Lauren Busch/Marel Hinners/Anabel Mendez
Brustman Carrino Public Relations
Lower Decatur's hot restaurant and bar, Trinity has been touted as one of NOLA's best by Conde Nast Traveler and Opentable, is celebrating National Tequila Day in style. Guests can enjoy a variety of classic and approachable tequila cocktails with a modern flair by beverage director Adam Orzechowski, including the Aviation - Aviation tequila, lemon, Luxardo, Crème de Violette, and Orange, Ango bitters; The Placeholder - Cimarrón tequila, Pamplemousse, Granny Sherry, lemon, La Source Cab float; and the Garden Margarita - Exotico tequila, jalapeño, tarragon syrup, pernod, Ancho Reyes, lime, lemon, tarragon garnish and a salt/sugar rim. Trinity is located at 1117 Decatur Street in New Orleans' French Quarter. Dinner is served nightly, Sunday - Thursday 6PM - 10PM; Friday and Saturday 6PM - 11PM. Happy Hour is Sunday through Friday from 4:30PM - 7PM and Fridays and Saturdays from 10PM - Midnight. Reservations can be made at www.opentable.com. Telephone: 504.325.5789; www.trinityrestaurantneworleans.com
2 oz Aviation Tequila
.75 oz lemon juice
.5 oz Luxardo
.25 oz Crème de Violette
Orange, Angostura Bitters
Method: Build in shaker with ice, pour in rocks glass and garnish with orange slice and dash of Angostura.
Recipe: Garden Margarita
1.5 oz Exotico Tequila/ muddled with one slice of Jalapeño, seeds removed
.5 oz Tarragon Syrup
.5 oz Pernod
.5 oz Ancho Reyes chili liqueur
1 oz lime juice
.5 oz lemon juice
Method: Place all liquid ingredients in shaker with ice and shake vigorously. Strain into sugar/salt rimmed margarita glass. Garnish with sprig of tarragon.
Recipe: The Placeholder
1.5 oz Cimarrón Tequila
.5 oz Pamplemousse liqueur
.75 oz Grany Sherry
1 oz lemon juice
La Source Cabernet Float
Method: Mix first four ingredients in shaker with ice. Pour in rocks glass and top with Cabernet floater.
Image links: Garden Margarita 2; The Placeholder 1
New Orleans' dining gem Sac-a-Lait is raising the bar with a brand new cocktail program under the direction of recently appointed Bar Manager Norton Christopher. The talented mixologist - who has been crafting cocktails at some of the city's top spots - has just introduced a new libations menu featuring an array of garden-to-glass concoctions and modern twists on classics. Celebrate National Tequila Day with Norton's one-of-a-kind Tracey Byrd, made with El Jimador
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tequila, Aperol, Coriander syrup, lime, watermelon cubes, a pinch of cilantro, and a citrus pickled watermelon rind for garnish. Sac-a-Lait is located at 1051 Annunciation Street in New Orleans (entrance is on John Churchill Chase Street) and serves dinner Tuesday - Saturday from 5:30PM - 10PM and Friday lunch 11AM - 2PM. Happy Hour Tuesday - Friday from 5:30PM - 7PM. For reservations or further information, please visit http://www.sac-a-laitrestaurant.com/
Recipe: Tracey Byrd
2 oz. El Jimador Tequila
.5 oz. Aperol
.5 oz. Coriander syrup*
.75 oz. lime juice
3-1" cubes of watermelon
Pinch of Cilantro
Citrus Pickled Watermelon Rind, for garnish*
Method: Muddle cilantro and watermelon in a shaker. Add the remaining ingredients, shake and double strain into a Collins glass. Garnish with citrus pickled watermelon rind.
14 oz. Sugar
14 oz. Water
1.5 oz. Coriander Leaves
Method: Bring sugar and water to a low boil until sugar is completely dissolved. Pull off stove and stir in whole coriander. Let cool then put in quart container. Store in fridge for 24 hours then strain out coriander.
*Citrus Pickled Watermelon Rind
1 Watermelon Rind (cut in desired shape)
¾ cup Lemon Juice
½ cup Cane Syrup
1 cup Cilantro leaves
¼ cup Whole Black Peppercorns
1Tbsp. Kosher Salt
Method: Place watermelon rind in a storage container. Mix the remaining ingredients together and pour over rind pieces until it is fully covered. Store in the fridge for at least 24 hours, and then remove the rinds from the liquid when desired flavor and texture is reached.
Image links: Tracey Byrd 1; Tracey Byrd 2
As top 10 Winner of Playboy's Best New Bars in America 2016, there's much to brag about for cocktail guru Abigail Gullo who oversees the beverage program at one of the hottest restaurants in NOLA, Compère Lapin. The Road to Fallbrook handcrafted cocktail - which blends tequila, lime juice, cinnamon, Campari, avocado, and a hint of Peychaud's - is the perfect medley of flavors to enjoy on National Tequila Day. Indeed Gullo's award-winning cocktails are designed to complement Chef Nina Compton's robust dishes and are modern yet approachable, utilizing fresh produce and herbs. Compère Lapin is located at Old No. 77 Hotel & Chandlery in New Orleans' Warehouse Arts District, 535 Tchoupitoulas Street. The restaurant serves lunch daily 11:30 AM - 2:30 PM; light bites 2:30 PM - 5:30 PM; Happy Hour 3 PM - 6 PM; and dinner nightly from 5:30 PM - 11:00 PM. Brunch is served on Saturdays and Sundays from 10:30 AM - 2 PM. Valet parking is $5 and ample municipal parking is available. For more information or reservations, call (504) 599-2119, or visit www.comperelapin.com.
Recipe: Road to Fallbrook
1.5 oz Tequila
¾ oz Lime Juice
1.25 oz Cinnamon
½ oz Campari
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2 scoops avocado
Method: Blend ingredients and serve in a tall glass, topped with a dash of Peychaud's
Image available upon request.
One of this season's hottest new restaurants on Oak Street is DTB, which stands for Down the Bayou. For National Tequila Day, savvy cocktail maven Lu Brow invites guests to indulge in the Chica, which is made with Mezcal - Tequila's smokier cousin - passionfruit syrup, lime juice, Bitterman's Tiki Bitters, Peychaud's and a star anise garnish. The cocktail program at DTB shares the spotlight with the cuisine, created by Chef Carl Schaubhut, focusing on creative concoctions using Louisiana ingredients. DTB is located at 8201 Oak Street, Suite 1 in New Orleans, and serves dinner Monday - Saturday & Brunch Friday - Monday. For reservations or further information, please call 504.518.6899 or visit www.dtbnola.com
2 ounces mezcal
¾ ounce Peychaud's Aperitif
¾ ounce passionfruit syrup*
3 drops Bitterman's Tiki Bitters
¾ ounce lime juice
star anise garnish
Method: Build in a shaker with ice. Shake and strain into a coupe; garnish with star anise.
1 cup granulated sugar
1 cup water
1 ½ cups of fresh peeled passionfruit cut into small pieces
Method: Bring sugar, water and passionfruit to boil. Turn down heat and simmer 20-25 minutes. Remove from heat and pour mixture through fine mesh strainer. Allow to fully cool and then store in refrigerator.
Image available upon request.