Famous Cocktails Born in New Orleans

In New Orleans, a cocktail isn’t just a drink—it’s a tradition, a story, and sometimes a piece of history in a glass. Our city has given the world more than its share of legendary libations, and they’re as much a part of our cultural identity as jazz, gumbo, and Mardi Gras beads. Here’s a toast to some of the most famous cocktails born right here in the Crescent City.

The Ramos Gin Fizz

Birthplace: 1888, Henry C. Ramos at the Imperial Cabinet Saloon

Claim to Fame: A cocktail that takes patience—and stamina.

This frothy, silky concoction of gin, citrus, egg white, cream, and orange flower water must be shaken for a good 12 minutes (traditionally passed from bartender to bartender) to achieve its cloud-like texture.

The Hurricane

Birthplace: 1940s, Pat O’Brien’s

Claim to Fame: From surplus rum to signature drink.

When whiskey was scarce after World War II, Pat O’Brien’s had to use up its rum—so they created the Hurricane, a fruity, potent drink served in a curvy hurricane lamp–shaped glass. Today, it’s practically a rite of passage for Bourbon Street visitors.

The Vieux Carré

Birthplace: 1930s, Carousel Bar at the Hotel Monteleone

Claim to Fame: The French Quarter in liquid form.

Named after the Vieux Carré (French for “Old Square”), this rich, boozy blend of rye, cognac, sweet vermouth, Benedictine, and bitters is a perfect slow-sipper. It was invented by head bartender Walter Bergeron and remains a Monteleone staple.

The Brandy Milk Punch

Birthplace: 19th-century New Orleans brunch culture

Claim to Fame: Holiday mornings never tasted so good.

A creamy blend of brandy, milk, vanilla, and nutmeg, this cocktail is beloved for brunch, especially during the holidays. Brennan’s and Commander’s Palace still serve it with timeless flair.

The Grasshopper

Birthplace: 1918, Tujague’s Restaurant

Claim to Fame: Dessert you can drink.

Invented by bartender Philibert Guichet Sr., the Grasshopper is a sweet mix of crème de menthe, crème de cacao, and cream. It’s minty, indulgent, and just the right shade of green for a little whimsy.

The Sazerac

Birthplace: Mid-1800s, New Orleans

Claim to Fame: Often called America’s first branded cocktail.

Created with rye whiskey (originally cognac), Peychaud’s bitters, sugar, and a rinse of absinthe, the Sazerac is a spirit-forward classic. It’s so iconic that in 2008, Louisiana named it the official cocktail of New Orleans. Today, you can sip one at the Sazerac House or almost any bar in the Quarter.

Why They Matter

These drinks aren’t just recipes—they’re snapshots of New Orleans history. They were born in the city’s bars, perfected over decades, and served with a side of local charm. They’re part of the culture we celebrate during the Krewe of Les Bon Temps Rouler parade—whether we’re toasting with a Sazerac at the start or ending the night with a Brandy Milk Punch.