In other news
Can I get a cocktail post in here? Yes, and soon… soon as I recover from last night’s TDN.
In the meantime, a discussion of the comings and goings in my life, booze related.
We’ve deployed the Spring Cocktail Menu over at Acadia Bistro, with a few New Orleans classics, and some originals I think you’ll like. We’ve also been brewing our own ginger brew. It’s labor intensive, no kidding, but the results are so worth it. It ain’t the Colonel’s Shandy with no wussy Ginger Ale!
- 2 oz Bourbon
- ½ Lemon
- 2 dashes Rhubarb Bitters
- tsp Simple Syrup
Build over rocks in a tall Chimney Glass, and top with 1/2 Pilsner and 1/2 Ginger Beer. Give it a bit of a stir, and garnish with a Horse’s Neck.
Besides this dandy, you’ll find the classic New Orleans cocktails the P’lace de Armes, a New Orleans Style Jack Rose (with Peychauds Bitters), and Tchoupitoulas Street Guzzle. The originals Bulle a MontÃ© (the bubble rose), which combines housemade Rose/Hibiscus Liqueur with a lovely Gruet Methode Champenoise, the Fleur de Lis, a take on the Pink Lady with house made Orgeat in place of Grenadine, and featuring a PDT inspired Fleur de Lis stencil on top. Of course the classic Sazerac and other popular Acadian libations are still there. Drop on in sometime and say hi.
In other news, I’ve been accepted into the Tales of the Cocktail Cointreau Apprentice Program. What does this mean for you? Probably little. What does this mean for me? A lot of hard work in New Orleans this year, that’s for damned sure. I’ll be joining my buddies Erik and David, and a great list of other bartenders in this program. Like I didn’t sweat enough in New Orleans last year.
And in other other news, I’ve registered for the next B.A.R. 5-day program coming up this Fall in New York. Again, what this means for you? Bo diddly, I’m just sharing. With any luck, I’ll have a nice write up of some places in NY I’ve been itching to go to for the past year or two.
So, it looks like my year is pretty much setup to keep me incredibly busy. How you doing?