• Skip to main content
  • Skip to primary sidebar
Red Beans and Eric
  • Recipe Index
  • How Do You Red Bean?
    • How Do You Red Bean? Interviews
    • How Do You Cook Red Beans and Rice?
  • About Me / FAQ
    • Work With Me
    • Privacy Policy
    • Product Disclaimer / Review Info
      • From the Bookshelf
  • Contact Eric
You are here: Home / Cocktail/Drinks / Underberg Sour Cocktail from Sac-a-Lait

Underberg Sour Cocktail from Sac-a-Lait

Do you know someone who would like this article or recipe?

280 shares
  • Share
  • Tweet
  • Email
  • LinkedIn
  • Print
Jump to Recipe Jump to Comment/Rate Print Recipe

Tall glass of the Underberg cocktail 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.

Table of Contents

Toggle
  • Underberg Cocktail
      • Keep the red beans cookin’!
      • Eric

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.

Underberg Cocktail

Print Pin Rate Share on Facebook
Course: Cocktail/Drinks
Servings: 1 cocktail
Author: Red Beans and Eric
Prevent your screen from going dark

Ingredients

  • 1 oz Old Gran Dad 100
  • ½ oz Grand Marnier
  • ½ 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

Instructions

  • 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.
Did you try this recipe?Mention @redbeansandericblog or tag #redbeansanderic!

If you enjoyed this recipe, please subscribe to the Red Beans & Eric Newsletter so you don’t miss a recipe, interview, or review. And by signing up, I’ll send you a free e-cookbook that includes some of the most popular recipes found here on the website.

You can always stay in touch with me by leaving a comment in the section below, by clicking here or messaging me on any of the social media sites that I am on. If you take a photo of any of the recipes that I’ve shared here, please tag it using #RedBeansAndEric so I can find it!

Thank you for stopping by!

Keep the red beans cookin’!

Eric

Eric Olsson from RedBeansAndEric.com
Red Beans and 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.

Do you know someone who would like this article or recipe?

280 shares
  • Share
  • Tweet
  • Email
  • LinkedIn
  • Print
Previous Post: « Best Red Beans and Rice Gifts on Etsy
Next Post: Neil McClure’s Red Beans and Rice »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to the Community!

Eric Olsson from RedBeansAndEric.com

Welcome to Red Beans and Eric!

Red Beans and Eric is a place where food, culture, and community come together no matter where you call home. Here, you’ll find comforting, home-cooked meals inspired by the flavors of southern Louisiana. I share more than just great food—it’s about the stories, traditions, and shared experiences that make every meal special. So, pull up a chair, grab a plate, and let’s celebrate the spirit of New Orleans together!

More About Me!

Eric’s Monday Red Beans and Rice Recipe!

Red Beans and Eric Monday Red Beans recipe link. A Bowl of red beans and rice with a spoon and napkin beside it.

What’s New!

  • Behind the Tradition: Camellia Beans – A Century in the Pot
  • Chocolate Gravy over Biscuits
  • Egg Jambalaya AKA Egg Fried Rice
  • The Origins of the Pot: Where Red Beans and Rice Comes From
  • MURF REEVES: How Do You Red Bean?

Most Popular Recipes in the Community!

Chili Cheese Burrito inspired by the Taco Bell Chilito
How Long Do Cooked Beans Last in the Fridge?
Monday Red Beans and Rice Recipe
Behind the Tradition: Camellia Beans – A Century in the Pot
How to Make Pickled Pork for Your Beans
Red Bean Jambalaya Recipe
Blue Runner Red Beans and Rice Recipe
Forgotten Once Slow Cooker Jambalaya Recipe
New Orleans Style Red Beans and Rice with Pickled Pork
40 of the Best Cornbread Recipes

Bean Recipes

Easy Red Beans and Rice Burritos

The pot of Beans, Broccoli, and Bacon Soup by Red Beans and Eric.

Bean, Broccoli, and Bacon Soup

Bowl of Gameday Bean Chili with Chili Con Queso and the jar of Desert Pepper Trading Company Chili Con Queso.

The Best Gameday Bean Chili with Chili Con Queso

Greek White Bean Soup – Fasolada

Robert Medina New Orleans Red Beans and Rice

Neil McClure’s Red Beans and Rice

Join the Red Bean
Community!

Subscribe to get the latest recipes, exclusive content, and more.

    We won't send you spam. Unsubscribe at any time.
    Built with Kit

    Copyright © 2025 Red Beans and Eric on the Foodie Pro Theme

    280 shares