ONE CUBE, TWO CUBES, THREE CUBES ... NEAT?
DTB
Award-winning Cocktail Director Lu Brow is the mastermind behind the creative libations served at DTB (Down the Bayou). For National Bourbon Month, patrons can enjoy DTB's Brown Butter Old Fashioned - brown butter washed bourbon, bitters, satsuma and damn good cherries; and the Fogerty Cocktail which is made with bourbon, peach shrub, sour mix and fresh peaches. The playful restaurant concept, which tips a hat to the Cajun roots of Co-Owners Jacob Naquin and Chef Carl Schaubhut, features a menu rooted in inventiveness and approachability. All menu offerings are designed to be shared, mix n' matched - divided into Sociables, T-Plates, Beaucoupe Plates and Lagniappe. DTB is located at 8201 Oak Street, Suite 1 in New Orleans. The restaurant serves dinner Monday - Thursday from 5PM-10PM and Friday - Saturday from 5PM-11PM. Brunch is served Friday, Saturday and Monday from 10:30AM-2PM and Sunday 10:30AM-4PM. Happy Hour is Monday - Friday from 3PM-6PM at the bar and bar tables. Ample street parking is available. For reservations or further information, please call (504) 518-6899 or visit www.dtbnola.com
Recipe: Brown Butter Old Fashioned
2 oz Bourbon (Brown butter washed)*
¼ oz Brown Sugar Syrup
4 drops Angostura Bitters
Luxardo Cherry (2)
Swath of Orange Peel (2) *Rolled like rose with cherry inside
Method: In a rocks glass muddle orange peel, Luxardo cherry, Angostura bitters and brown sugar syrup. Add bourbon and place large ice cube in glass. Garnish with orange peel & cherry.
*Brown Butter Bourbon:
1 bottle Benchmark Bourbon
½ cup Brown Butter
Plastic container
Method: Slowly brown unsalted butter in a sauce pan until well toasted. Aroma should be nutty. Allow brown butter to cool before using. Pour bottle of Benchmark bourbon into plastic container. Gently stir in one half cup of brown butter into bourbon; stir well. Leave uncovered until mixture is completely cool and butter has become firm and risen to the top of the container. Cover with lid, label and date.
Image link: Brown Butter Old Fashioned
Recipe: Fogerty Cocktail
2 oz Bourbon
1 oz Peach Shrub*
1 oz Sour Mix
¼ oz Simple Syrup
Peach Slice, for garnish
Method: Build all ingredients in a shaker filled with ice. Shake and pour entire contents into a rocks glass. Garnish with fresh peach slice.
*Peach Shrub
4 cups sliced ripe Peaches
4 cups Granulated Sugar
Sterlite gallon glass container
Method: Place equal parts of ripe fruit and sugar into glass container. Do not stir until the third day. On the fifth day, remove sliced fruit and place fruit into a plastic container. Label and date for garnish. Pour syrup into a measuring cup and then place into a plastic container. Add 1 ½ of the same amount of apple cider vinegar. Stir well, taste and continue to add vinegar until balanced. Place shrub into glass container, label and date.
Image link:Fogerty Cocktail
Sac-a-Lait
The garden-to-glass cocktail program at Sac-a-Lait, led by Bar Manager Norton Christopher, focuses on crafting unique concoctions utilizing the produce and herbs from the restaurant's on-site garden. The result: Well-balanced and refreshing cocktails as craveable as Chef Cody and Samantha Carrolls' food. To celebrate National Bourbon Month, bourbon aficionados can choose from specialty cocktails such as the Cypress Sunset, made with serrano infused Buffalo Trace Bourbon, Black Pepper and Coriander Syrup, Lime, Ojen, and Tarragon; Earls the Name, made with Earl Grey Tea infused Buffalo Trace and Pimm's mixture, Pickled Blueberry Puree, Lemon Juice, Lavender Syrup, topped off with ginger beer, a cucumber spear, lemon zest, and fresh picked garden flowers; and the all-time classic Old Fashioned, made with Buffalo Trace bourbon, Double Strength Demerara, Angostura bitters, Regan's Orange bitters, topped with lemon zest and a flamed orange twist. Sac-a-Lait is located at 1051 Annunciation Street in New Orleans and serves dinner Tuesday - Saturday from 5:30PM- 10PM and Friday lunch 11AM - 2PM. Happy Hour Tuesday - Friday from 5:30PM - 7PM. The restaurant is closed Sundays and Mondays. For reservations or further information, please call (504) 324-3658 or visit http://www.sac-a-laitrestaurant.com/
Recipe: Cypress Sunset
¾ oz Lime juice
¾ oz Black Pepper and Coriander Syrup*
2 oz Serrano infused Buffalo Trace Bourbon*
Ojen in an atomizer
8 Tarragon Leaves
Tarragon Leaf, for garnish
Method: Spritz the Ojen three times in a chilled coupe. Muddle the tarragon, and then add the remaining ingredients. Shake and double strain into the Ojen spritzed coupe. Garnish with a tarragon leaf.
