Chicken n Waffles Sliders
Football season in New Orleans is more than just a sport; it’s a citywide celebration. Wherever you’re tailgating, be it outside the Dome or hosting friends for a watch party at home, the food and drinks on the table are just as important as the plays on the field. To help fans elevate their game day spreads, some of the city’s top chefs and bartenders are sharing recipes that bring New Orleans flavor straight to your living room.
Everything from creative cocktails to crowd-pleasing bites, these dishes and drinks are sure to keep spirits high no matter what happens on the scoreboard.
Commons Club at Virgin Hotels New Orleans | Chicken n Waffles Sliders
Executive Chef Chris Borges reimagines a Southern staple with his chicken and waffle sliders—a playful twist that swaps buns for mini waffles and packs big flavor into each bite-sized stack. Crispy fried chicken, syrupy sweetness, and a touch of savory richness make these sliders an instant fan favorite.
Chicken n Waffles Slider
Autumn Chicken n Waffle Sliders
Yields 8 sliders
Ingredients
4 sweet potato waffles, cut into quarters
8 pecan-fried chicken thigh pieces
8 jumbo marshmallows
½ cup urfa hot honey
8 wooden picks or skewers
Powdered sugar, for dusting
Method
Have all ingredients ready for assembly.
On one quarter of the waffle, place a warm pecan chicken thigh.
Drizzle with 1 tablespoon of urfa hot honey.
Using a kitchen torch or open flame, brûlée a marshmallow until charred on the outside.
Place the marshmallow on top of the chicken and press down with another waffle quarter.
Secure with a wooden pick or skewer.
If preparing a large batch, flash the sliders in a 350°F oven for 1 minute to warm through.
Dust lightly with powdered sugar and serve immediately.
Costera | Black and Gold Rush
General Manager Steve Groom puts a Saints-inspired twist on the classic Gold Rush. By adding Averna Amaro and Angostura bitters to the familiar mix of bourbon, honey, and lemon, the Black and Gold Rush delivers a bittersweet, aromatic punch that’s perfect for game day sipping.
Black and Gold Rush
Black and Gold Rush (Batched)
Ingredients
Method
Add all ingredients into a shaker.
Shake well and strain over ice.
Garnish with a lemon wedge.
Honey Syrup
Ingredients
3 parts honey
1 part water
Method
Mix honey and water together until fully incorporated.
Store in an airtight container until ready to use.
Osteria Lupo | Tailgate Spritz
Bar Manager Nick Barton’s Tailgate Spritz is a bright, bubbly sipper that pairs well with pre-game energy. With Italicus Bergamot Liqueur, Amaro di Lys, lemon, and a splash of Cava, it’s refreshing enough to carry you from kickoff to final whistle.
Tailgate Spritz
Tailgate Spritz
Yield: 1 cocktail
Ingredients
Method
Build directly in a glass by combining Italicus, Amaro di Lys, and lemon juice.
Add Cava and gently stir to incorporate.
Garnish with a lemon twist and serve chilled.
The Bower | The Dome Pour
Beverage Director Mickey Mullins keeps the crowd in mind with The Dome Pour, a batch cocktail designed for big gatherings. Strawberry-infused tequila, lime juice, and triple sec create a festive punch that’s as bold as the team’s spirit and easy to pour for everyone at your table.
The Dome Pour
The Dome Pour
Yields: about 12 cocktails
Ingredients
3 cups strawberry-infused tequila (see sub-recipe below)
1.5 cups lime juice
¾ cup triple sec
3–4 limes, sliced into wheels for garnish
Method
Combine strawberry tequila, lime juice, and triple sec in a large pitcher.
Stir thoroughly to blend.
Serve over ice in the glass of your choice.
Garnish each cocktail with two lime wheels.
Sub-Recipe: Strawberry-Infused Tequila
Makes about 16–17 servings
Ingredients
Method
Macerate strawberries, then add to an airtight container with tequila.
Allow to infuse for a minimum of three days.
Strain and the tequila is ready to use.
The Pool Club at Virgin Hotels New Orleans | Game Day Cocktails
Food & Beverage Director Jesse Carr rolls out a full lineup of playful cocktails for watch parties in style. From the refreshing Brees Cooler to the bold Huddle Pump Up and the cleverly crafted False Start Old Fashioned, there’s something to match every mood of the game.
Brees Cooler
Brees Cooler
Yield: 1 cocktail
Ingredients
1.5 oz vodka
0.5 oz elderflower liqueur
2 oz cucumber juice
1 oz fresh lime juice
0.5 oz simple syrup
Soda water, to top
Cucumber slices and mint sprig, for garnish
Method
Combine vodka, elderflower liqueur, cucumber juice, lime juice, and simple syrup in a shaker with ice.
Shake until well chilled.
Strain into a tall glass over ice.
Top with soda water and garnish with cucumber slices and a sprig of mint.
Huddle Pump Up
Huddle Pump Up
Yield: 1 cocktail
Ingredients
1.5 oz tequila blanco
0.75 oz Aperol
0.5 oz fresh lemon juice
0.25 oz agave syrup
Sparkling wine, to top
Lemon wheel, for garnish
Method
Shake tequila, Aperol, lemon juice, and agave syrup with ice until chilled.
