Drinks with Anna by Anna Tusa
Summertime Sippin’ in New Orleans
WE ALL KNOW by now that living in NOLA during the Summer is HOT! So, I have decided to work on some refreshing handcrafted cocktails that are perfect for beating the NOLA heat. All of these cocktails will use fresh berries or juices to enhance the handcrafted cocktail experience. I will be featuring products from Sovereign Brands. Y’all, they produce the best products using high quality ingredients, and their bottles are so beautiful; true works of art on your bar. First up McQueen and the Violet Fog Gin cocktails. McQueen has 21 botanicals; including six that are rarely found in gin. This gin is so clean that it will mix well with everything. 62
I nside N ew Orl ea n s
MCQUEEN STRAWBERRY BASIL 2 oz Mc Queen and Violet Fog Gin 1 oz fresh squeezed lime juice ½ oz basil syrup 3 oz soda water 3 whole strawberries
FRENCH QUARTER FROSE makes 2 drinks 5 oz McQueen and the Violet Fog Gin ½ bottle of Luc Belaire Rare Rose 2 oz St. Germain 2 oz strawberry puree
In a rocks glass muddle the strawberries then add crushed ice, the rest of the ingredients, and stir. Garnish with a strawberry and basil leaf.
Blend all ingredients in a blender filled with ice. Pour into your favorite stemless champagne flute or your favorite insulated tumbler. Moving on to another spirit made for summertime fun...RUM! And not just any rum, Bumbu Rum. Its “X” on the bottle marks the spot for a delicious libation straight from the islands. The delicious spice in the rum makes it perfect for a naew take on some classic cocktails.
WATERMELON GIN SMASH 2 oz McQueen and Violet Fog Gin 6 large cubes of seedless watermelon 4 strawberries sliced 2 cups of crushed ice ½ fresh squeezed lemon juice Mint for garnish In a blender, place watermelon, pulse until crushed. While blending watermelon, place your rock glass in the freezer to chill. After blending, remove your chilled glass, muddle the strawberries then add ice, McQueen and Violet Fog Gin, watermelon puree, and lemon juice. Tumble using a shaker tin, and garnish with a mint leaf.
BANANA FOSTER OLD FASHION 2 oz Bumbu XO 1 oz simple syrup ½ fresh banana cut in slices 3 dashes of El Guapo Holiday Pie Bitters Cinnamon stick for garnish Muddle bananas in a rock glass. Add ice, Bumbu, simple syrup, bitters, and stir.
photos: ANNA TUSA
French Quarter Frose.
