Ted Blumenthal, bar manager at Booty’s Street Food
in the Bywater, says he isn’t much of a beer guy, but he is a firm believer in day drinking, especially as Carnival kicks into gear and the New Orleans temperatures rise.
The Redhead is one of four Abita beer-inspired cocktails that Blumenthal has created to kick off Booty’s beer cocktail program. Each of the cocktails consist of spirits and aromatics mixed in the bottom of a pint glass, topped with a full bottle of Abita beer. Blumenthal says beer cocktails are not only flavorful and easy to sip, but they also are quick to make behind the bar — an important thing when trying to serve Mardi Gras crowds.
In addition to The Redhead, a ginger and rum concoction, Blumenthal pairs Abita’s Turbodog with Swedish and Mexican liqueurs to make the “Old Dog, New Trick,” which uses walnut bitters and flower aromatics to create a rich, complex beverage that improves as it warms.
Blumenthal loves Abita’s Jockamo IPA for cocktails. “It’s a mild IPA, great for mixing,” he says. The beer’s hoppy aroma gets a boost in the “La Prima Mattina” cocktail with its combination with herbaceous and bitter Amaro liqueur. The addition of lemon brings out the citrus aspect of the hops profile, and the sugar smooths out the bitterness of both the IPA and the Amaro.
“The Boulevard Bock” is stronger, as it contains the classic Boulevardier cocktail (made with Campari, sweet vermout, and whiskey) with the 6.5% ABV Mardi Gras Bock. “This is perfect for the Mardi Gras mindset,” says Blumenthal.
Cocktails are $2 off every day before 6 p.m. at Booty’s. Blumenthal also is planning an epic Morning After Mardi Gras Ash Wednesday Hangover Brunch, showcasing the beer cocktails, coffee cocktails and specialty bloody mary options.