El Diablo

1 1/2 ounces tequila
1/2 ounce lime juice
3/4 ounce Creme de Cassis
Ginger beer to top
Garnish: Lime wedge

Place all ingredients in a shaker with ice. Shake and strain into a pint glass over fresh ice. Top off with ginger beer and garnish with lime wedge.

Created by The Other Bar, courtesy Manager Babatunde Ogunlola and Cocktail Producer and Bartender Cara Dailer, The Other Bar, 5039 Freret St., 321-7011

Ginny  Ginny Gentian  Weee!

1 ounce Suze
1 ounce Oryza Gin
1 ounce Rose Syrup
1 Egg white
1/4 ounce Lemon juice
1/4 ounce Lime juice
Garnish: Rose petals

Place all ingredients in a shaker with ice. Shake vigorously to properly incorporate egg white. Drain and serve in a coupe glass, floating rose petals as garnish.

Created by Tyler Chauvin, General Manager at Trèo, 3855 Tulane Ave., 304-4878, TreoNola.com

Blue Hawaii

1 1/2 ounces vodka
1 ounce Coco Lopez
3/4 ounce pineapple juice
3/4 ounce lemon juice
1/4 ounce blue curaçao
4 ounces ice
Garnish: Orange peel and a black cherry

Combine all ingredients in a blender with ice. Blend and serve with garnish. Or, combine all ingredients in a shaker with ice. Shake and serve over ice in a hurricane glass with garnish.

Created by the Ace Hotel, courtesy Food and Dining Director Katie Darling, 600 Carondelet St., 900-1180, AceHotel.com

Tea Thyme

2 ounces infused Peach bourbon*
½ ounce Thyme liqueur (farigoule)
1 ½ ounce Lemon sweetened iced tea
Dash of Habanero shrub
Garnish: Thyme sprigs

Combine ingredients in a shaker. Shake and serve over ice in rocks glass. Garnish with a few sprigs of thyme.

* Choose your favorite bottle of bourbon. Slice about four peaches, broil them and let cool. Throw bourbon and peaches together in a sealed container. Store in cool place and let sit for about three weeks. You can also taste test week by week and choose how peachy you want your bourbon.

Created by Morgan Scalco, Cocktail Director at Bayou Wine Garden, 315 N. Rendon St., 826-2925, BayouWineGarden.com