Ken Burns

Louisiana Eats!
12:00 pm
Fri April 5, 2013

Distilled & Fermented: Alcohol's Past, Present and Future

Mixologist Adam Segar consults many bars and fine dining establishments across the country, including New Orleans' Restaurant R'evolution.
Credit edibleinkpr.com

On this week's episode of Louisiana Eats! sommelier Molly Wismeier and mixologist Adam Seger discuss their involvement inside the wine cellar and behind the bar of Restaurant R'evolution.

Then, documentarian Ken Burns talks about the era of Prohibition in American history.

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Louisiana Eats!
12:41 pm
Wed September 28, 2011

Edition, Prohibition

Filmmaker Ken Burns

Satsuma-cello

6 to 8 small to medium satsumas, well-washed, free of any exterior green
1  bottle grain alcohol (750 mL)
3 cups sugar
2 cups water

Use a Microplane or other zester to remove the rind from the satsumas. As you scrape the rind from the fruit, push into the open bottle of grain alcohol until it is filled to the top.

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