From Tales of the Cocktail,
the Creole Julep. Maksym Pazuniak, a mixologist at Rambla and Cure created
the cocktail with his balanced and well layered julep. Recipe as follows:
Julep by Maksym Pazuniak of Rambla and Cure
2 1/4 oz. Cruzan Single Barrel Estate Rum
1/2 oz. Clement Creole Shrubb
1/4 oz. Captain Morgan 100
2 dashes Fee Bros. Peach bitters
2 dashes angostura bitters
8 - 10 mint leaves
1 Demerara sugar cube
Muddle sugar, Creole Shrubb and bitters until sugar is dissolved in a 10 oz.
tall glass. Add mint and press to express oils. Add cracked ice. Add Cruzan and Captain Morgan 100 and stir until frost appears
on outside of glass. Garnish with mint sprig.
how-to-make New Orleans' famous Sazerac cocktail, click "Recipes".
For more about 2011 events, go to www.talesofthecocktail.com
CREOLE and CAJUN
CUISINES of SOUTH LOUISIANA
Creole and Cajun cuisine are not the same although many chefs
are blending the two styles of cooking today. Both began developing in the 18th century. The area's great love of food,
flavor and tradition combined with the vast array of natural products available helped to create these multi-faceted cuisines
that are so unique.
was an urban, elegant cuisine appealing to the descendants of the original settlers of Louisiana, the French
and Spanish. While New Orleans began as a French possession, Creoles came from the affluent, aristocratic families of Paris
and Madrid and other European cultural centers. Each group adapted their native French and Spanish recipes to the bounty
of local ingredients available in south Louisiana. Creole cuisine was born in the early kitchens of the area and perfected
by the cooking skills and knowledge of the African cooks in the household. This unique cuisine was developed by
many nationalities who settled in New Orleans - French, Spanish, African and Native American. Add the influences of later
immigrants - Irish, German, Italian, Caribbean. The resulting style of cooking drew upon the many ingredients available in
the area, fresh seafood from the Gulf and nearby lakes and rivers, spices from Africa, African cooks introduced okra, sweet
potatoes, hot peppers, filé powder, made by the Choctaws from the young, tender leaves of the Sassafras, an essential
ingredient in Gumbo.
Cajun cooking was reflected in the country-style, one-pot, slow-cooked dishes of the French
Canadians - known as the Acadians - who were exiled from Nova Scotia by the British in the 1750's. They settled in the
bayous but had very little contact with the sophisticated New Orleanians. Cajuns became wetland farmers and fishermen developing
their own customs and language that was very different from the Creole. The homestyle cooking made use of garlicky andouille
sausage, fish and shellfish, rice and hot spices such as three kinds of pepper - red cayenne, black and white. Add a
dash of Tabasco pepper sauce (developed by the McIlhenny family in 1868) to typical one-pot meals of Cajun country
as jambalaya, gumbo and crawfish etouffeé.
These two cooking styles of South Louisiana grew and flourished
into one of the leading regional cuisines of the United States. Whether a home kitchen cook or a leading chef in a New Orlean's
restaurant, each draws upon the plentiful harvest of the area - rice, crawfish, mirlitons, okra, green onions, green peppers,
garlic, eggplant, sassafras (filé powder) , sweet potatoes, frogs, turtles, ducks and sugar cane. From the Gulf
of Mexico comes oysters, shrimp, red snapper, pompano, crabs, redfish, scallops and flounder. Combine this wide variety of
food with the rich cultural heritage of the people and, voila!, meals that are unlike any other. No wonder that food is considered
"a way of life" in New Orleans.
See Recipes for creating the traditional dishes
of New Orleans.