Add 2 tsp Steens Syrup, Grenadine, Maker's Mark, Old New Orleans Amber Rum, and Angostura Bitters to glass. Stir until all ingredients are mixed well. Add ice cubes and top with 2 oz Swamp Pop Praline Cream Soda. Stir gently to mix ingredients. Add twisted orange peel and maraschino cherry, and candied andouille sausage as garnish.
Directions for Candied Andouille Sausage:
Slice sausage (however much you want) in 1/4 in slices, then quarter each slice. Place in ziplock bag and cover with Swamp Pop Praline Cream Soda. Let marinate overnight. Remove sausage and cook on stove top over med-high heat for 5 to 8 minutes, stirring occasionally. Save a few for drink, then devour the rest while standing in the kitchen and hoping your husband and toddler don't see you.
(Submitted by Leah Richards)
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