The Best New Orleans Drink Recipes, Cocktails and Zero-Proof Favorites

New Orleans drinks don’t just taste good, they tell stories. Think café culture with chicory coffee, crushed ice piled high, bright citrus, and that snap of bitters that shows up in more than a few classics. From old-school bars to neighborhood daiquiri shops, the Crescent City’s style is equal parts comfort and celebration. Are you ready for the best New Orleans drink recipes, cocktails and zero-proof favorites?

This list pulls together the 50 best New Orleans drink recipes, including famous cocktails and zero-proof favorites that still feel like the real thing. You’ll find everything from spirit-forward sippers to frozen treats, plus easy non-alcoholic versions you can serve anytime.

Each recipe is written to be simple and repeatable: exact measurements, one-ingredient-per-line lists, and clear step-by-step directions. When macros are available, they’re included where they actually help, mainly for non-alcoholic, dairy-based, or frozen drinks.

Expect standard single-drink yields (about 8 to 12 ounces unless noted), with guidance on when to use cubed ice versus crushed. A few recipes are labeled “inspired by,” since many famous bar formulas are still kept secret, but the flavor, texture, and feel stay true to New Orleans.

Before you start: the simple New Orleans setup that makes every drink taste right

New Orleans drinks have a specific look and feel: cold glass, bright citrus, and the right kind of ice. A few basics up front make every recipe in this list easier, faster, and more consistent. Keep these tools close: a jigger (for accuracy), cocktail shaker, strainer, bar spoon, citrus press, microplane (for zest), and a blender for frozen drinks. Measure alcohol with care, especially when batching or free-pouring.

Stock a small core bar so you’re not hunting mid-recipe: Peychaud’s bitters (created by pharmacist Antoine Peychaud), Angostura bitters, absinthe or pastis (for rinses), rye whiskey, cognac or brandy, light and dark rum, sweet vermouth, Bénédictine, lemons and limes, simple syrup, grenadine, orange blossom water, club soda, Champagne or sparkling wine, and chicory coffee.

The glassware and ice cheat sheet (so your drinks look like New Orleans)

Pick a glass first, then build the drink to match it.

• Rocks glass: Sazerac, Old Fashioned-style drinks, short sours.
• Coupe: Daiquiri-style up drinks, French 75-style sippers.
• Collins glass: Fizzes, highballs, tall zero-proof spritzes.
• Hurricane glass: Hurricanes, big fruity rum drinks, frozen pours.
• Irish coffee glass: Café Brûlot-style warm serves, spiked coffee.
• Mug: Frozen drinks, casual punches, anything you want extra cold.

Ice rules that actually help:

• Crushed ice: Best for Julep-style, Tiki, and any drink you want super cold fast. It adds quick dilution and that New Orleans “snow cap” look. Make it at home by pulsing cubes in a blender or crushing ice in a towel with a rolling pin.
• Cubed ice: Best for shaking, stirring, and most tall drinks.
• No ice: Only for hot coffee drinks, or when a drink is served “up” after chilling.

Quick taste check: too sweet, add citrus; too sharp, add syrup; too strong, add ice and stir or shake 5 to 10 seconds for dilution.

5 building blocks you will reuse all post: simple syrup, grenadine, lemon twist, absinthe rinse, chicory coffee

• Simple syrup (1:1): Stir 1 cup sugar + 1 cup hot water until clear (about 5 minutes). Cool. Fridge: 2 to 3 weeks.
• Grenadine: Store-bought works. Quick homemade: heat 1 cup pomegranate juice + 1 cup sugar until dissolved, cool. Optional: a few drops orange flower water. Fridge: 2 to 3 weeks.
• Lemon twist: Peel a wide strip, avoid white pith. Pinch and twist over the drink, then rim the glass and drop in. Use same day, or wrap and chill 24 hours.
• Absinthe rinse: Add 1 to 2 teaspoons to a chilled glass, swirl, dump excess. No fridge needed; keep sealed in a cool cabinet.
• Chicory coffee: Brew strong (hot or cold brew). Chill fast for iced recipes. Fridge: 3 to 4 days.

Safety: avoid raw egg whites if you’re pregnant, immunocompromised, or serving high-risk guests (use pasteurized whites). For flaming drinks like Café Brûlot, keep hair and sleeves back, use a long match, and never pour from the bottle near a flame.

How to read each recipe in this list (ingredients and directions are separate lines)

Each of the 50 New Orleans drink recipes follows the same layout so you can scan and mix fast:

• Title
• One-sentence description (what it tastes like, and when to serve it)
• Ingredients (one item per line, with an exact measurement)
• Directions (numbered steps, one action per line)
• Optional Garnish line when it adds flavor or the classic look

Macros appear when available and most useful, mainly for zero-proof, frozen, or dairy-based drinks. They’re estimates per serving, since brands and pour size can vary.

