ZOMBIFIED

1.5 oz. Lime juice
1.5 oz. Dark Rum
1.0 oz. Light Rum
0.5 oz. Triple sec
0.5 oz. Creme de Noyaux

Directions: Shake with ice and strain into a highball glass.

ZOMBIFIED II

1 ounces Rum (White)
ounce Banana Liqueur
ounce Blackberry Brandy
teaspoon Grenadine
5 ounces Sweet & Sour Mix

Directions: Shake with ice and strain into a cocktail glass

New Orleans Martini recipe

3 oz Stoli® Vanil vodka
1/2 oz dry vermouth
1/2 oz Pernod® licorice liqueur
1 dash Angostura® bitters

Directions: Pour the Stoli vanilla vodka (Vanil), dry vermouth, Pernod and Angostura bitters into a cocktail shaker half-filled with cracked ice. Shake well, and strain into a chilled cocktail glass. Garnish with a sprig of mint, and serve.

HOODOO HEX

1.0 serving topping Cream
1.0 shot Creme de Menthe
1.0 shot Irish Cream

Directions: Shake with ice and strain into a highball glass.

TOUCANTINI

1/2 oz. Martin Miller gin
1/2 oz. Top shelf triple sec
3/4 oz. White grape juice

Directions:  Frozen grapes soaked in triple sec for garnish
Combine gin, triple sec and juice
Shake over ice. Serve in a chilled martini glass
Garnish with frozen grapes soaked in triple sec.

Hurricane, New Orleans Style recipe

1 oz white rum
1 oz Jamaican dark rum
1 oz Bacardi® 151 rum
3 oz orange juice
3 oz unsweetened pineapple juice
1/2 oz grenadine syrup
crushed ice

Directions: Combine all ingredients, mix well (shake or stir). Pour over crushed ice in hurricane glass. Best enjoyed through a small straw. Garnish with fruit wedge if desired.

New Orleans Hand Grenade Recipe

1 1/2 oz gin
1 1/2 oz grain alcohol
1 1/2 oz melon liqueur
1 1/2 oz rum
1 1/2 oz vodka

Directions: Stir ingredients together in a collins glass filled with ice cubes. Add water and sugar if desired, to taste, and serve.

Hurricane II

3/4 oz. Appleton Estate 12 Year Old Jamaica Rum
1/2 oz. Appleton White Jamaica Rum
3 oz. passion-fruit or mango juice
2 oz. sweet & sour mix

Directions: Combine ingredients in a cocktail shaker. Shake well. Pour into a crushed ice-filled Hurricane or specialty glass. Garnish with lime wheel and fruit flag.

CUERVO MANGO MARGARITA
3 parts Jose Cuervo Margarita Mix
1 cup diced, peeled ripe mango
1-1/2 tablespoons sugar
1 cup ice cubes
Lime wedge

Directions: Combine all ingredients in a blender until smooth
Pour into margarita glass
Garnish with lime wedge.

Mardi Gras Ambrosia

3/4 oz. Dark Rum
1/2 oz. curacao
2 oz. orange juice
2 oz. heavy cream
1 oz. cream of coconut
8 oz. crushed ice

Directions: Mix ingredients in blender until smooth and creamy. Serve in a specialty glass. Rim glass with crushed toasted coconut and orange slice.

Pat O'Brien's HURRICANE

4 oz. Rum (amber)
4 oz. Pat O'Brien's Hurricane Mix
Orange wedge
Cherry
Combine and shake well.
Pour into chilled hurricane glass over cracked ice and garnish with cherry and slices of lime and orange.
CAIPIRINHA
2 limes
4 tablespoons sugar
5 oz. Cachaca (Brazilian sugarcane liquor)
Ice

Directions: Wash limes and cut off ends.Slice limes in half.
Remove core of limes and slice each half into 6 half-moon slices.
Mix lime slices and sugar in a cocktail shaker and smash thoroughly with a wooden stick. Add 10-12 ice cubes to cocktail shaker.
Add Cachaca and shake well. Pour mixture into glass filled with cracked ice and serve immediately.

THE GARDEN

2 parts Stolichnaya vodka
1 part Blue Curacao
2 parts orange juice
2 parts apple juice
2 parts pineapple puree

Directions: Serve in a martini glass and garnish with a pineapple wedge.

New Orleans Salty Dog

5 oz grapefruit juice
1 1/2 oz vodka
salt

Directions: Coat the rim of a highball glass with salt. Mix vodka and grapefruit juice in another glass with ice and pour into glass with salted rim.

