Pigskin and Perfect Cocktails
Football Fans, we are here for you! There are so many amazing happy hours around town to get a good deal and watch the game while sipping your favorite libation. But some may argue that the best seat in…
Recipes
Oodles of Noodle
If I have learned one thing about raising children, it is to feed them noodles. Really, any kind of pasta will do, but noodles are a favorite among kids, who like to slurp things. We Americans, of all ages, have…
Surviving the Hot Months
It’s a known fact that tourists avoid New Orleans in the heat of summer. And many who live here try to escape. Hard as I try, my trips lean toward early summer or fall, leaving me to survive the inferno…
Cocktail Condiments
The recent annual gathering of Tales of the Cocktail is finished, and the last hedonist has returned home. We are left with fine memories and new ideas. It happens this way every year, and when the final ice cube…
Simple Summer Cocktail Recipes
Easy construction? Obtainable ingredients? Speed to build? The portable party we know as summer presents its own set of challenges when it comes to creating a drink that satisfies. This time of year, tackling a build-your-own-cocktail project with too many…
FOOD FOR THE SOUL
Ask Leah Chase what soul food is and she’ll say, “It’s food that soothes you when you eat it. It fills you up. It tastes good. Anybody in the South has been eating it all his life.” She should…
Don’t Complicate the Cocktail
Looks like the corner, finally, has been turned. And not a moment too soon. We went through a period of ego and self-congratulations in the Cocktail World of the early 1990’s and into the new century where crazy drink…
Crescent City Cocktail Classics
Prior to the birth of the current cocktail era, which made a first appearance around 1985, no city on the planet could claim the birth of more styles of cocktails than New Orleans. Even now, those classic cocktails invented…
Caterer's Choice Rewind: Garlic and Herb Grilled Shrimp and Saffron Paella
Today is National Shrimp Day, and seeing that Louisiana is prime location for all things seafood, we wanted to share a post from our "Caterer's Choice" series that highlights the delectable crustacean. Below you'll find the original post from…
Sinful Summer Flavors
Pork Belly 2 pounds pork belly Sea salt and black pepper 4 fresh bay leaves 3 garlic cloves, peeled and bashed 1 teaspoon cardamom pods 4 star anise 1 Tablespoon fennel seeds Olive oil 2 quarts chicken stock 1 Tablespoon…
Next Up
A look ahead to St. Patrick's Day
Party On, NOLA!
Most places around the world have thrown in the towel. Christmas and New Year’s are now both in the rear-view mirror. But here, we did our best to give those two seasons their due, and now we go into…
Crespelle!
I think I’ve written before that the first thing I cooked when I had access to a kitchen after Katrina was crepes. I still have no idea why that’s what I decided to cook, but there you are. Conventional…
The Shape that I am In
I was reminded of TV dinners recently. I’m talking about the Swanson-brand type – a tin tray with several compartments and a thin piece of foil on top. You popped the things into a preheated oven and thereafter the…
Caterer's Choice: Garlic and Herb Grilled Shrimp and Saffron Paella
For the past few months, we have partnered with Chef Bryan Clark, executive chef of Joel Catering, to bring readers excellent, and easy to execute, recipes perfect for a date night in, wedding BBQ or even a bridal shower. This…
A Gin Thing
Many of us, maybe all, at some point or another overdid a food item, a drink, or one of life’s pleasures. Or maybe all three. And after the over-indulgence, we swore off the offending situation. Never again, we muttered.…
It’s Not, But Let’s Drink Anyway
Celebrating Cinco de Mayo with these margarita recipes
The Same But Different
Mezcal and tequila are brothers from the same mother and therein lies the confusion and misunderstanding. Both are born from the same biologic, the agave plant, also known as the Century Plant. Mezcal and tequila are both taken from…
Caterer's Choice: Backyard Fry Party
Last month, we introduced a new series called "Caterer's Choice" where we have teamed up with Chef Bryan Clark, executive chef for Joel Catering and Events. Each month, Chef Bryan will be offering up some delicious recipes and additional…
Family Recipes
I was reading an article yesterday about the “dirty little secret” that a lot of family recipes we think are ancient in fact originated from labels printed on food products in the 1950s. I wasn’t aware it was a secret.…
Mo Pho’s Red Skies
March Is Not About Awakening
Eggs Sardou for A Lenten Brunch
In keeping house for many years with my husband Doug, there are three things I never do - cut grass, wash cars and make Hollandaise sauce. As the woman of the house (and we all know a woman’s work is…
Making Mezze
Chef Mimi Assad of Bar Frances shares her Whipped Feta with Pita Chips and Fennel and Orange Marinated Olives
Ojen Cocktail
An Uptown Carnival Tradition
Parade Route Jambalaya
Sometimes slow-cooked can be better
Warm Drinks for a Hot Time
Carnival season can be quite chilly. Yes, even a winter season in New Orleans has been known to cast a cold, uncomfortable-to-the-bone damp net over the festivities. Not enough to stop the party, of course, and never putting a chill…
Seafood for Spring
Antoine’s Chef Michael Regua shares Soft Shell Crab topped With Crawfish Cardinal on a Bed of Onion Rice
A Specialty Cocktail
Get ready to celebrate with Galatoire’s
Recipe For A Cold Weather Classic
Osso Bucco
Pickled Pleasure
Chef Kevin O’Brien shares Nanban-Zuke on behalf of the Southern Food & Beverage Museum
Drink Up, NOLA
Changing the way you cocktail in the Big Easy
about
Daniel Victory is creator and owner of Victory and New Orleans Drink Lab. He has been lauded as a pioneer of the New Orleans "craft cocktail" emergence and is considered one of the most engaging ambassadors of the Crescent City.
His dedication to preserving the artistry and sophistication of classic cocktail creation, as well as the ambiance and high standard of service set forth by many generations old bartenders, sets Daniel Victory apart from the rest.
Daniel Victory said, “If bartending was a science then every martini would be the exactly the same (at least everyone using the same brand). Exact measurements of all the ingredients would yield exactly the same drink. It’s simple scientific method — a system of repeatable experiments that yield the same results. However, anyone who has ever had martinis will tell you, they are not all the same.”
To Victory, bartending is an art form.
By 2009 Victory garnered international acclaim after being recognized as one of the top 5 bartenders in GQ Magazine/Bombay Sapphires “Most Inspired Bartender” contest. After appearing in the December 2009 issue of GQ, Daniel traveled the world as a National Ambassador for Bombay Sapphire. After a year of never being in the same place more than 3 nights and a whirlwind of knowledge he decided it was time to return home, plant his roots and explore cocktail consulting.
In an effort to preserve everything he learned, Daniel became one of the founders and lead educators of the Crescent City School of Bartending and influential in establishing The Flo Woodward Memorial Scholarship.
Daniel is a graduate of the Goldman Sachs 10,000 Small Business Program and the Goldman Sachs & Bloomberg LP Business Coaching program.
The next step in leaving his imprint on his hometown is Victory. Nestled in between the Central Business District and New Orleans’ famed Canal Street, stands the physical combination of his aesthetic, travels, smarts & history. Victory has high standards and is often found molding the next generation of bartenders.
In 2015 Victory expanded his vision and yet again put his skills to work. The Old New Orleans Drink Lab is born. A groovy, old world feel where cocktail history and education are his top priority. Here you'll learn to make Crescent City classic cocktails and get the history along with it.
With Victory constantly mixing things up, there’s no sign of slowing down.
