Thursday, December 15, 2016

Gentleman Caller

My handsome Gentleman Caller

My Eve app is telling me I am fertile right now.  I guess that is why I wanted to devour this handsome fella at the dog park today.

Alas, no man has come a calling in a while so I'll just have to drink my sorrows in this Gentleman Caller.  

This is one of those drinks that has classic specs and can be quite versatile.  In fact, I originally made it with the rhum agricole, but changed it to gin when I saw we had too many rum drinks on the menu. Is that possible?  I think not. 

This drink has been names one of the best cocktails of 2016 and has been published in a St-Germain cocktail book called How To Drink French Fluently.  In the book I subbed out the hard to find genet for St-Germain.  See?  I told you it was versatile.

Aperitif and digestives are an essential part of the ritual for eating and drinking.  We are a restaurant/bar and our cocktails are tailor made to go with that experience of eating and drinking in harmony.  The Gentleman Caller is a light aperitif cocktail consisting of Aperol, Fino sherry, Genepy and gin.  The bitter full brightness of the Aperol and Genepy (an herbal French liqueur) prepare the mouth and belly for food, opening up all your flavor receptors.

The Gentleman Caller was inspired by one of my favorite sherry cocktails, The Adonis, from the Savoy Cocktail Book.  A fine dry sherry like a Fino or Manzanilla is so elegant and complex.  This drink manages to enhance and balance that elegance with other equally complex ingredients. Its a sexy drink too.  Served in a Nick & Nora glass, so named for Nick & Nora Charles in the Thin Man Movies of the late 1930's and 40's.  Nick Charles was a scoundrel but a gentleman all the same.  The Gentleman caller...I like the name as men order the cocktail because they want to be one, and women because they want to have one.

Gentleman Caller

  • 1 oz Fino sherry
  • 1 oz Gin
  • 3/4 oz Aperol
  • 3/4 oz Genepy

stir and serve up in a chilled Nick & Nora glass.  Garnish with a twirly mustache of a lemon twist.  I love mustachioed gentleman.  LeSigh!

Monday, November 21, 2016

Salted Caramel Milk Punch

Fort Defiance Bourbon Milk Punch...where I cut my milk punch teeth.

Milk punch is a New Orleans Brunch usually has brandy, bourbon or rum.  In this case we are using a homemade salted caramel sauce.

Salted Caramel Milk Punch

1 1/2 oz salted caramel sauce*
dash of vanilla
4-5 oz of whole milk or half and half.

Shake all ingredients and serve over ice in a rocks glass.  Garnish with fresh grated cinnamon and nutmeg and pinch of sea salt.

*Salted caramel sauce:

1 cup granulated sugar
½ cup heavy cream
4 tablespoons unsalted butter
¾  - 1 teaspoon kosher salt to taste
Stir together sugar and 1 tablespoon water in a small saucepan, place over medium-high heat, and bring to a boil. Let boil until amber in color, about 3 minutes.

Immediately add butter and stir to incorporate. Remove from heat, add cream, slowly, and salt, and mix well. Serve immediately or let cool to room temperature, cover, and refrigerate.

Thursday, April 14, 2016


Bunny in all her glory

Far and away our most popular cocktail at Compere Lapin is the Andromeda.  When Ricky set our bar in motion he was determined to have an egg white cocktail be our vodka cocktail.  I will admit.  I was skeptical at first.  After three years in the French Quarter, I lost some of the fight in me to challenge guests to go outside their comfort zone.  But a Vodka cocktail is inherently approachable and that is in my wheelhouse.  So we set to work on a vodka egg white cocktail.  The first one, delicious Fontanarosa, had beet juice too!  Talk about throwing uneasy vodka drinkers under the bus! 

The next one used the new bartender ketchup, Gifford's Pamplemousse Rose (Grapefruit), El Guapo Rose Cordial, honey syrup and a near split base of Pisco and St George Green Chili Vodka.  I love that sometimes when you create a complex drink, it has very simple origins.  This, to me, is essentially a pisco sour variation.  But it is so much more.  The 50/50 sugar/salt rim mixed with the green chili makes it reminiscent of a margarita.  The rose and grapefruit are unique and all the flavors come together to be a sum even greater than its parts.

And when Ricky carved out that rabbit stencil, all bets are off.  This cocktail is a showstopper.

Now we have to have back up quarts of egg whites to get through a night of service.  Andromedas go flying out all night long.  My pisco guy loves me.

Oh and the name?  Andromeda is the galaxy closest to our own and is known for bumping into other galaxies so look out!  It is also the only name I wanted to change mine to when I was a child.  I was really obsessed with Clash of the Titans at the time.  Harry Hamlin.  Still would.


1 oz Pisco
3/4 oz St George Green Chili Vodka
1/2 oz Gifford Pamplemousse Rose
1/2 oz El Guapo Rose Cordial
1/4 oz Honey syrup (2:1)
3/4 oz lime
1/2 oz egg white

Stake and strain into a chilled cocktail glass with a 50/50 sugar salt half rim
top with Peychauds bitters.

