Dishes served at Wardell Quezergue's 80th birthday luncheon included: Grilled Asparagus Spears; Diabetic Friendly Coleslaw; Rose's Decadent Sin-Less Devil's Food Cake; Easy Heart-Healthier Yellow Cake Fruit Tart and Bethany's Herbal Iced Tea You can use green cabbage or half red and half green cabbage in this recipe. Diabetic Friendly Coleslaw Makes 10 1/2-cup servings 1 head cabbage (green or half red... Full story »

For Valentine's Day, Swizzle Stick Bar chef Lu Brow sent out a recipe that you can use to make adult chocolate milk or lots of other chocolate drinks. It's a thin syrup that keeps for a month in the fridge. Other favorite liqueurs can be used instead of the Godiva, she noted.   1/2 cup very good quality cocoa... Full story »

By Catherine Shnaider Frank and Mitch Frank "Heading to Miami for the Super Bowl, the Saints will need some orange-tinged luck, so we've added our favorite Italian bitter. The result is simultaneously bitter, sweet and mellow (like being a Saints fan at various times)." 2 1/2 ounces Sazerac rye 1 ounce Campari 1/2 ounce simple syrup 1 dash absinthe... Full story »

A cute corner tavern that hosts a potluck contest during every Saints game, The Mid-City Yacht Club has been serving a Drew Brees tribute drink all season. The Cool Brees is an iced adult beverage made with CoolBrew, the local coffee and chicory concentrate. It's been very popular. If you can't get CoolBrew concentrate, advised MJ Sauer, one of the bar's co-owners,... Full story »

We put out the call for cocktails to celebrate the Saints. The Who Dat nation roared back with scores of recipes, proving -- if ever there were any doubt -- that Saints fans know how to drink. We've picked six finalists for the Tales of the Cocktail "Drink Like a Saint" contest. On Sunday, before the Super Bowl, the... Full story »

For the holidays, Marcelle Bienvenu presents a dozen favorite holiday tipples in "The Twelve Drinks of Christmas." Starting with a Sazerac, of course! Full story »

Marcelle recommends this recipe. Sazerac Makes 1 cocktail 3 dashes Herbsaint 1 lump sugar 1 tablespoon water 2 dashes Peychaud bitters 1 dash Angostura bitters Ice cubes 1 1⁄4 ounces rye whiskey lemon juice (a squeeze) Lemon twist for garnish Coat a chilled Sazerac glass with the Herbsaint and then pour out. In a separate 10-ounce glass, dissolve the... Full story »

This delightful eggnog recipe was shared by the restaurant for publication in “Cooking Up A Storm: Recipes Lost and Found from the Times-Picayune.” Makes 10 small servings 5 large eggs 1 1⁄8 cups granulated sugar 1 cup half-and-half 1 cup heavy cream 1⁄8 teaspoon freshly grated nutmeg, plus some for garnish 1⁄2 teaspoon pure vanilla 1⁄8 cup bourbon 1⁄8... Full story »

Makes 1 drink Ice cubes (clear ice) 1⁄8 teaspoon Benedictine 2 dashes Peychaud’s Bitters 2 dashes Angostura Bitters 3⁄4 ounces EACH rye whiskey, Cognac and Italian vermouth Lemon twist for garnish Combine all ingredients in a rocks glass over ice. Stir and garnish with lemon twist.    Full story »

Makes 1 drink Crushed ice 3 ounces Ojen liqueur 2 dashes Peychaud’s Bitters Fill a rocks glass with crushed ice. Pour the liqueur over the ice. Add the Peychaud’s Bitters on top and allow it to permeate the drink before serving.  Full story »

The late Dr. Bernard Bienvenu, a cousin, introduced me to this delightful cocktail when we had drinks at the French 75 Bar at Arnaud’s many years ago. Here’s to you, Bernard. Makes 1 drink 1 1⁄2 ounces Cognac 1 teaspoon fresh lemon juice 1⁄4 teaspoon simple syrup Champagne as needed Twist of lemon Place the Cognac, lemon juice and... Full story »

This drink is believed to be invented in the 1880’s by Henry C. Ramos at his restaurant in New Orleans. The drink was made famous, however, by the Roosevelt Hotel, now the Fairmont, where Louisiana Governor, and later Senator, Huey Long was a great customer. Huey loved a Ramos Gin Fizz do much that he once took the bartender... Full story »

This drink is ideal for serving before a brunch of grillades and grits.   Makes about 1 gallon 1 (4/5-quart) bottle of bourbon or brandy 3 quarts half-and-half 4 tablespoons vanilla extract Simple syrup (recipe follows) Grated nutmeg Combine the bourbon, half-and-half, and vanilla in a 1-gallon container. Add the simple syrup to desired sweetness. Chill well in the refrigerator.... Full story »

In his book, Philip Collier tells us that for unknown reasons, the Brandy Alexander was associated with Tennessee Williams, but it probably wasn’t his favorite drink. It was always Marcelle's choice when she had an after dinner-drink at the Royal Orleans. Her recipe is a delicious drinkable dessert. Makes 6 to 8 servings 1/2 gallon vanilla ice cream, slightly thawed 10 jiggers... Full story »

Where would we be without a spicy Bloody Mary to get us through the holidays? Makes about 4 drinks 4 cups good quality, thick tomato juice 1 teaspoon salt 1 teaspoon black pepper 1⁄2 teaspoon celery salt 1 tablespoon Worcestershire sauce 8-10 drops Tabasco, or to taste 2 teaspoons fresh lime juice 4-5 jiggers vodka Lime wedges for garnish... Full story »