Louisiana Lemonade Recipe

Chill glassware

Place four rocks or Collins glasses in the freezer or fill them with ice water to chill while you assemble the cocktail components.

Make simple syrup (if not pre-made)

Combine equal parts sugar and water (use 3/4 cup sugar + 3/4 cup water if you need more than listed). Heat gently, stirring until sugar dissolves. Cool to room temperature before using.

Prepare rim

Spread coarse or smoked salt on a small plate. Wipe a lemon wedge around the rim of each chilled glass, then dip the rim into the salt to coat lightly. Set glasses aside.

Combine juices and sweeteners

In a large mixing pitcher or cocktail shaker, pour 1 cup fresh lemon juice, 1/4 cup fresh lime juice, 3/4 cup simple syrup, and 1 cup cold water. Stir gently to combine.

Add spirits and seasoning

Add 8 fl oz bourbon and 2 fl oz dark rum to the juice mixture. Stir, then add 1 tablespoon Louisiana hot honey (or regular honey) and 1/4 teaspoon Cajun or Creole seasoning. Add 6 dashes of Angostura bitters. Stir vigorously until honey is fully incorporated.

Taste and adjust

Taste the lemonade-cocktail base. If it needs more sweetness, add up to 1 tablespoon more syrup or honey. For more citrus brightness, add up to 1 tablespoon additional lemon or lime juice. For more bite, add another dash or two of bitters.

Shake (optional individual cocktails)

To make individual shaken servings: fill a cocktail shaker with ice (about 6–8 large cubes). Add 3.5 fl oz of the prepared cocktail base per serving (this yields a slightly strong 4:1 ratio of base to ice/finish). Shake vigorously for 10–12 seconds until chilled, then strain into a prepared salt-rimmed glass over fresh ice. Garnish with a lemon wheel and a mint sprig; add 1–2 candied or pickled jalapeño slices if desired.

Batch serving

For batch service: pour the entire prepared mixture into a pitcher filled with ice and stir to chill. Serve over fresh ice in rimmed glasses (about 10–12 fl oz per serving). Garnish each glass with a lemon wheel and mint sprig; offer candied/pickled jalapeño slices on the side.

Final touch

If using, float an extra dash of Angostura bitters on each finished drink and gently slap the mint sprig between your palms before placing it on the drink to release its aroma.