Jesse Carr, director of food and beverage at the Virgin Hotel, created his martini riff in honor of Ernest Gantt, better known as Don the Beachcomber, the father of tiki, filling the drink with signature tiki flavors like citrus, falernum and absinthe. In 2015, Carr moved to New Orleans from New York, because “New Orleans is different. Even with the hurricanes and everything else, it’s worth it,” he said. Since then, Carr has watched the local cocktail scene evolve, including the industry’s newer focus on low- and no-proof drinks, which led him to become a partner in Mockly, a local non-alcoholic ready to drink company. Carr has also seen a surge in creativity behind local bars. “There’s more than just the Sazerac here. It’s pretty exciting.” After watching Jewel of the South and other local spots garner global accolades, Carr anticipates more recognition for the city’s bar scene. “It’s only been 10 years now, and it’s already been a good ride,” he said.
Gantt’s Martini
Jesse Carr, director of food and beverage at the Virgin Hotel, created his martini riff in honor of Ernest Gantt, better known as Don the Beachcomber, the father of tiki, filling the drink with signature tiki flavors like citrus, falernum and absinthe.
1
servingsIngredients
1 1/2 oz Bombay Sapphire gin
3/4 oz Cocchi Rosa vermouth
1/4 oz Nardini Acqua di Cedro liqueur
1/2 oz Velvet falernum
5 dashes Peychaud’s bitters
Rinse of absinthe
Lemon twist
Tiki inspired garnish ex: edible flower
Directions
- Chill a coupe glass, then coat with absinthe.
- Add remaining ingredients to a mixing glass with ice and stir.
- Strain into the chilled, absinthe-rinsed coupe.
- Squeeze the lemon twist over the glass to express the oils, then discard.
- Garnish with something tiki inspired like an edible flower.
Notes
- Don’t be tempted to swap the Bombay Sapphire for another gin. Its floral, herbaceous flavor profile is key to the whole drink.
- Aqua de Cedra is available at many specialty liquor stores. While similar to limoncello, its flavor is cleaner. Jesse recommends sipping it over ice or after dinner. You can also use it in place of some of the sugar in a sour like a daiquiri, or include it in a tequila Old Fashioned to give it more depth.
- To batch this for a party, mix all ingredients except for the bitters. Add one ounce of water per serving. Chill. Add the bitters and some ice cubes right before serving. The melting ice will help with extra dilution.
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