Hurricane cocktail and Mint Julep © Tash Jayasinghe

I just returned from an awesome four day trip to New Orleans. Go there if you have a sliver of a chance. I had a great time, the people are welcoming, the food amazing and culture oozes out of every crack.

And my god, do they drink! It’s not uncommon to stroll from bar to bar with a couple of beers in your hands. They don’t let the morning light stop them either, people are still partying on the streets throughout the day.

I don’t mean to sound like an alcho, but this is one of my top ten places!

If you want a little piece of New Orleans magic, I would recommend a hurricane cocktail and mint julep, in that order.

Hurricane cocktail:

• 4 ounces (120mls) rum
• 2 ounces (60mls) passion fruit juice
• 1 ounce (30ml) orange juice
• 1 lime, juice squeezed into drink
• 1 tb sugar syrup (boil equal quantities of sugar and water until it thickens to honey consistency. Let cool then use.)
• 1 tb grenadine

Shake all ingredients in a cocktail mixer. Pile a long cocktail glass with ice.*

Garnish with a cherry if you feel fancy.

Mint Julep:

• 3 sprigs fresh mint, washed.
• 1 1/2 tsp white sugar
• a dash of soda water
• 3 ounces (90mls) whiskey

Put the mint, sugar and a tablespoon of the water into a long glass. Smash this mixture with the back of spoon for 30 seconds. Add ice. Pour in whiskey. Top with soda as needed. Garnish with mint. Serve with a smile.

*A typical American habit is to fill the whole glass with ice and then pour in the drink. Personally, my teeth freeze and it’s far too cold for me, but when in Rome. If you’re the bartender and you don’t want to be busy the whole night, make double the quantities and put half the ice. Simple, effective and fun to watch.

If I could use four words to describe this recipe it would be: simple, easy, tedious and time. Don’t let the tedious part deter you, I did this while watching T.V and it took half an hour, I’ve been reaping (a.k.a drinking) the benefits for the last three months and it has been yum!

You’ll need:

• 2 liters of vodka
• 12 lemons
• a peeler
• a big jar
• a strainer
• someplace dark

1. Wash all the lemons. Get a scourer and rub down the skin with soap and water. We’re doing this to get rid of any pesticide or wax. A thin layer of edible wax is put on the lemon skin to preserve them for longer and to deter bugs. If you get lemons from a farmer’s market, you’re laughing.
2. While the lemons are drying, fill the biggest pot you have with hot water and bring it to a rolling boil. Put in your big jar and it’s lid for ten minutes. Drain and leave to dry on absorbent paper. This sanitises it so you eliminate any chance of mold growing on your vodka. Ew.
   
3. Start peeling your lemons and putting the rind into the jar. This is the tedious part so watch T.V or listen to an amusing podcast at the same time. DO NOT get any of the pith (white stuff) into the jar, avoid it like the plague. It’s bitter, nasty stuff. The lovely lemon flavour only comes from the zest. Once all the lemons are peeled, fill the jar with vodka. Keep the original vodka bottle.
   
4. Place in a dark corner for six weeks. Once a week, give it a swirl. Marvel at the change of colour. The vodka is going to suck out all the good stuff from the peel. You’ll know your vodka is ready when it’s a bright yellow colour and the lemon peels are drained white and brittle when you break them.
5. Strain the vodka twice into the original vodka bottle. It’ll smell and taste like lemons. Yum. Enjoy the potent mix.

If you want to be really decadent, make a simple sugar syrup by boiling a cup of water, taking it off the heat and mixing it with two cups of white sugar. Wait to cool then mix this with a liter of the lemon vodka and shot it down like an Italian, or even better, with an Italian.

Last night I went over to a friend’s place and made a Lemon Vodka mojito with mint, sugar syrup, 7-up, loads of ice and lemon vodka. It went down a treat and didn’t leave me with a nasty hangover this morning. The options are endless.