"What's Your Favorite?"
Where Y'at asked service industry workers what they would drink at their own bars if they were off-duty and out celebrating. And, as for celebration, now is the time. New Orleans is renowned for its vibrant and diverse bars, so thank you to the folks keeping our glasses full.
Alexandria Bowler, Lead Bartender of Emeril's
The Nutcracker. It's a Black Manhattan
variation with rye, falernum, pecan bitters, and one of my favorite amaros—a
nocino by Il Mallo. The amaro is made by one woman and her daughter from green
walnuts harvested on Saint Joseph's Day, macerated with baking spices.
Carlos Quinonez, Bar Director of Hungry Eyes
My favorite cocktail on our menu has to
be the Vesper. There's just something so timeless about it. Aside from feeling
like a secret agent every time I sip one, I love that we rotate gins and vodkas
in-house, keeping things fresh. My current favorite variation features Las
Californias, Altamar, Lillet Blanc, and a lemon twist—the perfect balance of
botanical depth and smoothness, perfect for luxury drinking.
Chris Hannah, Head Bartender of and Partner at Jewel of the South
I've been serving the Winter Waltz [which
is rye, allspice dram, and house blend amari] during November and December for
17 years now. For some people, their holiday season officially begins after
having one. When first discovering how to make allspice dram, I stirred it into
a familiar recipe and then named it after my favorite Christmas carol by Frank
Sinatra...
Christoph Dornemann, Bar Manager of Arnaud's & French 75 Bar
I'll always order the Arnaud's Special. I
used to hate scotch, and this was a gateway into scotch cocktails. Now scotch
is one of my favorite spirits. The Special is a rich, peaty, perfect slow
sipper with a touch of fruit.
Ellie Rogers, GM of Sylvain
Sylvain makes its own very concentrated
fresh ginger syrup, which we combine with fresh lemon, fresh lime, and, of
course, vodka for our Moscow Mule. I like to make one then top it off with an
ounce of angostura bitters. It's bitter and refreshing and always settles
things down internally.
Eric Solis, F&B Director of Columns
One of my favorite things about the
Columns is the people watching. At any given time, there's a very diverse cross
section of locals and tourists. You can just find a comfy spot and a good
sipping drink and watch the "movie of the day" unfold. For this, I would get
something out of the barrel…a great barrel-finished old fashioned either rum or
bourbon…on a big ice cube that slowly melts as you watch the weird world in
front of you.
Hadi Ktiri, Assistant Director of F&B of Four Seasons
My go-to cocktail at Chandelier Bar is
our Chandelier Martini. It's made 2:1 and presented in a stunning crystal
cocktail coupe made from the same crystal as our chandelier. It's like drinking
from the chandelier itself. Our martini is a stripped-down Tuxedo #2 with a
blend of three gin. It's soft, balanced, and perfect for starting an
evening. The martini really is the perfect cocktail. It's cold and bracing, and, let's be honest, if it's good
enough for James Bond, it's good enough for you—bold, stylish, elegant.
Joshua Hall, GM of Delachaise Wine Bar
Bubbles. I love Champagne, and I don't drink it
often enough. But Delachaise is home, and that's what I'd want to drink if I'm
there not working. And it's perfect with fries, which is what we do.
Liam Deegan, Partner at Barrel Proof
It would probably be a margarita.
Tequila, Cointreau, lime 2:1:1, splash—rich, simple, no garnish. It's a really
solid marg, easy to crush, and I need something refreshing because it's always
hot. Even though the BP one is incredibly boozy considering the Cointreau, I
can have a few. And after a couple margs, switching to beer and tequila by
itself, if it's an all-night hang, is a smoother transition—less snoring that
night.
Liz Kelley, Lead Bartender of Cure
Each time I sit down for a drink at Cure,
I find it hard to resist ordering a classic gin martini with a twist. Everyone
on the team has the proper finesse and reverence for such a delicate drink.
It's boozy and clean and endlessly adaptable. Just don't drink more than two.
Nick Detrich, Partner at Manolito
Frozen daiquiri. Without hesitation. Nothing is as instantly soothing as that first gulp that chills you all the way through, especially the day after some heavy drinking.
Nick Jarrett, Partner at Holy Diver
It's the michelada for me. As good as the best in town, I'd venture. Sinaloa style: Clamato, Maggi, three hot sauces, chamoy, tajin. We carry Victoria and Negra Modelo for the cognoscenti, plus it's every bit as good with Athletica Cerveza NA for the non-drinkers. As much as I really enjoy a good Bloody Mary, they just never feel right when the sun's gone down…michelada is a trucker drink. It's right when you want one.
Ricardo Flores, Bar Manager at Bayou Bar and Jack Rose
The House of the Rising Sun is topped
with a light shandy, giving it a bubbly finish. The effervescence adds a
playful twist. It's refreshing, invigorating, and delightful…perfectly
embodying the spirit of our spots.
Sam Kiley, GM of Dovetail Bar
Now that the weather's finally cooled
down, an Adonis is my go-to. The choice of sweet vermouth and the style of
sherry allows for so much variation from such a simple drink. We throw this
style of cocktail at Dovetail, and it adds something just a little extra.
Tristan Ferchl, Managing Partner at The Will & The Way
The best way to start an experience at
The Will & The Way is with our signature frozen—the Fancypants Greyhound.
With how many months of the year it's over 80°, I'm always looking for
something refreshing, light, and light on sugar to start off a day or evening
out. Also, it's served in a coupette, so it doesn't get a chance to melt before
you finish it. Ask for a salt or house-made tajin rim to really zhuzh it up.
