Compère Lapin Introduces New Cocktail Program & Head Bartender


NEW ORLEANS (press release) – Compère Lapin’s cocktail program has received numerous awards and accolades since Chef Nina Compton’s flagship restaurant first opened in New Orleans’ Old No. 77 Hotel & Chandlery in June 2015. Not content to rest on their laurels, Compton and husband Larry Miller have just unveiled a new cocktail program under the direction of recently-appointed Head Bartender Jordan Deis.

Deis, an accredited Sommelier and head bartender at some of the city’s top restaurants, spent months collaborating with Compton and the bar team to create one-of-a-kind cocktails designed to complement the restaurant’s robust dishes and flavors. “This cocktail program shines a spotlight on all of our talented bartenders, says Deis.” “We all have different training and palates so it is nice to have an assortment of cocktails that reflects our varied backgrounds.”

In tune with Compton’s culinary philosophy, the cocktail menu will continuously change to showcase the best and freshest of whatever is in season. Deis works closely with local farms to source only the best ingredients available. The Crow’s Nest combines aged brandy with roasted banana, vermouth, thyme and three different types of fortified wine, stirred and served straight up. The Penultimate Oath features tequila’s northern cousin, Sotol, along with herbaceous Túnel de Mallorca, cucumber and citrus granita. Other new cocktails include Summer of ’63 – Singani 63 brandy, tequila reposado, vermut blanco and honey; Melonious Funk – Bolden local vodka, melon shrub and fresh citrus with a spiced salt rim; and the Equinox – a frothy concoction of gin, Campari, egg white, chartreuse and orgeat, with some fresh squeezed grapefruit juice. Compère Lapin’s frozen daiquiris rotate seasonally and feature blended creations such as the Ramos Gin Freeze – gin, citrus, orange blossom and oats. Of course, favorites are still on offer including the Louisville Slugger – bourbon, apple brandy, chicory and smoked vanilla; and the signature Copper Bunny – Absolut Elyx, pineapple-jalapeño tequila and ginger, topped with Champagne and served in an actual copper bunny.

Compère Lapin is located in The Old No. 77 Hotel & Chandlery at 535 Tchoupitoulas St. The restaurant serves lunch daily 11:30 a.m. – 2:30 p.m.; light bites 2:30 p.m. – 5:30 p.m.; Happy Hour 3 p.m. – 6 p.m.; and dinner nightly from 5:30 p.m. – 11p.m. Brunch is served on Saturdays and Sundays from 10:30 a.m. – 2 p.m. Valet parking is $5 and ample municipal parking is available. For more information, please visit or call (504) 599-2119.


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