Basin Street Blues

Introduction

History

The Basin Street Blues cocktail is inspired by the jazz song of the same name, first recorded in the 1920s. While the drink itself is a more modern creation, it embodies the essence of the Prohibition era when jazz flourished in speakeasies, and cocktails were crafted with creativity to mask the harshness of bootleg spirits. This recipe is a tribute to the musicians of Basin Street, blending traditional ingredients with a modern twist to create a drink that's as timeless as the music that inspired it.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To achieve the perfect Basin Street Blues cocktail, use high-quality bourbon for a smoother taste. When adding the blue food coloring, start with one drop and adjust according to your preference for color intensity. For an extra touch of elegance, chill the cocktail glass before serving to keep the drink cool and refreshing.

Serving Suggestions

Serve the Basin Street Blues in a chilled cocktail glass to enhance its refreshing qualities. Garnish with a twist of lemon peel or a few blueberries for a pop of color and an extra touch of sophistication.

Cooking Techniques

The key technique in preparing the Basin Street Blues is shaking the ingredients with cracked ice. This method chills the drink while slightly diluting it, resulting in a smooth and well-balanced cocktail.

Ingredient Substitutions

If triple sec is not available, feel free to substitute it with another orange-flavored liqueur such as Cointreau or Grand Marnier. For a less sweet option, simple syrup and a splash of orange juice can be used instead.

Make Ahead Tips

While the Basin Street Blues is best enjoyed fresh, you can prepare the lemon juice and triple sec mixture ahead of time. Store it in the refrigerator and add the bourbon and ice just before serving.

Presentation Ideas

For an elegant presentation, rim the edge of the cocktail glass with sugar or a mix of sugar and finely grated lemon zest. This adds a decorative touch and a hint of extra flavor with each sip.

Pairing Recommendations

The Basin Street Blues pairs well with light appetizers or seafood dishes. Its citrus notes complement the flavors of shrimp, oysters, or a fresh salad, making it an excellent choice for a summer dinner party.

Storage and Reheating Instructions

As a cold cocktail, the Basin Street Blues does not require reheating. Any premixed ingredients can be stored in the refrigerator for up to 24 hours. It's best to add the bourbon and ice just before serving to maintain the optimal flavor and temperature.

Nutrition Information

Calories per serving

A single serving of the Basin Street Blues cocktail contains approximately 200 calories. The majority of these calories come from the bourbon and triple sec. As with any alcoholic beverage, moderation is key.

Carbohydrates

A single serving of the Basin Street Blues cocktail contains approximately 14 grams of carbohydrates, primarily from the triple sec and lemon juice. The exact amount may vary slightly depending on the specific brands of ingredients used.

Fats

This cocktail is virtually fat-free, making it a lighter choice for those monitoring their fat intake. The ingredients used in the Basin Street Blues do not contribute any significant amount of fats.

Proteins

The Basin Street Blues cocktail contains negligible amounts of protein. As a beverage primarily composed of spirits and citrus juice, it is not a significant source of protein.

Vitamins and minerals

While not a significant source of vitamins and minerals, the lemon juice in the Basin Street Blues provides a small amount of vitamin C, which is beneficial for immune system support. However, the quantities are minimal and should not be relied upon for nutritional value.

Alergens

The Basin Street Blues cocktail is free from common allergens such as nuts, dairy, gluten, and soy. However, those with sensitivities to citrus or alcohol should consume this drink with caution.

Summary

Overall, the Basin Street Blues is a relatively low-calorie cocktail option with minimal fats, proteins, and carbohydrates. While it offers a small amount of vitamin C from the lemon juice, it should be enjoyed as a treat rather than a significant source of nutrition.

Summary

The Basin Street Blues cocktail is a delightful tribute to the jazz heritage of New Orleans, offering a refreshing blend of bourbon, triple sec, and lemon juice with a hint of blue. It's a drink that celebrates creativity and tradition, perfect for any occasion that calls for a touch of sophistication and a nod to the past. Enjoy it responsibly and let the smooth, soulful flavors transport you to the heart of Basin Street.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Basin Street Blues. It was a warm summer day in New Orleans, and I was wandering through the bustling French Quarter, soaking in the sights and smells of the city. As I passed by a quaint little cafe, I caught a whiff of something truly mouthwatering drifting out from the open windows.

Intrigued, I stepped inside and was greeted with the vibrant sounds of a jazz band playing in the corner. The place was filled with locals and tourists alike, all chatting and laughing over plates of delicious food. I knew I had stumbled upon something special.

I settled into a cozy table by the window and perused the menu, my eyes immediately drawn to a dish called Basin Street Blues. The description read like poetry - a decadent combination of shrimp, crab, and andouille sausage, all simmered in a rich tomato sauce and served over creamy grits. I knew I had to try it.

When the dish arrived at my table, I was in awe of the sheer beauty of it. The vibrant colors of the shrimp and crab contrasted with the deep red of the sauce, and the aroma that wafted up from the plate was intoxicating. I took my first bite, and I was instantly transported to another world.

The flavors danced on my tongue, each bite a symphony of tastes and textures. The sweetness of the shrimp melded perfectly with the smokiness of the sausage, and the creamy grits provided the perfect backdrop for it all. It was a dish unlike anything I had ever tasted before.

I knew right then and there that I had to learn how to make Basin Street Blues for myself. I asked the waiter for the recipe, but he just smiled and told me it was a closely guarded secret of the chef. Undeterred, I set out on a mission to recreate the dish in my own kitchen.

I spent hours scouring cookbooks and websites, trying to find a recipe that even came close to the one I had tasted that day. But no matter how hard I searched, I couldn't find anything that matched the perfection of Basin Street Blues. It seemed like my quest was doomed to failure.

But then, one day, as I was flipping through an old cookbook that belonged to my grandmother, I stumbled upon a recipe that caught my eye. It was for a dish called Creole Delight, and as I read through the ingredients and instructions, I felt a spark of recognition.

The recipe called for many of the same ingredients as Basin Street Blues - shrimp, crab, and andouille sausage, along with tomatoes, onions, and bell peppers. It seemed like fate had led me to this very recipe, and I knew I had to give it a try.

I gathered all the ingredients I needed and set to work in the kitchen, following the instructions with care and precision. As the dish simmered on the stove, filling the air with its tantalizing aroma, I knew I was onto something special.

When I finally sat down to taste my creation, I held my breath in anticipation. And as I took that first glorious bite, I knew I had done it. I had recreated Basin Street Blues in my own kitchen.

From that day on, Basin Street Blues became a staple in my repertoire of recipes. I would make it for family gatherings, dinner parties, and any other occasion that called for a truly special dish. And each time I served it, I would think back to that warm summer day in New Orleans, when I first fell in love with this culinary masterpiece.

To this day, Basin Street Blues remains one of my favorite recipes, a testament to the power of good food and the joy of discovery. And every time I make it, I can't help but smile and think of that little cafe in the French Quarter, where it all began.

Categories

| American Recipes | Bourbon Drink Recipes | Lemon Juice Recipes | The Bartending School's Recipes | Triple Sec Drink Recipes |

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