“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:
Anatomy of a Classic
Super Texas-Style Soup Beans
A kicked-up take on a one-pot mainstay
Food & Drink
Chef Ann Kim’s Curried Shrimp and Grits
With a dash of curry powder and a swirl of coconut milk, the Garden & Gun Club chef puts a Bay Area–spin on the Southern staple
Drinks
Bourbon Bramble Crisp
A seasonal cocktail inspired by a classic Southern dessert
Trending Stories:
G&G PRESENTS:
30 Southern Heroes
From conservationists to cultural champions to preservationists to storytellers, these groundbreakers are making the South a better place
Food & Drink
The Ultimate Guide to Grits
Kernels of wisdom about one of the South’s fundamental foods
50
Slideshow
Food & Drink
Forgotten Southern Recipes
From pear salad and tomato pudding to vinegar pie and bacon crackers, we’re more than ready for these old-school classics to make a comeback