*Black Pepper and Coriander Syrup:
½ cup Ground Black Pepper
½ cup Ground Coriander Seeds
2 cups Sugar
2 cups Water
Method: Bring the sugar and water to a low boil until the sugar is completely dissolved. Remove from heat and add remaining ingredients. Allow to cool, then store in fridge for 24 hours. Double strain the syrup.
*Serrano Infused Buffalo Trace:
1 L Buffalo Trace Bourbon
2 Serrano Peppers
Method: Cut the Serrano Peppers in half lengthwise. Place the peppers and Buffalo Trace in a large storage container for at least 2 hours. Remove the peppers when desired heat and flavor is reached.
Image link: Cypress Sunset
Recipe: Earls the Name
2 oz Earl Grey Tea infused Buffalo Trace and Pimm's mixture*
½ oz Pickled Blueberry Puree*
½ oz Lemon Juice
¾ oz Lavender Syrup
Ginger Beer, for topping off
Cucumber Spear, Lemon Zest and Garden flowers, for garnish
Method: Shake all ingredients together, except for the ginger beer, and strain into a Collins glass. Top with the ginger beer and garnish with fresh cucumber spear, lemon zest, and garden flowers.
*Earl Grey Tea Infused Buffalo Trace Pimms
1 L Buffalo Trace Bourbon
1 L Pimm's Liqueur
4 Earl Grey Tea Bags
Method: Combine all ingredients in a storage container and let it sit in a dark, cool area for up to 24 hours. Discard tea bags and pour into a bottle or decanter for use.
*Pickled Blueberry Puree
5 cups Blueberries
1½ tbsp Kosher Salt
1 cup White Granulated Sugar
1 cup White Vinegar
½ cup Brown Sugar
½ cup Apple Cider Vinegar
6 Jalapenos, sliced (remove seeds)
Method: Combine the salt, granulated sugar, white vinegar, apple cider vinegar, brown sugar and jalapenos in a medium saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over the blueberries, then let stand at room temperature for one hour. Cover and refrigerate for up to 24 hours. Store in an airtight container in the refrigerator for up to two weeks.
Image link: Earls the Name
Recipe: Old Fashioned
2 oz Buffalo Trace Bourbon
1/8 oz Double Strength Demerara
6 dashes Angostura Bitters
1 dash Regan's Orange Bitters
Flamed Orange Twist, for garnish
Lemon Zest, for garnish
Method: Place all ingredients in a rocks glass over large ice cube; stir until chilled. Garnish with flamed orange and lemon zest.
Image link:Old Fashioned
Maypop
Named one of Food & Wine's 2016 "Best New Chefs in America" Michael Gulotta is Chef/Co-owner of Maypop in New Orleans, which opened its doors December 2016. Chef Gulotta has swiftly gained praise for his signature Southeast Asian-meets-Southern Louisiana cuisine, along with Dim Sum brunch which combines the very best of New Orleans and South Asia. Guests can be sure to enjoy artisanal cocktails at Maypop all throughout National Bourbon Month, including the signature Ain't Wasting Time No More, featuring Buffalo Trace Bourbon, Peach and Green Cardamom syrup, lemon juice, Chinese bitters, and a lemon twist. Maypop is located at 611 O'Keefe Avenue in New Orleans. Lunch is served daily from 11AM - 4PM; Mid-Menu from 4PM - 5PM; Happy Hour from 4PM - 6PM. Dinner from 5PM - 10PM Saturday - Thursday, and 5PM - 11PM on Friday. Dim Sum Brunch is served every Saturday and Sunday from 11AM - 3PM. For reservations or further information, please call (504) 518-6345 or visit http://maypoprestaurant.com/
Recipe: Ain't Wasting Time No More
1 ¾ oz Buffalo Trace Bourbon
¾ oz Peach and Green Cardamom syrup*
¼ oz Lemon Juice
2 dashes Chinese Bitters
Lemon Twist, for garnish
Method: Combine the first three ingredients into mixing glass with ice. Shake vigorously. Strain into rocks glass filled with ice. Finish with 2 dashes of Chinese bitters and garnish with lemon twist.
