Transition made easy
SARA ESSEX BRADLEY PHOTOGRAPH
It is hard to believe that other parts of the country can still be mired in cold, wet weather, making ventures outside downright challenging. Yet here we go with major festivals, such as the last week of Carnival leading to Mardi Gras, St. Patrick’s Day, St. Joseph’s Day and anticipating the unfolding arrival of warmer weather and the stashing of the winter wardrobe. For those of you new to the area, we never stash our summer stuff. That works year-round, but now the coats and sweaters definitely need to move further back in the closet.
This month, while you’re dealing with your clothes and grabbing beads or cabbages or beans, you should keep the drinking matters easy and quick. One never knows when the urge to head to a parade will strike and, book it, it will strike.
One of the city’s classiest oases is the Polo Lounge at the Windsor Court Hotel. This destination bar provides a floor-to-ceiling treetop view of the arrival of spring – if you can focus on the season and not the surrounding plushness.
Roger Blais, the talented “Prince of the Polo,” has created New Orleans Lemonade – ideal in its simplicity and simply delicious.
New Orleans Lemonade
1 1/2 ounces bourbon
1/2 ounce Cointreau
2 ounces fresh lemonade (2 parts fresh lemon juice, 2 parts water, 1 part simple syrup)
Add all ingredients to shaker. Add ice. Shake, strain and pour into a tall glass. Garnish with a lemon slice.