CHAPTER 14 – LIBATION FLEUR DE LIS
Every year New Orleans hosts “Tales of the Cocktail,”an unconventional convention that attracts bar owners and mixologists from around the world. They converge on the Crescent City to test new drink recipes and share heritage stories and legends surrounding spirits and the mixers that transform them. It’s no surprise that at Muriel’s restaurant on Jackson Square, the “Fleur de Lis cocktail” is a constant favorite. Here’s how to make one:
Muriel’s Fleur de Lis Cocktail:
1 ¼ ounces of Stoli Raspberry Vodka
½ ounce Chambord
¼ ounce Orange Juice
¼ ounce Pineapple Juice
Pour all ingredients over ice into a cocktail shaker and shake. Strain over ¼ ounce sparking wine or champagne into a martini glass. Garnish with an orange slice.
The first cocktail was created by a San Dominigan pharmacist who immigrated to New Orleans in the early 19th century and opened up shop on Royal Street. Peychaud invented bitters to settle an upset stomach. He served the elixir with Sazerac brandy in an egg cup – couetier. They simply called it a “cock tail.” The Sazerac cocktail was born. Upriver, the first cocktail party in recorded history was thrown by Mrs. Julia Walsh in St. Louis. As her 50 guests were served libations before noon, we would have called them “eye openers.” Though tres Américain, we like to think that Mrs. Walsh decorated in French style with the fleur de lis.