An Uptown Carnival Tradition
this cocktail comes with a band member trinket.
This month, the festival that defines New Orleans unfolds in every corner of the metropolitan area, and with greater impact than anyone not from here could understand, until it is experienced. Carnival, which is in full swing right now, culminates in the amazing celebration of Mardi Gras. Truthfully, it is unexplainable. When you enjoy the entire spectrum of joyous celebrations, then you will understand how every person is impacted not just this month, but on every other day of any year. This year, the celebration will be even more manic as the entire city, including its residents and friends from around the world, commemorates 300 years since the founding of this truly unique place. In the heart of the festivities, the iconic Bombay Club, located within the Upper French Quarter, is not just a desired destination for fine dining and refreshments, but it honors Ojen (pronounced Oh -– HEN)}, a liqueur produced in Andalusia, Spain in the town of the same name, which for some still mysterious reason has been adopted by New Orleans cocktail connoisseurs, particularly during Carnival Season.
2 ounces Legendre Ojen
7 dashes Peychaud’s bitters
1/2 ounce orgeat or simple syrup
Fill a rocks glass with crushed ice. Pour Ojen over the ice and add four dashes of Peychaud’s bitters along with simple syrup, then swizzle. Fill with more crushed ice and top with three more dashes of Peychaud’s. Swizzle until the glass frosts.
Fill a rocks glass with crushed ice. Pour Ojen over the ice and add four dashes of Peychaud’s bitters, then swizzle. Fill with more crushed ice and top with three more dashes of Peychaud’s. Swizzle until the glass frosts.
The Bombay Club, 830 Conti St., in the Prince Conti Hotel, 504-577-2237, BombayClubNewOrleans.com.
As served at The Bombay Club, from Bar Manager – Blake Kaiser.