Summer Sippin’ In New Orleans Series

07/23/2020

Kelly Massicot,

NEW ORLEANS (press release) – A few New Orleans bartenders are sharing cocktail recipes in a new Summer Sippin’ in New Orleans series. The bartenders are from popular local restaurants and the cocktails are perfect to make at home.

Hot Tin

Bartender: Benton Bourgeois

Skyliner –
- Ingredients
  - 1 ½ oz Cathead Honeysuckle Vodka
  - 1 oz Grapefruit Juice
  - ½ oz Lime Juice
  - ½ oz Simple Syrup
  - ½ oz Campari
  - 8 drops of Bitterman’s Hellfire Habanero Bitters
  - Club Soda
- Directions
  - Shake and strain vodka, grapefruit juice, lime juice, simple syrup, Campari and habanero bitters over fresh ice into a 12 oz collins glass
  - Top with club soda
  - Garnish with lime wheel

Bartender: Joe Tangney

Some Like It Hot –
- Ingredients
  - 1 ½ oz Cimarron Tequila
  - ½ oz Del Maguey Vida Mezcal
  - ½ oz Sangue Morlacco Luxardo Cherry Brandy
  - 1 oz Lime Juice
  - ¾ oz Mango-Habanero Shru
- Directions
  - Shake and strain all ingredients over fresh ice into a rocks glass
  - Garnish with a lime wheel

Skyliner. Credit: Randy Schmidt

Hot Tin is located in the Penthouse of the Pontchartrain Hotel at 2031 St Charles Ave in New Orleans.

Jack Rose

Bartender: Brian Chambliss
Outlet: Bayou Bar & Jack Rose

Ruby Slipper
- Ingredients
  - 1 oz Deep Eddy Ruby Red Grapefruit Vodka
  - ¼ oz Lemon Juice
  - ¾ oz Grapefruit Shrub
  - Sparkling Wine
  - 1 Dash of Angostura Bitters
- Directions
  - Shake and double strain vodka, lemon juice and grapefruit shrub into a champagne flute
  - Top with sparkling wine
  - Garnish with a dash of angostura bitters
Endless Summer -el tesoro añejo & reposado tequilas, agavero, coconut,lime, cucumber
- Ingredients
  - ¾ oz El Tesoro Anejo Tequila
  - ¾ oz El Tesoro Reposado Tequila
  - ¾ oz Agavero
  - ¾ oz Cucumber Lemon Shrub
  - ¾ oz Coconut Mixture (50/50 coconut milk and coconut water)
- Directions
  - Place coconut flakes around rim of a rocks glass
  - Shake and strain all ingredients over fresh ice into the glass
  - Garnish with a cucumber ribbon

Ruby Slipper. Credit: Randy Schmidt

Jack Rose is located at the Pontchartrain Hotel, 2031 St Charles Avenue in New Orleans.

Toups Meatery

Beverage Director: Bryson Downham

Jungle Spritz –
- Ingredients
  - 1 oz Pineapple rum
  - ¾ oz banana liquer
  - ½ oz campari
- Directions
  - Build in wine glass with ice and top with sparkling wine and soda water
Barbaloma –
- Ingredients
  - 2 oz tequila
  - 1 oz barbacoa spiced grapefruit syrup(*recipe below)
  - ¾ oz lime juice
  - 2 dashes saline
- Directions
  - Add all ingredients to mixer and shake
  - Strain into a tall Collins glass with ice
  - top with a press of soda
Celery Sucka –
- Ingredients
  - 1.5 Oz Xicaru Mezcal
  - 3/4 oz lime juice
  - 8 dashes of Celery bitters
  - 1/4 oz simple syrup
- Directions
  - Build in a shaker tin, add ice and shake fine strain into a coupe top with a splash of soda water and two shakes of Tajin

Celery Sucka. Credit: Denny Culbert

Barbacoa Spiced Grapefruit Syrup
- Ingredients
  - 5 ea grape fruit
  - 1 bottle Goya mojo criollo marinade
  - 1 quart sugar
- Directions
  - Peel five large grapefruits, getting minimal pith.
  - Cut peeled grapefruit into wedges, around 1 inch thick.
  - Cut pith off of outside of wedges.
  - Place peels and wheels in medium pot with one whole bottle of Goya mojo criollo marinade.
  - Bring to a boil, then lower heat and simmer for 15-20 minutes.
  - Add 1 quart of sugar and bring toa boil, then lower to simmer for 15 minutes.
  - Strain syrup from solids, save candied grapefruit peels.