Brunch N’Orleans Style!

by Califia Suntree

It’s those weekend mornings when you’ve stayed in bed way past what could reasonably be considered breakfast-time that call for a big, tipsy, just-a-bit greasy brunch. Take a cue from the folks in New Orleans—who practically invented the tradition—by serving up this feast with a steaming cafe au lait and a hunk of French bread. It’s just the thing to get you through to nap time.

STRAWBERRY GIN FIZZ

The Ramos Fizz, that classic cocktail of pre-Prohibition New Orleans, hit the scene in 1888 and was the drink until the Feds drained the city of its booze. The dramatic prep-work may have contributed to its allure—dozens of barkeeps had to shake their arms off to keep up with demand in those pre-blender days.

3 oz. gin (1/4 cup plus 2 tablespoons)
1/2 cup whole milk
1/2 cup frozen limeade
1 cup sliced fresh strawberries
6 ice cubes Seltzer water

Combine everything but the seltzer in the jar of your blender. Blend until thoroughly combined and frothy, about 1 to 2 minutes. (There should be no lumps of ice.)Pour a splash of seltzer in the bottom of 2 tall Collins glasses, then top with the gin fizz mixture. Garnish with a strawberry slice. (Note: Cocktail may separate after a few minutes. No need to worry, just give it a stir and keep sipping.)