In the Land of Cocktails

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Lu Brows, Page 2

  1. 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

  2. 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 August 25th, 2010 | 5 Comments

  3. 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

  4. 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

  5. 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

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

    Posted by on November 2nd, 2009 | 1 Comment

  7. 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 […]

    Posted by on July 23rd, 2009 | No Comments

  8. 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

  9. 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

  10. 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

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