Cocktailing New Orleans {The Columns Hotel}

 Not far from the house is one of our favorite spots for cocktailing, The Columns Hotel, overlooking historic St. Charles Avenue. After undergoing an extensive renovation, the Columns Hotel is looking better than ever. There is no better spot for a cocktail or two then the front porch.

The Columns is no ordinary hotel. Built in 1893 as a private residence, it was converted into a boarding house during World War I. In 1953, a local family turned it into a hotel and the bar on the porch became a star. Listed on the National Park Service’s National Register of Historic Places, in 2019 it was sold to Jayson Seidman and his family. Now it’s time for the next chapter of this beloved setting. As locals, we love this hotel as much as you do, and we’re excited to keep it a family property with the attention and respect it deserves.

We’ve carefully restored the historic building and added a completely new garden, rooftop sundeck and a new cocktail bar. We also breathed new life into our public spaces, with a meticulous and modern restoration. The spirit and history of the architecture are the focus of grand rooms that are perfect for intimate gatherings or larger events. These new spaces, both inside and outside, were carefully created with hospitality and privacy in mind.

Columns Hotel, y'all!

Morgue-A-Rita {Halloween Cocktail 2017}

I am always searching for a SPOOKtacular and yummy Halloween-inspired cocktail to share with my readers. I think I have found a yummy one. The Morgue-A-Rita is by Sam Henderson, a contributor to HGTV.com. Click HERE.

Ingredients

Goo: 

• 1/4 cup light corn syrup
• green food coloring

Cocktail: 

• 1/2 cup fresh lime juice
• 1 cup club soda
• 3/4 cup tequila
• 3 ounces triple sec
• 4 cherries
• 4 teaspoons maraschino cherry syrup

Yield: 4 cocktails

Instructions

1: Mix together 1/4 cup light corn syrup with green food dye. Tip: Start with just a little coloring and add until you get the desired color then set aside.

2: Place glasses in the freezer to frost them. When frozen, dip each glass into the green syrup and invert to allow the syrup to drip slightly. Return glasses to the freezer to set.

3: Insert stirrers through maraschino cherries for each drink and set aside.

4: Juice the limes and strain if desired to remove pulp (Image 1).

5: Combine tequila, triple sec and lime juice in a cocktail shaker with ice and shake until very cold (Image 2).

6: Pour one teaspoon of the maraschino cherry syrup into the bottom of each glass. Add a cherry and stirrer to each glass.

7: Carefully pour the margarita mixture into each glass till about 3/4 full. Tip: Pour very slowly to avoid disturbing the syrup on the bottom.

8: Top off each drink with 1/4 cup club soda and serve immediately.

And I love the name, MORGUE-A-RITA! Clever!

Halloween 2017 posts:

Halloween Facade | Halloween Parlor | Halloween Stair Parlor | Halloween Nighttime Facade | Halloween Reese's Pumpkins | Halloween Bar Cart |

Morgue-A-Rita, y'all!

#tbt {King Zulu Cocktail}

Thursdays are for #tbt, of course. The original post was from February of 2012, my second month of blogging. J & I have made this yummy cocktail every year since. Try it! It is delicious!

After spotting a cocktail recipe using King Cake vodka on BFF NJS's facebook page, I hurried to my local Rouse's to purchase all ingredients.

Thanks BFF LK for the professional pic

     For the very first time, King Cake vodka is made by Lucky Player Brands. It "captures the excitement and love of Mardi Gras. Bottled in France it features the creative artwork of Andrea Mistretta." The bottle makes it a true New Orleans Spirit. Just opening the bottle made me eager for an awesome cocktail. The smell definitely captures the true king cake aroma---vanilla cake with an almondy icing.

The King Zulu cocktail

             The King Zulu
                  (http://www.amountainofcrushedice.com/)

          2 oz. Lucky Player King Cake vodka

          2 oz. pineapple juice

          0.5 oz. coconut oil (I used coconut extract)

          0.5 oz. fresh lime juice

          Ginger Ale (to taste)

          Shake all together with ice and then strain into a glass rimmed with colored sugar with ice chunks. For the sugar, I made my own colored purple, green, & gold sugar with food coloring.

Ready for prep

All the ingredients...

Purple, green, and gold sugars

Festive sugars for rimming the glass

Cocktail & King cake

The King Zulu

     I hope you try this delicious cocktail today. I will also be posting other recipes I found online in a later post. Check back often!

Cheers!

Cheers, y'all !

Key Lime Pie St. Patrick's Day cocktail

Do you remember years ago when you begged your mother to put out your favorite green shirt the night before school so that you would not get pinched at school? Aaaaah, childhood memories are the best!

