Known for its festivals and party atmosphere, New Orleans also has its fair share of top-notch restaurants and bars serving up some splendid libations. We take our cocktails seriously here, and the proof is in the flute, coupe, rocks glass, daiquiri glass, martini glass or even go-cup – depending on your drink of choice. Here, we round up some of the best cocktails in the city from some of the finest bartenders around.
Q&A: Mojabi Ghost, Fives Bar
Fives Bar, a happening new spot on Jackson Square, has a bevy of tasty and inventive cocktails from which to choose. A favorite for guests, however, is the Mojabi Ghost.
529 St. Ann St., 504-399-6954, fives.bar
New Orleans Magazine: How did this cocktail come about?
James O’Donnell: The Mojabi Ghost is a conceptual cocktail that Kevin Londoño and I collaborated on and refined over the course of several weeks. This cocktail shares a name with a song that expresses the difficult emotions, lingering thoughts and coping mechanisms of the narrator as they attempt to move on from a past love.
NOM: What does it include?
O’Donnell: The drink itself is essentially a clarified lychee martini with heavy Japanese influence. We use Haku Vodka, yuzu juice and liqueur, lychee and Sakura bitters. Then, we use the same crème fraîche that [our] chef serves alongside our caviar service to clarify the drink. The clarification process requires a few days of behind-the-scenes work, then we keg the cocktail and serve it from our draft system. The result is a light and bright beverage that is simultaneously crowd pleasing and cocktail nerdy.
Palm&Pain, Palm&Pine
Mike “Cookie” Cook, lead bartender at Palm&Pine, created the Palm&Pain after a close friend and previous coworker inspired him to make a play on the Suffering Bastard. Made with El Buho Mezcal, Benchmark Bourbon, Peychaud’s Aperitivo, fresh lime juice, ginger beer, and garnished with fresh mint and an orange slice, the cocktail is crisp and clean with a distinctive smoky note. “Most people think of bourbon and mezcal as having heavy or overwhelming flavors in cocktails, but the Palm&Pain is so refreshing with a bite of ginger beer and the aroma of a fresh mint garnish,” Cook said. “Not only do our guests love this drink, but it is also a favorite of the Palm&Pine team.”
308 N. Rampart St., 504-814-6200, palmandpinenola.com
Purple Haze, Columns
Created by Eric Solis, bar manager at Columns, the Purple Haze gets its inspiration from the pre-prohibition classic, the Clover Club cocktail. “This drink came to me after we hosted a spirited tequila dinner at Columns, and I had made a very rich hibiscus syrup for one of the cocktails highlighted in the dinner,” he said. “The beautiful deep magenta/purple color of the hibiscus drove me to create this cocktail. Using tequila as the base, and a little bit of gin to highlight the floral notes of the agave and hibiscus, really made it pop. Adding just a touch of my house-made tonic syrup rounded out the cocktail, giving it a layer of complexity with bitter and sour. It’s elegant, fun and interesting – just like Columns – and I think that’s what makes it special at my bar.”
3811 St. Charles Ave., 504-899-9308, thecolumns.com
Magazine Margarita, The Bower
For an enlivening margarita, look no further than The Bower. The restaurant and bar’s Magazine Margarita, a fresh play on the classic cocktail, features house-infused strawberry tequila. “Tequila has been a very popular spirit for a few years now, and we don’t see that trend dying down anytime soon,” said beverage director Mickey Mullins. “It’s versatile and plays well with fresh-fruit flavor profiles. We like to use local strawberries, especially when they are in season. There is nothing better than Ponchatoula strawberries – they are the perfect natural sweetener. This drink is such a crowd-pleaser because it’s not overpowering, making it a great drink to enjoy with a nice meal or happy hour snacks.”
1320 Magazine St., 504-582-9738, thebowernola.com
Gin Basil Smash, Revel Cafe & Bar
Chris McMillian, local cocktail historian, legendary barman and owner at Revel Cafe & Bar, is known for his creative cocktails—and the stories he tells to go along with them. Indeed, his Gin Basil Smash has a story of its own. “The Gin Basil Smash was created by Jörg Meyer at Le Lion Bar de Paris in Hamburg, Germany,” McMillian said. “It was an inspired variation on Dale DeGroffs modern classic, the Whiskey Smash. Dale’s drink was a fusion of two classic drink structures: the mint sling and the sour whiskey with mint, sugar and lemon. Jörg simply substituted the gin for whiskey and basil for the mint. The popularity of this drink spread across Germany in the summer of 2008 and is now being served by bars around the world. We love this drink because it represents what we believe in: Good food, good drinks, good service and good friends equals good times.”
