Ramos in the late 1800s, this drink is a masterclass in technique. It is the drink of choice on Bourbon Street, served in a distinctive curved plastic cup that is as much a souvenir as the cocktail itself.
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The Pimm’s Cup, a refreshing blend of Pimm’s No. What sets it apart is the ritualistic preparation: the glass is rinsed with absinthe, creating a potent aromatic foundation, before the whiskey, bitters, and sugar are stirred in with ice.
Combining gin, lemon juice, lime juice, sugar, cream, egg whites, and orange flower water, it is shaken—not stirred—for a mind-bogglingly long time. Mardi Gras in a Glass: The Hurricane No discussion of New Orleans libations is complete without the Hurricane, the iconic vessel of the city’s most famous festival.
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You will find variations that use Louisiana sugarcane rum, small-batch bourbons, and seasonal fruits like muscadine grapes or Louisiana peaches. Originally concocted with Sazerac de Forge et Fils cognac, the recipe evolved during the phylloxera epidemic when local rye whiskey became the base spirit.
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