Summer Sippin

ONE MINT JULEP was the cause of it all, or so says the northshore’s most famous jazzy resident, Louis Prima, in his 1953 classic of the same name. Though the recipe that brought him to wedded bliss and beyond isn’t included here, we do have some fun suggestions for summertime sippin! Face it, after the April rains we had, we could all use a bit of vitamin D.

Here are some of our favorite signature summer drinks and where to find them. The recipes are closely guarded secrets, so, for you amateur mixologists out there, we have included are our takes on these classics. For the real deal, we suggest going to the source. one thirteen 113 N. Oak St., Hammond.

Melon Ball Tini

2 oz Tanqueray gin

1 oz Midori Egg white foam topping

½ oz Lime juice

½ oz Agave

Combine all the ingredients into your cocktail shaker for 15 seconds without ice. Add ice to the shaker and shake again for 30 seconds. Strain into a chilled martini glass. Garnish with melon ball.

one thirteen113 N. Oak St., Hammond.

Jalapeno Melon Ball

2 oz Pearl® Cucumber vodka

1 oz Midori muddled with fresh jalapeños

Sweet & sour

2–3 Fresh jalapeño slivers

In a pint glass, muddle Midori with fresh jalapeños. Add 2 to 3 fresh slivers of jalapeno slices, add in Pearl® Cucumber Vodka, shake, pour over ice in a tall hurricane glass and top with club soda.

Half Shell Oyster House, 70367 LA 21, Covington.

Cucumber Linen Martini

2 oz Grey Goose vodka

1 oz St. Germain

¼ oz simple syrup

Muddled cucumber

Fresh lime

Add Grey Goose vodka, St. Germain, and simple syrup to a cocktail shaker. Fill with a handful of ice and shake until cold. Strain the drink into a coupe or martini glass and top with a splash of soda water, if desired. Garnish with cucumber slices and serve.

Whisky Sour

2 oz Old Forester Bourbon

.75 oz lemon juice

.75 oz rich simple syrup

1 whole egg white

A few drops of Angostura bitters

Add bourbon, lemon juice, simple syrup and egg white to a shaker and dry-shake for 30 seconds without ice. Add ice and shake again until well-chilled. Strain into a coupe glass. Garnish with 3 or 4 drops of Angostura bitters. Top with a maraschino cherry on a spear.

Tchefuncte’s, 407 St. Tammany St., Madisonville.