- Published in NOLA Food
Summer Sippin' in new Orleans
Summer Sippin' in new Orleans
Bartenders share cocktail recipes to make at home
Bars have been one of the most affected businesses within the service industry throughout the pandemic. They opened briefly before there was a new mandate to shut them after a spike in positive cases throughout Louisiana. You can still follow mitigation measures and visit your favorite restaurants to enjoy great cocktails, but until you are back to getting the full New Orleans bar experience, the awesome bartenders from Hot Tin, Toups and Jack Rose are sharing these summer cocktail recipes, so that we can all get a taste of great libations at home.
Jungle Spritz
Outlet: Topus
Beverage Director: Bryson Downham
Ingredients:
1 oz Pineapple rum
¾ oz banana liquer
½ oz campari
Directions:
Build in wine glass with ice and top with sparkling wine and soda water
Toups’ Meatery is located at 845 North Carrollton Avenue in New Orleans.
Skyliner
Outlet: Hot Tin
Bartender: Benton Bourgeois
Ingredients:
1 ½ oz Cathead Honeysuckle Vodka
1 oz Grapefruit Juice
½ oz Lime Juice
½ oz Simple Syrup
½ oz Campari
8 drops of Bitterman’s Hellfire Habanero Bitters
Club Soda
Directions:
Shake and strain Cathead Honeysuckle Vodka, grapefruit juice, lime juice, simple syrup, Campari, and Bitterman’s Hellfire Habanero Bitters over fresh ice into a 12 oz collins glass. Top with club soda and garnish with a lime wheel.
Hot Tin is located in the Penthouse of the Pontchartrain Hotel at 2031 St Charles Ave in New Orleans.
Some Like It Hot
Outlet: Hot Tin
Bartender: Joe Tangney
Ingredients:
1 ½ oz Cimarron Tequila
½ oz Del Maguey Vida Mezcal
½ oz Sangue Morlacco Luxardo Cherry Brandy
1 oz Lime Juice
¾ oz Mango-Habanero Shrub
Directions:
Shake and strain all ingredients over fresh ice into a rocks glass. Garnish with a lime wheel.
Celery Sucka
Outlet: Topus
Beverage Director: Bryson Downham
Ingredients:
1.5 Oz Xicaru Mezcal
3/4 oz lime juice
8 dashes of Celery bitters
1/4 oz simple syrup
Directions:
Build in a shaker tin add ice and shake fine strain into a coupe top with splash of soda water and 2 shakes of Tajin
Endless Summer
Outlet: Bayou Bar & Jack Rose
Bartender: Brian Chambliss
Ingredients:
¾ oz El Tesoro Anejo Tequila
¾ oz El Tesoro Reposado Tequila
¾ oz Agavero
¾ oz Cucumber Lemon Shrub
¾ oz Coconut Mixture (50/50 coconut milk and coconut water)
Directions:
Shake and strain all ingredients over fresh ice into a rocks glass rimmed with coconut flakes. Garnish with a cucumber ribbon.
Jack Rose is located at the Pontchartrain Hotel,
2031 St Charles Avenue in New Orleans.
