Antoine’s Hallows’ Eve Sour Cocktail Recipe

Garrett Pequeno never imagined he would be the bar lead at Antoine’s. He heard they were hiring and thought, “There’s a shot in the dark. Now, here I am, two and a half years later!” The size of the restaurant was initially overwhelming. “There’s 15 private dining rooms, and we can seat over a thousand guests at one time,” he said. As his first Carnival approached, he had “heard all the stories” and thought, “Let’s just roll with it.” Carnival luncheon buyouts, serving hundreds of diners, are followed directly by dinner service, requiring “all hands on deck.” While many of his guests in the Hermes Bar are visitors, Garrett notes, “We have multiple sets of regulars that come in multiple days throughout the week: chefs, restaurant owners, bar owners, doctors, judges, lawyers. You never know who’s going to walk in.” When asked about popular cocktails, Garret laughed. “Oh, good Lord,” he exclaimed. “If I had to guess, I’ve made well over 1,000 Sazeracs since I first started here. Wow.”

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Hallows’ Eve Sour

Recipe by Garrett Pequeno, bar lead at Antoine’s

5.0 from 1 vote

Course: Drinks

Servings

1

servings

Ingredients

• 1 1/2 oz Larceny Small Batch

• 3/4 oz Honey Syrup (see recipe)

• 3/4 oz lemon juice

• 1/4 oz lime juice

• 1/2 oz Chambord

• 5-6 dashes fee foam or one egg white

Directions

• Add all ingredients to a cocktail shaker with no ice.
• Dry shake all ingredients for 5-10 seconds until well mixed, then add ice to the shaker and shake again until chilled (about 10 seconds)
• Strain into a chilled coupe glass
• Honey Syrup
• Mix equal parts honey and water in a saucepan and heat until honey is dissolved. Syrup keeps in the refrigerator for 4-6 weeks.

Notes

• Garrett prefers Larceny Small Batch bourbon in this cocktail. He notes, “It’s almost like a direct descendant of Old Fitzgerald bourbon, a fantastic bourbon, but sadly not made anymore. Larceny is very, very reminiscent of it.”
• Chambord can replace some or all of the simple syrup in a cocktail where the fruit can shine, like a daiquiri or a margarita. You can even pour a splash into Champagne.
• Garrett recommends infusing your honey syrup with an herb like rosemary or spices like cloves and cinnamon. After heating the honey, remove the mixture from the stove, add your herb or spice while the mixture is still warm, and let sit for about an hour. Let sit longer if needed until syrup reaches your desired strength.

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