The cocktail program at DTB shares the spotlight with Chef/Owner Carl Schaubhut and Chef de Cuisine Jacob Hammel’s modern coastal Cajun cuisine, focusing on creative concoctions using Louisiana ingredients led by Cocktail Director Lu Brow.

Lu Brow created The Casserole Cocktail, a Woodford bourbon, dry orange curacao, lemon juice, sweet potato syrup, and grated nutmeg for garnish. He said this about the inspiration behind the cocktail: “I’m from North Louisiana where everything comes in a casserole dish, particularly around the holidays. We use bourbon in our sweet potato casserole and just the smell of it cooking is delightful. I got to thinking if it’s that good cooked in a casserole, it has to be great in a glass.”


CASSEROLE COCKTAIL

Beverage Director Lu Brow
Yield 1 Cocktail

 2 oz. Woodford bourbon
½ oz. Dry orange curaçao
½ oz. Fresh lemon juice
1 oz. Sweet potato syrup* (see below)
Grated nutmeg for garnish

Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously and pour entire contents into a large rocks glass. Garnish with grated nutmeg.

*Sweet Potato Syrup
2 lbs. Sweet potato or Louisiana yams
6 cups Water
½ cup Whole cloves
½ cup Grated nutmeg
2 cups Dark brown sugar
1 cup Woodford bourbon

Roast unpeeled sweet potatoes in the oven at 400 degrees F until tender. Do not cover while roasting. Allow sweet potatoes to cool, then peel. Cut potatoes into 3-inch pieces. Place sweet potatoes in a large pot or Dutch oven. Add 6 cups of water, cloves, and nutmeg. Bring to a rolling boil. Add dark brown sugar. Reduce heat to a simmer and allow to cook for 1½ hours. Allow mixture to cool. Strain through a chinois. Allow syrup to completely cool. Stir bourbon into syrup and store in glass bottles. Keep refrigerated for up to 3 weeks.


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Keep the red beans cookin’!

Eric

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