The iconic New Orleans cocktails everyone should try at least once (15 recipes)

New Orleans has its own drink grammar: a quick absinthe rinse, a snap of bitters, crushed ice that melts on purpose, and citrus oils rubbed right on the rim. These classic cocktails and crowd favorites are worth making at home at least once, because each one teaches you something about the city’s style.

Old-school bitters and absinthe classics (Sazerac, Vieux Carré, Cocktail à la Louisiane, Absinthe Frappé, Brandy Crusta)

Sazerac
The official cocktail of New Orleans, spirit-forward, brightened by lemon oil and that signature absinthe aroma.
Ingredients

• 2 oz rye whiskey
• 1 tsp simple syrup
• 3 dashes Peychaud’s bitters
• 1 to 2 tsp absinthe (for rinse)
  Directions

1. Chill a rocks glass. Add absinthe, swirl to coat, dump excess.
2. In a mixing glass with ice, stir rye, syrup, and Peychaud’s for 15 to 20 seconds.
3. Strain into the rinsed glass (no ice).
   Garnish: Lemon peel (express oils, rim the glass, drop or discard).

Vieux Carré
A rich, layered French Quarter sipper created at the Hotel Monteleone, with whiskey, brandy, and herbal depth.
Ingredients

• 1 oz rye whiskey
• 1 oz cognac
• 1 oz sweet vermouth
• 1 tsp Bénédictine
• 2 dashes Peychaud’s bitters
• 2 dashes Angostura bitters
  Directions

1. Add everything to a mixing glass with ice.
2. Stir 20 to 25 seconds until very cold.
3. Strain over a large cube in a rocks glass.
   Garnish: Lemon twist or cherry.

Cocktail à la Louisiane
Synonymous with the famous La Louisiane restaurant, like a Sazerac’s cousin, softer and slightly sweet, with an absinthe rinse.
Ingredients

• 2 oz rye whiskey
• 3/4 oz sweet vermouth
• 1/2 oz Bénédictine
• 1 to 2 tsp absinthe (for rinse)
• 2 dashes Peychaud’s bitters
• 2 dashes Angostura bitters
  Directions

1. Rinse a chilled coupe with absinthe, dump excess.
2. Stir remaining ingredients with ice for 20 seconds.
3. Strain into the coupe.
   Garnish: Lemon twist.

Absinthe Frappé
Cold, minty, and light on its feet, built on crushed ice and soda.
Ingredients

• 1 1/2 oz absinthe (or pastis)
• 1 oz simple syrup
• 1 oz cold water
• 2 to 3 oz club soda (to top)
  Directions

1. Fill a tall glass with crushed ice.
2. Add absinthe, syrup, and water; stir hard until the glass frosts.
3. Top with club soda, stir once.
   Garnish: Mint sprig.

Brandy Crusta
A fancy sour with a citrus perfume and that old-school sugar rim.
Ingredients

• 2 oz brandy (or cognac)
• 3/4 oz fresh lemon juice
• 1/2 oz orange curaçao
• 1/4 oz simple syrup
• 2 dashes Angostura bitters
  Directions

1. Optional: rim a coupe with lemon and fine sugar, chill the glass.
2. Shake all ingredients with ice for 10 to 12 seconds.
3. Strain into the coupe.
   Garnish: Long citrus twist (lemon or orange).

Famous NOLA crowd-pleasers (Hurricane, French 75, Pimm’s Cup, Roffignac, a simple New Orleans Daiquiri)

Hurricane
Popularized by Pat O’Brien, fruity, tart, and strong, the classic party pour that still tastes balanced.
Ingredients

• 2 oz light rum
• 2 oz dark rum
• 2 oz passion fruit syrup
• 1 oz fresh lemon juice
• 1 oz orange juice
• 1/2 oz grenadine
  Directions

1. Add everything to a shaker with ice.
2. Shake 10 to 12 seconds.
3. Strain into a hurricane glass filled with fresh ice.
   Garnish: Orange slice and cherry.

French 75
Bright and bubbly, like a lemony toast in a glass.
Ingredients

• 1 oz gin
• 1/2 oz fresh lemon juice
• 1/2 oz simple syrup
• 3 oz Champagne (to top)
  Directions

1. Shake gin, lemon, and syrup with ice for 10 seconds.
2. Strain into a flute or coupe.
3. Top with Champagne, stir once gently.
   Garnish: Lemon twist.

Pimm’s Cup (New Orleans-style)
A porch drink with a crisp cucumber finish and easygoing citrus.
Ingredients

• 2 oz Pimm’s No. 1
• 4 oz lemonade
• 2 oz club soda
  Directions

1. Fill a tall glass with ice.
2. Add Pimm’s and lemonade, stir.
3. Top with club soda, stir once.
   Garnish: Cucumber spear (optional: lemon wheel).

Roffignac
Light brandy, raspberry, and fizz, built for warm nights and loud patios.
Ingredients

• 2 oz cognac
• 3/4 oz raspberry syrup
• 1/2 oz fresh lime juice
• 2 to 3 oz club soda (to top)
  Directions

1. Add cognac, raspberry syrup, and lime to a glass with ice.
2. Stir to chill.
3. Top with soda, stir once.
   Garnish: Lime wheel.

