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Last Call: Sweet Beginnings for 2012

SARA ESSEX BRADLEY PHOTOGRAPH

Somewhere around the middle of the month, when memories of Sugar Bowl and – this year – the BCS Championship are in their final moments on your mind, a Louisiana treasure will hopefully be making its annual appearance.

Blood oranges are January crops, sometimes stunted by an early blast of arctic weather, but when they proceed to complete maturity they’re wonderfully succulent and sweet. Plaquemines Parish, practically next door, is our state’s citrus fruit basket and the birthplace of Louisiana blood oranges.

We truly hope for a bumper crop this year because here’s the perfect cocktail to enjoy blood oranges – assuming you’re a cocktail lover, and an avid fan of Louisiana citrus. (Of course you are!)

Louisiana Blood Orange Punch Royale
1    quart strongly brewed rooibos tea (brew
    twice the tea bags for twice as long as
    directions call for)
1    pint hum® botanical liquer
1    cup fresh lemon juice with the zest
1    cup Steen’s® cane syrup
4    Louisiana blood oranges, sliced and quartered
    Prosecco to top


Combine all ingredients in a large pitcher. Stir. Refrigerate to chill the punch.

Serve over ice in fun glasses.

Top with prosecco, 1/4 by volume, and garnish with fresh mint.

As created and served at the Omni Royal Orleans Hotel Rib Room and Touché Bar. Consulting mixologist for Omni Hotel Corporation is Adam Segar; cocktail fashioned by Donna Seyer, Touché Bar.

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