Linnea’s Garden
Courtesy of The Elysian Bar
“The Linnea’s Garden is named after the book “Linnea in Monet’s Garden” as our Atrium space is designed with a nod to Claude Monet’s yellow dining room with the red and white checkered tiles.” Cody Warembourg, General Manager of The Elysian Bar
Ingredients:
- 1/2 oz. Passionfruit Liquor
- 1/2 oz. Cappaletti Aperitivo
- 1 1/2 oz. Berto Blanco
- 2 oz. Sparkling Rosé
- 6 dashes orange bitters
Preparation: Build in a wine glass starting with the Bitters, then add ice, the remaining ingredients and top with Sparkling Rose. Garnish with flower, optional.
Palm & Pain
Courtesy of Palm&Pine
“The Palm&Pain is one of our new signature cocktails and mixes Palm&Pine’s “South and South of That” concept by blending Bourbon, Mezcal, Peychaud’s Apertivo, lime, and a kick of a local ginger beer. The result is a super crisp and clean cocktail with a killer smoky note which matches perfectly with our food.” Kimberly Patton Bragg, Beverage Director
Ingredients:
- 1 oz Benchmark Bourbon
- 1 oz El Buho Mezcal
- 1/2 oz Lime Juice
- 1/2 oz Peychaud’s Apertivo
- 1/4 oz Simple Syrup
- 2 generous dashes of Angostura Bitters
- Orange and mint, to garnish
Preparation: Shake all ingredients over ice. Strain into rocks glass, over ice. Top with ginger beer. Garnish with orange and mint, optional.
75 cent French 75s
Courtesy of Criollo
From Criollo, we have two stunning cocktails, their 75 cent French 75s and the Vieux Carre.
“Our French 75 cocktail is a delicious brunch cocktail that offers a sweet and tart, lemony taste in addition to the refreshing bubbles.” Marvin Allen, Beverage Manager at Hotel Monteleone.
Ingredients:
- 1/2 oz Botanist Gin or St. Remy Brandy
- 1/2 oz lemon juice
- 1/2 oz simple syrup
- Champagne or Sparkling Wine
Preparation: Shake all ingredients over ice. Strain into a champagne flute and top with your favorite sparkling wine or champagne.
Vieux Carre
Courtesy of Criollo
The Vieux Carre was created at the stunning Hotel Monteleone in the mid-1930s by the lead bartender at the time, Walter Bergeron. Folklore tells us the Vieux Carre was created as a tribute to the many cultures that existed in the French Quarter.
“To honor the French, he used Benedictine and Cognac, for the Italians, Sweet Vermouth, the Americans, Rye Whiskey, and lastly, the bitters for the Islanders of the Caribbean.” Marvin Allen, Beverage Manager at Hotel Monteleone.
Ingredients:
- 1/2 oz Rye Whiskey (we use Sazerac Rye)
- 1/2 oz Cognac (we use Ferrand 1840)
- 1/2 oz Sweet Vermouth
- 1/4 oz Benedictine
- 2-3 drops of Angostura Bitters
- 2-3 drops of Peychaud’s Bitters
Preparation: Place all ingredients in an ice filled rocks glass, in the above order. Garnish with a fresh lemon twist over the top.
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Source: Mixology News