Simple New Orleans Daiquiri (classic, served up)
Clean, sharp, and refreshing, the blueprint for every frozen version.
Ingredients

• 2 oz white rum
• 1 oz fresh lime juice
• 3/4 oz simple syrup
  Directions

1. Shake all ingredients with ice for 12 to 15 seconds.
2. Double strain into a chilled coupe.
3. Taste, add a barspoon syrup if needed.
   Garnish: Lime wheel (optional). (Frozen daiquiris come later.)

Creamy, frothy, and dessert-like favorites like Milk Punch (Ramos Gin Fizz, Grasshopper, Café Brûlot, plus 2 more)

Ramos Gin Fizz
Cloud-like and aromatic, with a tall foam cap and a gentle citrus bite.
Ingredients

• 2 oz gin
• 1/2 oz fresh lemon juice
• 1/2 oz fresh lime juice
• 3/4 oz simple syrup
• 1 oz heavy cream
• 1 egg white (or 1 oz pasteurized egg white)
• 2 dashes orange flower water
• 2 to 3 oz club soda (to top)
  Directions

1. Dry shake everything except soda for 20 seconds.
2. Add ice, shake 15 seconds more.
3. Strain into a chilled Collins glass, top with club soda.
   Garnish: None. Macros (estimate): ~260 calories, ~10 g fat, ~24 g carbs.

Grasshopper
Mint-chocolate and creamy, like an adult dessert you can sip.
Ingredients

• 1 oz crème de menthe (green)
• 1 oz crème de cacao
• 1 1/2 oz heavy cream
  Directions

1. Shake all ingredients with ice for 12 to 15 seconds.
2. Strain into a chilled coupe.
3. Keep it cold, it’s best right away.
   Garnish: Grated chocolate or mint leaf. Macros (estimate): ~320 calories, ~13 g fat, ~34 g carbs.

Café Brûlot
A spiced, flamed coffee service that smells like the holidays in a glass.
Ingredients

• 2 oz brandy
• 1 oz kirschwasser
• 2 tsp sugar
• 1 orange peel strip (wide)
• 6 whole cloves
• 1 cinnamon stick
• 4 oz hot strong coffee
  Directions

1. In a heatproof pot, warm brandy, kirsch, sugar, orange peel, cloves, cinnamon (do not boil).
2. Turn off the burner, then carefully ignite with a long match. Caution: keep hair and sleeves back, and don’t pour from bottles near flame.
3. Let burn 10 to 15 seconds, then cover to extinguish.
4. Add hot coffee, stir, strain into a mug.
   Garnish: Fresh orange peel expressed over top. Macros (estimate): ~210 calories, ~18 g carbs.

Frozen Irish Coffee (New Orleans-style)
Cold, creamy coffee with whiskey warmth, a treat that drinks like a milkshake.
Ingredients

• 1 1/2 oz Irish whiskey
• 4 oz cold strong coffee (or cold brew)
• 1 oz coffee liqueur (optional)
• 1 oz simple syrup
• 2 oz half-and-half
• 1 1/2 cups ice
  Directions

1. Add everything to a blender.
2. Blend until smooth and thick.
3. Pour into a chilled glass.
   Garnish: Lightly sweetened whipped cream. Macros (estimate): ~360 calories, ~9 g fat, ~48 g carbs.

Praline Cream Cocktail
Sweet, nutty, and cozy, like pecan candy turned into a nightcap.
Ingredients

• 2 oz praline liqueur (or pecan liqueur)
• 1 oz bourbon
• 1 oz half-and-half
• 1/4 oz simple syrup (optional, to taste)
• Pinch of salt
  Directions

1. Shake all ingredients with ice for 12 seconds.
2. Strain over fresh ice in a rocks glass.
3. Add a tiny pinch of salt to sharpen the flavor.
   Garnish: Grated nutmeg or crushed toasted pecans. Macros (estimate): ~290 calories, ~7 g fat, ~30 g carbs.

Frozen, fruity, and party-ready New Orleans drink recipes (15 recipes)

Frozen drinks are part of the city’s everyday fun on Bourbon Street, not just a tourist thing. Iconic options like the Hurricane, the ultimate party drink, shine in frozen form. The secret is simple: enough ice to get that spoonable texture, plus a quick taste check before you pour. If your blender drink comes out thin, add 1/2 cup more ice and blend 10 seconds. If it’s too tart, add 1/4 oz syrup. Too sweet, add 1/2 oz citrus and a handful of ice.

Copycat favorites you see in the Quarter (Hand Grenade inspired-by, Voodoo Daiquiri, Frozen Hurricane, Frozen Irish Coffee, Frozen French 75 riff)

Hand Grenade (inspired-by)
Sweet-tart, neon-fruity, and built for a long walk.
Ingredients

• 1 oz vodka
• 1 oz white rum
• 1/2 oz gin
• 3/4 oz melon liqueur
• 1 oz fresh lemon juice
• 1/2 oz simple syrup
• 2 cups ice
  Directions

1. Add everything to a blender.
2. Blend 20 to 30 seconds until slushy.
3. Pour into a tall glass, add a little more ice and blend 10 seconds if needed.

