|Written By Recipe Coordinator|
I love New Orleans and Southern Louisiana. I can make that disclosure with pride and joy. Back in the early to mid 1990’s I was fortunate to have a business that allowed me to travel to that unique area probably 4-5 times a month. My family and I fell in love with the character, beauty and extravaganza of the people and of the area. We travelled all over Cajun country. Lafayette. Houma. Baton Rouge, Morgan City, Gonzalez and the main artery of New Orleans. We witnessed fields of sugarcane. I sampled foods that I had never been exposed to before. We visited the home of the Tabasco plant on Avery Island and participated in Mardi Gras. We buried ourselves in powdered sugar at Cafe Du Monde while polishing off plates of beignets. What a magical place!
I encourage everyone to get down to New Orleans, rent a car and travel the whole Cajun crescent. You will find this type of recipe wherever you go. I create a batch for almost every sporting event we attend or watch on television. This particular recipe is incredibly easy and well worth the effort. Make this a mainstay of all your tailgating events and remember to always Laissez Les Bon Temps Roulez!
2 cups light rum
1 (12-oz.) can frozen lemonade concentrate, thawed
1 teaspoon hot sauce
1 (1-liter) bottle club soda, chilled
Garnishes: sugarcane sticks, lemon slices
1. Stir together first 3 ingredients.
2.Add club soda just before serving.
Serve over crushed ice.
Garnish, if desired.
Makes about 8 cups.
Recipe and photo courtesy of Southern Living. Recipe published in the September 2011 edition.