Pat O'Brien's RAINSTORM

1 oz. Vodka
1/2 oz. Malibu Rum
1/2 oz. Melon Liquor
Top with 1 oz. Blue Curacao
1 oz. Pineapple Juice
1 oz. Sour mix

Directions: Garnish with lemon wedge and cherry.

Directions: In a small saucepan, add the water and sugar.
Set temperature to medium-high and bring sugar-water to a boil.
You want to keep boiling until you dissolve the sugar and the syrup is clear. This takes about 10 minutes. In a large container, pour in the lime juice and orange juice. Then, stir in the sugar syrup and mix thoroughly. Next, add the wine, brandy, sparkling water, lemon slices, orange slices, and apple slices. You want to let the Sangria sit for 10 minutes. Pour into a tall glass and garnish with a lime.

New Orleans FLIRT

1/2 oz. vodka
1/2 oz. Cointreau
1 oz. pineapple juice
2 pieces of fresh pineapple
3 oz. Mionetto Il Prosecco (sparkling wine)

Directions: Muddle the pineapple pieces and the Cointreau in the bottom of a mixing glass. Add the vodka and juice and stir with ice. Strain into a chilled Martini glass and top off with sparkling wine. Garnish with a cherry.

WHITE WINE BREEZE

7 oz. Chardonnay
1 oz. passion fruit
1 oz. Martell's Cider (or apple juice)

Directions: Mix all ingredients. Serve in a white wine glass.

FRENCH QUARTER CHAMPINI

6 oz. Champagne
1 1/2 oz. Chambord
(or other raspberry liqueur)
1/2 oz. Grand Marnier (or triple sec)
1/2 oz. lime juice
1/2 oz. cranberry juice

Directions: Mix champagne, Chambord, Grand Mariner and juices into a shaker with ice cubes. Shake concoction vigorously (at least 10 seconds) to chill throughout. Strain the "champini" into a frozen martini glass. Garnish with a frozen white grape.

L.A. PHILARMONIC PHIZZ

1/3 to 1/2 oz. Parfait Amour
(rose petal, vanilla & almond liqueur)
2 drops of Citronge (orange liqueur)
Top with Veuve Clicquot Champagne

Directions: The Phizz is not complete without the garnish of half of a strawberry on the rim of the glass.

Hurricane Katrina

0.5 oz Banana Liqueur
0.5 oz Galliano
2.0 oz Grapefruit Juice
2.0 oz Orange juice
1.5 oz Rum

Directions: shake well, serve in a tall glass.

CHAMBORD MIMOSA

2 oz. orange juice
2 oz. Champagne
Top off with Chambord (Raspberry liqueur)

MIONETTO LOVE SPELL

1/2 oz. of Hpnotiq
1/2 oz. of vodka
1 oz. fresh orange juice Mionetto Il Prosecco

Directions: Chill the first three ingredients with ice and strain into a chilled Martini glass. Top with cold Mionetto IL Prosecco. Garnish with a flaming orange peel.

Note: Flaming the peel over the drink is a dramatic presentation. This procedure is done by holding the peel three inches above the glass with the rind facing down into the drink. In the other hand, hold a lit match between the peel and the drink. Sharply squeeze the peel, spraying the orange oil through the lit match onto the surface of the drink. Drop the peel into the drink.

HOODOO

1 oz. chilled Cognac1 oz. Dark Rum
2 oz. Champagne
a Squeeze of fresh lemon and lime

Voodoo Brew

1 oz. Dark Rum
1 dash port
1 dash orange curacao
3/4 oz. lemon juice

Directions: Stir ingredients with crushed ice. Strain into sugar-rimmed cocktail glass. Garnish with lemon twist.

VOODOO COCKTAIL

1 oz. cherry brandy
1 oz. pineapple juice
Mionetto Prosecco Brut
(dry sparkling wine)

Directions: Mix first two ingredients into a mixing glass with ice to chill. Strain into a Prosecco glass and fill with Mionetto Prosecco Brut. Garnish with a long spiral of lemon peel.

MIONETTO COBBLER

4 oz. Mionetto Prosecco Brut
3/4 oz. Maraschino Liqueur
2 orange wedges
2 chunks fresh pineapple (3/4" squares)
2 lemon wedges

Directions: Muddle the fruit and liqueur in the bottom of a bar glass. Add ice and Mionetto Prosecco Brut. Stir gently and strain into a Prosecco glass. Garnish with an orange peel.

