Edit ModuleShow Tags

The French Have It Right!

SARA ESSEX BRADLEY PHOTOGRAPH

Whatever else you may think of France, the people of that nation have the correct idea for August: They head for the beach or the cooler countryside en masse.

I don’t know why the city in the New World entrusted with the heritage of both the monarchy and the republic didn’t adopt this practice. No question that La Nouvelle Orleans is hotter and more humid than anything in northern Europe.

Here is a suggestion: Take a few days, act like a visitor in your own town and wander the air-conditioned museums and attractions, stopping often for refreshments.

Fortunately there’s a new dining and drinking destination, just opened in the Vieux Carré, by the Commander’s Palace branch of the Brennan family.

SoBou means “south of Bourbon Street,” and while we usually have no idea where true compass points are, this new outlet, at 316 Chartres St. in the W Hotel, will help clear our continually confused directional condition – unless, of course, you implement a program to over-sample tasty wares at the bar.  

Rue Royal
1/2    ounce apricot brandy
1/2    ounce amber rum
1/4    ounce Maraschino liqueur
1/4    ounce lemon juice
2    drops Fee Brothers Rhubarb Bitters
    Lemon twist
    Champagne or sparkling wine, brut


Combine all liquid ingredients, except wine, in a shaker filled with ice. Shake well and strain into a champagne flute.

Top with sparkling wine. Garnish with a twist of lemon.

Created by Lu Brow, barmistress extraordinaire at both Café Adelaide and SoBou.
 

You Might Also Like

Tensas Tower

A stylish abode overlooking Bayou Teche.

Louisianians Of The Year

8 Inspirational Stories

Carnival’s Reigning Restaurant

At their 175th anniversary, Antoine’s history is entwined with that of Mardi Gras

Gumbos with Greens

Three gumbo recipes to warm up your winter

Cheap Eats

High in taste; easy on the budget

Add your comment:
Edit ModuleShow Tags

Latest Posts

Designer of the Week: Lazaro

Don't be that guy

Ring Thing, Part I

A diamond’s cut and shape is about more than just preference

Message to Tom Benson:

We're behind you!

The New Orleans School of Cooking

Celebrates their 35th anniversary
Edit ModuleShow Tags Edit ModuleShow Tags Edit ModuleShow Tags