Strain into a coupe glass.
Top with sparkling wine.
Garnish with a lemon wheel.
False Start Old Fashioned
False Start Old Fashioned
Yield: 1 cocktail
Ingredients
Method
Add bourbon, demerara syrup, and bitters into a mixing glass with ice.
Stir until well chilled and properly diluted.
Strain into a rocks glass over a large ice cube.
Express an orange peel over the glass and use as garnish.
Birdy’s behind The Bower | Crawfish Deviled Eggs & Praline Cream-Filled Beignets
Chef Marcus Woodham brings Louisiana flavor to the party with his Crawfish Deviled Eggs, packed with local crawfish tails and Creole seasoning. For dessert, his praline cream-filled beignets offer a sweet, decadent finish worthy of a victory lap.
Crawfish Deviled Eggs
Crawfish Deviled Eggs
Yield: 12 halves
Ingredients
6 large eggs
½ cup mayonnaise
1 tsp Creole mustard
1 tsp Louisiana hot sauce
½ cup cooked crawfish tails, chopped
½ tsp Creole seasoning
Chives, finely chopped, for garnish
Paprika, for garnish
Method
Hard boil eggs, then peel and slice in half lengthwise.
Scoop yolks into a bowl and mash with mayonnaise, Creole mustard, and hot sauce until smooth.
Stir in crawfish tails and Creole seasoning.
Pipe or spoon mixture back into egg whites.
Garnish with chives and a light dusting of paprika.
Praline Cream-Filled Beignets
Yield: About 12 beignets
Ingredients
1 batch beignet dough (prepared or from mix)
Oil, for frying
Powdered sugar, for dusting
Pecan Praline Pastry Cream
1 ¾ cups (455g) whole milk
½ cup praline liqueur (or bourbon as a substitute)
2 tsp vanilla extract
½ tbsp ground cinnamon
½ cup dark brown sugar
3 tbsp cornstarch
¼ tsp kosher salt
Yolks from 4 large eggs
2 tbsp unsalted butter, cut into ½-inch pieces
1 large bowl with an ice bath (ice with a little water to keep it loose)
Method
Fry the beignets: Roll out beignet dough and cut into squares. Fry until golden brown, then drain on paper towels.
Prepare the pastry cream base: In a medium pot, combine milk, vanilla extract, and praline liqueur (or bourbon). Simmer on medium-low heat for 10 minutes.
Make the egg mixture: In a medium heat-proof bowl, mix sugar, cinnamon, cornstarch, and salt. Whisk in the egg yolks until pale yellow and fluffy (about 1 minute).
Temper the mixture: Slowly pour the warm milk mixture into the egg mixture, whisking constantly until fully incorporated.
Thicken the pastry cream: Return everything to the pot over medium heat. Whisk continuously until thickened (5–7 minutes).
Finish the cream: Remove from heat, whisk in butter until incorporated, then strain through a fine mesh sieve into a clean bowl.
Cool and set: Place the bowl over an ice bath for 30 minutes undisturbed, then refrigerate for at least 2 hours.
Assemble the beignets: Fill a piping bag with the pastry cream and pipe into fried beignets. Dust generously with powdered sugar and serve.
Tujague’s | Grasshopper
As the second-oldest restaurant in New Orleans, Tujague’s has history on its side. They also happen to be the birthplace of the Grasshopper cocktail, a creamy, mint-chocolate delight that doubles as dessert in a glass. Smooth, nostalgic, and festive. It’s a true New Orleans classic.
Grasshopper Cocktail
Yield: 1 cocktail
Ingredients
1 oz light crème de cacao
1 oz dark crème de cacao
1 oz light crème de menthe
1 oz dark crème de menthe
1 oz fresh cream
Method
Add all ingredients into a shaker with ice.
Shake vigorously until well chilled.
Strain into a chilled cocktail glass.
Serve immediately and enjoy as a smooth, mint-chocolate finish to your spread.
Alma Café | Rumblin’ Punch
Bar Manager Maya Mcshan delivers tropical flair with her Rumblin’ Punch, a vibrant blend of pineapple, orange, lime, and pomegranate juices shaken with both light and dark rum. Sweet, tart, and powerful, this punch guarantees the party doesn’t stop at halftime.
Rumblin’ Punch
Rumblin’ Punch
Yield: 1 cocktail (can be scaled up for a punch bowl)
Ingredients
Method
Combine light rum, dark rum, pineapple, orange, lime, pomegranate juice, and simple syrup in a shaker with ice.
Shake until well chilled.
Strain into a glass over fresh ice.
Garnish with a lime wheel and serve.
Bringing It All Together
Game day in New Orleans isn’t just about football, it’s about food, drink, and community. With these recipes from the city’s best chefs and bartenders, your tailgate or watch party will feel like a true New Orleans celebration. From sliders to spritzes, punches to praline beignets, this lineup has everything you need to keep your guests cheering long after the final play.
Dining and Cooking