Revolutionarrie Ideas

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Posts tagged NOLA

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Glitter, Glue and Gluttony Mardi Gras Cocktail Recipe: Adelaide Swizzle

Adelaide Swizzle

1.5 oz of Old New Orleans Silver Rum (Since I can’t get this in CA I used 10 Cane Rum, you can use any good quality light rum)

.5 oz lime juice

5 dashes Peychaud’s bitters

.75 oz Secret Ingredient (Pssssst, it is Taylor’s Velvet Falernum Liqueur…don’t tell anyone)

.25 oz simple syrup

Club Soda

Lime wedge for garnish

Com­bine the rum, lime juice, bit­ters, sim­ple syrup and the Falernum in a cock­tail shaker filled with ice and shake vig­or­ously.  Strain into a tall glass filled with ice, top with the club soda, gar­nish with a lime wedge and serve.

I fell in love with the Adelaide Swizzle at the Swizzle Stick Bar at Cafe Adelaide in NOLA

Filed under Glitter Glue and Gluttony NOLA New Orleans Adelaide Swizzle Old New Orleans Rum Rum 10 Cane Rum Cafe Adelaide Swizzle Stick Bar Taylor's Velvet Falernum Cocktails Peychaud's bitters crafts recipe

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Glitter, Glue and Gluttony: Mardi Gras Masks!!!
"Laissez Les Bon Temps Roulez" my friends!!! Celebrate Mardi Gras with Carrie and Cher as they craft amazing masks, eat Zapp’s chips, drink classic NOLA cocktails, and swoon over Chef John Besh!!!

Filed under Adelaide Swizzle Chef John Besh Glitter Glue and Gluttony Laissez Les Bon Temps Roulez Mardi Gras NOLA New Orleans Zapp's chips beads cocktails craffts crafting hurricane masks rum voodoo Louisiana Northshore Tourist Board

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365 Days of Bacon - Day #9 Bacon Advent


I awoke on Day #9 of Bacon Advent with a serious craving for grits…yeah, you read that right GRITS! While I was in New Orleans last month I had the most amazing grits I have ever eaten, and I have been dreaming about them ever since. The trip to NOLA was called “BESHFEST 2011” and involved eating at as many Chef John Besh restaurants as possible in one week…we did 5 out of 6. I am in the process of writing all about my amazing BESHFEST 2011 eating experiences which I will post here soon. Anyway, Chef John Besh uses McEwen & Sons grits which are made from some sort of magical, organic, stone ground corn and then he and the executive chefs at his restaurants turn them into manna from heaven. No seriously, FROM HEAVEN!!!

The Jalapeno cheese grits at The American Sector (Bottom right) were ridiculously delicious…creamy, cheesy, spicy…amazing!

The grits at Dominica (OK, it was Polenta - top left - topped with Heirloom tomatoes) were truly perfection.

This lovely bowl of buttery grit deliciousness was the last bowl of grits I had in NOLA, on our last day, with breakfast at Luke…and I have been dreaming about grits ever since.

So, Day #9 of Bacon Advent began with a hearty breakfast of eggs over easy, delicious buttery grits, and maple BACON. And while the grits were not “Chef John Besh good,” they were still quite yummy…and the bacon was epic!

Filed under bacon Bacon Advent 365 days of bacon grits Chef John Besh Luke The American Sector NOLA Dominica