Recipes | 22 May 20173 Acadiana Inspired Cocktails Share article facebook twitter google pinterest Louisiana celebrates life with passion. They are known for having great food and, of course, how to have a good time! Like the cuisine, cocktails in Louisiana are inspired by a mix of cultures, like these 3 cocktails from Acadiana Table. Satsuma Rum Fizz Serves 4 Ingredients 4 satsumas, peeled and seeded 4 jiggers (1½ ounces, or 45 ml each) light rum 1 bottle (10 ounces, or 285 ml) club soda or sparkling water Ice cubes 4 jiggers (1½ ounces, or 45 ml each) citrus liqueur, such as triple sec 4 satsuma segments 4 fresh mint sprigs Place the whole peeled satsumas into a blender container. Blend on high speed until pulverized and the pulp is completely smooth. In a cocktail shaker with ice, pour 1 jigger (45 ml) of rum, 2 ounces (60 ml) of satsuma pulp (or juice), and 2 ounces (60 ml) of club soda. Shake vigorously and pour into a cocktail glass filled with ice. Finish by floating 1 jigger (45 ml) of citrus liqueur on top. Repeat for each cocktail. Serve with a skewered satsuma segment and a mint sprig, along with a straw to stir. * If you cannot ?nd satsumas where you live, then try this recipe with mandarins or tangerines. Sugartown Watermelon Rum Punch Serves 6 Ingredients 1 medium-size (about 10 pounds, or 4.5 kg) ripe seedless watermelon 6 jiggers (1½ ounces, or 45 ml each) dark rum (optional) 6 bottles (10 ounces, or 280 ml each) club soda or sparkling water Fresh mint leaves Cut the watermelon; remove all the rind and any seeds, being careful not to leave any of the white part. Cut it into cubes. Reserve a few of the cubes for garnish. Put the cubed watermelon into a blender container and blend on high speed. Once completely pulverized, pour the pulp and juice into a pitcher. Continue processing in batches until you have blended all the watermelon. In a large mason jar filled with ice, pour the watermelon pulp halfway up. Add 1 jigger of (45 ml) rum and fill with club soda. Stir the mixture. Repeat for each cocktail. Garnish each with a watermelon cube and some fresh mint. Sparkling Muscadine Sangria Serves 4 to 6 Ingredients 1 large ripe but ?rm peach, pitted and sliced 1 sweet apple, cored and sliced 1 pear, cored and sliced 1 large orange, peeled and sliced 4 fresh mint sprigs 1 bottle (750 ml) muscadine wine 4 jiggers (1½ ounces, or 45 ml each) amaretto 1 bottle (750 ml) sparkling wine, such as prosecco, chilled Fresh mint sprigs Orange peel Peach slices Add the fruit slices and mint sprigs to a large pitcher. Pour the muscadine wine and amaretto into the pitcher. Stir to incorporate and refrigerate for at least 1 hour. Just before serving, add the chilled sparkling wine and return to the refrigerator. For each serving, place a few wedges of fruit into a wine glass. Pour the sangria over the fruit. Garnish with a sprig of mint, an orange peel, and a peach slice. *Muscadine vines run wild in Louisiana, resulting in an abundance of homemade and commercial winemaking. If you cannot ?nd muscadine wine, feel free to substitute any rosé wine with sweet fruity notes, such as white zinfandel or pink moscato. Buy from an Online Retailer US: UK: Grab a seat at Acadiana Table and explore a cuisine and culture filled with flavor. In this 125-recipe, beautifully photographed regional cookbook, Louisiana native George Graham welcomes home cooks and food lovers to the world of Cajun and Creole cooking. The Acadiana region of southwest Louisiana, where this unique cuisine has its roots, is a journey into a fascinating culinary landscape. Filled with many of the standard dishes expected in a Louisiana cookbook, Acadiana Table also includes brand-new recipes, techniques, and an exploration into the culture, geography, and history of this distinctive area. Fans of Louisiana are sure to love this cookbook, even if they’ve been cooking Creole and Cajun for years. Book chapters include: – First You Make a Roux – Sunrise in Acadiana – Simmering Black Pots – A Little Lagniappe on the Side – Farm Fresh – The Cajun/Creole Coast – If it Flies, It Fries – Meats and the Mastery of the Boucherie – Sweet Surrender Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.