Fast forward years later and instead of deciding what green shirt to wear, I search for what green cocktail will be my choice for the day. Searching the vast internet for green cocktail ideas, I stumbled on a delicious sounding Key Lime St. Patrick’s Day cocktail. I could hardly wait to gather up the ingredients and make this tasty sounding libation.

Here are the ingredients & recipe for the Key Lime Pie St. Patrick’s Day cocktail…

1 lime

Vodka

1 can limeade (small)

Vanilla

Green food color

Ice

Ginger ale

Cut lime into small wedges.

Put the lime wedges, four ounces of vodka, and one and a half ounces of thawed limeade drink(frozen concentrate), & one teaspoon of vanilla in a cocktail shaker .

Add two or three drops of food color. Add a splash of ginger ale. Cover with ice. Shake the mixture well. Strain into your favorite green glass. You may rim the glass with sugar. Yummy! Go ahead. Try it today.

And what an appropriate candle by Lux for St. Patty's Day. The candle is called "Good Luck" and smells of fields of clover. The candle was purchased last year from House of Fashion in Thibodaux.

Happy St. Patrick’s Day, y’all!

I LOVE Superior Seafood! (And Announcing Candle Give Away Contest Winner)

     Weeks ago I posted about the opening of Superior Seafood on the corner of St. Charles Avenue & Napoleon. Well, I have been 4 times since, so you can say that I am “hooked” on Superior Seafood.

     I crave the frozen pomegranate mojitos. Addiction? Yes! And during the Mardi Gras season, they have even set up a bar outside where the libations are overflowing. I know I’ll be walking a block down to get my new favorite frozen concoction.

I have tried many different meals so far. From the spinach & artichoke dip to the drum fish, from the shrimp & grits(my personal fav) to the cheese burger & fries, from the house salad to the bacon wrapped shrimp, all food choices were hits. We recently celebrated BFF LK's birthday with a late lunch.

     The raw oysters are amazing too!

     The atmosphere, service, and menu selections are all spot on. Welcome to the neighborhood, Superior Seafood. I am sure you’ll be a great “friend” for a long, long time.

     Thanks to BFF LK for some wonderful photography.

Happy Dining, y'all

DRUM ROLL, please!!!...........

------------------------------

     The winner of the first Uptown Acorn Give Away, a king cake Fleur de Light candle is ......

Ginger Gaubert !!!

Congrats to follower, Ginger!

Cheers, Ginger!

------------------------------

Happy Birthday to BFF, Mark Bowers!!!

 Cheers from NOLA!!!

Uptown Acorn Eats {Upperline}

     J & I celebrated Valentine's Day over the weekend with dinner at our most favorite New Orleans restaurant, Upperline.

     Upperline is the restaurant where J & I love to celebrate special times, and the place we bring many out of town guests since its proximity is so close to home.
     J & I are always greeted by the ever cordial JoAnn Clevenger, the long time owner of this fine Uptown establishment.

     Surprise! J & I started with our usual martinis... Cheers!

     The wait staff is always on their game--- never pushy, attentive, and professional. JoAnn manages every detail.
     First course-
     J & I shared the Fried Green Tomatoes with Shrimp Remoulade. Did you know that this combination of these two classics started at Upperline in 1992? Interesting?

     We also shared the Spicy Oysters St. Claude. Both apps are delicious!

     Second Course-
     I had my usual (and probably my favorite meal here in NOLA) Cane Rive Shrimp Saute', sauteed shrimp, mushrooms, bacon & garlic over crispy grits. Yum! Yum! Yum!

    
     J dined on Drum fish topped with spicy, hot shrimp. He loved it!

     Third course-
     We both had the Louisiana Pecan topped topped with buttery vanilla ice cream. Another yum!

     Perhaps Frommer's Guide to New Orleans says it best, "Get out of the Quarter. Get out of the Quarter. Get out of the Quarter. Hop on a streetcar, admire the gorgeous homes...sample what's happening in New Orleans cooking. We recommend the more-or-less contemporary Creole food at Upperline. Today, you must begin to see what else New Orleans has to offer." I second that! I could not agree more.
     Upperline is located at 1413 Upperline Street, Uptown. It is open Wednesday-Sunday for dinner only. Reservations are highly recommended.

Happy Dining, y'all!

Do not forget!!!

KING CAKE CANDLE GIVE AWAY....

Here are the rules! You must follow the rules to be eligible for the drawing later this week.

     Rules:



     1. You must be a follower of my blog. (Simply join my site with both Google Friend Connect and through Linky Followers.) Both links are found on the left margin of my main blog page. You must sign up for both. (Some friends have had trouble. I am not a techie so keep trying.)

     2. You MUST make a comment on that blog post (not on my facebook page but on that blog post)!

Click here now: See the Light Candle Give Away

     I will pull a name randomly on Thursday evening at 5:00 pm Central time. You will receive the candle in the mail shortly thereafter. Shipping is available in the continental U.S. only!