Recipe

Creole Cocktail

Our take on the classic Creole Cocktail, as served at Arnaud's French 75 Bar in New Orleans, LA

Ingredients:

1 1/2 oz.

rye

1/2 oz.

Punt e Mes

1/2 oz.

Amer Picon (we substituted with Ramazzotti and two dashes of orange bitters)

1/2 oz.

Bénédictine

garnish

lemon twist

Glassware & Tools:

  • Coupe Glass

  • Mixing Glass

  • Swizzle Spoon

  • Jiggers

  • Hawthorne Strainer

Located near the intersection of Bourbon Street and Bienville Street, you will find Arnaud’s French 75 – A cozy cocktail bar just outside of the craziness Bourbon Street has to offer.

The outside of the French 75 Bar in New Orleans, LA.
The outside of the French 75 Bar in New Orleans, LA.

The decor of Arnaud’s is lavish with a whimsical touch. We were seated at a bistro table coupled with faux animal print arm chairs. The room is lit with small vintage-inspired lamps adorned with beaded lamp shades. Soft jazz music rings through the air as knowledgeable cocktail waiters/waitresses greet you with a warming smile, eager to guide you through the cocktail list.

The cocktail menu features a nice balance of both classic drinks and in-house creations. Since my husband is a lover of whiskey, he decided to try the Creole Cocktail, a classic dating to the late 1920’s. The recipe typically consists of Rye, Amer Picon, Punt e Mes, & Benedictine. You can see head bartender, Chris Hannah, make the delicious cocktail here.

The beverage napkin at Arnaud's French 75. Very vintage inspired.
The beverage napkin at Arnaud’s French 75. Very vintage inspired.

While the recipe seems pretty straight forward, the only hang up is the French amaro, Amer Picon. This amaro is so rare that it’s nearly impossible to obtain in the United States for home bar use. So what do you do? Make a replica (which is what we did to create this recipe at home). Renowned mixologist and author, Jamie Boudreau, has the replica recipe here. And I must say, it’s hard to taste much of a difference.

As a summary of our substitute, we utilized Ramazotti Amaro combined, two dashes of orange bitters and since we didn’t have “orange tincture” laying around (who does these days) we added a slight bit more of the Benedictine for additional citrusy notes.

Without further ado, here is The Creole Cocktail recipe, credit to Arnaud’s French 75.

How to Make:

  1. Combine all ingredients into a mixing glass filled with ice
  2. Stir until well chilled
  3. Strain into a coupe glass*
  4. Squeeze a lemon peel over the coupe glass and then use as garnish

* We should note here that traditionally this is served in a martini glass. However, we felt that the coupe glass better embodied how we liked to enjoy this great classic.

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