133 N. Carrollton Ave., 504-309-6122, revelcafeandbar.com
Costera G&T, Costera
On a busy night at Costera, the coastal Spanish restaurant and bar located in Uptown, it’s not uncommon to see a Costera G&T on every table. This house cocktail – created in 2019 by veteran bartender Steve Groom – combines cardamom-infused Hendrick’s Gin, house-made tonic syrup, bitters and soda with fresh grapefruit segments, mint leaves and a squeeze of lime. It’s served in a large Burgundy wine glass as an homage to the Gin and Tonics served in bars across Spain.
4938 Prytania St., 504-302-2332, costerarestaurant.com
The Grasshopper, Tujague’s
In 1918, when Philip Guichet (co-owner of Tujague’s) traveled to New York City to compete in a national cocktail contest, his frothy mint-hued Grasshopper concoction won second place. When he returned to New Orleans and put his creation on the menu, it became a patron favorite and remains so to this day. It’s made with crème de menthe, crème de cacao, white crème de menthe, brandy, heavy cream and whole milk.
429 Decatur St., 504-525-8676, tujaguesrestaurant.com
Amaretto Sour, Manolito
The dark horse of Manolito’s blended drinks, said managing partner Konrad Kantor, is the Amaretto Sour. “It is far less cloying than any Amaratto Sour I’ve had in the past, as it gets a healthy boost of tartness from fresh lime juice and also added texture from fresh-juiced pineapple (think egg-white without the mess and that vegans can drink),” he said. “We add a bit of rum to boost the ABV, and the combination of the rum and extra ice in the cocktail (compared to a shaken version of the drink) makes it a zesty and nut-flavored cocktail that is perfect for any season.” It features Lazzaroni Amaretto, Don Q Cristal, lime, pineapple, granulated sugar and crushed ice.
508 Dumaine St., 504-603-2740, manolitonola.com
The Baudin, Twelve Mile Limit
The signature cocktail at Twelve Mile Limit is The Baudin, made with bourbon, honey syrup, lemon juice and a dash of Tabasco. “Dare I say, [it’s] one of the best cocktails in the city,” said owner and proprietor T. Cole Newton. “The honey syrup is two parts unfiltered local honey thinned with one part water to make it easier to mix. The trick to making the best version of The Baudin is to find good, local, unfiltered honey. Try sourcing from a farmers’ market. Ounce for ounce, we spend more on honey than we do on bourbon. [This is] also a reliable template for a cocktail: Swapping the spirit, sweetener, spice or all of the above, can produce a winning riff.”
500 S. Telemachus St., 504-488-8114, twelvemilelimit.com
Café Brûlot, Arnaud’s
Ordering Café Brûlot at Arnaud’s is quite an enchanting spectacle. As part of an intricate table-side show, Arnaud’s waiters peel a long, continuous curl of orange peel and stud it with cloves every inch in a cross pattern. The waiter then holds the curled peel over a copper Brûlot bowl and pours flaming brandy from a ladle, down the spiral and into the bowl. At Arnaud’s, the waiters also use a special Brûlot ladle that strains out spices as the drink is poured into glasses. It’s made with coffee, sugar cubes, lemon and orange rinds, cloves, cinnamon sticks, orange Curaçao and brandy. To note: Legend has it that famous adventurer Jean Lafitte invented this sensational after-dinner drink.
813 Bienville St., 504-523-5433, arnaudsrestaurant.com
Gin Brigitte, Gris-Gris
Made with Hendricks Gin, St. Germaine, ruby red grapefruit and fresh basil, the Gin Brigitte at Gris-Gris was inspired by Chef Eric Cook’s wife, Robyn, who loves the combination of flavors. The name of the drink comes from Maman Brigitte, wife of the voodoo Loa Baron Samedi, from whom Gris-Gris derived its logo and vibe. The drink also is available at Cook’s French Quarter restaurant, Saint John.
1800 Magazine St., 504-272-0241, grisgrisnola.com
Q&A: S’mores Milk Punch, Chandelier Bar
Hadi Ktiri, beverage director at the Chandelier Bar within the Four Seasons Hotel New Orleans, has always believed that great cocktails should connect people to fond memories. For him, that meant combining the memory of making s’mores as a child (a memory that many people share) along with the recipe for a classic New Orleans Brandy Milk Punch.
