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YO HO HO! NATIONAL RUM DAY SPECIALS THROUGHOUT NEW ORLEANS
Wednesday, August 16, 2017

Compére Lapin
Named the "Biggest Booze Debut" of the year by Eater NOLA, the cocktail program at Compère Lapin is helmed by award-winning mixologist Abigail Gullo, Heaven Hill "Bartender of the Year" 2016 and Eater NOLA's "Bartender of the Year 2014." Celebrate National Rum Day with a plethora of rum cocktails to choose from, including the Pretty Ricky featuring El Dorado 5 - aged for a minimum of 5 years in bourbon oak barrels - Amontillado Sherry, demerara syrup, lemon juice, mixed fruit preserves, topped with one orange wheel, mint sprig and berries; Holy Trinidaiq made with rum, coconut, angostura bitters and lime; frozen concoctions such as the Cajun Coquito - rum, coconut, allspice, and condensed milk; and frozen Café Du Horchata made with rum, rice, cinnamon, coffee, almond and pecan. Compère Lapin is located in the Old 77 Hotel & Chandlery Hotel at 535 Tchoupitoulas Street in New Orleans. The restaurant serves lunch daily 11:30AM - 2:30PM; light bites 2:30PM - 5:30PM; Happy Hour 3PM - 6 PM; and dinner nightly from 5:30PM - 11PM. 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: Pretty Ricky
1.5 oz El Dorado 5-year Rum
.75 oz Amontillado Sherry
.25 oz Demerara Syrup
.25 oz Lemon juice
1 tsp Mixed fruit preserves
Berries, orange wheel, and mint sprig for garnish
Powdered sugar

Method: Place all ingredients in a mixing tin with two ice cubes and quickly whip shake. Strain
into a rocks glass and pack with crushed ice. Garnish with berries, orange wheel and mint sprig. Dust with powdered sugar.

Image links: Pretty Ricky 

DTB
Award-winning Cocktail Director Lu Brow has earned praise for attracting a vibrant bar scene with inventive libations at DTB (Down the Bayou), all served up in a relaxed and convivial setting. In honor of National Rum Day, Lu Brow will feature two specialty rum cocktails, including the Down the Bayou made with spiced rum, fresh lime juice, ginger-infused simple syrup, and sliced strawberries; and the Dude's Delight made with Rougaroux Full Moon rum, St. George coffee liquer, cold coffee, whole milk and dark coca dust. DTB is located at 8201 Oak Street, Suite 1 in New Orleans. The restaurant serves dinner Monday through Thursday from 5PM-10PM and Friday and Saturday from 5PM-11PM. Brunch is served Friday, Saturday and Monday from 10:30AM-2PM and Sunday 10:30AM-4PM. Happy Hour is Monday through 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: Down the Bayou
2 oz Spiced rum
.75 oz Fresh lime
.75 oz Ginger simple syrup*
2 oz Sliced strawberries
Sliced berry for garnish

Method: In a rocks glass muddle strawberries with ginger simple syrup. Pour rum and lime juice over glass filled with ice. Garnish with a sliced berry.
*Ginger Simple Syrup
1 cup Granulated sugar
1 cup Water
1.5 cups Fresh peeled ginger

Method: Bring sugar, water and ginger to a boil. Once boiling, turn down the heat and simmer for 20-25 minutes. Remove from heat and pour mixture through fine mesh strainer into a container. Allow to fully cool. Store in refrigerator until use.
Recipe: Dude's Delight
1 oz Rougaroux Full Moon rum
1 oz St. George coffee liqueur
1 oz Cold coffee
2 oz Whole milk
Dark cocoa dust
Method: In a shaker combine all ingredients except cocoa. Shake well and pour entire contents into a rocks glass. Garnish with dark cocoa dust.

Image link: Dude's Delight

MOPHO
Named one of Food & Wine's 2016 "Best New Chefs in America" Chef Michael Gulotta's first restaurant, MOPHO, quickly became the star of New Orlean's culinary landscape after being named "Restaurant of the Year" by New Orleans Magazine and a nominee for Bon Appétit's "Best New Restaurant." The relaxed, unpretentious eatery is the perfect place to unwind on National Rum Day - particularly with good company! Rising to the occasion, the Mopho Punch mixes light and dark rum, Velvet Falernum, Orange Curaçao, fresh orange, lime, grapefruit, pineapple, and a dash of bitters ($8). The restaurant also offers a number of tasty pho options sure to please the palate. Every Saturday, diners can enjoy a roasted whole hog over pecan wood from the restaurant's outdoor pit. MOPHO is located 514 City Park Avenue in New Orleans. Telephone: 504.482.6845; http://mophonola.com/

Image links: MOPHO Punch

Maypop
Sister restaurant to Chef Michael Gulotta's acclaimed MOPHO, Maypop opened its doors December 2016 and has since become a distinguished hot-spot in New Orleans' South Market District. Maypop's menu features uniquely elevated, Southern-influenced, Southeast Asian cuisine; as for the bar, you can expect to find refined craft cocktails of all sorts. For National Rum Day, guests can delight in the Mt. Merbabu Mojito - a one-of-a-kind twist on the classic - made with Plantation 3 Stars Silver Rum, Campari, strawberry and mint ($14). On weekends, diners can enjoy a Dim Sum Brunch unlike any other in the Crescent City, every Saturday and Sunday from 11AM-3PM. Maypop is located at 611 O'Keefe Avenue in New Orleans. Telephone: 504.518.6345; http://maypoprestaurant.com/

Image link: Mt. Merbabu Mojito

 

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