MARDI GRAS SANGRIA

1 bottle red wine, (Rioja is good but Merlot or Shiraz will add similar flavors)
4 oz. cognac, (VSOP is good but an XO will be dynamite!)
4 oz. Bacardi White Rum
1 oz. Grand Marnier
1 oz. fresh squeezed lemon juice
8 oz. fresh squeezed orange juice
2 oz. sugar in the raw
16 oz. Club Soda
2 oranges
2 apples
1 lemon
1 lime

Directions: Mix the sugar, cognac, Bacardi and Grand Marnier and marinate the fruit (sliced into wheels with no seeds) in the mixture, preferably in the refrigerator overnight. The next morning, in a large bowl or pitcher, mix the wine and marinated fruit mixture and put back into the refrigerator. Let sit until right before serving and then add the club soda. Never add ice to the pitcher or bowl since this will water down the Sangria and dilute the flavors.

To enjoy finished Mardi Gras sangria properly:Place fruit in bottom of Plastic cup Fill with ice Fill cup to about a half an inch from the top with Sangria Place a slice of orange on top

MARIE LAVEAU
3 Strawberries
1/4 oz. Chambord (Raspberry liqueur)
1 glass of Champagne

Directions: Combine in a champagne flute

LALAURIE RED WINE TODDY

3 cups red wine
1/4 oz. whole cloves
1/2 oz. ginger
1/2 orange peel

Directions: Simmer all ingredients for 10 minutes. Strain and serve in a glass coffee cup.

PIRATES ALLEY

1.0 oz Amaretto
3.0 oz Pineapple Juice
2.0 oz Captain Morgan Rum

Directions: Pour the spiced rum and amaretto into a tall glass filled halfway with ice. Fill glass with pineapple juice, stir, and enjoy!

Absinthe Frappe
Black Licorice in a Glass

1 oz. Anisette
1 oz. Herbsaint
Soda Water

Directions: Pour the anisette and herbstaint into an old fashioned glass filled with ice, stir and add soda water.

Creole
2 oz. light rum
1 oz. lemon juice
1 dash Tabasco sauce
1 dash Worcestershire sauce
1/2 oz. Beef Bouillon
dash of salt
dash of black pepper
lemon slice

Directions: In a shaker filled with ice, add the rum, beef bouillon, Tabasco, Worcestershire, lemon juice, salt and pepper and shake well. Strain into a highball glass filled with ice and garnish with the slice of lemon.

Cocktail à la Louisiane

Cocktail à la Louisiane
3/4 ounce rye whiskey.
3/4 ounce Italian vermouth.
3/4 ounce Bénédictine.
3 dashes Herbsaint, pastis or other absinthe substitute.
3 dashes Peychaud's Bitters.

Directions: Mix in barglass with lumps of ice. Strain into a cocktail glass in which has been placed a maraschino cherry. Savor.

Stanley Clisby Arthur's Famous New Orleans Drinks and How To Mix 'Em (1937); it's a close relative of Walter Bergeron's fabulous Vieux Carré Cocktail, which Bergeron created at the Monteleone Hotel in the 1930s.

Creole Mama
1 1/2 oz Bourbon
1 1/2 oz Madeira
1 tsp Grenadine

Directions: Stir with ice and strain into a glass.
Top with one green and one red cherry

BOUBON STREET BLUES

1.0 oz Blue Curacao
1.0 can 7-up Cola
1.0 handful Ice
1.0 oz Ice Tea

Directions: put the 1oz of long island ice tea over a hand full of ice. Then fill the glass up with 7-up.and then pour the 1oz of Blue curacao over the top of the drink and stir.

VOODOO Bloody Mary

4 ounces Tomato Juice
teaspoon Worcestershire Sauce
1 dash Lemon Juice
2 drops Tabasco Sauce
1 dash Pepper (To taste)
1 dash Salt (To taste)
1 ounce Vodka
1/2 ounce Everclear

Directions: Shake with ice, serve in a hurricane glass. Garnish with a wedge of lime.

New Orleans Secret Bloody Mary

2 ounces Vodka
6 ounces V 8 Juice
1 teaspoon Lime Juice
1 dash Tabasco Sauce
1 dash Worcestershire Sauce
1 dash White Pepper

Directions: Shake with ice and strain into a highball glass.

Absolut Peppar Ragin' Cajun

1 1/4 oz. Absolut Peppar Vodka
5 oz. tomato juice
2 dashes salt
cayenne pepper to taste

Directions: Serve over ice in a Collins glass. Garnish with a lime wedge and a celery stalk.

THE ROFFIGNAC

2 ounces Cognac or good rye whiskey
1 ounce raspberry syrup
Soda water or seltzer

Directions: Fill a highball glass with ice. Add the first two ingredients, then top off with soda or seltzer. Swizzle and serve.

