Tucked away in Bywater, the bright purple exterior at Bar Redux (801 Poland Ave., 504-592-7083; www.barredux.com) turns heads. Its eclectic ambience and breezy courtyard keep locals coming back.
Latin and Caribbean spirits are making waves across the country, and bartenders in New Orleans are riding the wave, creating cocktails that go beyond familiar tequila drinks and tiki creations. Rum and pisco, the clear grape-based brandy produced in Peru, Chile and elsewhere, are popping up on cocktail menus all over town.
Wine writer Natalie MacLean's Unquenchable details her approach to finding bargain wines. Who doesn't like a wine bargain?
In New Orleans, frozen daiquiris practically are a birthright. When temperatures soar into the 90s, locals want icy cold drinks.
Wine stores and restaurant wine lists can present a daunting array of
unfamilair labels from around the world. But the basics of finding a wine you like remain the same.
It's easy to order a margarita with spicy Mexican food or a beer with peppery Cajun fare. But many restaurants offering spicy Latin, Asian or Louisiana dishes have wine lists designed to match their dishes.
Gin has long been a stigmatized spirit. To many people, it is tantamount to swill, liquor tried once, associated with mistakes or "gincidents."
May 24 marks the 40th anniversary of the so-called "Judgment of Paris," when, in a blind tasting, California wines bested the most prestigious French wines from Bordeaux and Burgundy. It shocked the culinary world and became a huge boon to the American wine industry.
2014 Albamar Sauvignon BlancCasablanca Valley, Chile
Retail $11Casablanca, named for the area's main city, is one of the newest and most prolific wine-growing areas in South America. The valley emerged in the mid-1980s by growing a range of grapes, including pinot noir, merlot, syrah, riesling, pinot gris and others, but the most common grape is chardonnay, followed closely by sauvignon blanc.
A guide to what’s new in wine, cocktails and spirits
• Red, white and rosé: wines for summer in New Orleans • Frozen craft cocktails in New Orleans
Passersby can smell fresh-baked bread before entering Maple Street Patisserie (3138 Magazine St., 504-309-9283; 7638 Maple St., 504-304-1526; www.maplestreetpatisserie.com) and once they're inside, cases of almond croissants, petit fours and cinnamon rolls provide a visual feast. This month, partners Ziggy Cichowski and Patricia-Ann Donohue celebrate six years of sharing the baking traditions of small towns in Cichowski's native Poland, as well as Austria, Italy, Germany and France.