Explore these refreshing concoctions recipes by top mixologists in NOLA.
The Pool Club at Virgin Hotels New Orleans
The Pool Club at Virgin Hotels New Orleans has created the Aloe Elixir featuring Seedlip Garden 108, aloe vera juice, watermelon, and ginger syrup.
Ingredients
- 1 oz Seedlip Garden 108
- 2 oz aloe vera juice
- .75 oz Real Watermelon
- .5 oz lime
- .5 oz ginger syrup
- sprinkle of cayene
- Garnish: dehydrated lime
- Glass: rocks, pebble ice
Method
Combine all ingredients in a shaker, shake, strain, and enjoy.
Another feature mocktail is the Garden of Eden made with Seedlip Garden 108, lemon juice, real lychee, simple syrup, ginger beer, cucumber, thyme, and edible flowers.
Ingredients
- :1oz Seedlip Garden 108
- .75 oz Lemon juice
- .5 oz Real Lychee
- .25 oz simple syrup.75 oz water
- top with 2 oz gingerbeer
- Garnish: “Garden” cucumber ribbon, lemon Wheel, thyme sprig, 2 edible flowers
- Collins Glass-Pebble Ice
Method
- Place cucumber ribbon and lemon wheel along the sides of the glass, and fill with pebble ice tohold it in place.
- Combine Seedlip Garden 108, lemon juice, Real Lychee, simple, and water in a shaker.
- Shake and strain over pebble ice
- Top with ginger beer, add thyme sprig & edible flowers
The Bower, New Orleans
The Bower, New Orleans is offering Kin’dred Spritz featuring kin spritz euphorics (n/a), fresh lime juice, fever tree tonic water, and mint.
Ingredients
- 3 oz of kin spritz euphorics (n/a)
- .05 oz fresh lime juice
- Splash of fever tree tonic water
- Mint for garnish
Method
- Add kin and lime juice to a shaker with ice.
- Shake thoroughly and pour into a collins glass over ice.
- Top with a splash of your favorite soda water. We are using fever-tree tonic water.
- Garnish with a fresh sprig of mint.
Mister Mao, New Orleans
Mister Mao, New Orleans is offering the Chismosa made with Lyres Dark Cane Spirit, Lyres Italian Orange, Cocktail + Sons Fassionola Syrup, pineapple juice, fee foam (vegan foam), NA All the Bitters, and a dehydrated lime wheel.
Ingredients
- 2oz Lyres Dark Cane Spirit
- 1oz Lyres Italian Orange
- 1oz Cocktail + Sons Fassionola Syrup (locally made)
- 1oz Pineapple juice
- .25 fee foam (vegan foam)
- 5 drops NA All the Bitters
Method
Combine ingredients in a shaker, pour into chilled coupe, garnish with dehydrated lime whee
Compere Lapin, New Orleans
Compere Lapin, New Orleans is offering Everybody’s Heard featuring DHOS non-alcoholic aperitif, chai, pineapple, lime, and demerara.
Ingredients
- 1.5 oz Oregon Chai Concentrate
- .75 oz Dhos Bittersweet Non-Alcoholic Apertif
- 1 oz Pineapple Juice
- .75 oz Lime Juice
- .33 oz Demerara Simple Syrup
Method
- Combine all ingredients in mixing tin with iceand shake. Straininto a glass filled with fresh ice.
- Garnishwithapineapple wedge and serve
Osteria Lupo, New Orleans
Osteria Lupo, New Orleans is offering the Spruzzo (grapefruit oleo, lime juice, and grapefruit peel.)
Ingredients
- .75 oz Grapefruit Oleo
- .75 oz Lime Juice
- Grapefruit peel
Method
- Build in a zombie glass
- Top with ice and equal parts soda and Sprite
- Garnish with grapefruit peel
Grapefruit Oleo Ingredients
- Grapefruit
- Sugar
Method
- Zest 5 Grapefruits with Microplane
- Juice zested grapefruits and measure the weight of the juice
- Set Juice Aside. Measure the equivalent amount of white sugar (same weight as juice, 1:1)
- Make an oleo saccharum by muddling the grapefruit peel (microplaned) and sugar. Allow topartially dissolve. Rest for 12 hours
- Combine Oleo (zest, sugar) with juice and heat until sugar is fully dissolved
- Bottle when cool
They are also offering the Bandierra Rossa (strawberry basil syrup, cava, and lemon juice).
Ingredients
- 1 oz Strawberry-Basil Syrup
- 1 oz Lemon Juice
- 4oz Cava
Method
- Build in a flute glass
- Top with cava
- Garnish with lemon twist
Strawberry Basil Syrup Ingredients
- 16 oz carton Strawberries
- 1 cup whole black peppercorns
- 1 cup packed fresh, whole, picked basil leaves
- 16 oz White Sugar
- 8 oz Hot Water
Method
- Remove strawberry stems and cut into slices Mix together strawberry slices and sugar, shakeperiodically to dissolve (for best results, leave overnight.)
- Steep pepper in 8 oz hot water for 5 minutes. Mix together strawberry/sugar mix with pepper-infused water.
- In a saucepan, bring to a simmer strawberry/sugar mix and peppercorns, stirring until sugar isdissolved and strawberries are blanched.
- Remove from heat, strain solids and add basil, leave to infuse/cool
- Strain basil; bottle when cool
Birdy’s, New Orleans
Birdy’s New Orleans is offering Winter Spritz featuring chai concentrate, peach syrup, ginger, soda water, and cinnamon stick.
Ingredients
- 2 oz chai concentrate
- 1 oz peach syrup
- .5 oz fresh ginger
- Splash of soda water
- Cinnamon stick for garnish
Method
- Pour in chai, peach, and ginger into a wine glass. Stir until the mixture blends together.
- Top with a splash of soda water.
- Add ice and stir once more.
- Garnish with a cinnamon stick
Costera
Costera is offering the Cucumber Mule (cucumber shrub, lime juice, simple syrup, and ginger beer).
Ingredients
- ½ oz Cucumber Shrub
- ¾ oz Lime Juice
- ¾ oz Simple Syrup
- Top with Ginger Beer
Method
- Combine all ingredients and short shake with ice.
- Strain in a 10 oz. Collins glass, fill with ice.
- Top with ginger beer, and garnish with a cucumber wheel.
They are also offering the Merry & Light (spiced apple magnolia oolong syrup, lemon juice, and soda water).
Ingredients
- 1½ oz Spiced Apple Magnolia Oolong Syrup
- ½ oz Lemon Juice
- Top with Soda
Method
- Build the drink in a 10 oz. Collins Glass
- Add ice, top with soda, and quickly stir to incorporate
- Garnish with a half lemon slice
