The La Louisiane Recipe

By Ashley Beck | February 15, 2013

Cocktail making is much more like baking than cooking, measurements must be precise, and things must be done in the correct order and manner to receive the best results each time.

In the spirit of Mardi Gras, and since nobody wants a good party to end, I thought I’d choose a cocktail that originates in New Orleans, and happens to be one of my favorite winter libations. I discovered it my senior year at NYU when I took Beverages 101, where tasting wine and cocktails at 9:30 in the morning was a requirement. We had a guest bartender come in and teach us the proper techniques in creating a cocktail. Then he showed us the La Louisiane, a long lost New Orleans treasure that’s sophisticated flavors gave me a whole new appreciation for cocktail making. Read More

0 Comments

Announcements

Hangout On Air with Marcus Samuelsson and Chef Sang Yoon

Come hang with Marcus Samuelsson and Chef Sang Yoon on June 19th at 8pm ET on Google+. Marcus and Chef Yoon will teach us how to make the “Yes, Chef“ inspired Berbere spiced Leg of Lamb with mint yogurt and pickled cucumbers.

Want a chance to join us LIVE on air? My favorite spice to cook with is berbere, tell me yours in the comments here and use the hashtag #YesChef for a chance to join us.

Meet the Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More