Palm & Pine’s private dining room, The Rampart Room, is an ideal spot to book for Mardi Gras. The space has a private entrance and seats 24 or accommodates 30 to 40 guests for an indoor/outdoor cocktail reception. The Rampart Room contrasts the vibrant space of Palm & Pine next door with a sultry, jazzy, speakeasy energy.
The Rampart Room at Palm & Pine, 308 N Rampart St., 504-814-6200
Created exclusively for St. Charles Avenue by Emily Walker, sommelier for Copper Vine Winepub and Bonfire Events + Catering
6 lime wedges (plus more for garnish, optional)
24 mint leaves (plus more for garnish, optional)
1.5 ounces agave syrup
1.5 ounces lime juice
18 ounces Retsina
24 ounces ginger beer
Muddle mint leaves, lime wedges, agave and lime juice together until all juice is extracted from limes.
Stir in Retsina. If making this in advance, refrigerate mixture. When ready to serve, add the ginger beer and stir.
Serve over ice and garnish with lime slices and mint.
Walker recommends pre-batching a signature cocktail for guests to self-serve from a punchbowl that you replenish throughout the day. Her Bacchus Mule punch is bright and invigorating so you can sip on it all day long without regret. “This drink is made using retsina, a Greek white wine infused with pine resin that has been made for over 2,000 years,” Walker says. “Bacchus, the Greek god of wine, would surely approve of imbibing this delightful, refreshing cocktail while enjoying Mardi Gras festivities. As the Greeks toast, ‘Yamas’ or ‘to your health’!”