Cozy Cocktails

As the temperatures drop and the holidays set in, it’s the perfect time to wrap yourself in the soothing warmth of a deliciously hot cocktail.

 

mayhawirishcoffeeeditThe Mayhaw
Named for a bright red fruit indigenous to the southern United States, The Mayhaw is a bar located inside St. Roch Market that features “ingredient-driven” cocktails, local beers and select wines. Craft cocktail-lovers have already enjoyed creative concoctions like I Cantaloupe Even (made with fresh cantaloupe, sherry and aged tequila) or a classic New York Sour, but, for the holidays, The Mayhaw has something a bit different up its sleeves. Using coffee from fellow St. Roch vendor Coast Roast, the bartenders have created their own version of an Irish Coffee using Tulamore Dew Irish Whiskey, Bailey’s Irish Cream and house-made vanilla syrup, topped off with a dollop of whipped cream and chocolate sprinkles. 2381 St. Claude Ave., (504) 609-3813, facebook.com/themayhaw

Black Duck Bar
Open barely a year, the Black Duck Bar at Palace Cafe is named for a famous Prohibition-era, rum-running vessel captained by Charles Travers that came to an unfortunate, violent end. Fortunately, the bloody capture of The Black Duck sparked integral discussions over whether prohibition was worth killing people for. Appropriately so, the Black Duck Bar is home to the New Orleans Rum Society and more than 120 different types of rum. Naturally, for the chilly winter months, the Black Duck Bar is featuring a Hot Buttered Rum using local distiller Rougaroux Full Moon Dark Rum infused with brown-butter-washed cloves and mixed with English breakfast tea. You’re likely to feel the sweet warmth before the drink even hits your lips! 605 Canal St., (504) 523-1661, palacecafe.com

SoBou
Part of the Commander’s Family of Restaurants, SoBou is a “spirited” type of eatery “South of Bourbon Street” where the food and the cocktails are inexorably linked. How can you enjoy a plate of
Surf & Turf Steambuns with sticky pork belly and crispy-fried oysters without a Rowdy Hawaiian (made with cilantro-infused Seagram’s gin and mango puree)? For the brisk days ahead, bar chef Laura Bellucci has created an Ignatius Irish Coffee, made with NOLA Coffee Liqueur, Bayou Spiced Rum, praline liqueur, two shots of espresso and Steen’s Cane Syrup, topped with fresh whipped cream and grated nutmeg. We suggest you pair that with some of chef Juan Carlos’ Churros & Chocolate with spicy white chocolate ganache, but honestly … there really are no bad choices here. 310 Chartres St., (504) 552-4095, sobounola.com

Cafe Adelaide & the Swizzle Stick Bar
Located on the corner of Poydras and S. Peters streets, Cafe Adelaide & the Swizzle Stick Bar inside the Loews New Orleans Hotel is a swanky restaurant and bar made for donning your finest holiday dress and painting the town red, green and gold. Slip on a glittering frock and make your way to the Warehouse District for dinner by executive chef Meg Bickford and cocktails that will keep you warm and toasty. Bartender Billy Armijo has crafted a comfy, cool-weather hot chocolate to keep you cozy — dubbed the Double Spiced Crescent Cocoa — made with Sazerac rye, dark crème de cacao, Ancho Reyes chile liqueur, amaretto, chocolate sauce and Xocolatl mole bitters. 300 Poydras St., (504) 595-3305, cafeadelaide.com

 

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Cozy Cocktails

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As the temperatures drop and the holidays set in, it’s the perfect time to wrap yourself in the soothing warmth of a deliciously hot cocktail.

 

mayhawirishcoffeeeditThe Mayhaw
Named for a bright red fruit indigenous to the southern United States, The Mayhaw is a bar located inside St. Roch Market that features “ingredient-driven” cocktails, local beers and select wines. Craft cocktail-lovers have already enjoyed creative concoctions like I Cantaloupe Even (made with fresh cantaloupe, sherry and aged tequila) or a classic New York Sour, but, for the holidays, The Mayhaw has something a bit different up its sleeves. Using coffee from fellow St. Roch vendor Coast Roast, the bartenders have created their own version of an Irish Coffee using Tulamore Dew Irish Whiskey, Bailey’s Irish Cream and house-made vanilla syrup, topped off with a dollop of whipped cream and chocolate sprinkles. 2381 St. Claude Ave., (504) 609-3813, facebook.com/themayhaw

Black Duck Bar
Open barely a year, the Black Duck Bar at Palace Cafe is named for a famous Prohibition-era, rum-running vessel captained by Charles Travers that came to an unfortunate, violent end. Fortunately, the bloody capture of The Black Duck sparked integral discussions over whether prohibition was worth killing people for. Appropriately so, the Black Duck Bar is home to the New Orleans Rum Society and more than 120 different types of rum. Naturally, for the chilly winter months, the Black Duck Bar is featuring a Hot Buttered Rum using local distiller Rougaroux Full Moon Dark Rum infused with brown-butter-washed cloves and mixed with English breakfast tea. You’re likely to feel the sweet warmth before the drink even hits your lips! 605 Canal St., (504) 523-1661, palacecafe.com

SoBou
Part of the Commander’s Family of Restaurants, SoBou is a “spirited” type of eatery “South of Bourbon Street” where the food and the cocktails are inexorably linked. How can you enjoy a plate of
Surf & Turf Steambuns with sticky pork belly and crispy-fried oysters without a Rowdy Hawaiian (made with cilantro-infused Seagram’s gin and mango puree)? For the brisk days ahead, bar chef Laura Bellucci has created an Ignatius Irish Coffee, made with NOLA Coffee Liqueur, Bayou Spiced Rum, praline liqueur, two shots of espresso and Steen’s Cane Syrup, topped with fresh whipped cream and grated nutmeg. We suggest you pair that with some of chef Juan Carlos’ Churros & Chocolate with spicy white chocolate ganache, but honestly … there really are no bad choices here. 310 Chartres St., (504) 552-4095, sobounola.com

Cafe Adelaide & the Swizzle Stick Bar
Located on the corner of Poydras and S. Peters streets, Cafe Adelaide & the Swizzle Stick Bar inside the Loews New Orleans Hotel is a swanky restaurant and bar made for donning your finest holiday dress and painting the town red, green and gold. Slip on a glittering frock and make your way to the Warehouse District for dinner by executive chef Meg Bickford and cocktails that will keep you warm and toasty. Bartender Billy Armijo has crafted a comfy, cool-weather hot chocolate to keep you cozy — dubbed the Double Spiced Crescent Cocoa — made with Sazerac rye, dark crème de cacao, Ancho Reyes chile liqueur, amaretto, chocolate sauce and Xocolatl mole bitters. 300 Poydras St., (504) 595-3305, cafeadelaide.com