October makes the perfect bookend on the without-end New Orleans festival calendar. While March gets the big celebration ball rolling in the spring, October, ending with Halloween, punts us into the end-of-the-year’s holiday season with plenty of forward momentum.
The accompaniment should be an internationally diverse liquid balance of New World, south of the border, European style, all at a restaurant and bar that pledges allegiance to its South Louisiana heritage.
Mezcal is an agave based liquor common to Mexico and akin to tequila, but nevertheless different with its own personality and even production methods.
Meauxbar, on the fringe of the French Quarter across from Armstrong Park, is the sort of place that puts its kitchen artistry up front and its bar creativity very near.
1 oz. Del Maguey Vida Mezcal
0.5 oz. Svöl Scandanavian Aquavit
0.5 oz. Tattersall Sour Cherry Liqueur
0.5 oz. Jägermeister
0.5 oz. chai syrup
0.75 oz. lemon juice
2 dashes Jerry Thomas Bitter Truth bitters
Shake all ingredients together with ice. Strain into a rocks glass over ice. Add orange zest garnish.
Meauxbar, 942 N. Rampart Street, 569-9979, Meauxbar.com.