Count Louis Philippe Joseph de Roffignac was Mayor of New Orleans from 1820 to 1828, and was famous and beloved for, among other things, introducing street lighting to the city and laying the first cobblestones in the French Quarter. He also lent his name to this favorite concoction, sort of an early 19th Century highball. The original sweetening agent in New Orleans at the time was something called Red Hembarig.

Delmonico Cocktail

1 oz. Gin
1/2 oz. Brandy
1/2 oz. Sweet Vermouth
1/2 oz. Dry Vermouth
2 dashes Angostura bitters
1 lemon twist

Directions: In a mixing glass filled with ice, combine the gin, brandy, vermouths and bitters and stir well. Strain into a chilled martini glass and garnish with a twist of lemon on top.

MARIE LAVEAU II

1.0 Cranberry juice
1.0 oz Peach Schnapps
1.0 oz Jagermeister

Directions: Chill and serve.

Gumbo Fizz

2 oz. Gin
1 teaspoon Cointreau or Triple Sec
1 oz. Lemon Jjuice
1 oz. Cream
3 oz. Club Soda
1 Teaspoon Sugar

Directions: In a shaker, combine the gin, lemon juice, sugar, Cointreau and cream and shake well. Strain into a collins glass filled with ice. Add the club soda and stir well.

Mint Julep

2 1/2 oz. Bourbon
1 Teaspoon Sugar
1 Tablespoon Water
10 to 15 MintLeaves
3 Mint Sprigs

Directions: Put the mint leaves, sugar and water into a chilled julep or collins glass and muddle the until the mint leaves are crushed and the sugar is dissolved. Fill the glass with crushed ice, add bourbon and stir. Garnish with the mint sprigs.
top.

New Orleans Buck

1 1/2 oz. Gin
2 tbs. Orange Juice
1 tbs. Lime Juice
Ginger Ale
Lime Slice

Directions: Pour or squeeze the orange juice and lime juice into a chilled old fashioned glass filled with ice. Add the gin, fill the glass with ginger ale, stir gently and garnish with the lime slice.

THE VIEUX CARRÉ COCKTAIL

1 ounce rye whiskey
1 ounce Cognac
1 ounce sweet vermouth
1 teaspoon Bénédictine D.O.M.
2 dashes Peychaud's Bitters
2 dashes Angostura Bitters

Directions: Mix all ingredients in a double Old Fashioned glass over ice; stir.

Ramo's Fizz

2 oz. Gin
2 oz. cream
1/2 oz. lemon juice
1/2 oz. lime juice
Splash of Orange Flavored Syrup
1 teaspoon powered sugar
Club Soda
Orange Slice
Maraschino Cherry

Directions: Combine Gin, cream, lemon juice, orange flavored syrup and powered sugar in a blender and blend at a medium speed until smooth (15 to 20 seconds). Pour into a chilled hi-ball or collins glass, top with the club soda and serve with a slice of orange and maraschino cherry on top.

Sazerac New Orleans

2 oz. Bourbon or Whiskey
1/4 teaspoon anise flavored liquor (such as Pernod, Herbsaint or Anisette)
1/2 teaspoon sugar
1 teaspoon water
Dash of Peychaud's bitters
Lemon twist

Directions: Pour the anise flavor liquor into a chilled old fashioned glass, swirl the liquor around the glass until the glass is coated. Add the sugar, water and bitters and stir until the sugar is dissolved. Fill the glass with ice cubes, add the bourbon, stir well and add a twist of lemon.

New Orleans Night

3/4 oz. vodka
1/2 oz. praline liqueur
2 oz. cream of coconut
1 oz. heavy cream
8 oz. crushed ice

Directions: Mix well in blender until smooth. Serve in wine glass. Garnish with whipped cream.

New Orleans Blue Bayou

3/4 oz. Captain Morgan Original Spiced Rum
1/2 oz. blue curacao
1/2 oz. heavy cream
1 large scoop vanilla ice cream
8 oz. crushed ice

Directions: Blend well in blender until smooth and creamy. Serve in a specialty glass. Garnish with a fruit flag.

Lafayette

3/4 oz. Bourbon
1/4 oz. dry vermouth
1 dash Lillet Rouge
1/2 tsp. bar sugar
1/2 egg white

Directions: Combine all ingredients with cracked ice in a cocktail shaker. Shake vigorously. Pour into chilled old-fashioned glass.

MARDI GRAS MAMBO

1.0 dash Grenadine
3.0 cubes crushed Ice
1.5 oz. Orange juice
1.5 oz. Pineapple Juice
1.25 oz. Vodka

Directions: Pour all ingredients into a collins glass almost filled with crushed ice. Top with grenadine, and serve.

