©2016–2017 Seven Three Distilling Company,
New Orleans, LA. All rights reserved.
KNOW YOUR BOUNDARIES. Always drink responsibly.
Pour first three ingredients into a copper mule mug filled with ice and stir. Top with Ginger Beer and garnish with lime.
Add all ingredients into a shaker and fill with ice. Shake, and strain into a chilled coupe. Garnish with a sprig of fresh mint.
By Abigail Gullo of Compere Lapin
Build in Collin’s Glass and then add ice. Garnish with Mint sprig and lemon twist.
Add all ingredients to share and fill with ice. Shake, and strain into a martini or wine glass. Top with your favorite Brut Sparkling. Garnish with peppercorns and mint.
Build in a Highball and add ice. Garnish with Bay Leaf and Cajun spice
Pour all ingredients into a shaker and stir with ice and strain into a martini glass. Garnish with an expressed grapefruit cone fillled with capers or just a grapefruit peel. In the words of the talented Laura, "Do what cha wanna!"
* For the infusion: boil artichokes in lemon water for 15 minutes. Grill for 5-10 minutes on high flame. Cool your ‘chokes. Add gin and store in airtight container in the fridge for 5 days. Strain through cheese cloth.
Laura Belluci of SoBou
Add all ingredients into a shaker and fill with ice. Shake, and strain into a tall glass filled with fresh ice.
Blueberry Lavender Simple Syrup
2 c. Water
2 c. Sugar
1 c. Fresh Blueberries, washed
2 tsp Dried Lavender Leaves
Combine water and sugar in saucepan over medium heat and stir occasionally until sugar dissolves. Add blueberries, lavender and the zest of one lime and simmer on low until blueberries burst and release their juices. Cool and strain before serving.
Add all ingredients into a shaker and fill with ice. Shake, and strain into a chilled coupe. Garnish with orange twist.
Citrus Simple Syrup
2 c. Water
2.25 c. Sugar
.25 c. Fresh-squeezed Lemon Juice
Bring water to a simmer over medium heat. Remove rinds from lemons and orange avoiding white pith and add to water. Steep for 5-7 minutes. Strain and return water to pot with sugar and lemon juice. Heat over medium until sugar dissolves. Cool before serving.
by Pacifico Gouge of Orleans Coffee
Add first three ingredients to a tall glass filled with ice and stir. Top with soda water. Garnish with fresh rosemary sprig.
Build in a Collins glass. Add ice and top with soda, orange and rosemary.
By Sara Rowden of Johnny Sanchez
4 clamshells fresh raspberries blended
3oz spring water
2 oz simple syrup
2 oz lemon
(Lemon and simple to taste depending on ripeness of berries)
Double fine strain.
Purée is supposed to be on the tart side!
Assemble contents in shaker - shake briefly and pour over crushed ice. Garnish with mint bouquet.
By Alia Fawaz of Marcello’s
Shake and strain over ice. Garnish with mint leaves.
by Amelie Kinder & Brian Bowling of Lüke
Muddle pineapple with juices in a tumbler. Add other ingredients and ice; shake and strain into martini glass or coupe.
By Elle Kiefer of Galliano Restaurant
Combine lime, mint, cucumber and simple syrup in a shaker and muddle well. Add St Roch Cucumber and fill with ice. Shake, and strain into a tall glass filled with fresh ice. Top with soda water and garnish with lime & cucumber wheels.
Build in a Collins glass. Add vodka, lemon, elderflower to tall collins filled with ice. Stir and top with soda and one dash Tabasco. Garnish with cucumber wheel.
Courtesy of Eric Dahm of Atchafalaya
Combine watermelon, limes and simple syrup in a shaker and muddle well. Add St. Roch Cucumber vodka and fill with ice. Shake, and strain into a rocks glass filled with fresh ice. Add bitters and top with soda water. Garnish with lime wedge.
Combine St Roch Cucumber, Bloody Mary Mix, Worcestershire, and a sprinkle of celery salt in a shaker and add ice. Stir to combine and transfer to a tall glass. Garnish with lemon, lime, olives and pickled vegetables - the more the better!
Build on Ice in a Collins Glass.
6 oz Dried Hibiscus
2 cups of Honey
4 oz Fresh Mint
Prep: Bring 4 1/2 cups of water to a boil. Add the hibiscus, and and let it steep at least 30 minutes until the liquid is a shade of maroon. While the liquid is still warm, stir in the honey until it dissolves completely.
In a blender or food processor, add the fresh mint to 4 cups of a cold water and blend thoroughly.
Combine the Hibiscus syrup to the Mint water in a pitcher and chill before serving.
by Jillian Tish of Belle of the Bar
OPEN Daily 12pm-6pm, Thursdays 12pm-8pm