A Charming Drink For the Season

Photographed By Sara Essex Bradley

No one can accuse New Orleans of not having any charm – we practically ooze charm from our every pore. We are also a town populated by great folks; ask anyone if we aren’t among the most charming folks on the planet.

One of the things we do really well is celebrate unique situations, and that becomes a challenge when everyone else in every part of the world is also celebrating. For everyone everywhere, it becomes a contest to see who can celebrate the holiday season with the most gusto. Sure, New York has their huge balloons; Hollywood has a parade peppered with people who we’ve all seen in movies and on television; Chicago has shop windows decorated to the extreme; and even Miami strings a few lights through palm trees, just to show they’re trying.

Yet here, in the festival capital of America – maybe the world – we’re simply bereft of ideas about how to publicly rejoice. Creole Christmas is a fine idea. Caroling in Jackson Square is inspiring. And City Park does its best to measure up to seasons past when cars formerly rolled under the grand oaks festooned with huge ornaments.

Our holiday spirit actually arises from within each of us. The true mood of the season is how we treat our neighbors, and how we honor the season. Oh, and we also know that Carnival is right around the corner so we’re on our best behavior now – but just wait until next month.

Thanks to Steve Yamada, mixologist at Tivoli & Lee Bar and Restaurant on Lee Circle in the Hotel Modern, for this cocktail. New Orleans is all about charm in December.


Folk Charm

• 1.5 ounces Milagro Reposado Tequila
• 1 ounce Spiced Coffee Syrup*
• 1 whole egg


Add all ingredients into shaker and “dry shake.”
Add ice and shake again vigorously for about 1 minute.
Double strain into a chilled coupe.
Grate fresh cinnamon on top.
 

*Spiced Coffee Syrup Brew

• 2 cups of medium roast coffee.
While fresh, add:
• 5 cardamom pods
• 2 star anise pod
• 2 thin slices of ginger
• 6 white peppercorns
• 3 medium orange peels.


Allow to rest for 1 hour.
Filter out all solids and add 1 cup of sugar.
Stir until dissolved and refrigerate.
Good for 7 days.
 


 

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