser­va­tions call Cafe Ade­laide at (504) 595‑3305.

    Posted by Cocktail Chicks on July 8th, 2009 | No Comments

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