2 Canal St., 504-434-5100, fourseasons.com/neworleans
New Orleans Magazine: What goes into the drink?
Hadi Ktiri: We use Park Cognac, which is made from 100 percent Ugni Blanc, a beautiful, high-quality creme de cacao from Tempus Fugit, a dash of Madagascar bourbon vanilla and local cream. Then the whole thing is topped off with vanilla marshmallow, dark chocolate and graham cracker crumbles—all flambéed to perfection.
NOM: What makes the S’mores Milk Punch at Chandelier Bar so special?
Ktiri: It’s not sweet, although we can certainly make it that way if our guests prefer. It is Cognac-forward and a proper cocktail, indeed. And putting a s’more on top is our way of saying, ‘Take cocktails less seriously, take life a little less seriously and have fun.’
French 75, Arnaud’s French 75
While the precise origins of the French 75 are difficult to trace, some say the drink was first created in 1915 by barman Harry MacElhone at Harry’s New York Bar in Paris. The name, which comes from the 75-millimeter field gun used by soldiers in World War I, is also now the namesake of Arnaud’s famed French 75 Bar (a James Beard Award winner for Outstanding Bar Program). The drink, which was a favorite of the restaurant founder’s daughter, Germaine Cazenave Wells, is made with Courvoisier VS, sugar, lemon juice and Moët & Chandon, and is served in a signature tulip-shaped Champagne glass, garnished with a lemon twist. At Arnaud’s French 75, the drink is made as it was originally intended (with cognac rather than gin), however, the bartenders are happy to make a gin version upon request.
813 Bienville St., 504-523-5433, arnaudsrestaurant.com/bars/french-75
Barrel Proof House Old Fashioned, Barrel Proof
“We consider our Old Fashioned among the best in the city and a workhorse of Barrel Proof,” said managing partner Liam Deegan. “This drink is solid because, while it’s incredibly simple, we’ve put a lot of thought into each ingredient, and why. It uses what we think is the best option for the drink to shine. It has everything it needs to be a good drink, and, while we love a Wisconsin-style Old Fashioned, and the fruit salad that entails, this has everything you need and no frills to make it a killer and quick drink to whip up.”
1201 Magazine St., drinkbarrelproof.com
Ramos Gin Fizz, The Sazerac Bar
A favorite drink of Governor Huey P. Long, the Ramos Gin Fizz dates back to 1888 when Henry C. Ramos concocted the cocktail at his New Orleans bar in the Meyer’s Table D’Hotel Internationale. After Prohibition, Ramos sold the rights to his drink to The Roosevelt New Orleans, where Long often imbibed on the frothy cocktail. He loved the drink so much, that once, when he was a Senator staying at the New Yorker Hotel, Long flew the head bartender from The Roosevelt New Orleans, Sam Guarino, up to New York to teach the staff the proper technique. It’s made with Hayman’s Old Tom Gin, lemon and lime juice, sugar, cream, egg white, orange flower water and seltzer. Just be prepared to wait patiently for this dream drink, as it can take up to 15 minutes of shaking to create the proper frothy head.
130 Roosevelt Way, 504-648-1200, hilton.com
O Fortuna, The Elysian Bar
The Elysian Bar’s head bartender, Timothy Bryan, created the O Fortuna after deciding he wanted to add another tequila drink to the menu that was stirred rather than shaken (as tequila cocktails often are). Best described as a tequila white Negroni, the O Fortuna is made with tequila reposado, Amaro Meletti, Lillet Blanc, cardamom and tiki bitters. Fun fact: The drink’s name is in reference to Ignatius J. Reilly, the main character in the book, “A Confederacy of Dunces” by New Orleans author John Kennedy Toole.
2317 Burgundy St., 504-356-6769, theelysianbar.com
La Luz Espresso, Bar Marilou
From the moment Bar Marilou opened, customers constantly asked for espresso martinis. However, the bar team wasn’t that excited or inspired by the drink, so they set out to make something new. Lead bartender Lindsey Hawes concocted a version using a house-made tincture with habanero and overproof rum, coupled with Bittermen’s Xocholatl mole bitters, to make a version with a Mexican-spiced, chocolate-inspired flavor profile. “The use of tequila instead of vodka, as well as the addition of mole bitters, give this drink a layer of dimension and interest that’s lacking in many espresso martinis,” Hawes said. “All are very strong flavors that would overpower lighter ingredients. I’m looking for the coffee to be one or two notes in the song of a good cocktail. The espresso is the main focus, but [it] lets the spice and sweetness really shine through.”
