Compère Lapin

Critically acclaimed Chef Nina Compton’s flagship restaurant, Compère Lapin, melds the flavors of her Caribbean upbringing and love for French and Italian cuisine, while highlighting the Gulf and Louisiana’s beautiful indigenous ingredients. Cocktail maven Abigail Gullo creates libations that complement the creole-meets-Caribbean fare beautifully. Compère Lapin is located in the Old 77 Hotel & Chandlery Hotel at 535 Tchoupitoulas Street, New Orleans. The restaurant serves lunch daily 11:30AM–2:30PM; light bites 2:30PM–5:30PM; Happy Hour 3PM–6PM; and dinner nightly from 5:30PM–11PM. Brunch is served on Saturdays and Sundays from 10:30AM–2PM. For more information, please visit www.comperelapin.com

Louisville Slugger – Bourbon, Apple Brandy, Chicory, Smoked Vanilla.

According to Gullo, “An old-fashioned variation with Old Forrester bourbon, unaged apple brandy from Louisville and chicory liqueur from the Cathead folks in Mississippi. We make our own smoked vanilla syrup using smoky Lapsang souchong tea. The leaves are roasted in a bamboo basket called a hōnglóng, which is heated over burning firewood, which contributes to the dried longan aroma and smoky flavour.  Pinewood is used as the firewood for lapsang souchong and contains the characteristic resin aroma and taste.”

CL JulepBourbon, Spiced Rum, Cane Syrup, Mint

Images: CL Julep; Louisville Slugger

New Orleans’ dining gem Sac-a-Lait delivers robust Louisiana country flavors with a refreshingly different, cutting edge approach. Husband-and-Wife Chefs Cody and Sam Carroll’s gourmet food hub offers bold cuisine inspired by the fishing, farming, and hunting culture the Carroll’s grew up in. The unique cocktail program, under the direction of Beverage Director Norton Christopher, focuses on vine-to-glass creations utilizing produce and herbs from the restaurant’s on-site garden. Sac-a-Lait is located at 1051 Annunciation Street in New Orleans’ Warehouse District and serves dinner Tuesday–Saturday from 5:30PM–10PM and Friday lunch 11AM–2PM. Happy Hour Tuesday–Friday from 5:30PM–7PM. CLOSED SUNDAYS AND MONDAYS. For further information, please visit www.sac-a-laitrestaurant.com

Earl’s the Namepimms, buffalo trace, earl grey tea, lavender, pickled blueberry, ginger

Old Fashionbuffalo trace, demerara, bitters, flamed citrus

Cypress Sunsetserrano bourbon, pepper & coriander, lime juice, ojen, tarragon

Images: Cypress Sunset; Earl's the Name

Toups’ Meatery

Notorious for his “born and braised” culinary style, Chef Isaac Toups’s cutting edge dominates in the kitchen at Toups’ Meatery. The contemporary Cajun restaurant features dishes that are as robust as they are delicious, encompassing the flavors of Louisiana’s creole cuisine. The beverage selection at Toups’ Meatery complements the generous menu offerings with refined, handcrafted libations. Toups’ Meatery is located at 845 North Carrollton Avenue in New Orleans. The restaurant serves lunch from 11AM–2:30PM Tuesday–Saturday; dinner from 5PM–10PM Tuesday–Thursday, and 5PM–11PM Friday and Saturday. Closed Sunday and Monday. For more information, please visit www.toupsmeatery.com

Toups’ Manhattan – tabasco barrel infused bourbon, carpano antica

Images: Toups' Manhattan

Media Contacts:
Brustman Carrino Public Relations