Recettes de cocktails: In Pursuit of Simplicity
Buck & Johnny’s cooling cucumber cocktail brings an easily imitable potion to end-of-summer socials
While the swimsuits and shorelines of summer vanish with the Sept. 22 autumn equinox, Acadiana’s cooling cocktails prevail with the lingering heat. Soaring temperatures invariably converge with the onset of fall, when fields of sugar cane reach harvest heights along country roads and pecan trees render nuts destined for cane syrup pies.
When crisp cucumbers can still be gleaned from gardens until the end of September, they can trigger an urge for an easy Garden Tini.
Created at Buck & Johnny’s, the lime-laced libation amplified by Cajun spices demonstrates how some of the simplest cocktails are the most enduring.
“It’s a smooth, refreshing drink that tastes like a fresh cucumber salad, with a jalapeño-seasoned rim for extra flavor,” says newly appointed general manager Rhonda Branch, the former bar manager and daughter-in-law of managing partner and owner Coatney Raymond.
The jalapeño seasoning that garnishes the rim is Buck & Johnny’s Cajun Flair (sold at the restaurant or shipped), created by award-winning Chef Tony Savoy.
Suitable for porch swing romances and lazy starlit evenings, the Garden Tini seduces with simple elegance. It’s an easy triumph for aspiring mixologists who maintain a preference for home bars as safe havens for creative escapism.
For those who prefer to step out for cocktails, the popular Breaux Bridge haven serves expertly crafted drinks, combined with Chef Savoy’s irresistible gumbos and Cajun-Italian specials. Although the famous zydeco breakfasts have yet to return (per Phase II), Raymond says that they managed to persevere throughout the pandemic.
“We never closed,” she says. “We’re now open for dine-in service.”
“We learned to embrace new concepts including curbside service, which we still offer, and free deliveries within 10 miles,” says Branch.
Check out the evolving special offers, devised as participants of Mange St. Martin ending Sept. 30 (mangestmartin.com).
100 Berard St.
Chill a martini glass. Blend 3 ounces Three Olives cucumber lime vodka, 1 ounce simple syrup, splash of sweet and sour and ½ a fresh lime, juiced in a cocktail shaker with ice, then shake. Dip the rim of the chilled martini glass in fresh lime juice, then roll it in Buck & Johnny’s Jalapeño Cajun Flair seasoning. Strain contents from shaker into the prepared glass, garnish with a twist of lime and serve ice cold.