Now that we are “officially” in the summer months, it’s time to start thinking about our new favorite summer drink. I have 5 cocktails from some of New Orleans’s top bartenders that you’ll love.
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My disclaimer: I didn’t create any of these recipes nor have I made any. The images and recipes are courtesy of the restaurant listed and given to me to be published here on my website. But I know you’re going to love them.
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South Island Swizzle by Compère Lapin
Compère Lapin is showing off their Caribbean roots with this fun and refreshing drink with two South Caribbean rums and with coconut water – you are detoxing as you re-tox!!
Description: Manzanilla sherry, rhum agricole, honey, lime, coconut water, and St. Lucian Rum.
To learn more about Compère Lapin’s new Bar Lead, Erika Flowers, you can read my interview with her: ERIKA FLOWERS: How Do You Red Bean?
For more information on Compère Lapin, visit them at: http://comperelapin.com/
South Island Swizzle
Ingredients
- 1 oz Manzanilla sherry
- 1 oz rhum agricole
- ½ oz honey
- ½ oz lime
- 1 oz coconut water
- float of St Lucian Rum
Instructions
- Build in a tall Collins glass or hurricane glass with ice, swizzle and garnish with a lime wheel.
The Garden District by The Pool Club at Virgin Hotel New Orleans
The Garden District is a garden-fresh cocktail intertwining notes of basil and cucumber with subtle hints of citrus and a dash of heat on the back end.
Garden District Description: Basil-infused Hendrick’s, St. Germain, lemon, lime, cucumber wheel, and Tabasco.
For more information on The Pool Club at Virgin Hotel New Orleans, visit their website: https://virginhotels.com/new-orleans/eat-drink/the-pool-club/
Garden District
Ingredients
- 1.5 oz basil-infused Hendricks
- 0.5 oz St Germain
- 1 oz lemon
- 1 oz lime
- 0.75 oz simple syrup
- 2 cucumber wheels
- 2 dashes Tabasco hot sauce
- Garnish: Cucumber Wheel
Instructions
- Combine ingredients in a cocktail shaker, shake & strain into a coup’s glass.
Notes
Rosemary Smoke Negroni Sour by Alma Cafe
Description: gin, sweet vermouth, Campari, rosemary syrup, lemon juice, orange juice, and egg white
For more information on Alma Cafe, visit them at their website: https://eatalmanola.com/
Ingredients
- 1 oz gin
- 1 oz sweet vermouth
- 1 oz Campari
- ½ rosemary syrup
- ½ lemon juice
- Splash of orange juice
- 1 egg white
- Dried orange slice for garnish
- Rosemary sprigs for smoking
Instructions
- Combine all ingredients in a shaker bottle
- Pour into a smoked rosemary coupe glass*
- Garnish with a dried orange
- For smoked rosemary glass: Cut up pieces of rosemary and place on a heat safe surface or a wood cutting board. Light the rosemary with a culinary torch or lighter. Let the flames die down until the rosemary is smoldering. Place an
- upside-down coupe glass on top of the rosemary. Wait for the smoke to infuse the glass. Turn the glass
- upright.
- Assembly: Strain from the shaker and pour into the smoked coupe glass. Garnish with dried orange slice.
Cucumber Mule by Costera
Description: cucumber shrub, lime juice, simple syrup, and ginger beer
For more information on Costera, please visit their website: http://www.costerarestaurant.com/
Ingredients
- ½ oz Cucumber Shrub
- ¾ oz Lime Juice
- ¾ oz Simple Syrup
- Top with Ginger Beer
Instructions
- Combine all ingredients and short shake with ice.
- Strain in a 10 oz. Collins glass, fill with ice.
- Top with ginger beer, and garnish with a cucumber wheel
Bandierra Rossa by Osteria Lupo
Description: strawberry-basil syrup, lemon juice, cava, and lemon twist
For more information on Osteria Lupo, you can head to their website: https://www.osterialupo.com/
Ingredients
- 1 oz Strawberry-Basil Syrup
- 1 oz Lemon Juice
- 4 oz Cava
Strawberry Basil Syrup
- 16 oz Strawberries
- 1 cup Whole Black Peppercorns
- 1 cup Packed Basil Leaves fresh, whole
- 16 oz White Sugar
- 8 oz Hot Water
Instructions
- Build in a flute glass
- Top with cava
- Garnish with lemon twist
Strawberry Basil Syrup Directions
- Remove strawberry stems and cut into slices Mix together strawberry slices and sugar, shake periodically to dissolve (for best results, leave overnight.)
- Steep pepper in 8 oz hot water for 5 minutes. Mix together strawberry/sugar mix with pepper-infused water.
- In a saucepan, bring to a simmer strawberry/sugar mix and peppercorns, stirring until sugar is dissolved and strawberries are blanched.
- Remove from heat, strain solids and add basil, leave to infuse/cool
- Strain basil; bottle when cool.
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KEEP THE RED BEANS COOKIN’!
ERIC
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
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