Nowhere else on the planet can you find a city more appreciative of a good cocktail. Crescent City connoisseurs of lively libations know a good glass when they see one. When the temperatures rise, however, it makes thirsts go into overdrive.
A trio of New Orleans bartenders have come up with a heady selection of beverages that’s certain to be music to your mouth.
Zachery Vaughn serves his signature cocktail, a St. Charles Breeze at The Columns Hotel.
Where: The Columns Hotel
What: St. Charles Breeze
Zachery has crafted a cocktail, “my own personal recipe” that he feels speaks to all the things that make this a unique city. “It’s truly a New Orleans original summertime cocktail, inspired by the porch, the street car line and the oaks over St. Charles.”
.75 oz Green Chartruese
.75 oz Hendrick's Gin
1 slice of lime
1 slice of cucumber
2-3 mint leaves
In a small shaker combine mint, lime, cucumber and light ice. Muddle all ingredients. In a large shaker, combine liquor, muddle mash and ice. Shake until infused. Strain into a either a tumbler or Collins glass over ice. Finish with a combination of Sprite, tonic and soda to taste (use less tonic for less bitter or more Sprite for sweetness). Garnish with mint, lime and a slice of cucumber.
Corey Treas makes his go-to Strawberry Lemonade at Galatoire's 33 Bar & Steak.
Where: Galatoire's 33 Bar & Steak
What: Strawberry Lemonade
The Strawberry Lemonade was created to showcase Louisiana’s famous, beautiful strawberries and, when mixed with Galatoire’s homemade sour mix, perfectly represents a favorite summertime drink.
2 oz Rougaroux Sugarshine Rum
.25 oz simple syrup
.25 oz sour mix
Muddle the strawberries in simple syrup in a mixing glass. Add sour mix, rum and ice. Shake and serve over ice in a rocks glass. Garnish with a lemon slice.
Dré Glass mixes her signature cocktail, Off the Clock, at Pearl Wine Co.
Where: Pearl Wine Co.
What: Off the Clock
“I wanted to make something packed full of flavor that is still refreshing” to combat the city’s sometimes stifling heat. Her goal was a drink that “wasn’t too sweet, served on the rocks.”
1 oz. Ayesbury Duck Vodka
1 oz. vognier wine
.5 oz Luxardo Marashino liqueur
.5 oz ginger simple syrup, made in house
.5 oz fresh-squeezed lemon juice
Combine in a shaker with ice, shake and serve on the rocks with a Luxardo maraschino cherry.
This article appeared in our Spring 2016 issue.