ZULU BREW

HEX BREAKER

2.0 scoops Lemon Ice Cream
1.0 oz Lemon juice
6.0 oz Orange juice
0.5 oz Peach Schnapps
2.0 oz Vodka

Directions: Start with Vodka. Add lemon ice cream, preferably Haagen Dazs. Add fruit juices (preferably some sort of fruit smoothie base). Top it all off with peach schnapps- blend. Enjoy!

NEW ORLEANS MOJO

1.0 shot Jagermeister
0.5 can Red Bull

Directions: Pour 1/2 a can of Red Bull into a Collins glass. Drop the shotglass full of Jager into the cup and chug...tastes like bubblegum!!

Crusta
1-1/2 ounces Raynal VSOP brandy
1/2 ounce Maraschino
1-1/2 ounces fresh lemon juice
1-1/2 ounces sugar syrup
1 dash Angostura bitters

Crusta
2 ounces brandy
1/2 ounce fresh lemon juice
2 teaspoons Cointreau
1 teaspoon Maraschino

Crusta
2 ounces brandy or Bourbon
1/2 ounce fresh lemon juice
1/2 ounce Maraschino
2 teapsoons Cointreau
1 teaspoon sugar syrup
1 dash Angostura bitters

Directions: For any of the above recipes, moisten the rim of a chilled cocktail glass with a lemon wedge, then dip the rim into superfine granulated sugar. Shake all ingredients with cracked ice, then strain into the glass. Drape a very long spiral of either orange or lemon peel into and hanging out of the glass by about two inches, then serve.

WILD EYED ZOMBI

1 ounce Everclear (190 proof grain alcohol)
1 ounce Bacardi 151 proof rum
1 ounce Blue Curação liqueur
1/2 ounce apricot brandy
1 ounce orange juice
1 ounce pineapple juice
1 ounce fresh lemon juice
2 teaspoons sugar syrup

Directions: Combine in a cocktail shaker and strain into an 8-ounce crested glass filled with ice. Have alternate transportation available, or restraints.

MARDI GRAS JELLO SHOTS

6 ounces Jello (large package)
16 ounces Water (boiling)
6 ounces Water (cold)
10 ounces Vodka

Directions: Mix the jello mix with the boiling water until the powder is fully dissolved and add the cold water and alcohol. Pour the cooling mixture into either shot glasses or paper cups. Shot glasses are more attractive, but drinker can turn the paper cups inside-out to more easily eat the alcoholic jello.

BAYOU JELLO SHOTS

6 ounces Strawberry Jello
16 ounces Water (boiling)
16 ounces Malt Liquor

Directions: Mix the jello mix with two cups (16 ounces) of boiling water until the powder is fully dissolved and add the malt liquor. The cold water called for by the recipe on the box is replaced by the malt liquor. Pour the mixture into either shot glasses or paper cups. Shot glasses are more attractive, but the paper cups are easier to eat from.

BOUBON STREET DAIQUIRI JELLO SHOTS

6 ounces Cherry Jello
16 ounces Water (boiling)
12 ounces Water (cold)
2 ounces Triple Sec
2 ounces Dark Rum
2 ounces Light Rum

Directions: Mix the jello mix with two cups (16 ounces) of boiling water until the powder is fully dissolved and then add the rest of the water and the alcohol. Pour the mixture into either shot glasses or paper cups. Shot glasses are more attractive, but the paper cups are easier to eat from.

PARADE DAY JELLO SHOTS

6 ounces Orange Jello (large box)
8 ounces Water (boiling)
4 ounces Water (cold)
4 ounces Amaretto

Directions: Mix the jello mix with the boiling water until the powder is fully dissolved and then add the rest of the water and the alcohol. Pour the mixture into either shot glasses or paper cups. Shot glasses are more attractive, but the paper cups are easier to eat from. Because of the diminished quantities of liquid, this mixture creates jello shots that are quite solid. If you prefer less rubbery jello, double the amount of water and amaretto added.

MARDI GRAS MORNING KAMAKAZI

1ounce Southern Comfort
1ounce Triple Sec
1 splash Sweet & Sour Mix

Directions: Add ingredients to a shot glass and serve.

VOODOO QUEEN Long Island Iced Tea

2 ounces Vodka
2 ounces Gin
2 ounces Rum
2 ounces Tequila
1 ounce Lemon Juice
1 ounce Blue Curaçao

Directions: Stir all ingredients with moderate ice in a highball glass. This drink is very similar to a long island iced tea.