©2016–2020 Seven Three Distilling Company,
New Orleans, LA. All rights reserved.
KNOW YOUR BOUNDARIES. Always drink responsibly.
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.
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
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
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.
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
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
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
Assemble contents in shaker - shake briefly and pour over crushed ice. Garnish with mint bouquet.
Raspberry purée:
4 clamshells fresh raspberries blended; 3 oz spring water; 2 oz simple syrup; and 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!
by Alia Fawaz of Marcello’s
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
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.
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.
by Alexandria Bowler of French 75 Bar
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
Build in a Highball and add ice. Garnish with Bay Leaf and Cajun spice
by Alexandria Bowler of French 75 Bar
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
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
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.
1oz Barrel-Reserve Gentilly Gin
1 oz Campari
1oz 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.
Stir over ice for 30 seconds, strain over large ice cube. Garnish with expressed orange peel.
Shake over ice and pour into tall Collins glass. Garnish with brandied cherry and pineapple leaves.
Shake and strain into a chilled coupe. Garnish with dehydrated lime wheel.
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
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
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.
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.
OPEN Hours of Operation - Daily 10am-7pm
