Summer Sippin’ In New Orleans Series

 

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

 

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

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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

 

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

 

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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

 

• 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.

 

Toups’ Meatery is located at 845 North Carrollton Avenue in New Orleans.