New Orleans is one of the premiere U.S. tourist destinations and when most out of towners book accommodations, they usually gravitate towards the French Quarter and understandably so.
But there’s another great area that also captures the magical essence and welcoming spirit of the city you should check out–the CBD or Central Business District.
Amazing restaurants are within walking distance, it’s close the Quarter and there’s cool boutique hotels to hang out in like The Catahoula, which is named after the Louisiana State dog.
The 35-room hotel has unique rooms, a fab rooftop bar and tasty signature cocktails, which are reason enough to go as you’ll see below.
So even if you don’t stay in the CDB, you have to at least explore it. And now you have a cool place to go!
Muddle the following in a mixing glass:
5 black grapes
.5 oz cinnamon syrup (bring 12 oz water, 12 oz sugar, and 3 cinnamon sticks to a boil. Take off heat, let cool, and strain.)
.5 oz key lime juice
add 2 oz quebranta pisco (we use Barsol)
stir on ice
double strain into a chilled coupe
garnish with an orchid
This drink comes from Peruvian grape-stomping parties during the harvest season. It still happens in some of the smaller cisco-making operations. Bands would play and the stompers would dance with each other on the grapes, squeezing out the juice which would become the wine and then the pisco. While dancing, they would scoop up some of the grape juice and mix it with pisco, cinnamon, and lime juice. They would call this concoction a chinguerito.
Coolest Kid in Class
.75 oz quebranta pisco (we use la Caravedo)
1.5 oz Manzanilla Sherry
1 oz freshly juice green apples
.5 oz honey syrup (2:1 honey:water – heat and stir until there is no separation)
.25 oz Yellow Chartreuse
2 dashes Angostura
Stir on ice and strain or, if you like, use it to fill a metallic-colored bag which you can then seal, chill in the fridge, and drink like a CapriSun whenever the mood strikes.
This drink is the brainchild of Jonathan Shock. It is served in a brown paper lunch bag with the guest’s name on it. Inside is the drink, a small bag of Goldfish crackers, and an encouraging note from Mom to help you get through your day. This drink has been one of our biggest hits.
2 oz quebranta pisco
.5 oz key lime juice
.5 oz simple syrup (2:1 sugar to water)
1 egg white
shake well on ice
strain and then shake again without ice
pour into the glass, and add three drops of Angostura bitters on top of the froth
This drink is actually the national drink of Peru, and when you visit you will see it everywhere. Interestingly, it was created by an American expatriate in Peru exactly 100 years ago this year! Though no one knows his exact recipe, many Peruvians would take offense to our proportions. Traditionally, the drink is made 3:1:1 (three parts pisco to one part lime juice and one part simple syrup). Pisco has gotten so good, we argue that it should be tasted and not covered up. We are by no means alone in this assertion, and will challenge anyone to a pisco sour proportion taste challenge!