One of our most frequently ordered drinks, the Carondelet is built on the flavor template of a Ramos gin fizz—the notoriously laborious New Orleans classic—but artfully reimagined without the dairy and egg white. Its success includes several Ramos features as well as a few new ones: equal parts lemon and lime juice, orange flower water, and vanilla (all of which appear in the classic Ramos), as well as a salted honey syrup instead of simple syrup as a sweetener. Named for a famous eastbound street in New Orleans, the cocktail has broad appeal that makes it easy to look past its nuance and swagger. This is a cocktail that can do no wrong. It never offends but is also never forgettable. It is never the season’s quintessential drink, but it is always in season. It is enjoyed by first-time cocktail drinkers and consummate barflies alike.
This recipe was excerpted from ‘The Maison Premiere Almanac' by Joshua Boissy, Krystof Zizka and Jordan Mackay. Buy the full book on Amazon.
Recipe information
Yield
Makes 1 cocktail
Ingredients
For the Carondelet Syrup
For the cocktail
Preparation
Make the Carondelet Syrup
Step 1
In a small saucepan over medium-high heat, bring the water to a low simmer. Add the honey and stir until the honey and water are combined. Then add the salt, orange flower water, and vanilla extract and stir until dissolved. Allow the mixture to cool before using.
Make the cocktail
Step 2
In a Boston tin shaker, add the lemon and lime juices, Carondelet syrup, and gin. Fill the shaker with ice, cover, and shake vigorously for 20 seconds. Fine strain the liquid into a chilled coupe.
Recipe notes
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