At Sac-a-Lait, the award-winning New Orleans restaurant from Chefs Cody and Samantha Carroll, Beverage Director Norton Christopher focuses on fresh seasonal cocktails utilizing the produce and herbs grown in the restaurant’s on-site garden which is overseen by Brooks Mitchell.
Straight from the vine to the glass, unique ingredients are planted from around the world and include lovage, Aztec sweet herb, safflower, wormwood, Vietnamese coriander, lemon verbena, Malabar spinach, fish mint, Baltic rue; Nasturtium and much more.
This holiday season, Christopher is offering up several festive cocktails including the Underberg Sour with Old Grand Dad 100, Grand Marnier, Underberg and both chocolate and orange-ginger bitters.
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