Uploaded June 2025 | Updated September 2026, 6 days ago
Jean Lafitte Cocktail (My Way)
Join us on Patreon patreon.com/totr
A velvety Rum Sazerac with a Creamsicle aroma? Yes please! I adjusted this vintage New Orleans recipe to suit my palate, and the result is rich, aromatic, and silky smooth.
Follow Truffles On The Rocks on Instagram for more food and cocktail recipes
instagram.com/trufflesontherocks
MY CLEAR ICE MAKER ➡️ craftklaris.com/discount/TOTR10?redirect=/products/klaris-clear-ice-maker
DON'T FORGET THE PROMO CODE TOTR10 FOR YOUR 1O% DISCOUNT
SMOKE TOP
MIDDLETON MIXOLOGY SMOKE TOP middletonmixology.com/?ref=ebuynh0sfe
MY DAY TO DAY GLASSWARE
Nick & Nora geni.us/oainp8X
Coupette geni.us/uLWWm
Highball geni.us/HwRl
As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
My version:
1.5 oz Ron del Barrilito
0.5 oz Plantation OFTD
0.5 oz Cointreau
1/4 tsp Absinthe
1 tsp Simple Syrup
3 dashes Peychaud’s Bitters
1 Egg Yolk
The egg yolk adds a lush, creamy texture—almost like dessert in a glass. If you’ve ever wondered what a pirate might sip after a night on the bayou, this might be it.
The original recipe from the 1938 book goes like this:
1 tsp sugar, 2 dashes absinthe, 2 dashes curaçao, 1 jigger rum, 1 egg yolk.
Mix in a bar glass. Absinthe goes on the sugar, then add the rest. Shake well and strain into a chilled glass.
“Let us hope that when Jean Lafitte, the bold, bad Barataria buccaneer, swaggered up and down rue Royale… he had something like this in mind.”
Jean Lafitte Cocktail (My Way)
Join us on Patreon patreon.com/totr
A velvety Rum Sazerac with a Creamsicle aroma? Yes please! I adjusted this vintage New Orleans recipe to suit my palate, and the result is rich, aromatic, and silky smooth.
Follow Truffles On The Rocks on Instagram for more food and cocktail recipes
instagram.com/trufflesontherocks
MY CLEAR ICE MAKER ➡️ craftklaris.com/discount/TOTR10?redirect=/products/klaris-clear-ice-maker
DON'T FORGET THE PROMO CODE TOTR10 FOR YOUR 1O% DISCOUNT
SMOKE TOP
MIDDLETON MIXOLOGY SMOKE TOP middletonmixology.com/?ref=ebuynh0sfe
MY DAY TO DAY GLASSWARE
Nick & Nora geni.us/oainp8X
Coupette geni.us/uLWWm
Highball geni.us/HwRl
As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
My version:
1.5 oz Ron del Barrilito
0.5 oz Plantation OFTD
0.5 oz Cointreau
1/4 tsp Absinthe
1 tsp Simple Syrup
3 dashes Peychaud’s Bitters
1 Egg Yolk
The egg yolk adds a lush, creamy texture—almost like dessert in a glass. If you’ve ever wondered what a pirate might sip after a night on the bayou, this might be it.
The original recipe from the 1938 book goes like this:
1 tsp sugar, 2 dashes absinthe, 2 dashes curaçao, 1 jigger rum, 1 egg yolk.
Mix in a bar glass. Absinthe goes on the sugar, then add the rest. Shake well and strain into a chilled glass.
“Let us hope that when Jean Lafitte, the bold, bad Barataria buccaneer, swaggered up and down rue Royale… he had something like this in mind.”
