Recettes de cocktails: Pass a Rummin’ Good Time
POUR Restaurant and Bar in Youngsville debuts a seductively sweet Mardi Gras-inspired rum cocktail
Feeling romantic? Then head to Youngsville around dusk, when acoustic guitarists begin amorous, tender tunes at POUR, the new hot spot in Sugar Mill Pond (situated along the March 2 Mardi Gras parade route). Arrive about an hour before nightfall, sink into deep leather chairs near the Dutch Kepler paintings or the bar area and just watch.
“It’s the most romantic place to be at sunset,” says general manager Lauren Adams. “The view as the sun is going down is incredible.”
Since opening in June, 2019, neighborhood regulars and fashionable couples visiting the area have been arriving in everything from golf carts to luxury whips for tipples, tapas and twilight views.
The sleek-and-sexy scene is a magnet for discerning date night-trippers. On weekends, folks gravitate to the Bloody Mary bar until mid-afternoon.
Under new management since POUR Holdings, Inc. assumed ownership of the original POUR in Lafayette (from Double R Restaurant Group), the 3,000-square-foot Youngsville location was redesigned to create just one large space that incorporates both the restaurant and lounge areas, adjoined by a lovely patio.
Bar manager Andrew Valdez, a native of New Orleans, has created a new hit cocktail, Rummin’ Thru Da Bayou. Smooth and creamy, redolent of vanilla and orange marmalade flavors balanced with bitters, its frothy finish pops with a basil-citrus garnish. Order one while enjoying duck empanada tapas or a charcuterie board with bacon jam and fruit.
“I’m passionate about each and every cocktail that I make,” says Valdez. “Named for its main ingredient, Bayou Rum XO Mardi Gras, Rummin’ Thru Da Bayou is ideal for any brunch event.”
MAKE AT HOME
Rummin’ Thru Da Bayou
Shake 1 ½ ounces Bayou Rum XO Mardi Gras, 3 dashes orange bitters, 2 teaspoons vanilla extract and ¼ ounce pure maple syrup over ice, strain. Then dry shake (without ice) with ¾ ounce liquid egg whites to create a froth on top. Pour into a coupe glass. Garnish with orange peel twists and basil leaves.
POUR Restaurant and Bar / 1901 Chemin Metairie Road. Youngsville. 337-573-4315. eatatpour.com