Sip a Seven Three Cocktail Tonight.
From familiar old favorites to exotic new flavors, Seven Three products are made for crafting an endless variety of liquid deliciousness. Select a signature spirit to see some recipes we love.
St. Roch Cucumber
Ingredients
- 2 oz - St. Roch Cucumber Vodka
- 2 oz Hibiscus & Honey-Mint Agua Fresca
- El Guapo Polynesian Kiss bitters [or Angostura Orange Bitters]
- Sparkling Water
- Garnished with Lime Wheel
Build on Ice in a Collins Glass.
Agua Fresca
- 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
Ingredients
- 2 oz St Roch Cucumber
- 6 oz Prepared Bloody Mary Mix *we like good, ole’ Zing Zang
- Dash of Worcestershire
- Crystal Hot Sauce *to taste
- Celery Salt
- Garnishes: Lemon & Lime wedge, Spanish Olives, Pickled Veggies
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!
Ingredients
- 2 oz St. Roch Cucumber
- 2 1” Cubes Fresh Watermelon
- 5-6 Lime Wedges
- .5 oz Simple Syrup
- 3 drops Bitterman’s Burlesque Bitters
- Soda Water
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.
Ingredients
- 2 oz St. Roch Cucumber vodka
- 3/4 oz fresh squeezed lemon juice
- 3/4 oz elderflower syrup
- dash Tabasco
- soda
- Cucumber garnish
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
Ingredients
- 2 oz St Roch Cucumber
- 5-6 Lime Wedges
- 5-6 Mint Leaves
- 1 Cucumber Slice
- .5 oz Simple Syrup
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.
St. Roch Vodka
An exclusive seasonal punch from our cocktail menu. Made with St. Roch Vodka, Demerara, cranberry, and lemon.
$6 Small | $10 Large | $35 Growler
An exclusive seasonal punch from our cocktail menu. Made with St. Roch Vodka, strawberry, basil, and lemon.
$6 Small | $10 Large | $35 Growler
Ingredients
- 2 oz St Roch Vodka
- 3/4 oz chai syrup
- 1 oz carrot juice
- dash of turmeric or a sprig of basil for garnish
In a shaker tin filled with ice, shake all the liquid ingredients. Serve up. Sprinkle with a dash of turmeric or garnish with a spring of basil, depending on your preference. Also available in our tasting room.
by Tasting Room Manager, Badaweyah
Ingredients
- 5-8 pineapple cubes depends on size
- 1/2 oz lemon juice
- 3/4 oz oj
- 1 oz Chambord
- 2 oz St Roch vodka
- Splash prosecco float
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
Ingredients
- Fill Collins glass with 1/4” pomegranate/cranberry syrup
- 2oz St Roch Vodka
- 1 oz Fresh lime juice
- 1 oz simple
Shake and strain over ice. Garnish with mint leaves.
by Amelie Kinder & Brian Bowling of Lüke
Ingredients
- 1oz St. Roch Vodka
- 2oz house made raspberry purée
- 2oz Lillet
- Crushed Ice
- Voluminous mint sprig
Raspberry Purée
- 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
Ingredients
- 1 oz St Roch Vodka
- .75 oz Peychaud’s Aperitivo
- .5 oz Gifford Banane De Brésil
- 1 oz Lemon
- Soda water
- Orange Splice & Rosemary Sprig
Build in a Collins glass. Add ice and top with soda, orange and rosemary.
By Sara Rowden of Johnny Sanchez
Ingredients
- 2 oz St Roch Vodka
- 1 oz Fresh Lime Juice
- .75 oz Grenadine
- Soda Water
Add first three ingredients to a tall glass filled with ice and stir. Top with soda water. Garnish with fresh rosemary sprig.
Ingredients
- 2 oz St Roch Vodka
- 3 oz Earl Gray Tea *chilled
- 3 oz Lemonade
- .5 oz Blueberry Lavender Simple Syrup *recipe follows
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
- Lime Zest
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.
Ingredients
- 2 oz St Roch Vodka
- 2.5 oz Flash Brewed Orleans Coffee Costa Rica Tarrazu El Conquistador
- 1.5 oz Citrus Simple Syrup *recipe follows
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
- 2 lemons
- 1 orange
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
Gentilly Gin
An exclusive seasonal punch from our cocktail menu. Made with Gentilly Gin, lemon, sage, and honey.
$6 Small | $10 Large | $35 Growler
Ingredients
- 1 1/2 oz Gentilly Gin
- 3/4 oz lemon juice
- 3/4 oz Cocktail and Sons Oleo Saccarum Syrup
- Champagne or Prosecco
In a shaker tin filled with ice, shake Gentilly Gin, lemon juice, and Cocktail and Sons Oleo Saccarum Syrup. Strain into a flute, then top with bubbles. Garnish with a lemon peel.
