The Southern Food and Beverage Museum in New Orleans is dedicated to celebrating the cocktails, fare, chefs and culinary history of the American South. Visitors can peruse menus, advertisements and kitchen tools of yesteryear while sipping a Sazerac and tasting gumbo and brisket made in the demonstration kitchen.
Celebrity chefs such as Bobby Flay and Alain Ducasse rarely might be in their kitchens, but their restaurants still match their palates. They work with chefs de cuisine or executive chefs who have been with them long enough to know what they want.
A list of several inventive cocktails to celebrate the holiday season includes flavors such as chocolate truffle, pumpkin and Snickers bars. Chef Pascal Vignau's Holiday Sparkle features Domaine de Canton, ginger and Blanquette de Limoux sparkling wine.
This year's Tales of the Cocktail festival in New Orleans featured a history lesson that traced mixology back to its origins hundreds of years ago. Some bartenders say every mixed drink owes its makeup to one of three roots -- punches, slings and cocktails -- also known as the "Three Amigos."