Copper Vine Bar Manager Brock Thibodaux began bartending to pay for college. His first job was at a French Quarter institution, The Gold Mine, serving its signature cocktail, the Flaming Dr. Pepper. “I lied and said I had bartending experience,” he remembered, “and they hired me!” Brock contemplated pursuing a Ph.D., but a future behind the bar appeared brighter. His bartending journey is succinct: from the Gold Mine to Copper Vine. Still, Brock asserts, “I basically have a Ph.D. in patience from bartending in New Orleans for 12 years.” Working near the Superdome means guests range from Saints fans to Taylor Swift fans. Brock describes the Swifities as, “The craziest thing I’ve ever experienced in the entire time that I’ve bartended… They were sweet, but there were just so many of them!” He has no regrets about those four days. “I’m not afraid of anything anymore. The Super Bowl’s coming, but after Taylor, it’ll be fine.”
Blackberry Spritz
2 1/2 ounces Copper Vine Rosé (or any fruit forward rosé)
1/2 ounce Giffard Crème de Mûre Blackberry Liqueur
1/4 ounce simple syrup
1/4 ounce Monin blackberry syrup
1/2 ounce lemon juice
4 ounces soda (or to taste)
Garnish: lemon twist and fresh blackberry
Add all ingredients except soda to a shaker with ice. Shake and strain into a wine glass filled with ice. Top with soda. Express a lemon twist over the drink and add twist to glass. Garnish with blackberry.
NOTES:
- Carnival. Mix the liqueur, syrup, lemon juice and wine together ahead of time, then top with soda when you serve. If you batch this more than three days ahead, add the lemon juice when you serve and not ahead of time.
- This is a great cocktail to batch for Blackberry liqueur can be subbed in for any recipe that calls for Cointreau, like a Margarita or Cosmopolitan, and can also replace some or all of the simple syrup in a Daiquiri. The Giffard gives the drink a beautiful color, but other brands like Mathilde are also acceptable.
- Brock’s advice for the best way for the home bartender to improve their skill is: Drink more stuff, drink weird stuff and drink different stuff that other people make or that you are making or both. You have to know what the individual ingredients taste like before you can put them together.
Listen to Elizabeth’s podcast “Drink & Learn;” visit elizabeth-pearce.com
