well, maybe not required….but strongly suggested….for our Saturday Night Mardi Gras Masquerade Ball. Start thinking about a costume!
The Bugler & Jail Bait. ~M.O.M’s Ball 2012
A link to our shuttle reservation system will be posted this week. We’ve worked hard to get a restricted shuttle available from the airport to the venue hotel only. Reservations required.
Creole Plantation Cherry Bounce
Courtesy of St. Joseph Plantation
This recipe has been passed down through generations of family members who were born, and or raised on St. Joseph Plantation. We have been family owned for 136 years, and continue as a working sugar cane plantation.
• 1 pound Louisiana wild cherries or bing cherries, washed and stemmed
• 14 ounces grain alcohol
• 2 cups granulated sugar
• 1 cup water
Put cherries in a quart bottle and cover with enough grain alcohol to fill the bottle. Cork and let sit at room temperature for 6 to 8 weeks. Carefully strain the mixture through a fine mesh sieve into a clean quart bottle, being sure to not mash the cherry pits.
In a 2 quart saucepan, bring the sugar and water to a boil over medium heat. Boil for 2 minutes, then remove from the heat. Let cool completely and store the sugar syrup in the refrigerator for up to 1 month.
Yield 14 ounces Cherry Liqueur
Arnaud’s French 75
• 1.50 oz. Cognac (Courvoisier VS)
• .17 oz. (1 tsp.) Lemon Juice, freshly squeezed
• .04 oz. (1/4 tsp.) Simple Syrup
• One each Lemon Twist
• 2.75 oz. Champagne (Mumm’s Cordon Rouge)
Method of Preparation:
Place the cognac, lemon juice and Simple Syrup in a shaker filled with ice and shake ONLY long enough to chill.
Pour into a frosted champagne tulip glass, top with champagne and add a lemon twist.