“Parade-going is an all day, all night, multi-generational affair,” says Ralph Brennan, the president of his family’s restaurant group, which runs some of the most beloved restaurants in New Orleans. His favorite drink to pair with the food and festivities is this Ojen cocktail, with a main ingredient that was first produced in nineteenth-century Spain. After New Orleanians had difficulty tracking down bottles of the popular anise-based liqueur, local Sazerac Co. revived it and now produces its own Ojen.
Drinks
Ojen Cocktail
A liqueur with Spanish roots makes for a favorite Mardi Gras drink

photo: Courtesy of Ralph Brennan Restaurant Group
Ingredients
Yield: 1 cocktail
1½–2 oz. Ojen
4 drops Peychaud's bitters
1 splash soda water
Preparation
Combine ingredients in a rocks glass over crushed ice and stir.
Recipe from Ralph Brennan Restaurant Group
Related Stories:

Food & Drink
Oven-Baked Country Bacon & Collard Egg Rolls
Southern and Chinese comfort fare cozy up

Food & Drink
Georgia Bourbon & Coca-Cola Meatloaf
Southern libations and a sweet teriyaki sauce accent a classic entree

Food & Drink
Okra and Tomato Stir-Fry
Warm-weather produce and a soy-ginger sauce shine in this fresh summer side
Trending Stories:

Music
Song Premiere: Listen to Chapel Hart’s New Single, “If You Ain’t Wearing Boots”
New music from the Mississippi trio who rose to fame last year on America’s Got Talent

Arts & Culture
“The Outsiders” Turns Forty
See rare images of the stars—before they were big—around the Oklahoma set

Arts & Culture
A South Carolina Seafood Company Reveals a Piece of Forrest Gump History
How much shrimp is required to create a movie classic? About six thousand pounds, apparently