re: Bon Ton closing this Friday

quote:

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Rum Ramsey

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As I mentioned earlier I used to work across the street. Every year we had the Louisiana Shrimp Convention in town and at one time it was pretty big event. A trucking company out of Florida hosted a big luncheon at the Bon Ton every year.
Wayne would set tables together and have two very long table for everybody. They would fill several empty liquor bottles with pre-made Rum Ramsey's and keep them coming if they ran low.
After lunch several of the attendees would grace our office with their drunken purchase orders and promises. Good times!!

Is there a bar where I could eat lunch tomorrow? I wouldn't mind going, but assume a table would be difficult on the last few days.

I really wish iconic restaurants would write a cookbook before they would close. Uglicishe’s did it and now I have I piece of them with me. ITs like giving back to those who have supported the restaurant for years!

The recipe remains "secret" to my knowledge - but the following is what is in a Rum Ramsey per Robert Hess:

Rum Ramsey

1 3/4 oz (60 ml) light Cuban-style rum
1/4 oz ( 10 ml) bourbon whiskey
1/4 oz (10 ml) fresh lime juice
1/4 tsp granulated sugar
1 dash Peychaud Bitters

Stir with ice and strain into a cocktail glass.

quote:

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The recipe remains "secret

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You may have it close there...

They kept all the recipes close to the vest with the one exception.....the Bread Pudding. One of my customer's from Ohio would insist on going there whenever he visited. He would typically eat two or three for desert.

I agree. Look at P&J oysters, the Brennan’s various restaurants and various cook books, Broussard’s, galatoire’s, antoines, etc. old restaurants created a cookbooks so now if they close or sold its already out.

I just hate that the Bon Ton a GREAT established old creole restaurant sells and everything changes. Then closes and no recipes carried on. We are loosing the old New Orleans creole restaurants that have been around for decades with no replacements.