These four cocktails, invented by local bartenders, are meant to tide over New Orleanians during cooler months, and all are fairly simple to make. Of course, if the recipe is too daunting, you can always visit the bartender and have it done for you.
• 1-1/2 oz. spiced rum
• 1/2 oz. ginger beer
• 1 oz. orange juice
• 3 oz. hot water
• 1/4 oz. honey syrup*
• Orange twist for garnish
Combine all ingredients in a teacup or mug. Stir to combine and garnish with orange twist.
• 1 cup local honey
• 1/2 cup water
Combine honey and water in a heavy-bottomed saucepan, bring to a boil, then lower to a simmer, stirring until honey is completely dissolved. Cool, then store in an airtight container in the refrigerator for up to three weeks.
Darrin Ylisto, Sylvain
• 1-1/2 oz. bourbon
• 1/2 oz. green Chartreuse
• 1/2 oz. strawberry balsamic shrubb
• 1/2 oz. lemon juice
Shake all ingredients and double strain into glass.
Apple Pickin' Punch
Abigail Gullo, SoBou
• 8 cups apple cider
• 3 cans (about 750 ml) of dry hard cider (such as Crispin)
• 1 750 ml bottle of ginger beer (such as Gingeroo)
• 1 750 ml bottle rye whiskey (such as Willett or Bulleit)
• 4 oz. lemon juice
• Several dashes orange bitters
• 1 orange sliced into rounds
• Apples sliced into stars for garnish
• Cinnamon sticks for garnish
• Star anise for garnish
Combine the ciders, ginger beer, whiskey, lemon juice and bitters in a large punch bowl or pitcher. Stir to combine. Top with orange slices and cinnamon sticks. Ladle into ice-filled punch glasses.
For The Trees
T. Cole Newton, Twelve Mile Limit
• 1 oz. Liqueur de Sapins
• 3/4 oz. honey syrup*
• 3/4 oz. lime juice
• 2 1/2 oz. hot water
• 2 dashes Angostura bitters
• Lime twist for garnish
Combine all ingredients in a teacup or mug. Stir to combine and garnish with lime twist.
*Recipe for Honey Syrup on p. 11.