Archives for Drinks category

Anita’s Margarita

1 shot of tequila
.5 shot cointreau
.5 shot grand Marnier
2 shots Lime juice
.5 shot sugar water
.5 lemon lime drink


One fresh green lemon/ lime with skin cut and put in blender
Finger of ginger
Liter pineapple juice
Fresh mint handful small
One tablespoon mint syrup
blend and strain.
Add vodka, rum or gin with ice and serve
Keeps 3 days in glass container in fridge

The Original Sazerac Cocktail

The Original Sazerac Cocktail

This is the quintessential New Orleans cocktail. There are those who say this is the first cocktail, period. There’s a lot of dispute over this, but it’s certainly the first to appear in New Orleans, which has been acknowledged by many as the home of the cocktail.
This drink was invented by Antoine Amadie Peychaud.

1 teaspoon of simple syrup (or 1 sugar cube or 1 teaspoon of granulated sugar)
3  4 dashes Peychaud’s bitters
2 ounces rye whiskey (most New Orleans bars use Old Overholt)
1/4 teaspoon Herbsaint, a New Orleans brand of anise liqueur
(You may use Pernod, or some other pastis or absinthe substitute)
Strip of lemon peel

The traditional method: Pack a 31/2 ounce old fashioned glass with ice. In a cocktail shaker, moisten the sugar cube with just enough water to saturate it, then crush. Blend with the whiskey and bitters. Add a few cubes of ice and stir to chill. Discard the ice from the first glass and pour in the Herbsaint. Coat the inside of the entire glass, pouring out the excess. Strain the whiskey into the Herbsaint coated glass. Twist the lemon peel over the glass so that the lemon oil cascades into the drink, then rub the peel over the rim of the glass; do not put the twist in the drink. Or, as Stanley Clisby Arthur says, “Do not commit the sacrilege of dropping the peel into the drink.”
WFT Member 57

Bloody Mary Mix

Bloody Mary Mix


1 Large can tomato juice (46 ounces)
1 ½ tablespoons Worcestershire sauce
½ tablespoon Tabasco sauce
½ teaspoon bitters
½ teaspoon celery salt
½ teaspoon table salt

Combine all of the ingredients

WFT Member 57




Zest from 12 lemons
1 Liter bottle Everclear
2 c sugar
3 c water


Add the zest to the Everclear and squeeze the zest until the Everclear turns clear yellow.

Cook the sugar and the water until clear, let cool.

Strain the lemon out of the Everclear.

Mix the Strained Everclear and the sugar water, it will turn bright yellow.

Bottle the Lemoncello and store in the freezer.

Serve in shot size glasses from the freezer.

You can drink as soon as it is cold enough, but it gets smoother with age.

WFT member 57