Voodoo Daiquiri (grape and bourbon)
Bold, grapey, and deceptively smooth (choose your strength).
Ingredients

• 1 1/2 oz bourbon (standard-proof option)
• 1/2 oz vodka
• 3 oz Concord grape juice
• 3/4 oz fresh lime juice
• 1/2 oz simple syrup
• 1 3/4 cups crushed ice (or 2 cups cubed)
  Directions

1. Blend 20 to 30 seconds until thick.
2. Taste; add 1/4 oz syrup if you want it sweeter.
3. Pour into a chilled glass.
   Higher-proof option: swap bourbon for 1 1/2 oz high-proof bourbon, reduce vodka to 1/4 oz, and add 1/4 cup more ice.

Frozen Hurricane
All the classic Hurricane flavor, with a snow-cone finish.
Ingredients

• 1 1/2 oz white rum
• 1 1/2 oz dark rum
• 2 oz passion fruit syrup
• 1 oz fresh lemon juice
• 1 oz orange juice
• 1/2 oz grenadine
• 2 cups ice
  Directions

1. Blend 20 to 30 seconds until smooth and frosty.
2. Pour into a hurricane glass.
3. Add a splash of rum on top if you want extra aroma.

Frozen Irish Coffee (coffee concentrate version)
Creamy, cold, and coffee-forward, like a boozy café dessert.
Ingredients

• 1 1/2 oz Irish whiskey
• 2 oz coffee concentrate (strong, cooled)
• 1 oz coffee liqueur
• 1 oz heavy cream (or half-and-half)
• 1 tbsp sugar (or 1/2 oz simple syrup)
• 2 cups ice
  Directions

1. Blend 25 to 35 seconds until thick.
2. Taste; add a pinch more sugar if your coffee is very bitter.
3. Pour into a chilled glass. Macros (estimate): ~330 calories, ~10 g fat, ~32 g carbs.

Frozen French 75 riff
Lemony gin slush topped with bubbles, bright and dangerous.
Ingredients

• 1 1/2 oz gin
• 3/4 oz fresh lemon juice
• 1/2 oz simple syrup
• 1 1/2 cups ice
• 2 oz sparkling wine (to top)
  Directions

1. Blend gin, lemon, syrup, and ice 15 to 25 seconds.
2. Pour into a coupe or small wine glass.
3. Top with sparkling wine, stir once gently.

Fruit-forward frozen daiquiris and coladas (10 easy blender recipes)

Strawberry Daiquiri (frozen)
Classic daiquiri energy, with berry sweetness up front.
Ingredients

• 2 oz light rum
• 1 oz fresh lime juice
• 1 oz simple syrup
• 1 cup frozen strawberries
• 1 1/2 cups ice
  Directions

1. Blend 25 to 35 seconds until thick.
2. Make it less sweet: use 3/4 oz syrup, or add 1/2 oz more lime.
3. Pour into a chilled glass. Macros (estimate): ~260 calories, ~34 g carbs.

Mango Daiquiri (frozen)
Tropical, smooth, and easy to love.
Ingredients

• 2 oz light rum
• 3/4 oz fresh lime juice
• 3/4 oz simple syrup
• 1 cup frozen mango chunks
• 1 1/2 cups ice
  Directions

1. Blend 25 to 35 seconds until creamy.
2. Make it less sweet: drop syrup to 1/2 oz and add 1/4 cup more ice.
3. Serve right away.

Banana Daiquiri (creamy frozen)
Like a rum-spiked banana smoothie, not a candy bomb.
Ingredients

• 2 oz dark rum
• 3/4 oz fresh lime juice
• 1/2 oz simple syrup
• 1 ripe banana (sliced)
• 2 cups ice
  Directions

1. Blend 30 to 40 seconds until smooth.
2. Taste; add 1/4 oz syrup if your banana isn’t very ripe.
3. Pour into a cold glass. Macros (estimate): ~300 calories, ~45 g carbs.

Peach Daiquiri (frozen)
Soft peach flavor with a clean lime finish.
Ingredients

• 2 oz light rum
• 3/4 oz fresh lime juice
• 1/2 oz simple syrup
• 1 cup frozen peaches
• 1 1/2 cups ice
  Directions

1. Blend 25 to 35 seconds.
2. Add a small splash of water if your blender stalls.
3. Serve immediately.

Pineapple Daiquiri (frozen)
Bright pineapple with just enough tartness to stay refreshing.
Ingredients

• 2 oz light rum
• 1 oz fresh lime juice
• 1/2 oz simple syrup
• 3/4 cup pineapple juice
• 2 cups ice
  Directions

1. Blend 20 to 30 seconds until slushy.
2. Taste; add 1/4 oz syrup if your juice is very sharp.
3. Pour into a tall glass. Macros (estimate): ~270 calories, ~40 g carbs.

