A little zing on “OCH”
SARA ESSEX BRADLY PHOTOGRAPH
Around the neighborhoods of New Orleans, March doesn’t roar in like a lion. That act is left for August and September during hurricane season, which lately has been blissfully tame. Rather, March comes upon us with attitude.
Sort of like the rebirth of a once great, on its way to being great again, street: Oretha Castle Haley.
OCH has attitude. It is all dolled up like a brazen young lady, flowers blooming, with lots of restaurants and businesses that are new. The street flashes reminders of former glories, particularly at night with fancy new lighting and smooth pavement. There is definitely ’tude on OCH.
The Southern Food and Beverage Museum (SoFAB) has welcomed a new restaurant that still feels familiar: Toups South. Isaac Toups and company has borrowed the swagger from N. Carrollton Avenue, the location of Toups Meatery, and brought it into a museum setting. But this isn’t just any museum, it’s SOFAB – and Toups.
OCH sparkles again – with ’tude.
1.5 ounces Xicaru Mezcal
3/4 ounce lime juice
8 dashes of celery bitters
1/4 ounce simple syrup
Splash soda water
2 shakes Tajin Clásico Mexican Spice
Build in a shaker tin, add ice and shake. Fine strain into a coupe. Top with soda water and Tajin Clásico Mexican Spice.
Created by Adrienne Miller, Bar Manager at Toups South, located in SoFAB, 1504 Oretha Castle Haley Blvd., 304-2147, ToupsSouth.com