Spring Sips

Chef Donald Link and lead bartender James O’Donnell of Chemin à la Mer at the Four Seasons Hotel New Orleans have released a new cocktail menu inspired by “Paris in the Springtime.” For inspiration, O’Donnell perused several prohibition-era French cocktail books to learn more about 1920’s-era drinking styles and techniques. His recipes include La Fleur Jolie (house-made jasmine cordial with Champagne, vodka and lemon), The Parisian Cobbler (Lillet, cassis, citrus, elderflower and local strawberries), the Green Fairy (pear brandy, Poir Eau de Vis, absinthe, lemon, and honey) and the Sang Amer (Campari, tequila, cane sugar, lime juice and locally grown citrus). 2 Canal St., 434-5898, fourseasons.com

The Elysian Bar is featuring “Linnea’s Garden,” a low ABV cocktail made with passionfruit liquor, Cappaletti Aperitivo, Berto Blanco, sparkling rosé and orange bitters. At Palm & Pine, try “The Palm & Pain,” a new signature cocktail that blends bourbon, mezcal, Peychaud’s Apertivo, lime and local ginger beer. On Saturday and Sunday at Criollo enjoy 75-cent French 75s made with either Botanist Gin or St-Remy Brandy. 2317 Burgundy St., 504-356-6769, theelysianbar.com; 308 N. Rampart St., 504-814-6200, palmandpinenola.com; 214 Royal St., 504-681-4444, criollonola.com


New Takes

Bakery Bar, the cozy eatery and cocktail bar in the Lower Garden District, has unveiled a new cocktail theme and menu inspired by the word “pretend.” New cocktails include “Mr. Beaverton’s Pistachio Fiasco” (vodka, Cocchi Americano, Monin pistachio syrup, lemon and Prince de Lise bubbles), “Abolish the Monarchy!” (Pimm’s, Lillet Blanc, cucumber bitters and green Chartreuse) and “My Summer Abroad” (City of London gin, Ambrosia Aperitivo and Dolin blanc). 1179 Annunciation St., 504-210-8519, bakery.bar

Spring Sips

Cocktail Culture

The Absinthe Frappé a new cocktail book by Marielle Songy, investigates the history of absinthe, its origins and its influences. Songy also reveals how bartender Cayetano Ferrér invented the iconic New Orleans Absinthe Frappé cocktail and the libation’s first home at the Old Absinthe House. The book also explores the ban on absinthe in the United States and Europe, and the lifting of the restrictions in 2007 (a victory largely credited to New Orleans scientist and master distiller Theodore Breaux). Available at Garden District Book Shop, 2727 Prytania St., Ste. 14, 504-895-2266, gardendistrictbookshop.com

Alfresco Aperitifs

King, the recently opened French brasserie at Kimpton Hotel Fontenot, has an extensive bar program that supports the Riviera brasserie-inspired food. A selection of wines by the glass also includes house red and white on tap, while the robust bottle list is focused on European coastal and French regions. Meanwhile, French and Belgian imported beer, as well as European-style lagers, balance out a list of local craft beers. Grab a spot on the outdoor patio to enjoy a cool drink on a pretty spring day. 501 Tchoupitoulas St., 504-324-3000, kingbrasserieandbar.com


Suds, Please!

Port Orleans Brewing Co. is celebrating its Sixth Anniversary on May 27, noon to 7 p.m. with live music, food and several new releases. Try the Three Day Weekend Summer Ale (an American Pale Wheat Ale made with hibiscus and lime) or the Dope Whip (a pineapple soft-serve sour brewed with Gilla Brewing Company). 4124 Tchoupitoulas St., 504-266-2332, portorleansbrewingco.com

The newly opened Brewery Saint X, located in an adjoining space with Devil Moon BBQ on the ground floor of The Odeon at South Market, offers a full array of craft beers with a focus on classic German and British offerings. The brewery also specializes in traditional lager brewing and cask-ale production, along with hop-forward ales and experimental sours. While the name obviously references beer, Brewery Saint X has a full liquor license and an extensive cocktail program. 1100 Girod St., brewerysaintx.com