Passion Fruit Daiquiri (frozen)
Tangy and fragrant, with that signature punchy fruit snap.
Ingredients

• 2 oz light rum
• 3/4 oz fresh lime juice
• 1 oz passion fruit syrup
• 2 cups ice
  Directions

1. Blend 20 to 30 seconds until thick.
2. Add 1/4 cup more ice for a firmer texture.
3. Serve cold.

Watermelon Daiquiri (frozen)
Light, juicy, and built for hot nights.
Ingredients

• 2 oz light rum
• 3/4 oz fresh lime juice
• 1/2 oz simple syrup
• 1 1/2 cups seedless watermelon cubes (cold)
• 2 cups ice
  Directions

1. Blend 25 to 35 seconds.
2. If it tastes watery, add 1/2 cup more ice and blend 10 seconds.
3. Pour and drink right away. Macros (estimate): ~220 calories, ~28 g carbs.

Mixed Berry Daiquiri (frozen)
Deep berry flavor, a little tart, super easy to batch.
Ingredients

• 2 oz light rum
• 1 oz fresh lime juice
• 3/4 oz simple syrup
• 1 cup frozen mixed berries
• 1 1/2 cups ice
  Directions

1. Blend 25 to 35 seconds until smooth.
2. Taste and adjust with 1/4 oz syrup if needed.
3. Serve in a chilled glass.

Coconut-Lime Colada Daiquiri
Creamy coconut meets bright lime, like pie filling in a glass (in a good way).
Ingredients

• 2 oz light rum
• 3/4 oz fresh lime juice
• 1 oz cream of coconut (sweetened coconut cream)
• 1 3/4 cups ice
  Directions

1. Blend 25 to 35 seconds until thick and glossy.
2. Taste; add a pinch of salt to sharpen the coconut.
3. Pour into a cold glass. Macros (estimate): ~360 calories, ~12 g fat, ~38 g carbs.

Spicy Jalapeño Pineapple Daiquiri
Sweet pineapple first, then a slow pepper glow.
Ingredients

• 2 oz light rum
• 3/4 oz fresh lime juice
• 1/2 oz simple syrup
• 3/4 cup pineapple juice
• 2 to 3 jalapeño slices (seeded)
• 2 cups ice
  Directions

1. Blend 15 seconds, let sit 30 seconds (for heat), then blend 10 to 15 seconds more.
2. Taste; add one more jalapeño slice if you want it hotter.
3. Pour into a chilled glass. Macros (estimate): ~250 calories, ~36 g carbs.

Zero-proof New Orleans drinks that still feel special (15 recipes)

You don’t need alcohol to get that New Orleans feeling. The city’s best zero-proof drinks still have the same things that make the classic cocktails work: strong coffee, fresh citrus, crushed ice, and a little ritual (a chilled glass, a pretty garnish, a frosty stir). Use these recipes for brunch, porch weather, Mardi Gras parade route, or any night you want something fun in your hand.

Crescent City cafe culture classics (Cafe Au Lait, chicory iced coffee, New Orleans cold brew, vanilla café au lait, spiced mocha)

Cafe Au Lait (with chicory coffee)
Toasty, bold, and creamy, just like a morning stop before a long walk.
Ingredients

• 4 oz hot chicory coffee, strong (about a 1:14 coffee-to-water brew ratio)
• 4 oz hot milk (or half-and-half for richer)
• 1 to 2 tsp sugar (or 1 to 2 tsp cane syrup), optional
• Pinch of salt, optional
  Directions

1. Heat milk until steaming (not boiling).
2. Pour coffee into a mug, add milk, stir.
3. Sweeten to taste, add a tiny pinch of salt if you like.
   Dairy-free: use oat milk for the most classic creamy feel.
   Macros (estimate): with 2% milk, unsweetened, ~120 cal, ~8 g protein, ~5 g fat, ~12 g carbs. With 2 tsp sugar, add ~32 cal, ~8 g carbs.

Chicory Iced Coffee (fast-chill)
Cold, smooth, and punchy, great with a beignet.
Ingredients

• 6 oz hot chicory coffee, extra-strong (about 1:12 brew ratio)
• 1 to 2 tsp sugar or brown sugar, optional
• 1/2 cup ice (about 4 oz)
• 2 oz milk, optional
  Directions

1. Stir sugar into hot coffee until dissolved.
2. Pour coffee over ice in a tall glass and stir 10 seconds.
3. Add milk if you want it softer.
   Dairy-free: almond milk keeps it light, oat milk makes it richer.
   Macros (estimate): black, unsweetened, ~5 cal. With 2 tsp sugar, ~37 cal, ~9 g carbs. Add 2 oz 2% milk, add ~30 cal, ~3 g protein.

