When Ellie Larios, bar supervisor at the Kimpton Hotel Fontenot’s Peacock Bar began bartending 14 years ago, her trainer told her “it would make my brain tingle.” Early shifts at a San Diego nightclub were full of vodka-sodas, served with YouTube flair techniques. In 2019, ready for a change and challenge, she moved here. “Coming to New Orleans would take me out of a swimming pool and put me in the ocean. Bartenders here are the creme de la creme.” She was also drawn to the city’s culture, because “There is a soul here. You can feel it as you walk around.” Ellie attended music school and sees similarities in bartending’s ability to transcend language. Music and cocktails are both built on layers. “You add here, there and eventually get something that speaks to everyone regardless of language.” She muses, “My friend was right. It does make my brain tingle.”
Can you Feel My Heart
2 ounces Aviation Gin (or another dry gin)
0.25 ounce Giffard orgeat syrup
0.5 ounce Real Puree raspberry syrup (or make your own**)
0.5 ounce grapefruit juice
0.5 ounce lime juice
Shake all ingredients, strain into a coupe, a Nick and Nora or whatever you think looks cool.
200 ml water
200 grams sugar
50 grams raspberries
- Cook all ingredients until the berries break down. Stir and strain. It will keep 7-10 days in the fridge.
- Don’t substitute almond syrup for orgeat. It will not give the drink the same smooth mouthfeel and instead be sticky-sweet. You may substitute locally made El Guapo Creole Orgeat, which is made with pecans instead of almonds. It gives the drink a different, yet still delicious, flavor.
- Orgeat is a great sweetening agent for mocktails, because it adds flavor without alcohol. It’s also great in regular and Irish coffee.
- You can batch this drink, serve it in a punch bowl and ladle over ice.