Lally Brennan and Ti Adelaide Martin on Balance, Bud's Broiler and Hospitality
Raising (and Tending) the Bar
We love this cocktail because it features several local products.
Ingredients
SERVINGS: 1 cocktail
- 5–6 spearmint leaves
- ¾ ounce simple syrup
- 2 ounces Oryza Gin
- ¾ ounce Clement Créole Shrubb
- 2 drops Bittermens Orange Cream Citrate
- Club soda to top
- Ice
- Mint garnish
Instructions
In a shaker, muddle mint leaves and simple syrup. Add spirits and shake well.
Strain into a Collins glass filled with ice. Add club soda to fill and garnish with mint.
About this recipe
We love this cocktail because it features several local products. Louisiana-made Oryza Gin uses a rice-based distillate. The rice is Louisiana grown and the distillery that makes the gin, as well as other spirits, is called a “grain-to-glass” microdistillery.
While Bittermens was started in Brooklyn, it has been made in the greater New Orleans area since 2013. This Orange Cream Citrate is sweet, sour, tart and creamy—like an orange cream soda syrup in a little dropper bottle.
Recipe courtesy of Lu Brow, Head Bar Chef,
Café Adelaide and the Swizzle Stick Bar
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300 Poydras Street
New Orleans, LA
70130
504.595.3305
