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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.

www.toupsmeatery.com

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.

www.hottinbar.com

 

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.

www.jackroserestaurant.com

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