Beignet-shop Style Café Cold Brew (smooth and strong)
Chocolatey, low-bite coffee that still tastes “special.”
Ingredients

• 1/2 cup coarse-ground coffee (use up to half chicory blend), strong
• 2 cups cold water
• 2 oz half-and-half (or milk), optional
• 1 to 2 tsp simple syrup, optional
  Directions

1. Combine grounds and water in a jar, stir.
2. Cover and chill 12 to 16 hours.
3. Strain through a coffee filter. Serve 6 oz over ice, add dairy and sweetener if you want.
   Dairy-free: use vanilla oat milk.
   Macros (estimate) (with 2 oz half-and-half + 2 tsp syrup): ~85 cal, ~3 g fat, ~12 g carbs.

Vanilla Café Au Lait (kid-friendly dessert vibe)
Like a warm vanilla latte without the espresso machine.
Ingredients

• 4 oz hot chicory coffee, medium-strong (about 1:15 brew ratio)
• 4 oz milk
• 1/2 tsp vanilla extract
• 1 to 2 tsp sugar (or 1 tbsp vanilla syrup)
  Directions

1. Warm milk until steaming.
2. Stir vanilla and sugar into the coffee.
3. Add milk and stir.
   Dairy-free: use oat milk and a drop more vanilla.
   Macros (estimate): with milk + 2 tsp sugar, ~150 cal, ~8 g protein, ~5 g fat, ~20 g carbs.

Spiced Mocha (no espresso needed)
Chocolate, spice, and coffee, like a cozy café treat.
Ingredients

• 5 oz hot chicory coffee, strong
• 3 oz milk
• 1 tbsp unsweetened cocoa powder
• 1 to 2 tbsp sugar (or honey), to taste
• 1/8 tsp cinnamon
• Pinch of cayenne, optional
  Directions

1. In a mug, stir cocoa, sugar, cinnamon, and cayenne with 1 tbsp hot coffee into a smooth paste.
2. Add remaining coffee, then milk, stir well.
3. Taste and sweeten if needed.
   Dairy-free: coconut milk makes it taste like a dessert.
   Macros (estimate) (with milk + 1 tbsp sugar): ~175 cal, ~8 g protein, ~5 g fat, ~26 g carbs.

Lemonade and crushed-ice coolers (Louisiana Lemonade, Mint Lemonade blender drink, strawberry lemonade, cucumber mint cooler, ginger lime fizz)

Louisiana Lemonade (bright and classic)
Tart, sweet, and made for ice clinking in a tall glass.
Ingredients

• 1 1/2 oz fresh-squeezed lemon juice
• 6 oz cold water
• 1 to 2 tbsp sugar (or 1 oz simple syrup)
• Ice (cubed or crushed)
  Directions

1. Stir lemon juice, water, and sugar until dissolved (simple syrup mixes fastest).
2. Fill a glass with ice, pour, stir once.
   Macros (estimate): with 1 tbsp sugar, ~50 cal, ~13 g carbs. With 2 tbsp sugar, ~100 cal, ~26 g carbs.
   Batch tip: For a pitcher (8 servings), mix 1 cup lemon juice + 6 cups water + 3/4 to 1 1/2 cups sugar, chill.

Mint Lemonade (crushed-ice blender drink)
Frosty, minty, and perfect when it’s hot out.
Ingredients

• 2 oz fresh-squeezed lemon juice
• 5 oz cold water
• 1 oz simple syrup (or 2 tbsp sugar)
• 8 to 10 mint leaves
• 1 1/2 cups crushed ice
  Directions

1. Add lemon juice, water, syrup, and mint to a blender.
2. Add crushed ice, blend 15 to 25 seconds until slushy.
3. Pour into a chilled glass, add more crushed ice on top if you want.
   Macros (estimate): ~105 cal, ~27 g carbs.
   Batch tip: Blend in rounds, then hold in the freezer 10 minutes and re-blend fast before serving.

Strawberry Lemonade (simple and pretty)
Sweet berry flavor with a real lemon bite.
Ingredients

• 1 1/2 oz fresh-squeezed lemon juice
• 4 oz cold water
• 2 oz strawberry purée (blended strawberries, strained if you want)
• 1 oz simple syrup (or 1 to 2 tbsp sugar)
• Ice
  Directions

1. Stir lemon juice, water, strawberry purée, and syrup.
2. Pour over ice and stir again.
   Macros (estimate): ~140 cal, ~35 g carbs (varies by fruit sweetness).
   Batch tip: Multiply by 6, stir in a pitcher, add ice right before serving.

Cucumber-Mint Cooler (spa water, party-ready)
Light, fresh, and not too sweet.
Ingredients

• 1 oz fresh-squeezed lemon juice
• 5 oz cold water
• 1/2 oz simple syrup (optional)
• 6 thin cucumber slices
• 8 mint leaves
• Ice
  Directions

1. In a glass, gently press cucumber and mint with a spoon to release aroma (don’t mash hard).
2. Add lemon juice, water, syrup, and ice, stir well.
   Macros (estimate): with syrup, ~35 cal, ~9 g carbs.
   Batch tip: Add cucumbers and mint to the pitcher first, then liquids, chill 1 hour.

