Alexa Bowler’s “Chicory Manhattan” features Louisiana flavors: chicory, sweet potato and sugarcane. It joins a “Viet-Cajun Margarita” and “Acadiana Daisy” on Emeril’s new agriculturally-inspired cocktail menu. Bowler worked closely with the kitchen on her recipes. “Making something cohesive with our menu was important,” she said. New visitors to Emeril’s will be delighted by its recently added wine bar. “The wine bar gives guests more options,” she said. “They can order à la carte without a three-hour dinner commitment.” Emeril’s may top many tourists’ lists, but Bowler’s bar is an even split of visitors and locals. “We strive to be an iconic example of Southern hospitality for visitors, but also for people who live upstairs,” she said. “This is a neighborhood bar. I have lots of regulars and I know their orders.” Her favorite part of the updated back bar? “I love the ladder! I’m 5’ 2” on a good day!”
Chicory Manhattan
1 3/4 ounce Rye & Sons rye whiskey (or another high-proof rye)
3/4 ounce Hoodoo Chicory Liqueur
1/2 ounce El Guapo Sweet Potato Syrup
6 dashes El Guapo Chicory Pecan Bitters
1 barspoon Steen’s cane vinegar
Garnish: Luxardo cherry or marshmallow