544 Carondelet St., 504-814-7711, barmarilou.com
House pina colada, Cane & Table
The house pina colada at Cane & Table is a modified version that brings luster back to an overdone drink. “Our Covid-19 modified opening required we only serve frozen drinks,” said Partner and Bartender, Kirk Estopinal. “So we had to develop a daiquiri machine-friendly drink that we could be proud of. You can’t just pour a giant version of what we do at the bar (here or at Cure) in a machine and have it come out good. You have to modify it. I hate kitsch for the most part, but I love the culture of famous things culinarily that just become terrible over time. But there are places in old cities keeping these things respectable in a sea of deplorable versions. When something feels yucky, I get interested because you know it started with a person making something they were proud of. I just want to return some of these things to the quality they once had.”
1113 Decatur St., 504-581-1112, caneandtablenola.com
The Sazerac, Sazerac House
The Sazerac initially came about when a French family-owned company began sending their world-renowned cognac to bars (formerly known as coffee houses) in New Orleans. This particular cognac was a favorite of Antoine Peychaud, inventor of the eponymous bitters, and it was used to create the original Sazerac cocktail. By the 1850s, the first Sazerac House opened and served what many consider to be the first Sazerac cocktail. While the spirit of the original Sazerac remains the same today, the actual spirits used have changed over the years (rye whiskey has taken the place of the original cognac, and Herbsaint has taken the place of absinthe). In 2008, the Louisiana State Legislature named The Sazerac as the official cocktail of New Orleans. The new Sazerac House, which opened in 2019 just a few hundred feet from the original, offers a daily cocktail class (The Sazerac Cocktail Tasting, $30).
101 Magazine St., 504-910-0100, sazerachouse.com
Irish Negroni, Restaurant R’evolution
An aperitif that perfectly combines Italian and Irish elements, the Irish Negroni at Restaurant R’evolution features Drumshanbo Gunpowder Irish Gin with Sardinian citrus, Aperitivo Cappelletti and Cocchi Dopo Teatro Vermouth Amaro, garnished with an orange peel. The hints of gunpowder tea combined with Sardinian citrus in the gin, and mixed with Aperitivo Cappelletti, yields a less sweet taste that produces a balanced, flavorful cocktail with a dry finish.
777 Bienville St., 504-553-2277, revolutionnola.com
Vieux Carré, Carousel Bar
In the mid-1930s, Hotel Monteleone’s lead bartender Walter Bergeron created one of New Orleans’ most popular drinks – the Vieux Carré – as a tribute to the many cultures that existed in the French Quarter. “To honor the French, he used Bénédictine and cognac; for the Italians, sweet vermouth; the Americans, rye whiskey; and lastly, the bitters for the Islanders of the Caribbean,” said Marvin Allen, beverage manager at Hotel Monteleone. The Carousel Bar is the perfect place to imbibe on one these classic cocktails.
214 Royal St., 504-523-3341, hotelmonteleone.com
Basque in the Orchard, Plates Restaurant & Bar
Lead bartender at Plates, Paula Echevarria Zamora, took inspiration from her hometown in the Basque region of northern Spain to create Basque in the Orchard – a spiced sour that uses a bone-dry, unfiltered cider (Ordago Sidra Iberiko) made in the region. Blended with Templeton Rye, Alma de Trabanco Quinquina, St. Elizabeth Allspice Dram, lemon juice, Demerara sugar, Ordago Sidra Iberiko and garnished with a dehydrated lemon and an anise star, Basque in the Orchard is a refreshing cocktail that conjures the aroma of apple orchards.
1051 Annunciation St., 504-582-9020, platesnola.com
Speed Dial, Cure
The Speed Dial, which bar lead Liz Kelley created for Cure’s spring menu last March, has been a best-seller ever since (even though it’s now off the menu). Guests continue to ask for the Mediterranean riff on a Paloma, made with Gentian, dandelion and Aleppo pepper, resulting in a bright, effervescent tequila cocktail. “Cure is the only place that you can get it!,” says Cure’s Founder, Neal Bodenheimer.