Ginger-Lime Fizz (soda-shop style)
Spicy, bubbly, and great with snacks.
Ingredients

• 1 oz fresh-squeezed lime juice
• 1 oz ginger syrup (or 2 oz ginger beer for more bite)
• 4 to 6 oz club soda (to top)
• Ice
  Directions

1. Add lime juice and ginger syrup to an ice-filled glass.
2. Top with club soda and stir once.
   Macros (estimate): with 1 oz ginger syrup, ~70 cal, ~18 g carbs.
   Quick riff (Sparkling Grenadine Limeade): Use 1 oz lime juice + 1/2 oz grenadine + 5 oz club soda, build over ice and stir.

Family-friendly fizzy and fruity favorites (Sweet Tea, Shirley Temple, Virgin Piña Colada, pineapple ginger spritz, berry soda punch)

New Orleans Sweet Tea (smooth, not bitter)
Strong tea, lots of ice, and the sugar melts in right.
Ingredients

• 2 black tea bags
• 2 cups boiling water
• 2 tbsp sugar (use 1/4 cup for classic extra-sweet)
• 2 cups cold water
• Ice
• Lemon wedge, optional
  Directions

1. Steep tea bags in boiling water for 5 minutes.
2. Remove bags, then stir sugar into the hot tea until fully dissolved.
3. Add cold water, chill, serve over ice.
   Macros (estimate): with 2 tbsp sugar, ~100 cal, ~26 g carbs (per full recipe, about 2 servings). With 1/4 cup sugar, ~200 cal, ~52 g carbs.

Shirley Temple (retro and fizzy)
Bubbly, cherry-sweet, and always a hit.
Ingredients

• 6 oz lemon-lime soda or ginger ale
• 1/2 oz grenadine
• 1/2 oz fresh-squeezed lime juice (optional, helps balance)
• Ice
  Directions

1. Fill a glass with ice, add soda.
2. Stir in grenadine and lime juice.
3. Garnish with a cherry if you have one.
   Macros (estimate): ~120 cal, ~30 g carbs (depends on soda).

Virgin Piña Colada (thick and creamy)
Tastes like vacation, blends in seconds.
Ingredients

• 4 oz pineapple juice
• 3 oz coconut milk (or 2 oz cream of coconut for sweeter)
• 1 oz fresh-squeezed lime juice
• 2 cups ice
  Directions

1. Add everything to a blender.
2. Blend 25 to 35 seconds until smooth and thick.
3. Pour into a chilled glass, add a little extra ice and re-blend if it’s thin.
   Macros (estimate): with coconut milk, ~260 cal, ~12 g fat, ~36 g carbs. With cream of coconut, add sugar and calories (brand varies).

Pineapple Ginger Spritz (bright, spicy, bubbly)
A lighter option when you don’t want a blender drink.
Ingredients

• 3 oz pineapple juice
• 1/2 oz fresh-squeezed lime juice
• 1 oz ginger syrup (or 2 oz ginger beer)
• 3 oz club soda (to top)
• Ice
  Directions

1. Add pineapple juice, lime, and ginger syrup to an ice-filled glass.
2. Top with club soda, stir once.
   Macros (estimate): ~120 cal, ~30 g carbs (with syrup).
   Seasonal riff (Satsuma Spritz): Swap pineapple juice for 3 oz fresh satsuma juice, keep the rest the same.

Berry Soda Punch (party bowl vibes)
Like a kid-friendly punch you can serve in fancy glasses.
Ingredients

• 3 oz mixed berry juice (or cranberry-raspberry)
• 1 oz fresh-squeezed lemon juice
• 1/2 oz simple syrup, optional
• 4 oz club soda (to top)
• Ice
  Directions

1. Add juice, lemon, and syrup to a glass with ice.
2. Top with club soda, stir gently.
   Macros (estimate): ~90 to 140 cal, ~22 to 35 g carbs (depends on juice).
   Bonus option (Hibiscus Iced Tea twist): Replace berry juice with 3 oz chilled hibiscus tea plus 1 oz simple syrup, then top with soda.

Make it yours: swaps, batching for parties, and a quick index of all 50 drinks

You can keep the Big Easy vibe without building a full bar cart. A few smart swaps, a simple batching plan, and a quick fix list will get you through Mardi Gras, game day, or brunch without stress.

