Linnea’s Backyard
Courtesy of The Elysian Bar
“The Linnea’s Backyard is called after the e book “Linnea in Monet’s Backyard” as our Atrium area is designed with a nod to Claude Monet’s yellow eating room with the purple and white checkered tiles.” Cody Warembourg, Common Supervisor of The Elysian Bar
Substances:
- 1/2 oz. Passionfruit Liquor
- 1/2 oz. Cappaletti Aperitivo
- 1 1/2 oz. Berto Blanco
- 2 oz. Glowing Rosé
- 6 dashes orange bitters
Preparation: Construct in a wine glass beginning with the Bitters, then add ice, the remaining substances and prime with Glowing Rose. Garnish with flower, optionally available.
Palm & Ache
Courtesy of Palm&Pine
“The Palm&Ache is certainly one of our new signature cocktails and mixes Palm&Pine’s “South and South of That” idea by mixing Bourbon, Mezcal, Peychaud’s Apertivo, lime, and a kick of an area ginger beer. The result’s an excellent crisp and clear cocktail with a killer smoky word which matches completely with our meals.” Kimberly Patton Bragg, Beverage Director
Substances:
- 1 ozBenchmark Bourbon
- 1 ozEl Buho Mezcal
- 1/2 ozLime Juice
- 1/2 ozPeychaud’s Apertivo
- 1/4 ozEasy Syrup
- 2 beneficiant dashes of Angostura Bitters
- Orange and mint, to garnish
Preparation: Shake all substances over ice. Pressure into rocks glass, over ice. High with ginger beer. Garnish with orange and mint, optionally available.
75 cent French 75s
Courtesy of Criollo
From Criollo, we’ve got two gorgeous cocktails, their 75 cent French 75s and the Vieux Carre.
“Our French 75 cocktail is a scrumptious brunch cocktail that gives a candy and tart, lemony style along with the refreshing bubbles.” Marvin Allen, Beverage Supervisor at Resort Monteleone.
Substances:
- 1/2 ozBotanist Gin or St. Remy Brandy
- 1/2 ozlemon juice
- 1/2 ozeasy syrup
- Champagne or Glowing Wine
Preparation: Shake all substances over ice. Pressure right into a champagne flute and prime along with your favourite glowing wine or champagne.
Vieux Carre
Courtesy of Criollo
The Vieux Carre was created on the gorgeous Resort Monteleone within the mid-Nineteen Thirties by the lead bartender on the time, Walter Bergeron. Folklore tells us the Vieux Carre was created as a tribute to the various cultures that existed within the French Quarter.
“To honor the French, he used Benedictine and Cognac, for the Italians, Candy Vermouth, the Individuals, Rye Whiskey, and lastly, the bitters for the Islanders of the Caribbean.” Marvin Allen, Beverage Supervisor at Resort Monteleone.
Substances:
- 1/2 ozRye Whiskey (we use Sazerac Rye)
- 1/2 ozCognac (we use Ferrand 1840)
- 1/2 ozSweet Vermouth
- 1/4 ozBenedictine
- 2-3 drops of Angostura Bitters
- 2-3 drops of Peychaud’s Bitters
Preparation: Place all substances in an ice stuffed rocks glass, within the above order. Garnish with a contemporary lemon twist excessive.