*Peach and Green Cardamom Syrup
4 medium sized Peaches
12 Green Cardamom pods
1 quart Sugar
1 quart Water
Method: Combine sugar and water in pot, bring to a simmer. Add in diced and slightly macerated peaches and green cardamom pods that are cut in half. Bring to boil for 15 minutes. Remove from heat and steep for 15 minutes. Strain into storage container. Keep refrigerated.
Image link: Ain't Wasting Time No More
Trinity
Touted as one of New Orleans' best restaurants by Conde Nast Traveler and Opentable, Trinity points to the three hallmarks of Southern dining experience - eating, drinking, and conversation. Executive Chef Michael Isolani helms the kitchen with a menu that draws the multiple cultural influences that define New Orleans fare, making Trinity one of the Crescent City's hottest restaurants/bars. Patrons can enjoy classic cocktails with a modern flair at Trinity throughout National Bourbon Month, including the Fall Cane, made with house-cured bourbon, Steen's cane syrup, Angostura bitters, topped with clementine and cherries; and the traditional Old Fashioned, made with Bulleit bourbon, Angostura bitters, a touch of simple syrup, garnished with an orange twist and Luxardo cherries. 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 - 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
Recipe: Fall Cane
1 ½ oz Bulleit Bourbon
1 oz Steen's Cane Syrup
2 dashes Angostura Bitters
Clementine, Mint Leaf and Cherry Skewer, for garnish
Method: Combine bourbon, Steen's cane syrup and bitters in a shaker. Shake well and pour over ice in a rocks glass. Garnish with clementine and cherry skewer.
Image Link: Fall Cane
Compère Lapin
Since opening in June 2015 Compère Lapin, Chef Nina Compton's beloved New Orleans restaurant in the Old No. 77 Hotel, has received critical acclaim - including a rave review in The New York Times. Compton helms the neighborhood restaurant, creating robust dishes that meld the flavors of her Caribbean upbringing and love for French and Italian cuisine, while highlighting the Gulf and Louisiana's beautiful indigenous ingredients. With a beverage program overseen by cocktail maven Abigail Gullo, Compère Lapin is one of the hottest restaurants in NOLA. The lineup of cocktails are thoughtful yet unpretentious and each tell a story all its own. For National Bourbon Month, guests can expect signature creations such as the Low Country Buck, made with Virgil Kane's Ginger Bourbon, Angostura bitters, lemon juice, ginger beer and simple syrup, garnished with an orange wheel; Louisville Slugger, made with bourbon, apple brandy, chicory and smoked vanilla; and the TCB Sour, made with bourbon, lemon juice, Orgeat syrup, Byrrh, egg whites, garnished with an orange peel. Compère Lapin is located in the Old No. 77 Hotel & Chandlery at 535 Tchoupitoulas Street, New Orleans, LA 70130. 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 - 11:00PM. Brunch is served on Saturdays and Sundays from 10:30AM - 2PM. Valet parking is $5 and ample municipal parking is available. For more information call (504) 599-2119, visit www.comperelapin.com
Recipe: Low Country Buck
2 oz Virgil Kane's Ginger Bourbon
¼ oz Simple Syrup
½ oz Lemon Juice
4 dashes of Angostura Bitters
Ginger Beer
Orange Wheel, for garnish
Method: Combine bourbon, syrup, lemon juice and bitters in a shaker with ice. Strain into a glass and top with ginger beer. Garnish with orange wheel.
Recipe: TCB Sour
2 oz Bourbon
1 oz Lemon Juice
½ oz Orgeat Syrup
¾ oz Byrrh
½ oz Egg Whites
Luxardo Cherry and Orange Wheel, for garnish
Method: Combine all ingredients in a shaker, add ice then shake vigorously. Strain into a rocks glass. Garnish with the Luxardo cherry and orange wheel.
