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Cobbled Together

In May, the bag is definitely mixed

SARA ESSEX BRADLEY PHOTOGRAPH

What do Jazz Fest, Cinco De Mayo, art markets, Mother’s Day, philharmonic concerts, Bayou Boogaloo, a wine festival, a Greek festival, graduations and memorials have in common? Easy. They all happen in May.

Then there’s the nice weather and a final opportunity to dine al fresco before we rush into summertime.

You won’t want to miss the many varied activities that define New Orleans this month. It won’t be a matter of having nothing to do; rather, it will be the challenge of how to choose among so many diversions, covering such an assorted array of interests. That is the story of our town at most times. In May, we’re positively overwhelmed.

Here is an idea as you pop from event to event: Pause a few moments and take in Bellocq, the bar at the recently renamed and renovated Hotel Modern on Lee Circle. E.J. Bellocq was the historic photographer whose images of the working ladies of Storyville locally defined the turn-of-the-century-before-last era.

The Bellocq Bar is positioned to take its place among the pantheon of great New Orleans watering holes and boasts the mixology artistry of a talented group headed by Kirk Estopinal and James Ives. The drink should drive your curiosity, and your thirst, into overtime.

Dolin Blanc Vermouth Cobbler

Cobblers are old-style (dating from around the 1830s) cocktails made with fortified wine and fruit “cobbled” together. Dolin vermouths are light and soft in style.

3    ounces Dolin Blanc Vermouth
2    lemons cut into 1/4-inch-thick wheels
2    raspberries
 
Shake all ingredients well with big ice cubes. Strain into a glass with crushed or cracked ice and top with more raspberries. Serve with a straw.

(By the staff at Bellocq Bar)

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