Official Cocktail of 2013 Red Stick Revelry ISTROUMA BUZZ by Samantha Carroll Owner, Chef de Cuisine, Mixologist Hot

Tails Restaurant 1 oz. Fresh Louisiana Navel Orange Juice 1 oz. Fresh Lime Juice 2 Tablespoons Strawberry Fig Preserves 5 Dashes Creole Bitters 1 Medium Piece Candied Ginger 2 oz. Oryza Gin 1 oz. Aperol 1 oz. Rouge Vermouth 2 oz. Swamp Pop Ginger Ale 2 oz. Dry Champagne Splash of B&B Cognac Garnish with Honey Comb and Raw Cane Sugar Directions: Dip the side rim of the glass in honey and roll in the raw cane sugar. Slice a piece of honeycomb and set on the rim of the glass. Squeeze the orange and lime wedge into a shake and drop remaining rind into juice. Add strawberry fig preserves, bitters, and candied ginger and muddle together. Measure in Oryza gin, Aperol and Rouge Vermouth. Fill shaker with ice and shake well. Strain into a glass and top of with Swamp Pop Ginger Ale, Champagne, and a splash of Cognac.

BLUE BELL by Feliciah Guidry Belle of Baton Rouge Casino Ciroc Peach Vodka Sweet & Sour Mix Blue Curacao Pineapple Juice Garnish with Pineapples, Oranges and Cherries.

LOIRE JULEP by Mary Semper Bistro Byronz 2 lemon wedges 6 mint leaves 1 oz. soda water 1 oz. homemade simple syrup 1 oz. Chambord Raspberry liqueur 2 oz. Makers Mark Bourbon Muddle mint in simple syrup. Squeeze lemons in glass. Fill glass with ice and add Chambord and Makers Mark. Top off with soda water. Garnish with a berry and a mint leaf.

ROUGE BANANE COBBLER By Joey Goar The Cove 1 oz. Myers Dark Rum 1 oz. Southern Comfort oz. Fresh Lime Juice oz. Creme de Banane 2 Bar Spoons Sugar 3 Half-wheel Orange Slices 4 Blackberries Shake all ingredients with crushed ice and pour contents of shaker into a mason jar.

BALL DROPPER By Kimmie Carmouche Hilton Capital Center 1 oz. Apple Juice oz. Grand Marnier 2/3 oz. Fireball Whisky Dash Ginger Juice Prosecco Shake and strain ingredients into a champagne glass. Fill glass with Prosecco. Garnish with orange zest and Bing cherry. (optional).

WHEN SPARKS FLY (flaming) By Anna Pendergast of LAuberge Casino Pinch of Fresh Mint Leaves Pinch of Fresh Basil Leaves 0.75 oz. Agave Nectar 0.5 oz. Basil Hayden Dash of Black Walnut Bitter Muddle ingredients then add: 2.5 oz. Honeysuckle Cathead Vodka 0.75 oz. Lime Juice 1 oz. Orange Juice Shake and strain into a Coupe glass. Garnish with a thinly sliced orange slice and top with 151 Bacardi. Light cocktail. Spritz with oils from orange rind and top with cinnamon.

ROUGE NO. 2 by Rory Livingston Masons Grill oz. Grand Marnier Signature Collection No. 2 5 oz. Martini & Rossi Asti Muddle orange wedge along with 2 raspberries, add Grand Marnier No. 2 and Asti. Stir. Serve in a Champagne flute. Garnish with fresh raspberries (floated).

ROUGE 75 By Scott Gremillion Olive or Twist 1 oz. Rittenhouse Rye 1 oz. Domaine de Canton Ginger Liqueur 1 oz. St. Germain Elderflower Liqueur oz. Fresh Lemon Juice Champagne 2 Strawberries 2-3 Basil Leaves Muddle strawberries and basil with lemon juice. Add remaining ingredients to shaker. Shake and double strain. Top with Champagne. Garnish with slapped basil leaf.

BAYOU ROYALE by Matthew Protasi The Pelican House

oz. Pama Pomegranate Liqueur oz. Crme de Violet oz. Bayou Rum ox. Simple Syrup oz. lime Shake ingredients with ice. Top with Champagne. Garnish with a long horseneck lemon twist that extends to the bottom of the glass.

TIGERS BLOOD by Andrew Mitchell Blend 4 Blackberries 2 Strawberries 1 oz. Bacardi Silver 1 oz. Myerss Dark Run 1 oz. Lime Juice 1 oz. Simple Syrup Blend.

Red Stick Revelry is Baton Rouges Official New Years Eve Celebration, made possible by the generous support of these Founding Sponsors: Raising Canes, Coca-Cola, Visit Baton Rouge, Mockler Beverage, the Belle of Baton Rouge Casino and Hotel, Last In Concepts, Entergy, Cox Communications, Hollingsworth Richards Ford and Richards Honda.