Is there a traditional New Orleans liquor?

[Steve Broady]

I hope this is the right place to put this. If not, I’d be grateful if it were moved.

For the first 12 years of my life, I lived in rural Mississippi, very close to New Orleans. It left me with a lifelong love of the culture, history, and especially the food from the region. To this day, many decades later, red beans and rice is probably my #1 comfort food.

I find myself wondering, was there ever a particular distilled spirit that the region was known for, or which was primarily produced? We all know about the association of gin with England, bourbon with Kentucky, scotch with Scotland, rum with the Caribbean, etc., but what about Louisiana?

Off the top of my head, I can imagine that the French influence and good climate could encourage brandy production, and sugar cane plantations meaning that rum might have been common, but I don’t know. I can also imagine an alcoholic variation on the philosophy that I’ve heard about the proper meat for gumbo, being anything that walks, crawls, swims, or flys.

The only real association I have in my mind between New Orleans and alcohol is that there should be a lot of it. But beyond that, the details are as fuzzy before as they are after consumption. Was there ever one predominant variety?

[LWTCS]

Great quest for #KenBurns

[Steve Broady]

If he’s here, I’d love to hear from him! I’m sure you can imagine the reason for my curiosity. I enjoy learning about history and tradition, of course, but I’d also like to recreate it, if there’s something strongly associated with the region, it’s history, and it’s cuisine.

[LWTCS]

100%
In my travels to the West ( by vehicle) I sort of automatically start to feel home when I roll through that part of the country on the way back to the East Coast.

Since my last trip to that area I think about Boudin nearly every day.

[jonnys_spirit]

The hurricane?

Lol

-j

[Steve Broady]

The hurricane?

I did a search here and found references to Southern Comfort coming from New Orleans. I just can’t bring myself to actually want to make it! Also, it dates from 1870, I think. I figure someone was distilling booze in the 17th or 18th century, though.

[ShineonCrazyDiamond]

Ain't Louisiana where all that Kentucky liquor went to down the Mississippi in the 1800's? Kinda why it's brown, right? White liquor into barrels to float down to New orleans. Arrived there brown (so weird! ). It's a nice connection, anyway. Thanks Cajuns!

[LWTCS]

Ain't Louisiana where all that Kentucky liquor went to down the Mississippi in the 1800's? Kinda why it's brown, right? White liquor into barrels to float down to New orleans. Arrived there brown (so weird! ). It's a nice connection, anyway. Thanks Cajuns!

The entire area is pretty dern culturally diverse, couple that with the Mississippi River being the main financial corridor for trade goods and Its easy to see how tracking specifics would be tough.

[TwoSheds]

Oddly I’m sitting in the French 75 in New Orleans at the moment. Maybe I’ll ask around.

And the answer was Herbsaint which was developed when Absynthe wasn’t available. Also Sazerac rye.

Chauncey is in NO and works in the industry. Might have another opinion.

There are several mixed drinks that are indigenous and most celebrate where the people here came from. I think the best example would be the Vieux Carre.

[LWTCS]

OMG, Vieux Carre is always on my want list.

[Stonecutter]

Oddly I’m sitting in the French 75 in New Orleans at the moment. Maybe I’ll ask around.

And the answer was Herbsaint which was developed when Absynthe wasn’t available. Also Sazerac rye.

Chauncey is in NO and works in the industry. Might have another opinion.

There are several mixed drinks that are indigenous and most celebrate where the people here came from. I think the best example would be the Vieux Carre.

Sazerac Rye is one I’ve heard being associated with the area.
The Sazerac being a concoction also associated and it makes sense what with the addition of absinthe

[goose eye]

What they grow there.
Won't a lot of importin to make likker.

So I'm tole

[Tater]

What they grow there.
Won't a lot of importin to make likker.

So I'm tole

I was told by old timers ya made it out of whatever was handy at time

[Chauncey]

https://en.m.wikipedia.org/wiki/Tafia

[Chauncey]

Unfortunately the rum distilleries here disappeared after the civil war and around prohibition. Recently there has been a rebirth of rum distillation here.

[Steve Broady]

https://en.m.wikipedia.org/wiki/Tafia

Interesting.. would that be similar to panela rum, since panela is (I think?) concentrated sugar cane juice?

[Chauncey]

Yea it's supposed to be analogous with clairin, so agricole type Rhum.

[6 Row Joe]

How about Sazerac?

[Chauncey]

Sazerac is a cocktail, and the company of that name -makers of Sazerac rye- is based out of here most of their main business is run in ky.

[Stump Lake]

I'm from Louisiana. I would cast my vote for Sazerac, both the Rye and the cocktail. I'm not sure if this answers the OPs question, but when I think of New Orleans I think of Sazerac. I keep all of the ingredients for a good Sazerac on hand just in case the opportunity comes up.

[still_stirrin]

What about Dixie beer? A Crescent City original.

I lived in Slidell in the mid-80’s. Even got my BSME degree from UNO-Lakefront. All “dat” before Katrina.
ss

[Steve Broady]

I lived in Slidell in the mid-80’s.

Funny to think we might have crossed paths. We lived near Picayune, MS all through the ‘80s, and I remember going to Slidell a few times a year. My mom loved stocking up at Schwegmann’s. Of course, I was a bit too young to be interesting back then… and whether I’m interesting now is debatable.

[ecir54]

Go to the new Sazerac house on canal and magazine and do a tour to learn the history of alcohol in the area, you need a reservation but it's free.

https://www.sazerachouse.com/

Dixie beer changed it name because you know...
It is owned now by the late Tom Benson's wife Gail.

[Chauncey]

It's Faubourg now

[Stonecutter]

So….?
Cognac and Absinthe
Or
Rye and Herbsaint

Funny, getting to the same place with differing crop surplus

[Chauncey]

Dumpster juice - a new Orleans classic now, always, and forever!

[LWTCS]

Dumpster Juice recipe?

[cmac62]

If I remember correctly the Sazerac was originally a cognac, bitters and absinth cocktail, and the rye came later. But, rye has been the go to for a long time now. Of course you could clone some Peychaud's bitters. I know those are a NO original.

[Steve Broady]

Of course you could clone some Peychaud's bitters. I know those are a NO original.

That’s an interesting idea! I’ve never tried making bitters before.

[Chauncey]

Dumpster Juice recipe?

Crushed up cups 1cl
Cigarette butts 1cl