Bartender Toure Folkes founded Turning Tables in July 2019. Turning Tables advocates for equity in the hospitality industry providing mentorship, educational tools and classes, as well as exposure for the brown and black community of New Orleans. A core component of his students’ training sessions is learning about the “mother cocktails.”  These core cocktails, like the Old Fashioned, the Martini and the Flip, are the building blocks of the cocktail world. “Once you understand how cocktails are created,” Folkes says, “then you can invent your own.” One popular New Orleans Flip is the Milk Punch. Folkes’ riff on the Milk Punch replaces the traditional brandy with Pisco, an unaged Peruvian brandy. His spiced apple shrub adds autumnal flavors. By learning both the classics and local favorites, Folkes’ students emerge ready to join the New Orleans bartending scene. To find out more, visit

Other popular flips include Eggnog, the White Russian and the Piña Colada.

A shrub syrup is a non-alcoholic fruity/acidic concentrated syrup that can be used to flavor cocktails or mocktails.

The apple shrub can be replaced with simple syrup.

Pisco Milk Punch

  • 2 oz. Pisco
  • 3/4 oz. apple cinnamon shrub
  • 4 oz. almond milk
  • Garnishes: Grated cinnamon, cinnamon stick

1. Add all ingredients to a cocktail shaker and shake over ice until chilled, about 10 seconds. Strain into a rocks glass over ice. Top with grated cinnamon and garnish with a cinnamon stick.

2. Apple cinnamon shrub: Peel and quarter three medium-sized apples and shred in a blender or food processor. Place apples in a non-reactive container with 1 cup apple cider vinegar, 1/2 cup turbinado sugar and 2 cinnamon sticks for two days and leave in a cabinet.

3. Using a pasta strainer or cheesecloth, separate liquid contents into a mason jar. Shake contents to mix. Shrub keeps in the refrigerator for at least a year.


Listen to Elizabeth’s podcast “Drink & Learn;” visit