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
Skyliner 03 Randy Schmidt
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 02 Credit Randy Schmidt
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 Photo Credit Denny Culbert
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.


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




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