Mardi Gras Fun from Seagram's, 1950's

Updated: Apr 15

From Seagram's vacation-time food & drink guide, 1950's





Take a helpful tip from southern

experts, for mixing ice cold gin

drinks. Keep the gin bottle in your

refrigerator to chill; stir drinks

with crushed ice to frost.


RAMOS GIN FIZZ: 2 oz. Seagram's

extra-dry Gin, juice of 1/2 lemon,

juice of 1/2 lime, 1 tsp. sugar dis-

solved in 1 tsp. water, 1 egg white,

1 tbsp. heavy cream, 1/2 tsp. orange

flower water, -1/2 cup crushed ice.

Shake 5 minutes with crushed ice.


ALEXANDER COCKTAIL: Shake

together 1 1/2 oz. Seagram's VO, 1/2

oz. cream, and 3/4 oz. crème de cacao.

Also may be made with Seagram's

extra-dry Gin or 7 Crown.


FLYING FORTRESS: 1/2 oz.

orange curacao, 1 dash bitters, 1 1/2

oz. Seagram's extra-dry Gin, 1/2 oz.

Martell's Cognac. Shake. Serve over

shaved ice, top with orange rind.

GIN SOUR: Shake with ice 2 oz.

Seagram's extra-dry Gin, 1/2 tsp.

superfine sugar, juice of 1/2 lemon.

Strain over orange slice, cherry.


Mardi Gras Fun


New Orleans breathes the Mardi

Gras spirit all year. The fabulous

blend of French and Southern

cooking accents its gaiety.


OYSTERS ROCKEFELLER: 1

cup butter, 1/4 cup bread crumbs, 1/2

cup frozen chopped spinach, 2 tbsps.

chopped onions, salt, pepper, 12

oysters on the half shell. Melt but-

ter, add everything but the oysters,

sauté 5 minutes, mixing well. Spread

1 tbsp. on each oyster. Place the

oysters with shells in baking pan.

Heat for 10 minutes in a 450° oven.

Serves 4 as an hors d'oeuvre. To use

as a main dish, allow 8 per person.


SHRIMP GUMBO: 6 tbsps. olive

oil, 2 tbsps. flour, 1/2 cup chopped

onion, 2 cloves minced garlic, 1/2 cup

diced green pepper, 1/2 cup tomato

paste, 2 pounds raw, shelled shrimp,

1 tsp. salt, 1/8 tsp. cayenne, 1/2 tsp.

thyme, 1/2 cup hot water. In a skillet

blend oil and flour. Cook over a low

fire till roux browns (5 minutes),

stirring. Add onion, garlic, green

pepper; sauté till soft. Add tomato

paste, seasonings and water, blend.

Add shrimp; stir to coat them with

sauce. Cover the pan and simmer 5

minutes. Makes 4 portions to be

served on a bed of rice from your

prettiest tureen or casserole.


CRÈPES SUZETTE: 3/4 cup flour,

1 tbsp. confectioners' sugar, 1 pinch

salt, 3 beaten eggs, 1 1/4 cups milk,

2 tbsps. melted butter, 1/2 tsp. vanil-

la. Sift dry ingredients. Blend in

liquids. Using 2 tbsps. batter for

each, cook pancakes on a well-but-

tered pan till delicately brown. Each

crèpe should be wafer thin. Fold

like handkerchiefs, and put them in

a flat pan or baking dish. SAUCE:

heat 3/4 cup orange marmalade with

4 tbsps. sweet butter. Stir in 2 tbsps.

Seagram's extra-dry Gin. Pour hot

sauce over the crèpes. Warm an-

other 2 tbsps. of extra- dry Gin.

Ignite, pour over dish. Serves 4-6.


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