This is the second part of my trip to New Orleans, one of my favorite spots in the world! Not only is New Orleans a great place for food and coffee, it is also a place where you can enjoy and taste some amazing and unique cocktails.
I stayed at the wonderful and gorgeous International House Hotel which is also home to the swanky LOA bar. While I was there, I got Alan Walter and Adrienne Byrd of Bar Loa to help create two special cocktails that I could share with you and at the same time learn a little bit on mixology and what to think about when it comes to create a cocktail!
This photo essay has some of my favorite moments at Loa (which is the anglicized version of “spirits and saints” in Haitian culture), the loa-inspired decor, the lights, the vibe, it’s definitely a warm and friendly bar that’s full of tasty cocktails on the menu waiting to be sampled. Each cocktail is inspired by flavors and ingredients commonly used in Indian cooking, from curry bitters to turmeric root syrup, there’s a unique way in which each of these ingredients come together in each drink. I honestly believe, mixology is part talent and the other part, experimentation and it’s one of the most fascinating skills to have in the culinary world. Alan and Adrienne are both geniuses when it comes to crafting cocktails and the two drinks they created for me are the among the most refreshing cocktails I’ve tasted this summer.
Both Alan and Adrienne have their own unique styles when it comes to creating a cocktail and it was fun listening to them talk with passion about their work. Alan is a master at putting different flavors together and he created another cocktail that I tried on this trip (more on that to come in the future). Adrienne likes to create her recipes based on her interactions with people.
When I asked Adrienne for a little advice she could give me when it came to crafting a cocktail, she told me to experiment with flavors when it comes to making cocktails and don’t be afraid to make mistakes. A lesson I need to remember as I experiment with food and cocktails at home!
Some tips that you might find useful when preparing these cocktails;
- Make simple syrups for the turmeric and dandelion root syrups. A 1:1 ratio of sugar and water with about a cup of root should work just fine.
- The dandelion root was roasted before being extracted into the simple syrup.
- You could and should experiment with cold and hot extractions for the same ingredients when preparing simple syrups and see what you find to taste the best.
rooted old fashioned (by Carmine Potenza)
yields: 1 serving
2.0 fl. ounces Rittenhouse Rye
0.33 fl. ounces Dandelion Syrup
6.0 drops Curry Bitters (They use The Bitter End brand)
1. Place the first three ingredients in an Old Fashioned glass, muddle the lemon peel and add one to two large ice cubes. Serve immediately.
yields: 1 serving
1.0 fl. ounces Mellow Corn Whiskey
1.0 fl. ounces Boodles Gin
1.75 fl. ounces fresh canteloupe juice
0.75 turmeric simple syrup
0.5 fl.ounces Crodino Italian bitter soda
edible flowers for garnish
1. Mix all the ingredients except for the edible flowers in a cocktail shaker with 2 to 3 ice cubes.
2. Strain into a glass and garnish with edible flowers. Serve immediately
Disclaimer: This post was made possible by International House Hotel, New Orleans, LA. All opinions expressed are solely my own.