This is a classic New Orleans brunch cocktail from Bar Chef Lu Brow at Café Adelaide and the Swizzle Stick Bar in New Orleans, La.
Combine all the ingredients in a cocktail shaker with ice and shake vigorously. Strain into a rocks glass filled with ice. Garnish with a light dusting of freshly grated nutmeg and serve immediately.
Buy cultured dairy products like yogurt, sour cream, and buttermilk; these contain live, active bacteria (the friendly kind) that have been shown to ease certain digestive problems.
Products like buttermilk and yogurt make for flavorful marinades that tenderize – use yogurt marinades for lamb or try soaking chicken or fish fillets in buttermilk before frying.
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