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Best of New Orleans

Crescent City Cooler
- 10 Mint Leaves
- Dash Simple Syrup
- 2 Dashes of Angostura Bitters
- 2 Dashes of Peychaud's Bitters
- Juice of 2 Lime Wedges
- 2 oz. Bacardi Light Rum
- 2 oz. Ginger Ale
- 3/4 oz. Cranberry Juice
- Lime Wheel
- Mint Sprig

Place 10 cleaned mint leaves into a frosted cocktail glass. Add the simple syrup and both bitters and muddle for 10 seconds. Add the juice from 2 lime wedges, Bacardi Light and ginger ale. Fill the Collins glass with ice and stir with a bar spoon. Top with cranberry juice. Garnish with a lime wheel and mint sprig. Serve with a straw and stir.

"I have been working at The Court of Two Sisters for 38 years," says Flo Woodard, creator of the Mojito-inspired cocktail Crescent City Cooler. "The Court is where I gained the experience I have behind the bar." Court of Two Sisters restaurant in French Quarter has re-opened since the devastating Hurricane Katrina. Established in 1963, the restaurant has become known for its live Jazz Brunch, romantic Creole dinners and friendly service at open-air courtyard. Current hours of operation are Jazz Brunch is Sunday and Saturday from 9 a.m. to 3 p.m. and Monday, Tuesday,Thursday and Friday 11 a.m. to 3 p.m. Creole a la carte dinner: Monday and Thursday - Saturday 5:30 - 9 p.m. Reservations, which are recommended, can be placed by calling 504-522-7261 (613 Royal St. New Orleans, LA 70130)

Baja Martini
- 2 oz Bacardi White Rum
- 1 oz Orange Juice
- 1 oz Lemon Juice
- 1 oz Lime Juice
- 2 oz Pineapple Juice
- 2 slices Avocado
- 4 sprigs Cilantro
- 1 oz Malibu Coconut Rum

Muddle juices with cilantro and 1 slice avocado in a shaker. Mix Bacardi and Malibu with ice and juices in a cocktail shaker with ice. Shake vigorously and strain in a chilled martini glass. Garnish with a slice of avocado and indulge. (by Michael Brewer, Jackson Restaurant, 1910 Magazine St., New Orleans, LA 70130, 504-529-9599)

Salted Watermelon Mojito
- 3 - 4 2" Cubes Fresh Watermelon
- 1 1/2 Tsp. Sugar
- 2 Squeeze's Lime
- 10 Leaves Mint
- 2 1/2 oz. Bacardi Superior Rum
- Salt

Muddle watermelon, sugar, and mint in a cocktail shaker. Add ice, lime, rum, pinch salt. Shake, strain into a salt-rimmed glass. Garnish with a mint and watermelon. (Created by Chuck Avery, LOA, 221 Camp St., New Orleans, LA 70130, 504-553-9550)

Blue Root Cocktail
- 1 1/2 oz. Bacardi
- 1 oz. Vanilla Vodka
- 2 oz. Pineapple Juice
- Blue Caracao
- 1 Lemon Twist

Add Bacardi, Vodka, and Pineapple Juice to cubed ice.ęShake with ice. Pour in tall glass. Top slowly with Blue Curacao. Garnish with a twist of lemon. (Created by Ron Cooley, Vizard's on the Avenue, 2203 St. Charles Ave., New Orleans, LA 70130, 504-529-9912)

Tales of the Cocktail, New Orleans
Tales of the Cocktail is a five-day celebration of the history and spirit of the cocktail in the French Quarter with 35 events including seminars and discussions, cocktail parties, dinner pairings, an interior design showcase, book-signings, cocktail mixing and cooking demonstrations, a bartending course, film premiere, block party and more - all presented by best-selling authors, award-winning chefs, designers, mixologists and celebrities. Ticket available, telephone 800-299-0404.

MORE:
  • Lime Hurricane
  • Sazerac Cocktail
  • Creole Crab-tini Salad

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