SARA ESSEX PHOTOGRAPH, Prop styling by Kate Palmer Mercurio. Props courtesy of Quince
Cocktails have been an important component of New Orleans culture since the early 1800s. While this city may not be the birthplace of the beverage or the term, it has, nevertheless, continued to be at the center of the evolution, and has managed to add more than a few stories into the world history of adult beverages.
Our involvement with creating and serving soothing liquids, satisfying for the thirst and the soul, is long running. Talented and creative young mixologists are scattered to every corner of our burg, and we never find ourselves far from excellent blends of unexpected ingredients and new friends with which to enjoy them.
New Orleans hospitality isn’t a myth, but rather a continuously unfolding spectacle for the senses, and when talents of the kitchen and talents of the bar come together, that’s the stuff of which great reputations are made.
From Patois’ 2006 inception – located at the corner of Laurel and Webster streets in the Uptown area – the multiple-award winning Chef Aaron Burgau made certain that his culinary light shone bright by creating solid nouveau New Orleans cuisine.
The same philosophy happened in the front of the house with wine and spirits director Rebecca Tarpy. Here is her grand cocktail creation for the season, perfectly demonstrating the art of diverse ingredients combined for an outstanding outcome.
1 ounce lemon juice
1/2 ounce tarragon simple syrup (made with dried leaves)
1 ounce DonQ Rum
2-3 ounces cantaloupe juice (to taste)
2 ounces Brut Champagne
fresh mint sprig
Combine all ingredients in shaker, except champagne.
Add ice, shake and strain into chilled martini glass.
Top with champagne.
Garnish with a mint sprig.
Cocktail prepared by Rebecca Tarpy at Patois.