Cocktails & Wine

Monday, April 13, 2015

NOLA Brewing's Kirk Coco announces plans to open a distillery

Posted By on Mon, Apr 13, 2015 at 5:00 PM

Kirk Coco, Andy Kutcher and David Bock of NOLA Distilling.
  • Kirk Coco, Andy Kutcher and David Bock of NOLA Distilling.

NOLA Brewing president Kirk Coco announced he is starting up a new boozy business venture: New Orleans Libations and Alcohol (NOLA) Distilling Company. Along with COO Andy Kutcher and Head Distiller David Bock (formerly of Celebration Distillation, which produces Old New Orleans Rum), Coco plans to distill and distribute vodka, gin and white whiskey. He expects to produce spirits in October 2015.

Coco will continue at NOLA Brewing as CEO and take on the leadership role at NOLA Distilling.

Coco says the success of NOLA Brewing and the support of the New Orleans community encouraged him to expand in this new direction.

After six years in business, Coco says, “We’re already past my 10-year goals. The fact that I’m looking at a distillery? That’s like a 20 year goal. We’re already rolling into the 20-year projection plan we had when we started the company.”

Bock says the team is still developing recipes for the three flagship products. “We don’t want to release something that isn’t the absolute best.” 

NOLA Brewing is in the early stages of acquiring a license to brew mead, a kind of beer-wine hybrid which uses honey, and Coco says it may turn into a more significant wine-making endeavor in the future. “We’re not going to grow grapes here; we won’t be a vineyard. But the beauty of a winery is, I can import grapes and still create some wonderful wine here.”

Tags: , , , , , ,

Friday, March 20, 2015

Edible Schoolyard holds Edible Evening fundraiser

Posted By on Fri, Mar 20, 2015 at 11:25 AM

Students work in the garden at Arthur Ashe Charter School. - COURTESY EDIBLE SCHOOLYARD
  • Students work in the garden at Arthur Ashe Charter School.

Edible Schoolyard New Orleans holds its annual fundraiser An Edible Evening from 7 p.m. to 9 p.m. Thursday, March 26, at the Dreamkeeper Garden at Langston Hughes Academy (3519 Trafalgar St.), one of five open-enrollment charter schools run by FirstLine Schools. The event features music by Tuba Skinny, Seguenon Kone and Social Set, wines from Presqu'ile Winery and food from local restaurants including Atchafalaya, Carmo, Commander's Palace, Cowbell, Dooky Chase, La Petite Grocery, Latitude 29, Link Restaurant Group, Mondo, MoPho, Ralph's on the Park, Shaya, Twelve Mile Limit and many others. Dickie Brennan and Company sponsors the patron party at 6 p.m.

More than 3,100 students participate in garden and/or cooking classes through Edible Schoolyard. Two schools have kitchen classrooms and five have some sort of garden space. Joseph S. Clark Preparatory High School students grow produce in aeroponic towers, and there are after-school culinary classes. Arthur Ashe Charter School is expanding its garden to nearly an acre and will have an outdoor teaching space and a greenhouse. Programs address gardening skills, nutrition, healthy eating, shopping and planning menus.

"In one of my favorite lessons, we have kids make two different kinds of pizza," says Edible Schools New Orleans Executive Director Claudia Barker. "One of them we make with grocery store ingredients and one comes from farmers market ingredients. We calculate how much each pizza actually costs and we compare taste."

Programming also engages students' parents and families. Some schools have family food nights, in which parents can learn about nutrition, shopping and more. Schools also give produce from the gardens to students' families.

FirstLine Schools also includes Dibert Community School at Phillis Wheatley.

Edible Evening tickets are $45 through Tuesday, March 24, or $60 at the door.

Tags: , , , , , , , , , , , , , , , , , , , ,

Monday, December 22, 2014

Y@ Speak: the end of #FalconsHateWeek

Posted By on Mon, Dec 22, 2014 at 12:00 PM

Happy holidays! The New Orleans Saints gave us heartburn and rage, and Gov. Bobby Jindal gave us the gift of his thoughts on Cuba and North Korea. Let us all warm our mittens around the dumpster fire and never speak of this season again.

Continue reading »

Tags: , ,

Monday, December 15, 2014

Kebab now serving wine, beer and cocktails

Posted By on Mon, Dec 15, 2014 at 9:29 AM

St. Claude Avenue sandwich-and-art hot spot Kebab has added yet another feather to its cap: a liquor license.

The restaurant now offers a fully stocked collection of (largely local) beers, wine and a DIY cocktail system that plays to the strength of their already-robust selection of juices and sodas. Cocktail menu standards like the Moscow Mule and Dark and Stormy are crafted on-demand for the bargain price of $6.50, but the real stars are the more creative concoctions. Adding gin to the soda of the day (which was a tart lemon, beet, ginger concoction on Saturday night) or a splash of rum to the restaurant's young coconut juice served in-husk elevates an already stellar, wallet-friendly dining experience to the next level.

Continue reading »

Tags: , ,

Tuesday, August 19, 2014

Watch: Esquire's Best Bars in America does Bourbon Street

Posted By on Tue, Aug 19, 2014 at 12:13 PM

New Orleans comic Sean Patton, right, co-hosts Best Bars in America with Jay Larson. - ESQUIRE
  • New Orleans comic Sean Patton, right, co-hosts Best Bars in America with Jay Larson.

