New Orleans – The Big List

If you want the daily breakdown with commentary, keep reading!

If you want to skip to a list and map of our recommendations, click here.


Friday – July 20th, 2018

Our flight landed about midnight and while I know New Orleans parties late, we knew we wanted to get up “early” so we just threw luggage in our room and hit the hotel bar. Now, to be fair, our hotel bar was the fairly famous Carousel Bar at the Hotel Monteleone, so that was a pretty good way to start the trip.

It was very late (and if you want to get technical about it, Saturday) but I know I ordered the Rev. Stiggin’s Pineapple Daiquiri. The Plantation pineapple rum is amazing stuff and this drink showcased it beautifully. The only negative I will give this bar is that even before I had a cocktail, I was so exhausted from work and travel that the slowly spinning bar was really disorienting. Cool effect, but not when you’re that tired!

Saturday – July 21st, 2018

You can read my other New Orleans post to get a sense of how we experienced the tail end of Tales.

On Saturday night we went out with Lee and Dawn of Dashfire Bitters for dinner and drinks at Cane & Table, and more drinks at Latitude 29. Cane & Table felt like a hole in the wall but the food and drinks were fabulous. Chris and I shared the Prime Ribeye and it was the perfect amount of food for us, and beautifully seasoned. As you might guess from the name, many of the drinks feature rum but they are no means just a rum bar – with drinks featuring sherry, rum, calvados, and many more of my favorite things.

After dinner we went to Beachbum Berry’s Latitude 29 for some classic tiki cocktails. According to their site, “Jeff “Beachbum” Berry has spent the last two decades unearthing and publishing “lost” exotic drinks.” His dedication to finding unique and drinkable concoction is evident in the menu – it features tiki drinks that feel well thought out and carefully crafted (not always a given in a world of over-the-top booze bombs).

Sunday – July 22nd, 2018

Monday – July 23rd, 2018

Tuesday – July 24th, 2018

Wednesday – July 25th, 2018

Want to know where all these things are? You’re in luck! Here’s my custom Google Map containing our recommendations along with places we didn’t go but had recommended to us.


Just the facts…

Google Maps as a travel archive

I am working hard on bringing more of the travel aspect to this blog – one has to get to the right context somehow! As part of that, I’m working to create useful Google Maps for people to reference when they want recommendations in places we’ve been. It’s a fun project and is getting me very excited for our upcoming trips!

Here are a few sneak peeks, there’s still more to add.

London

Scotland

San Francisco

Boozy Advent Calendars! – Master of Malt

Need a great gift or just a way to make the Holiday season more fun? Check out Masters of Malt’s boozy Advent Calendars!

I used Master of Malt last summer to create a 40th birthday gift set of only spirits older than the birthday boy – that was only five drams but still SO MUCH FUN to assemble!

Launched in 2010, Drinks by the Dram was a way of offering spirits enthusiasts and connoisseurs the opportunity to sample releases at a fraction of

Source: Drinks By The Dram – Master of Malt

Surly alums bringing new brewery to St. Paul’s Lowertown | Growler Magazine

Lowertown just keeps getting better and better!!


A team of brewing industry veterans announced plans to open their own brewery in St. Paul’s Lowertown. Barrel Theory Beer Company is expected to open in ea

Source: Surly alums bringing new brewery to St. Paul’s Lowertown | Growler Magazine

These Zero-Waste Cocktails Are Made with Old Pineapple and Used Coffee Grounds | MUNCHIES

An average cocktail bar throws away eight bags of organic waste a night. Bartenders Iain Griffiths and Kelsey Ramage want to change this by reusing ingredients.

Source: These Zero-Waste Cocktails Are Made with Old Pineapple and Used Coffee Grounds | MUNCHIES

 


Some interesting ideas in here.
I was recently in a cocktail class that talked about planning events and one rule of thumb was a pound of ice per cocktail. When you think about the stirring and diluting and serving, it adds up to a massive amount of water.
There are so many ways to use things that will otherwise go bad – this is part of why we so often have a half-dozen different syrups and shrubs at a home bar that serves two. (You should come over, please.) I also always have a bag of veggie waste in the freezer to go in a stockpot when I have a chicken carcass, stock making is basically magically turning trash into food and I love it!

High-end, hand-cut ice is a must for Minnesota’s cocktail culture – StarTribune.com

The growing fascination with craft cocktails — which feature high-end ingredients and cost $10 to $20 — has created an equally high-end business for properly chilling them.

Source: High-end, hand-cut ice is a must for Minnesota’s cocktail culture – StarTribune.com