4905 Freret St., 504-302-2357, curenola.com
Hurricane, Pat O’Brien’s
The famous Pat O’Brien’s Hurricane came about during World War II when there was a short supply of liquor but a plentiful amount of Caribbean rum. The folks at Pat O’Brien’s tested different recipes with rum and came up with the Hurricane using a passion fruit mix. Whether you get one in a plastic to-go cup, or you choose to enjoy a pretty glass version in the courtyard, it’s a quintessential New Orleans drink that had to make our list.
718 St. Peter St., 504-525-4823, patobriens.com
Q&A: Dita Von Teese, Jewel of the South
Located within a cozy Creole Cottage on St. Louis Street in the French Quarter, Jewel of the South offers an innovative approach to classic cocktails. Chris Hannah, who directs the award-winning cocktail program, said the Dita Von Teese is a fan favorite.
1026 St. Louis St., 504-265-8816, jewelnola.com
New Orleans Magazine: How did the Dita Von Teese get its name?
Chris Hannah: The Dita Von Teese is a jewel off the menu because the sultriness of the drink is a fun play on its name—the sexy, sultry and famous burlesque dancer.
NOM: What makes the Dita Von Teese so special?
Hannah: It’s a split base tequila and mezcal cocktail with green chartreuse, lime, fresh-juiced verdita and sugar. Our verdita is pineapple, ginger, cilantro and Serrano pepper.
NOM: How would you describe the overall bar program at Jewel of the South?
Hannah: We love our cocktail history and keeping New Orleans’ classics alive for guests to enjoy, as well as coming up with new combinations of spirits to share with guests.
The Cardamarg, Anna’s
For a specialty frozen drink, head to Anna’s in the Marigny and ask for the Cardamarg. A staple drink at this quaint neighborhood joint, the Cardamarg is made with Vida Mezcal, tequila, Cardamaro, orange juice, lime juice, agave and cardamom tea. For an extra special touch, ask for the optional bottle of Underberg bitters.
2601 Royal St., annasnola.com
The Green Door, Loa Bar
Abigail Gullo, beloved local mixologist and creative director at Loa Bar within the International House hotel, is known for her creative concoctions. She developed the Green Door in homage to another popular cocktail from Loa’s recent past (The TKTKTKT). While she wanted to bring the TKTKTK back, Gullo wanted to make it her own. “It’s been a huge hit, because regulars who remember the drink are eager to try this version,” she said. “In addition, new guests have been coming in hearing tales of this pale green beauty of a drink that sends you to another dimension: through the Green Door.
221 Camp St., 504-553-9550, ihhotel.com
New Orleans Magazine: What ingredients does it include?
Abigail Gullo: Lemongrass infused mezcal, reposado tequila, Chartreuse elixir, butterfly flower green tea syrup, pineapple juice and lime. I have always created most of the syrups and tinctures used at Loa, and one of my favorite syrups is the special blend of tea made specifically for this drink. It brings a certain element of Bruja magic potion to the cocktails.
NOM: What makes the Green Door so popular?
Gullo: I think the combination of agave spirits, which are very popular right now, and the stunning visual appearance, appeals to our guests. It’s also very tasty. The lemongrass and pineapple lend a sophisticated tropical note, while the smoky mezcal keeps it grounded.
NOM: How does the Green Door speak of the cocktail culture at Loa Bar?
Gullo: At Loa, we celebrate New Orleans’ singular culture that permeates our food and drink. Steeped in three centuries of soulful history, our cocktails are crafted using regional bounty that transports [guests] across distant shores. One can savor the living legacy of New Orleans in its spices, citrus, liquors and heritage—each ingredient tells a story, every flavor a thread into the marvelous tapestry of humanity that makes New Orleans a sensory feast for the ages. The Green Door, specifically, spotlights two culinary threads entwined here: the vibrant herbs and citrus of Mexico, and the tropical coastal French styles that continue to redefine NOLA’s culinary future. The Green Door, with its pale green color in a vintage crystal glass adorned with fresh sage, [also] fits in beautifully with the sensibilities of the [bar].
Uncle Butthead, Mister Mao
Created by co-owner William “Wildcat” Greenwell, the Uncle Butthead features mezcal, amaro, lime and cane sugar. Almost like a Mexican twist on a Caipirinha, the balanced and refreshing cocktail is served in a rocks glass.
4501 Tchoupitoulas St., 504-345-2056, mistermaonola.com
