A Little Taste of the Crescent City

New Orleans Praline cocktail
It’s been a busy week here at Money Creek: 2 cocktails and 3 bottles of wine busy! But it was while creating one of my Character Cocktails for an upcoming product launch (they’re not just for people, you know) that I was struck with inspiration for this week’s Alphatini cocktial, the letter N.

And a good thing I did because I was drawing a pretty big blank, facing the second half of our alphabetical series. But inspiration was found and now I can’t see how I would have missed it.

For this one we’re going to take a little field trip to my favorite city in the USA: New Orleans. Not the city of my birth (though only an hour away) I always get this thrill of excitement when I see those wrought-iron balconies, narrow streets and iconic signs. The go-cups and Marie Laveau’s don’t hurt either. And it’s been far too many years since I’ve made it back to play tourist visit.

New Orleans isn’t short on flavors to savor, either: there’s the seafood delicacies, the spicy sauces, Cajun this, Creole that, and then there’s the desserts. It’s one of these desserts that became our mission to recreate: the Praline.

Pecans surrounded by a creamy, melt-in-your mouth candy. And candy? Is time consuming to make (not to mention dangerous: molten sugar and a better chance that the humidity will prevent it from setting properly). This cocktail? Gets the job done with a lot less trouble.

New Orleans Praline

1 oz Vanilla Vodka
1/2 oz Frangelico
1/4 oz Butterschnapps
1 1/2 oz Cream Soda

Combine vodka and the liqueurs over ice and shake with a touch of the zydeco in your soul. Strain into a chilled cocktail glass while adding the cream soda.

There’s not a readily available pecan liqueur that I’m aware of, so we went with the smooth hazelnut liqueur instead. If you prefer, you could use amaretto but you might also need to add more vodka and soda to balance the stronger flavor of the almond liqueur. Either way you’ll end up with a rich, creamy, decadent cocktail that contains the essence of a praline without all the work.

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