Face Of New Orleans

So, on the topic of mixing drinks, many people are realizing that big cubes work exceptionally well (harkening back to the bartender’s tools of old…you know, the icepick and whatnot). I’ve already mentioned the Tovolo trays in the past, but you may notice in the photograph above that one cube is infinitely more pleasing to the eye than the other. The way to get your cubes to look like the one on the left is to…ready for it? Boil them. So, if you can afford a Kold Draft machine, you really don’t need to read this post, but if you tend bar at home, grab youse some Tovolo trays (just so y’all know, the blue trays are straight walled and the purple ones are textured) and boil up some water.

Another point of note is that I use (and recommend that you do as well) distilled water. More on that later.

Photography by Emily W. Kincke.

Well y’all, I had a ball monday night. Starting off with good drinks at the Averna event and then really cutting loose as we made our way up to Pranna. This wonderful little party was for all to enjoy and included an open bar. Now, I don’t mean open bar just as free booze. I mean that all bartenders/mixologists were invited to come and play. I swapped out with Maxwell from Jack The Horse and closed up shop on one end of the bar. It was tons of fun. My favorite quote of the evening was when I asked one of the guests if I could help him, he told me, “I’d like two of something lovely.” It truly made my night.

Everyone fantasizes about being a part of a secret society. It’s at the very least an ego boost. You get to know things that most aren’t privy to and feel special about the things you’re allowed and encouraged to do. The only problem is that, sometimes, that ego can overcome good judgement. If you do find yourself paying attention to shadows more so than you used to, you’ll at least be able to find comfort in knowing that the favored tool of choice here is a bit of a velvet hammer.

Mob Hit

1 3/4 oz Brugal Light Rum

1/2 oz Campari

1/4 oz Strega

1/4 oz Orgeat

5 Cloves

Egg White

Shake the everlovin’ piss out of this with plenty of ice. Garnish by using a peeler on an orange, fold up the zest, and spear it with a clove as shown.

Photography by Emily W. Kincke.

Those of you that have ever been to New Orleans have, no doubt, come across Abita Amber. It essentially replaces Budweiser in most places that serve draught beer. I wouldn’t say that it is an especially great beer, but it has enough going on in it that makes it quite enjoyable.

On the other end of the spectrum, Abita has hit us with a one-two punch of hops in their latest brew: Jockamo IPA.

Much more robust than their amber, Jockamo has a nose of cherry and birch with a silky mouthfeel. This one is excellent a bit warm, not super frigid like most beers are served. The bitterness it presents is quite pleasant, not overwhelming like some IPA’s and barleywines can be.

For those of y’all that are uninformed, it takes its name from the song Iko Iko. Something that’s also fun about the name is that you can replace “fin année” with IPA and the rhyme still fits.

Be sure to enjoy this one sittin’ by da fay-o. It’s truly delicious.

Photography by Emily W. Kincke.