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Rum Creole, and New Orleans Caviar

Here's the latest exciting recipe from my treasure box, "The 2 in 1 International Recipe Card Collection for Mixed Drinks and Hors D'Oeuvre." (Random House, 1977). I'm down here in the Big Easy this week, letting the good times roll with this rum "Creole" and some "New Orleans Caviar!"

This sounds like quite the concoction—I might use pimento-stuffed martini olives instead of black to sort of "de-brown" the mixture, and would be inclined to use less anchovy and sour cream. Till then, cook special, and laissez les bons temps rouler!

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