Ramos Gin Fizz is an American cocktail made with a combination of gin, sugar syrup, lime juice, lemon juice, cream, egg whites, orange flower water, vanilla extract, and soda water. All ingredients except soda are poured in a mixing glass and dry shaken without ice for 2 minutes.

Ice is then added to the combination, and the cocktail is hard shaken for an additional minute. The cocktail should be strained into a highball glass without ice, then topped with soda. Due to the fact that vigorous shaking is required to reach the right texture, Ramos Gin Fizz is loathed by many bartenders. 

Known as the specialty drink of New Orleans, where it was invented in 1887 as the first beverage in the fizz family, Gin Fizz is a cocktail made with gin, Gomme syrup or sugar, lemon juice, and soda water. The cocktail is prepared by shaking gin, lemon juice, and sweet syrup with ice.

When strained in a glass, it is topped with sparkling water which provides it with a bubbly effect, hence the fizz in its name. The drink is very similar to Tom Collins, a cocktail that is traditionally made with a slightly sweeter gin called Old Tom. 

Hurricane is a sweet cocktail originating from New Orleans. It is prepared with a combination of rum, lemon juice, and passion fruit syrup. In order to prepare it, all ingredients are shaken with ice, then strained into a glass filled with ice.

The cocktail can be served in a hurricane glass, but it is more commonly served in plastic cups because drinking out of glass containers in public is prohibited in the city. It is believed that Hurricane was invented at Pat O’Brien’s on Bourbon Street in New Orleans.

Vieux Carré was invented in New Orleans sometime in the 1930s. It is made with rye whiskey, Cognac, sweet vermouth, Benedictine (French herbal liqueur), Angostura bitters, and Peychaud's bitters. The ingredients are mixed in a mixing glass filled with ice.

The combination is then strained into an old-fashioned glass filled with ice. The cocktail is traditionally garnished with a maraschino cherry and a lemon or an orange twist. Vieux Carré was first mixed by Walter Bergeron, a bartender at the Carousel bar located at Monteleone. 

Mostly associated with New Orleans, this American version of café au lait is made with the blend of ground coffee and chicory. This practice stems from the French tradition, where chicory root was primarily used as a coffee substitute.

The root is roasted and ground before it is combined with coffee and then brewed, usually using a drip coffee maker or a French press. In the United States, this coffee variety appeared during the Civil War, when coffee was scarce and expensive. The combination remained popular in New Orleans, where the blend is brewed, and the coffee is served with equal parts of brewed coffee and scalded milk (milk that is heated just below the boiling point). 

Grasshopper is a sweet, minty cocktail characterized by its green color. It is made with a combination of equal parts crème de cacao, crème de menthe, and fresh cream. The ingredients are shaken with ice, then strained into a chilled cocktail glass.

It is believed that the cocktail was invented by Philibert Guichet in New York City at a cocktail competition. After winning the second prize, Guichet proudly brought the drink back home to New Orleans. During the 1950s and 1960s, Grasshopper gained popularity throughout the American South, and today, due to its sugary kick, it is often the cocktail of choice among teenagers who are still learning how to drink.

Originating from New Orleans, the timeless cocktail known as Sazerac is made with a combination of cognac or rye whiskey, bitters, absinthe, and sugar. Rye whiskey and absinthe can sometimes be replaced by bourbon whiskey and Herbsaint or Pernod.

Sazerac is probably the oldest known American cocktail, and in his 1937 book Famous New Orleans Drinks and How to Mix 'Em, Stanley Clisby Arthur claims that Sazerac was invented by Antoine Amedée Peychaud, a Haitian-born pharmacist who produced his eponymous bitters. 

In its original form, this Southern classic used whiskey as its base, along with a secret combination of spices. Sometime in the 20th century, the original recipe was changed, and whiskey was merely used as a flavoring, while the drink was based on a neutral grain spirit.

First created by Martin W. Heron in New Orleans, Southern Comfort is appreciated for its smooth flavor, with hints of fruits and spices. It can be enjoyed neat or on the rocks, but it also works well as a cocktail ingredient. In 2016, the brand was bought by Sazerac, a company that is trying to bring Southern Comfort back to its original form. 

Invented by Antoine Peychaud in the 1830s, this bitter was originally developed as a health tonic. Peychaud was a New Orleans apothecary of Creole origin who based the drink on an old recipe that his father brought from Haiti. He mixed the drink into hot toddies and offered it to his customers and friends.

It is believed that the Sazerac cocktail was modeled on Peychaud’s combination. Although the exact recipe is not known, the base of Peychaud’s bitters is made with gentian, while the dominant flavors are fruity, herbaceous, and spicy.