Easy swaps that keep the New Orleans flavor (without buying 30 bottles)

New Orleans drinks are more about balance and aroma than rare bottles. Use these practical stand-ins:

• Absinthe rinse: Use pastis instead of absinthe in Sazerac-style drinks and the Absinthe Frappé. You’ll still get that anise pop.
• Sazerac base spirit: No rye? Use cognac or brandy for a softer, rounder sip.
• Raspberry syrup (Roffignac): Swap in raspberry jam syrup (stir jam with warm water, strain) or a raspberry preserves spoonful shaken hard with citrus.
• Lemonade shortcut (Pimm’s Cup): Bottled lemonade works, then add a squeeze of fresh lemon to wake it up.
• Grenadine: Homemade tastes brighter, store-bought is fine. If yours is very sweet, use less grenadine and add a touch more citrus.
• Chicory coffee: Use chicory blend, strong drip coffee, or cold brew. If it’s plain coffee, add a tiny pinch of salt for depth.
• Dairy-free creamy drinks: In the Ramos Gin Fizz or frozen coffees, swap cream for oat cream or full-fat coconut milk, and use orange blossom water for that signature floral note.
• Want a lighter pour? In lemonades and teas, use less syrup, then bump flavor with extra citrus zest or a splash of unsweetened tea.

Batching and serving tips for Mardi Gras, game day, and brunch

Batch the parts that hold up, then add fizz and ice at the last second.

Batch-friendly bases (make ahead, chill): Hurricane base, Pimm’s Cup base, lemonades, sweet tea, iced coffee, cold brew.

Not batch-friendly: Ramos Gin Fizz (needs fresh shaking for foam), and bubbly drinks like French 75 (they go flat).

Quick batching math:

• Most cocktails here pour about 8 oz per serving once diluted and topped.
• For 8 servings, plan 64 oz total in your pitcher.
• A simple rule: batch the non-carbonated part, then top each drink with soda or sparkling wine.

Serving timing:

• Add ice right before serving (or serve over fresh ice per glass).
• Add club soda or sparkling wine at the moment of service.

Common problems (and fast fixes):

• Watery frozen drinks: Add 1/2 cup ice, blend 10 seconds.
• Too sour: Add 1/4 oz syrup, stir or blend again.
• Ramos not frothy: Use pasteurized egg white, dry shake longer, and make sure everything is cold.

Quick recipe index: all 50 New Orleans drink recipes in this post

Classic Cocktails

• Sazerac
• Sazerac (cognac-style)
• Vieux Carré
• Cocktail à la Louisiane
• Absinthe Frappé
• Brandy Crusta
• Hurricane
• French 75
• Pimm’s Cup (New Orleans-style)
• Roffignac
• Simple New Orleans Daiquiri (classic, served up)
• Ramos Gin Fizz
• Milk Punch
• Grasshopper
• Café Brûlot
• Praline Cream Cocktail

Frozen and Party Drinks

• Hand Grenade (inspired-by)
• Voodoo Daiquiri (standard-proof)
• Voodoo Daiquiri (higher-proof)
• Frozen Hurricane
• Frozen Irish Coffee (New Orleans-style)
• Frozen Irish Coffee (coffee concentrate version)
• Frozen French 75 riff
• Strawberry Daiquiri (frozen)
• Mango Daiquiri (frozen)
• Banana Daiquiri (creamy frozen)
• Peach Daiquiri (frozen)
• Pineapple Daiquiri (frozen)
• Passion Fruit Daiquiri (frozen)
• Watermelon Daiquiri (frozen)
• Mixed Berry Daiquiri (frozen)
• Coconut-Lime Colada Daiquiri
• Spicy Jalapeño Pineapple Daiquiri

Non-Alcoholic

• Cafe Au Lait (with chicory coffee)
• Café Au Lait (oat milk)
• Chicory Iced Coffee (fast-chill)
• Beignet-shop Style Café Cold Brew (smooth and strong)
• Vanilla Café Au Lait (kid-friendly dessert vibe)
• Spiced Mocha (no espresso needed)
• Louisiana Lemonade (bright and classic)
• Mint Lemonade (crushed-ice blender drink)
• Strawberry Lemonade (simple and pretty)
• Cucumber-Mint Cooler (spa water, party-ready)
• Ginger-Lime Fizz (soda-shop style)
• Sparkling Grenadine Limeade
• New Orleans Sweet Tea (smooth, not bitter)
• Shirley Temple (retro and fizzy)
• Virgin Piña Colada (thick and creamy)
• Pineapple Ginger Spritz (bright, spicy, bubbly)
• Satsuma Spritz
• Berry Soda Punch (party bowl vibes)
• Hibiscus Iced Tea twist

These New Orleans drink recipes capture the city’s legendary flavors for any occasion.

Enjoy!

These 50 New Orleans drink recipes cover the full spread, from spirit-forward classics to frozen party cups and zero-proof favorites that still feel special. If you’re not sure where to start, pick one icon, the official cocktail of New Orleans (the Sazerac or the Hurricane) and one zero-proof staple (Café Au Lait or Louisiana Lemonade), then get a feel for the city’s balance of citrus, sweetness, and bitters.

Use fresh lemon and lime, measure carefully, and don’t skip crushed ice when the recipe calls for it, that texture is part of the point. Save the index at the end of the post, then try one new New Orleans drink recipe per week from these New Orleans drink recipes, it’s the easiest way to build confidence without buying everything at once.

Thanks for reading, comment with your favorite NOLA drink, perfect for Mardi Gras, or tell me what recipe you want next.

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