Junebug is a new bar, restaurant and private event space. It occupies a beautiful, historic CBD building that once housed the iconic Jazz City Studio. There, legendary producers and artists—including Cosimo Matassa, Allen Toussaint and The Meters—shaped the sounds of funk music in the 1970s.
Junebug’s beverage program, led by Bar Manager and Assistant General Manager Sophie Burton, offers a cocktail menu divided into three categories: “House Cocktails” (with A-Side and B-Side riffs representing two drinks with similar flavors but different expressions), “Play the Samples” (single-shot cocktails) and “Classics” (from New Orleans and elsewhere). Guests may also enjoy brandy and eaux de vie featured flights from notable producers. The wine list prioritizes accessibility, sustainability and food-pairing potential, while a curated selection of small-batch beers blends local and international craft brews with a special focus on lambics from Brussels and unique lagers dispensed from side-pull faucets. Extensive non-alcoholic and after-dinner drink offerings are also available. 744 Camp St., 504-326-1599, junebugnola.com
Family Run Rum
Oxbow Rum Distillery and Provost Farm have joined together to release a limited-edition Rhum Louisiane. 100% of proceeds from the collaboration will be donated to Provost Farm, a New Iberia-based nonprofit rooted in the legacy of Black sugarcane farmers in South Louisiana. Crafted from Provost Farm-grown sugarcane, this exclusive release reflects both tradition and innovation. The cane was burned just before harvest, producing earthy flavors with subtle smokiness. After being crushed onsite, the fresh cane juice was transported to Oxbow’s Baton Rouge distillery for processing and distillation.
This collaboration highlights the sugar industry’s roots of racial injustice and the foundation of sugarcane as the product of the hard work and labor of enslaved Africans. Through this collaboration, Oxbow hopes to tell this story and forge paths of reconciliation in ways that demonstrate truth, healing and racial injustice. provostfarm.org, oxbowrumdistillery.com
Alma Mid City
Bywater favorite Alma Cafe has a new Mid-City location. Their cocktail menu includes the refreshing Blood Orange Pisco Sour, a zesty blend of pisco, blood orange, lime juice, simple syrup, raw egg white and Angostura bitters and the bold Cold Carajillo, featuring tequila blanco, dry curaçao and a splash of Licor 43. Guests can also wind down the day at Alma Happy Hour with discounted sips ($6 – $10). Specialty cocktails include Alma Rum Punch that uses white rum, dark rum, pineapple, pomegranate, orange juice and lime juice, as well as classics like the Bee’s Knees and a Spicy Margarita. Well-brand highballs and draft beer are also available. Happy Hour is available Monday through Saturday from 4-6 p.m. 301 N Carrollton Ave., 504 872-9975, eatalmanola.com
Cinco de Mayo
Felipe’s Taqueria will celebrate Cinco de Mayo on May 5 at its many locations across the city. The restaurant has hosted Cinco de Mayo for almost two decades. This year’s celebration falls on a Monday, and some might think that will mean lower attendance. Pike Howard, Felipe’s owner, disagrees. He notes that “Cinco de Mayo has evolved into one of those ‘rain or shine’ type events. People just love it, no matter what day of the week, and we love this fact more than anyone.” This year’s Cinco will include live entertainment to enjoy with their hand squeezed key lime Margaritas and small batch made-from-scratch food. Howard says that “Despite it being the busiest day of the year for us, as with any Felipe’s you visit, you will leave thinking – ‘this isn’t their first rodeo.’” Multiple locations, 504-288-8226, felipestaqueria.com
Beggars Banquet
Imbibers will love the new seasonal cocktail menu at Beggars Banquet in the Lower Garden District. Head Bartender Josa Lazashas has curated a cocktail program focused on fresh, seasonal produce and herbs. New libations include Heartbreak Hotel featuring peanut butter washed bourbon, cognac, banana and Bitter Queens chocolate and walnut bitters; I’m a Slav 4 U includes borscht syrup, beef fat washed vodka, crème fraiche and dill. Agave fans can enjoy their Jalisco Martini with reposado tequila, Cocchi Vermouth di Torino, Frangelico, orange bitters and sesame oil or the Cha Cha Now Y’all, starring La Luna mezcal, heirloom pineapple and genepy. An array of non-alcoholic cocktails are also available, including Carrot Dreamsicle with carrot, Earl Grey, cardamon, orange and oat milk. 1330 Prytania St., 504-766-6711, beggarsbanquetneworleans.com
Spring Sipping
Local fans of Tujague’s now have another reason to visit the historic restaurant: enjoy the charm of Tujague’s outdoor balcony and patio while imbibing classic drinks. The Cucumber Mint Gimlet, a cool blend of cucumber, mint, gin and lime, is ideal for outdoor sipping during the last days of Spring. 429 Decatur St., 504-525-8676, tujaguesrestaurant.com