Monday, January 18, 2016

Move Over T. Rex

The blurb on the lower left of this clip is I hope referring to my awesome transformation into Mardi Gras Glam Rock Goddess.  No?  Ok.  I know.  I need a new wig.  And I need to take better care of my voice! But I do love how my king cake fascinator looks on camera.  And I do love how this daiquiri tastes.   Watch me make it below.  

Its my favorite time of year here in New Orleans.  King Cake for breakfast, day drinking and gym everyday to balance the debauchery.  Every night I sleep on a pile of tinsel, glitter and false eyelashes.

Le bon temp roule here in New Orleans, my dears!

King Cake Daiquiri

2 oz white rum
1 oz fresh lime juice
3/4 oz Cocktail & Sons King Cake Syrup
mist of absinthe

Shake all but the absinthe in a mixing tin with cracked ice. Strain into a chilled cocktail glass misted or rinsed with absinthe.

Tuesday, January 05, 2016

Serving in the Industry

End of the year is here and I am wiped. Some personal and family stuff, but mostly just the loneliness of working in the industry. It's not always easy to put on that smile everyday, even if faking it til you make it actually does make you feel better. 

Sometimes it gets to me. Serving others during the Holidaze. Seeing families come together, loved ones and friends. Seeing relationships bloom while my seeds dry out in the barren ground. When will it be my turn? When will I be one of the happy laughing couple? When will I have the time, energy and money to devote spare thoughts to someone else. Someone other than the line of insistent money waving people who want me to drop everything to take thier picture at the bar. Even in the selfies I leave in thier camera, my smile looks forced and strained. 

It's been a rough couple of months with sickness, heartache and betrayal. But none of that happened at work, thankfully. But when you realize that work is your refuge from the monotony of your personal life, it's gotta bring you down, right?

My dog has been a wonderful distraction. She is a life saver, for sure. And through her eyes I feel capable of being loved again. Some guy would be so lucky to get the two of us girls. We are pretty awesome. And ready for some heavy petting. 

Thursday, November 05, 2015

My Sherry Appreciation Extends to the Cask, Baby!

Yo. This is good juice. Cask strength and full of nutty raisin goodness from the oloroso Sherry butts that this rum gets finished in. Sips like a cognac. The stuff that dreams are made of, y'all. 

My Sherry Appreciation Extends to the Cask, Baby!

Yo. This is good juice. Cask strength and full of nutty raisin goodness from the oloroso Sherry butts that this rum gets finished in. Sips like a cognac. The stuff that dreams are made of, y'all. 

Extraordinary Sherry Pairing

Last night I went on a Sherry bar crawl in Nola asking my #sherrybroads to pair amazing food with wine. Molly from R'Evolution called this Sherry "ethereal" so I just had to have it.
A beautiful 12 year old Palo Cortado from Gonz├ílez Byass, the Leonor is nutty with a hint of spice and an extended finish. An amber colored dream. Christine from Angeline paired it with a new fish from Chef Alex: clams with wild boar sausage. This pairing was to die for. Stunningly delicious. It's no wonder we are Sherry Broad City here in Nola. Come check this out, y'all. 

Sherry Galore!

I am so proud to work at a restaurant with a great Sherry selection. This wine is taylor made to go with food. And our food is ideal for Sherry too! Try the conch crocettes with a Manzanilla. Or an oloroso with our steak tartar. Our curried goat with sweet potato gnocchi is crying out for an Amontillado. 

And don't forget the sweet stuff at the end of your meal!  Px and chocolate? To die for!

Tuesday, November 03, 2015

Sherry Cobbler

There are certain cocktails that are less about the ingredients and more about the presentation.  The way the drink feels in your hands.  The proximity of the straw to some aromatic garnish.  The feel of the chilled vessel as touches your lips.  The Sherry Cobbler is one of those drinks.  The type of sherry you should use?  A dry one, like a Fino or Amontillado.  But really anytime could make a great cobbler.  The type of sugar? Superfine.  Or simple, or pineapple gum syrup.  Maybe even a spoonful of seasonal jam.  The citrus?  Orange, or lime, or lemon or even grapefruit or Satsuma here in New Orleans.  Hell throw some berries on there, strawberry, raspberry blackberry...See where I am going?  There is a lot of flexibility in this cocktail and you can use your judgment and personal taste to make it just the way you want.

The Construction.  Now here is where you might want to stick to the blueprints.  Crushed ice and a straw.  Much like a Julep, this drink is all about presentation.  There is nothing better than slurping up this icy, nutty, fruit, citrus, cocktail through a straw.  This is the perfect place for a metal straw.

Please read this piece form 2007 and read the master, David Wondric, wax poetic and downright Baker-esque about the Cobbler:

At Compere Lapin, our version is fortified with rum and served in a beautiful highball glass with garnish dusted with sugar, ala beignets at Cafe Du Monde.  Nice New Orleans twist along with the name, an illusion to our famous Meyer the Hatter store.

Meyer Cobbler
1 1/2 oz demerara rum
3/4 oz Amontilado sherry
1/4 oz lemon juice
1/4 oz demerara syrup
dash of ango bitters
lemon and orange wheel in the tin
Garnish: orange wheel, berries, mint and powdered sugar

Whip all ingredients in a tin with 2-3 cubes.  Strain over crushed ice.  Garnish and use a straw!!