Sac-a-Lait is the award-winning New Orleans restaurant from Chefs Cody and Samantha Carroll. The restaurant’s Beverage Director, Norton Christopher, focuses on fresh seasonal cocktails utilizing the produce and herbs grown in the restaurant’s on-site garden. This approach gives the drinks a fresh spin you won’t find at your typical bar.
At Sac-a-Lait, you’re getting straight from the vine to the glass. Some of the unique ingredients they plant 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. The cocktail is made with Old Grand Dad 100, Grand Marnier, Underberg and both chocolate and orange-ginger bitters.
- 1 oz Old Gran Dad 100
- 1/2 oz Grand Marnier
- 1/2 Rhubarb
- oz .5 Lemon
- oz .25 Lime
- oz .75 Demerara syrup
- oz .25 Underberg
- 3 dashes of chocolate bitters
- 5 dashes of orange ginger bitters
Combine all ingredients and shake. Strain into glass and top with pebble ice. Place the Underberg bottle in the ice mound. Garnish with thin orange twist, basil leaf, angostura bitters, and grated nutmeg.
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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.