RECET T E S DE CO C K TA I LS
Sweet Thang of Spring Hideaway’s new sweet-andsour spring sipper tips the classic sour ratio with French liqueur, Peruvian grape brandy and herbaceous Scandinavian spirits by Lisa LeBlanc-Berry photo by Romero & Romero
The Lafayet te music-club scene, like its patrons, rarely sits still. Hideaway on Lee has emerged as a homey new hangout in the fertile downtown landscape. Converted from a circa 1905 residence leased by musicians, Hideaway’s growing popularity as a nostalgic cocktail bar/restaurant/listening room/dance hall is led by diverse musical offerings ranging from live jazz, bluegrass and soul to Cajun, Zydeco and country. Owners David and Line Livingston (industry pros) and Grammywinning accordionist Wilson Savoy (Pine Leaf Boys) are consequently opening Hideaway Hall, a larger concert and event venue in Freetown at 422 Refinery Street later this year. Most nights, patrons are drawn to the intimate, rustic outdoor stage and Hideaway’s seasonallydriven, original craft cocktails that give a nod to stories behind the drinks. Line (a native of Denmark) and bar manager Jolie Meaux of Lafayette have created a new spring cocktail, Sweet Thang and Pisco, inspired by the up-tempo, carousing song “Sweet Thang and Cisco” recorded by Nat Stuckey in 1969. “It’s a twist on a New York sour for the spring,” Line says. “The lighter pisco sour brings about the days when herbaceous fruit salads and sangrias start to grace our tables. The combined aquavit and elderflower from my culture and the delicate sugar snap pea syrup inspired by Jolie’s childhood gardens is a good representation of two women who have broadened their experiences but like to keep their roots close.” Sweet Thang’s pisco, the grape brandy of Peru, is emerging from the mist of history and bringing rich freshness to American cocktails. Aquavit, the longtime herbaceous outlier from Scandinavia has tended to get lost at local bars, but is now making waves. Blended with St. Germain French liqueur (made with fresh elderflowers hand-picked once a year in late spring), lemon, sugar snap pea simple syrup and egg whites, Sweet Thang and Pisco is a refreshing, frothy cocktail with a supple mouth feel and a long, elegant finish. ■
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ACADIANA PROFILE
APRIL/MAY 2022
HOME BAR
Sweet Thang and Pisco
1
TO GET THE RECIPE FOR THE SUGAR SNAP PEA SYRUPS AND TO SEE A VIDEO OF THE COCKTAIL CREATION VISIT ACADIANAPROFILE.COM
Shake 1 ounce Barsol pisco, 1 ounce Linie aquavit, ½ ounce St. Germain liqueur, ½ ounce Laird’s apple brandy, 1 ounce egg white, ¾ ounce sugar snap pea syrup, and ¾ ounce lemon juice with ice. Strain into a rocks glass over ice.
2
Gently pour 1 ounce red wine on the back of a spoon on top. Garnish with a split pea pod.
