NOLitA Heat
Official Alcohol Free Drink of the
2008 Tales of the Cocktail

The official non-alcoholic cocktail of Tales of the Cocktail 2008 was created by Natalie Bovis-Nelsen of The Liquid Muse Virgin Mixology®

Ingredients & Instructions

• 3-4 jalapeno slices
  
• 1/2 ounce limejuice
  
• 1/3 ounce Prickly Pear syrup (available in bar stores and online)
  
• 2 ounces mango juice
  
• Fre alcohol-removed Brut sparkling wine
  
• 1 skewered whole jalapeño or Thai chili
• 1 tablespoon granulated sugar
  
  Rim chilled champagne flute with sugar, set aside. Muddle jalapeno slices, limejuice and a pinch of sugar in a mixing glass. Add ice and mango juice, shake vigorously, and strain into the champagne flute. Slowly pour in Prickly Pear syrup, allowing it to settle on the bottom of the glass. Gently top with Fre Brut, and garnish with a skewered jalapeño or Thai chili on the side of the glass.

A Liquid Muse Signature Cocktail created by Natalie Bovis-Nelsen of TheLiquidMuse.com for use as the “Official Alcolhol-Free Cocktail” of Tales of the Cocktail 2008. (Virgin Mixology® by TheLiquidMuse.com)

A Milk Punch Named Desire

• 1 1/2 oz. Rhum Clément VSOP
• 1/2 oz. Rhum Clément Creole Shrubb
• 1/2 oz. Navan Vanilla Liqueur
• Dusting of fresh grated nutmeg
• Dusting of fresh grated cinnamon
• Top with whole milk or half and half

Roll and Serve.

Created by H.Joseph Ehrmann, Owner Elixir

Official Cocktail of 2007 Event
Starfish Cooler

Ingredients & Instructions

• 1 oz. Moët and Chandon White Star
• 1 oz. Lemoncello
• 1 oz. PAMA Pomegranate Liqueur
• 1 oz. Un-sweet Iced Tea
• ½ oz. Simple Syrup
• Muddle orange slice and mint leaf in Collins glass.
  

Combine all ingredients.

by Stacey Smith
GW Fins
New Orleans

2nd Place Cocktail
Doucette

Ingredients & Instructions

• 2 oz Moët & Chandon White Star
• 1/2 oz Patrón Citrónge
• 1/4 oz Rhum Clément Creole
• 1 oz scoop of orange sorbet
• 1/2 oz grapefruit juice
  

Method: Garnish with blood red orange and orange twist. Serve in a Coupe.

by Sean Thorpe
Cochon Restaurant
New Orleans

3RD PLACE tie
Crescent City Blossom

Ingredients & Instructions

• 2 1/2 oz Moët & Chandon White Star
• 1 oz Plymouth Gin
• 1 oz St. Germain Elderflower Liqueur
• 1/4 oz Stirrings Blood Orange Bitters
  

Method: Combine the above in an ice filled mixing glass. Stir until well chilled and strain into a Champagne glass. Top with Moët & Chandon White Star. Garnish with a thin, 8 inch orange peel spiral.

by Martin Cate
Forbidden Island Tiki Lounge Alameda, California

3RD PLACE tie
Sparkling Sakepom

Ingredients & Instructions

• 3 oz Mo‘t & Chandon White Star
• 1 1/2 oz Pama Pomegranate Liqueur
• 1 1/2 oz Momokawa Diamond Sak�
• Splash Stirrings Grenadine
  

Method: Garnish glass with mix of 1tsp cayenne pepper and 1tbsp sugar. Rim a 10oz, chilled martini glass with mixture. Chill Pama
Pomegranate Liqueur, Momokawa Diamond Sak�, and Stirrings in a shaker and strain into glass. Top with Mo‘t & Chandon White Star.

by Michael Brewer
New Orleans