Having completed the marathon that is Carnival then slipping into the Feast Days of Sts. Patrick and Joseph, this month we begin anew with a season of festivals celebrating heritage, music, culture, geography and shared history. Catch your breath and then hang on for dear life.
The many festivals of April are local, merriment shared with family, friends and visitors alike, and the key here is that they are ours. No need to remind you that nowhere else in the world is a Tennessee Williams Festival.
Accompanying every festival is an incredible bounty of riches from the land and the sea. When it comes to using our products with ingenuity and putting them all together, it’s obvious that our talent is we can – and we do.
Max Messier, a recent transplant, originally from both coasts – and a mixologist extraordinaire – is thrilled to find such an array and variety of fresh local products. He even has been inspired in his new hometown to create his own original line of syrups which support our line-up of ingredients, all used to excellent effect when added to cocktails and cooking.
This cocktail, named for the native mythical wolf-like boogeyman, uses primarily local ingredients. Messier’s syrup, fresh produce and even the bitters are from our neighborhoods. On display here isn’t just our ability to create fine cocktails and drinks, but also see the combining of time, ingredients and place to yield a most interesting result.
Excess? Nope, just the way we do things.
The Loup Garou
2 ounces Rougaroux Sugarshine Rum (made from Louisiana Sugar Cane by Downer-Peltier Distillery in Thibodaux)
1 ounce Cocktail & Sons Mint and Lemon Verbena (created and made by Max Messier)
1/2 ounce fresh pressed lime juice
2 medium sized Louisiana strawberries, sliced into quarters (Ponchatoula)
4 dashes El Guapo Bitters Polynesian Kiss (New Orleans)
3/4 ounce Prosecco Brut Sparkling Wine
Muddle strawberries, mint, lemon verbena and lime juice together in a cocktail shaker. Add rum and bitters to shaker and fill shaker with ice.
Shake briskly for 10 seconds. Double strain into a chilled cocktail coupe glass.
Top with prosecco and garnish with a floating strawberry slice.
Created by Max Messier of Cocktail & Sons, (985) 503-7636