Comedians Sean Patton and Jay Larson — co-hosts of Esquire's bar-hopping travel program Best Bars in America — stop in New Orleans for its latest episode airing this week. Hometown hero Patton escorts Larson to Bacchanal, Parasol's, the Mother-in-Law Lounge, Cane & Table, Broussard's, Erin Rose, Arnaud's French 75 and Snake & Jake's. In this Gambit exclusive clip, watch them tour Bourbon Street (with local comic Andrew Polk). "Bourbon Street done, mistakes relived, fun had," Patton declares, hand grenade in tow.

The full episode airs at 9 p.m. Wednesday on the Esquire Network. 

Tags: , , , , ,

Monday, July 21, 2014

Y@ Speak: @BeingYONCE

Posted By on Mon, Jul 21, 2014 at 12:31 PM

Before Beyonce and Jay-Z unhinged their jaws and ate the City of New Orleans, we got maybe a little too drunk, bought a llama, ordered Uber ice cream, and went to Shamrock, and somebody (cough Wendell Pierce cough) passed out at our house. Also, Rob Ryan ate three airport pizzas, and Scott Walker mesmerized audiences by... cleaning his closet.

Continue reading »

Tags: , , , , , , , ,

Tuesday, April 22, 2014

Max Messier unveils the cocktail program at Root Squared

Posted By on Tue, Apr 22, 2014 at 4:47 PM

Max Messier flames a cocktail at Root Squared upstairs from Square Root. - ANNE BERRY
  • Max Messier flames a cocktail at Root Squared upstairs from Square Root.

Flamed berries, a switchel-soaked snowball and a stack of Fernet Branca challenge coins marked Monday’s soft launch of Max Messier’s cocktail menu at Root Squared.

Chef Phillip Lopez’s Square Root (1800 Magazine Street, 504-309-7800) and its upstairs lounge, Root Squared, open Wednesday. The new restaurant is an offshoot of Lopez's Root (200 Julia St., 504-252-9480).

For the preview, Messier rolled out seven smart cocktails that hint at what’s to come. Aromatized wines, vermouth, shrubs, cordials and tea concentrates get lots of play, and his variations on classics — a smoky Cuba libre smudged with mezcal, Mexican Coke and a lime-jalapeno cordial; a bourbon-based Manhattan made edgy with bitter liqueur and green peppercorn — are confident and experimental. He also mixed a gin sour sweetened with jasmine tea concentrate.

Messier gained experience opening five restaurants, mostly in New York City, where he also catered private pop-ups where he showed up with whatever he’d found at the farmers market and improvised cocktails on the spot.

Square Root is similarly high-concept. “I’m bringing out all of my favorite tools of the trade — flowers, teas, exotic spices and farmers’ market discoveries — to complement Chef Lopez’s culinary vision,” Messier says. “It’s fantastic to go to the owners with what I want to do, and they say, ‘Go to it.’”

Continue reading »

Tags: , , , , ,

Monday, April 21, 2014

Y@ Speak: high holy days

Posted By on Mon, Apr 21, 2014 at 12:41 PM

As Louisiana's state book inches closer to being the Bible — or rather, "the Holy Bible" — and the fogs of Easter 4/20 lift to reveal the harsh sunlight of Jazz Fest, Y@ Speak looks back at a week of hipsters, gutterpunks and fancy private streets, as well as the end of the inaugural season of New Orleans Pelicans basketball.

Also: mark your calendars for #twitterprom. The second-ever Y@ Speak Awards are coming at you Monday, June 2. Stay tuned for nomination information.

Continue reading »

Tags: , , , , , ,

Thursday, April 10, 2014

No wine ice cream for you, Louisiana House committee says

Posted By on Thu, Apr 10, 2014 at 2:06 PM


The Louisiana House Judiciary Committee deferred for the second time a vote on a bill that would allow wine ice cream in the state. House Bill 471 from Rep. Marcus Hunter, D-Monroe, would exempt ice cream from "adulterated food" prohibited by state law.

Wine ice cream — available from Mercer's in New York, offering flavors like Cherry Merlot, Peach White Zinfandel and Red Raspberry Chardonnay, with 5 percent alcohol by volume — was turned down by Louisiana attorney general Buddy Caldwell last year in a letter to Troy Hebert, commissioner of the Louisiana Office of Alcohol & Tobacco Control (ATC), which helped draft Hunter's legislation.

At today's meeting, Rep. Ray Garofalo Jr., R-Chalmette, said he feared wine ice cream would be attractive to children, and that there are no ways for law enforcement to prevent children and people under 21 from buying it. Hunter said, "There’s no way we can legislate the provision for a child or adult from getting alcoholic beverages."

Rep. Edward James, D-Baton Rouge, said the committee was "creating more problems than it needs" adding that it already delayed a vote in March. "We beat it up then and we're beating it up now."

Tags: ,

Monday, March 10, 2014

Y@ Speak: Give it up for Lent

Posted By on Mon, Mar 10, 2014 at 12:47 PM

Here it is: let's give a great big Y@ Speak welcome to our friend Lent. Give it up, people.

This week we indulge in Mardi Gras leftovers, sacrifice the New Orleans Saints, free Lil Boosie and letters from Loyola, and find and eat kale.

Continue reading »

Tags: , , , , ,

Submit an event Jump to date

Recent Comments

© 2017 Gambit
Powered by Foundation