Ingredients
- 1 1/2 oz Gentilly Gin
- 1/2 oz triple sec
- 3/4 sage simple syrup
- 1/2 oz orange juice
- soda water
- sage leaf for garnish or honey drizzle
In a shaker tin filled with ice, shake gin, triple sec, and sage simpie syrup. Strain into a glass over fresh ice. Add orange juice, then top with soda. Garnish with a sage leaf or drizzle with honey, depending on your preference. Also available in our tasting room.
by Tasting Room Manager, Badaweyah
Ingredients
- 1.5 oz. Gentility Gin Infused With Grilled Artichoke
- .5 oz. Cynar
- .5 Dolin Dry Vermouth
- 2 drops El Guapo Crawfish Boil Bitters
Pour all ingredients into a shaker and stir with ice and strain into a martini glass. Garnish with an expressed grapefruit cone filled 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
Ingredients
- 1.5 oz Gentilly Gin
- .75 oz pineapple
- .75 oz lime
- .25 oz Galliano
- 6 dashes El Guapo Gumbo bitters
Build in a Highball and add ice. Garnish with Bay Leaf and Cajun spice
by Alexandria Bowler of French 75 Bar
Ingredients
- 1.5 oz Gentilly Gin
- 1 oz Dolin Blanc
- . 75 oz Fresh Squeezed lemon Juice
- . 5 oz Cocktail and Sons honeysuckle peppercorn
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.
by Alexandria Bowler of French 75 Bar
Ingredients
- 1.5 oz Gentilly Gin
- . 75 oz watermelon juice
- . 75 oz Fresh Squeezed lemon Juice
- . 5 oz Aperol
- . 5 oz Maraschino Liquer
Build in Collin’s Glass and then add ice. Garnish with Mint sprig and lemon twist.
by Alexandria Bowler of French 75 Bar
Ingredients
- 2 oz Gentilly Gin
- 1/2 oz Cane Syrup
- 1/2 oz falernum
- 1 oz lime juice
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
Ingredients
- 2 oz Gentilly Gin
- 1 oz Fresh Squeezed Lime Juice
- 1/2 oz Papa Yaw’s Spicy Agave Nectar
- Goslings Ginger Beer
Pour gin, lime juice, and spicy agave nectar (or substitute with simple syrup for a less spicy cocktail) into a copper mule mug filled with ice and stir. Top with ginger beer and garnish with lime.
Barrel Reserve Gentilly Gin
Ingredients
- 1 1/2 ounces Gentilly Barrel Rested Gin
- 2 dashes orange bitters
- 1/4 ounce pineapple juice
- 1/2 ounce raspberry syrup
- 1 ounce lime juice
Shake and strain into a chilled coupe. Garnish with dehydrated lime wheel.
Ingredients
- 1 1/2 ounce Gentilly Barrel Rested Gin
- 1/4 ounce agave syrup
- 1/2 ounce grenadine
- 1/2 ounce Passion Fruit Juice
- 1 ounce lemon juice
Shake over ice and pour into tall Collins glass. Garnish with brandied cherry and pineapple leaves.
Ingredients
- 2 ounces Gentilly Barrel Rested Gin
- 1 dash Angostura Bitters
- 2 dashes Orange Bitters
- 1/2 ounce simple syrup
Stir over ice for 30 seconds, strain over large ice cube. Garnish with expressed orange peel.
Ingredients
- 1oz Barrel-Reserve Gentilly Gin
- 1 oz Campari
- 1 oz sweet vermouth
Stir all the ingredients with ice in a mixing glass until well chilled, then strain into glasses over fresh ice. Garnish with an orange peel.
Love the glasses in the photo? Check out Mignon Faget to order.
Black Pearl Rum
Ingredients
In a cocktail tin, shake:
- 2oz Black Pearl Rum
- 1/2 oz habanero-infused simple syrup*
- a couple dashes orange flower water
- the juice of one lime
Shake over ice, then strain into a glass with fresh ice. Top with:
Big Easy Bucha Mango Tepache
10 dashes of Peychaud’s bitters
Garnish with a tiny umbrella, a lime wedge, or a pineapple leaf.
* To make habanero simple syrup, simmer 1 cup of water and add 1 cup of white sugar. Stir until dissolved, then toss in a few sliced habaneros. Simmer for another 20 minutes, then let cool. Remove the peppers after about an hour, though you can leave them longer for a spicier syrup. Adjust the quantity of spicy simple syrup in the recipe according to your taste and the strength of your infusion. There’s no “perfect” ratio here— you‘ve made the perfect cocktail when you’ve made a cocktail you enjoy.
Ingredients
- 2 oz Black Pearl Rum
- 1 oz Passionfruit Juice
- 1 oz Lime Juice
- 1 oz Orange Juice
- 1 oz Demerara Syrup
- Blackberries, Blueberries, & Luxardo Cherries
Muddle some of the fruit (save the rest for garnish) in a shaker tin. Add the liquid ingredients. Fill with ice, then shake, strain, and serve over fresh ice. Garnish with remaining fruit.
Ingredients
- 1 oz Black Pearl Rum
- 1 oz amaretto
- 1/2 oz Coco Lopez Cream of Coconut
- 1/2 lime juice
- 3 blackberries
In a rocks glass, gently muddle the blackberries. In a shaker tin filled with ice, shake all the liquids, then strain into the rocks glass. Top with fresh ice. Stir briefly to let the blackberries at the bottom flourish.
by Tasting Room Manager, Badaweyah
Ingredients
- 2 oz Black Pearl Rum
- 2/3 oz lime juice
- 3/4 oz simple syrup
- Big Easy Bucha Parade Punch Kombucha, infused in New Orleans with pear and jasmine blossom
- Colored sugar
Rim a couple glass with sugar (use purple, gold, and green sugar for a Mardi Gras theme). In a shaker tin with ice, shake Black Pearl Rum, lime juice, and simple syrup. Strain into coupe. Top with Parade Punch Kombucha.
by Big Easy Bucha
