This cocktail comes from Washington Post columnist and Boozehound author Jason Wilson, from an article on Mardi Gras cocktails. It’s called a Cajun Lemonade, and this recipe makes eight servings:
4oz. Pimm’s No 1
8oz. freshly squeezed lemon juice (from about 3 1/2 lemons)
4oz. simple syrup
1 teaspoon hot pepper sauce, such as Tabasco
8oz. chilled lemon-lime soda, such as 7-Up
Lemon wheels, for garnish
The original recipe, which may have called for rum instead of cachaca, comes from Cantina in San Francisco, but Wilson modified it.
Now, this doesn’t always end up working perfectly, but if you divide the recipe by eight, you should get a single serving:
.5oz. Pimm’s No 1
1oz. lemon juice
.5oz. simple syrup
1oz. lemon-lime soda
dash hot pepper sauce
This isn’t a classic New Orleans cocktail, but it gets the general spirit (so to speak) right and it sounds delicious. Wilson also listed recipes for the Vieux Carre, the Sazerac, the Boston Club Punch, Cocktail a la Louisiane, and the Pimm’s Cup.
For some other classic New Orleans cocktail recipes, check my previous post, here.