Evangeline

This sweet and frothy cocktail, created by Jason Sorbet of New Orleans’ 21st Amendment Bar at La Louisiane, combines gin with blackberry liqueur, homemade vanilla syrup, lemon juice and orange juice. It was named in honor of a popular Bourbon Street burlesque dancer from the 1950s, Kitty West (aka Evangeline the Oyster Girl), who frequented the La Louisiane when she wasn’t performing her signature act, in which she emerged from a giant oyster shell and danced with an oversized pearl.

Evangeline

FLAVOR PROFILE
Sweet, Sour
STRENGTH
DIFFICULTY
intermediate

INGREDIENTS

  • 1.5 oz Gin
  • .75 oz Crème de Mûre
  • .5 oz vanilla syrup
  • .5 oz lemon juice
  • .5 oz orange juice
  • 1 egg white
  • lemon

INSTRUCTIONS

Step one

Add all ingredients except for the lemon peel to a shaker and fill with ice.

Step two

Shake hard for 10 seconds, and strain the liquid into an empty shaker.

Step three

Shake hard for another 10 seconds and fine strain into a wine glass.

Step four

Express the oils of a lemon peel over the glass, and use the peel for garnish.

Contributed by Jason Sorbet