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Feb 27, 201909:55 AM
Drink Up, NOLA

Changing the way you cocktail in the Big Easy

Mix Me Somethin’ Mister



Attention Mardi Gras revelers! By now many of us are experts on how to get around town and maneuver through the Carnival road blocks and closures. It takes pre planning and a strategic mindset to get where we are going. So the question is: where are we drinking this year?

Lula Distillery (1532 St. Charles Ave.) is offering a twist on its Planters Punch. This punch is a fabulous drink with local iced tea and their house made rum. While the punch is always on the menu, what’s exciting during Carnival is that bartenders are offering a large size for our drinking pleasure. In addition to the Planters Punch, you can also get the cucumber infused Vodka Collins and the Bloody Mary, both of which are created using house-made ingredients. The small will run you $9 and the large costs $12. Lula is also offering four Mardi Gras themed beers on tap. Options include Southern Prohibition Typical Tuesday, Nola Muses, Abita Mardi Gras Bock and Port Orleans Bacchus Blonde. They are $6 all day, everyday though Carnival. “We have a full time bar prep person who works through Mardi Gras," said Megan Thomas, Lula general manager. "We make our cocktails fresh everyday so we are ready and can guarantee that you’re going to get the same delicious cocktail every time. You can even buy bottled cocktails here, just ask us about it.”

Hot Tin and Bayou Bar at the Pontchartrain Hotel (2031 St. Charles Ave.) are offering specialty Mardi Gras cocktails. It’s fun to ask for the King Cake Milk Punch downstairs at the Bayou Bar. The King Cake syrup and the HooDoo Chicory Liqueur really make this drink festive and fun. If your feeling fancy, upstairs at Hot Tin, try the Rex and Death drink. Not only are the drinks here fantastic, the the view is hard to beat. It’s on the parade route and you can get in on the action from above and below... with drink in hand, of course.

Meril (424 Girod St.) offers revelers four specialty Carnival cocktails. Options include, Come Hell or High Water with watermelon vodka and vanilla. The Neutral Ground Side with gin, star anise, blackberries and lemon juice. The 504 cocktail has rhum agricole, creole shrub, pineapple, citrus, honey and peppers. Don’t forget to try the Carnival Cooler, which has rum, apricot purée, lavender and citrus. These festive drinks are available all day, everyday until Mardi Gras is over. Each cocktail is priced at $12. If you are feeling really ambitious, ask for Miki’s Flambeaux Punch. It is sure to please.

Emeril’s (800 Tchoupitoulas St.) This classic spot is rolling out a full menu of Mardi Gras cocktails. The team here loves to create festive drinks we can all enjoy. Among the drink selections includes: The Throwback Sazerac, Bloody Mary, Muses Green Mary, the Berry Bacchus and the King Cake Coquito.

These are, of course, just a few places offering Carnival cocktails. But as you are partying your way through New Orleans remember to celebrate responsibly and pass a good time.



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Drink Up, NOLA

Changing the way you cocktail in the Big Easy


Daniel Victory is creator and owner of Victory and New Orleans Drink Lab. He has been lauded as a pioneer of the New Orleans "craft cocktail" emergence and is considered one of the most engaging ambassadors of the Crescent City. 

His dedication to preserving the artistry and sophistication of classic cocktail creation, as well as the ambiance and high standard of service set forth by many generations old bartenders, sets Daniel Victory apart from the rest. 

Daniel Victory said, “If bartending was a science then every martini would be the exactly the same (at least everyone using the same brand). Exact measurements of all the ingredients would yield exactly the same drink. It’s simple scientific method — a system of repeatable experiments that yield the same results. However, anyone who has ever had martinis will tell you, they are not all the same.”

To Victory, bartending is an art form.

By 2009 Victory garnered international acclaim after being recognized as one of the top 5 bartenders in GQ Magazine/Bombay Sapphires “Most Inspired Bartender” contest. After appearing in the December 2009 issue of GQ, Daniel traveled the world as a National Ambassador for Bombay Sapphire. After a year of never being in the same place more than 3 nights and a whirlwind of knowledge he decided it was time to return home, plant his roots and explore cocktail consulting.

In an effort to preserve everything he learned, Daniel became one of the founders and lead educators of the Crescent City School of Bartending and influential in establishing The Flo Woodward Memorial Scholarship.

Daniel is a graduate of the Goldman Sachs 10,000 Small Business Program and the Goldman Sachs & Bloomberg LP Business Coaching program.

The next step in leaving his imprint on his hometown is Victory. Nestled in between the Central Business District and New Orleans’ famed Canal Street, stands the physical combination of his aesthetic, travels, smarts & history. Victory has high standards and is often found molding the next generation of bartenders.

In 2015 Victory expanded his vision and yet again put his skills to work. The Old New Orleans Drink Lab is born. A groovy, old world feel where cocktail history and education are his top priority. Here you'll learn to make Crescent City classic cocktails and get the history along with it.

With Victory constantly mixing things up, there’s no sign of slowing down.





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