Farm to Cocktail

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Most of the produce at The Bower comes from Sugar Roots Farm, a non-profit regenerative farm that promotes healthy food access, sustainable farm education and an alternative model to industrial agriculture. Those same seasonal ingredients influence the restaurant’s cocktail menu as well. Hibiscus flowers, popular in the fall at Sugar Roots Farm, have inspired the new LGD cocktail. Made with tequila reposado, hibiscus, orange flower, orgeat and molé bitters, it’s a bright cocktail that pairs perfectly with NOLA’s mild November weather. Another new cocktail inspired by herbs grown at the farm, the Hydrix, features bourbon, mint-infused contratto, amaro and aquafaba. There’s also the daily punch, inspired by flowers grown on the farm. A new creation includes rum, elderflower liquor, citrus and rose wine that has been infused and garnished with flowers. 1320 Magazine St., 582-9738, thebowernola.com


Top Accolades

Windsor Court Hotel, home to the Polo Club Lounge, has been named No. 8 on the Top 15 U.S. City Hotels in the “Travel + Leisure” World’s Best Awards 2021 readers’ survey. A member of Preferred Hotels and Resorts Legend Collection, Windsor Court Hotel delivers quintessential luxury with contemporary comforts. The lounge, which is reminiscent of a private English club, features dark wood and overstuffed leather furnishings, live music by John Royen and Robin Barnes, elevated pub fare, classic cocktails and one of the largest Cognac collections in the city. 300 Gravier St., 800-262-2662, windsorcourthotel.com.


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Holiday Spirit

Cochon Butcher is once again offering its Boozy Butcher Eggnog just in time for Thanksgiving. This holiday special is a sell-out every year, so, in case you can’t get your hands on a batch at the restaurant, you can try making it at home. 930 Tchoupitoulas St., 588-7675, cochonbutcher.com

Ingredients:

12 eggs

2 c. sugar

2 c. milk

2 c. half-and-half

2 c. heavy whipping cream

2 ½ c. spiced rum

½ c. bourbon

1 tsp salt

Method: Separate the egg whites and yolks into two mixing bowls. (There can be no yolks in the white mixture or they won’t mix correctly.) Whip the yolks until light, then add sugar and salt and whip until thick and white. Whip the whites until they have soft peaks. Fold the whites into the yolks. Add all the dairy and alcohol. Mix thoroughly. Pour into mason jars and seal.


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Rye Not?

Now through the end of the year, Bulleit Frontier Whiskey is encouraging consumers to support their local bars and restaurants by making every Sunday a “Local Bar Sunday.” As such, Bulleit will reimburse the cost of your first drink with its $250,000 “First Drink’s on Us” rebate fund. Simply upload your drink receipt from your local bar or restaurant to localbarsundays.com, and get reimbursed ($10) via Venmo for any Bulleit drink you order. The rebate is applicable for both in-person and to-go drinks. bulleit.com/localbarsundays


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Randy Schmidt photo

Tunes & Tonics

The Bayou Bar, nestled within the Pontchartrain Hotel, has a long and storied musical past. Both Frank Sinatra and Truman Capote spent many nights imbibing in the Garden District drinking den. The 40-seat bar recently started hosting live music (no cover charge) every Wednesday through Saturday night. Acclaimed musicians who play here include Peter Harris and Jordan Anderson. Be sure to try the extensive whiskey collection or the large selection of beers and craft cocktails. A popular option is the “Just Another Manic Rumday” – a boozy Hemingway daiquiri with Bombay Sapphire, Batavia arrack and a hint of mezcal. 2031 St. Charles Ave., 323-1454, bayoubarneworleans.com.