This sweet and frothy cocktail, created by Jason Sorbet of New Orleans’ 21st Amendment Bar at La Louisiane, combines gin with blackberry liqueur, homemade vanilla syrup, lemon juice and orange juice. It was named in honor of a popular Bourbon Street burlesque dancer from the 1950s, Kitty West (aka Evangeline the Oyster Girl), who frequented the La Louisiane when she wasn’t performing her signature act, in which she emerged from a giant oyster shell and danced with an oversized pearl.
Crème de Mûre
1.5 oz Gin
.75 oz Crème de Mûre
.5 oz vanilla syrup
.5 oz lemon juice
.5 oz orange juice
1 egg white
1 Cup water
1 Cup sugar
1 vanilla bean
- Add all ingredients to a small sauce pan and bring to a strong simmer.
- Allow the mixture (including the vanilla bean) to cool overnight.
- Strain syrup through a fine sieve and discard the vanilla bean.
- Refrigerate for up to two weeks.