Toups South
Toups' Meatery expands its domain with its newest restaurant concept, Toups South, inside the Southern Food and Beverage Museum. Bravo TV's "Top Chef" season 13 fan favorite, Chef Isaac Toups, is known for his sophisticated approach to a cuisine that's best known for deep rustic flavors. At Toups South, he branches out beyond Cajun and explores different regions of the South, showcasing the best of vast flavors that define regional Southern cuisine. During National Bourbon Month, guests are invited to sip on chef-inspired bourbon cocktails such as The Banana Bourbon, made with Giffard Banane du Bresil (banana liqueur), bourbon, lime juice and "Old English 800 Malt Liquor" syrup; To Peach His Own, made with bourbon, peach bitters, simple syrup, fresh cut peaches, topped off with Cava sparkling wine; Big Frank's Garden Party, made with bourbon, St. George Chile liquor, Clos Normand cider, lime juice, thunderbird syrup, and celery bitters; and the Toups' Manhattan, made with Tabasco-infused bourbon, Carpano Antica Vermouth, Angostura bitters, and orange bitters. Toups South is located inside of the Southern Food and Beverage Museum at 1504 Oretha Castle Haley Blvd., New Orleans, LA 70113. The restaurant serves lunch from 11AM - 3PM; dinner Monday, Wednesday, and Thursday 5PM - 10PM, Friday - Saturday 5PM - 11PM; Sunday brunch 10AM - 3PM; Happy hour Monday - Saturday 3PM - 6PM at the bars; Closed Tuesdays. For more information please call (504) 304-2147 or visit www.toupssouth.com
Recipe: The Banana Bourbon
2 oz Bourbon
1 oz Lime juice
½ oz Giffard Banane du Bresil (banana liqueur)
½ oz "Old English 800 Malt Liquor" syrup*
Method: Combine all ingredients into shaker tin, add ice and shake. Double strain into coupe.
*Old English 800 Malt Liquor syrup:
2 bottles Old English 800 Malt Liquor
1.25 qt Sugar
Method: Grab 2 bottles of your favorite malt liquor (we like the maltiness of the O.E. 800). Reduce one bottle down in a large pot over medium to high heat, and bring to a boil. Stir frequently to prevent sticking or scorching. Once the amount of liquid has reduced, add in the second bottle and sugar. Allow to boil and stir until the sugar is dissolved. Remove from heat. Once the syrup has cooled, pour into empty liquor bottles and store in fridge.
Image Link: The Banana Bourbon
Recipe: To Peach His Own
1 oz Bourbon
½ oz Peach bitters
½ oz Simple syrup
5 cubes of a freshly cut peach
Cava topper
Method: Combine all ingredients, except Cava, into shaker tin. Add ice and shake vigorously (you want the ice to muddle the peach). Double strain into flute and top slowly with cava.
Recipe: Big Frank's Garden Party
1½ oz Bourbon
½ oz St. George Chile liquor
1 oz Clos Normand cider
½ oz Lime juice
½ oz Thunderbird syrup*
8 dashes celery bitters
Method: Combine all ingredients into shaker tin, add ice and shake. Strain into collins glass filled with ice.
*Thunderbird syrup:
2 bottles Thunderbird wine
1.5 quarts Sugar
Orange flower water
Orange peel
Lemon peel
Method: Grab 2 bottles of Thunderbird wine. Reduce one bottle down in a large pot over medium to high heat, and bring to a boil. Stir frequently to prevent sticking or scorching. Once the amount of liquid has reduced, add in the second bottle, orange peel, lemon peel and sugar. Allow to boil and stir until the sugar is dissolved, then add a few drops of orange flower water. Remove from heat. Once the syrup has cooled, pour back into empty wine bottles and store in fridge.
Recipe: Toups' Manhattan
2 oz Tabasco infused bourbon*
1 oz Carpano Antica Vermouth
6 dashes Angostura bitters
4 dashes orange bitters
Candied pork belly, for garnish
Method: Combine ingredients in a mixing glass, add ice and stir. Strain into a coupe, garnish with candied pork belly.
*Tabasco infused bourbon:
1 bottle Bourbon
1 bag Tabasco Wood Chips
Large Mason Jar
Method: At your local grocery store, pick up a bag of Tabasco Wood Chips and soak them with a bottle of your favorite bourbon in a large mason jar. Seal container with lid and let infuse for two weeks. Once ready, pour the bourbon over a strainer and back into the empty bourbon bottle.
Image Link: Toups' Manhattan
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Lauren Busch/Marel Hinners/Anabel Mendez
Brustman Carrino Public Relations
nola@brustmancarrinopr.com
(305) 573-0658
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