Milano’s sleek cocktail lounge, The Patio, draws the Houma night crowd for its martini menu and creative craft cocktails. Patrons can order food at the bar while enjoying such favorites as a Blueberry Lemondrop, McDale’s Ski Lift, Elderflower Spritzer and the new Salted Cantaloupe, which was named for its flavor.
“There’s no cantaloupe in the Salted Cantaloupe per se, but it comes out tasting just like a cantaloupe with a kick,” says bar manager David Angbrandt. He blends fruit juices with spirits for the smooth and sassy, honey-rich effect.
While sipping Angbrandt’s Salted Cantaloupe, patrons nibble on rising star Chef Patrick Trahan’s evolving appetizers such as almond duckling strips with sesame ginger sauce and blackened tuna with fried spinach and cane soy vinaigrette.
Ever since the Thibodaux native (and the former executive sous chef of MoPho in New Orleans) started recasting Milano’s classic Italian menu with a broader range of Asian flavors, people have been lining up for the new chef’s taste adventures and Angbrandt’s new cocktails on weekends, when live music flows from the bar.
Check out Two for One Martini Tuesdays
Bartenders whip up everything from dessert martinis to the Salted Cantaloupe and fanciful spritzers fizzing with champagne
RECIPE
Salted Cantaloupe
Combine 2½ ounces Grey Goose Le Melon, ½ ounces Malibu Coconut Rum and a splash each of pineapple juice, orange juice and cranberry juice and shake well with ice, strain and pour into a martini glass. Garnish with a salted rim and a cherry or orange slice.
