Category Archives: Drink

Galatoire’s opens new bar, sets happy hour

Galatoire’s opened a new bar at 215 Bourbon St., New Orleans, and is offering a weekly happy hour on Wednesday nights. Hand-crafted cocktails, including classic martinis, Sazeracs, Buffalo Trace bourbon Manhattans and the Galatoire’s Old Fashioned will be $4 on Wednesdays between 6 p.m. and 9 p.m. The bar also offers other beers, wines and spirits. Galatoire’s bar is open Tuesday through Sunday from 11 a.m. to midnight and features live entertainment from Jep Epstein from 9 p.m. to midnight Thursdays through Saturdays.

Thibodaux distillery takes gold

Donner-Peltier Distillersof Thibodaux won gold medals for each of the three spirits the company entered in the World Spirits Association convention in Klagenfurt, Austria.

Donner-Peltier takes gold at Austrian spirits convention.

Oryza Vodka scored a 91, Rougaroux Full Moon Dark Rum scored 92 and Sugarshine, a clear rum, earned a 94 and won the clear rum category outright.

“We were only in business for a month or two when the submission deadline rolled around,” Beth Donner, company president, said. “Our hope was that we might receive a medal, maybe two, but to win three medals with three products, and have them be all gold, well, that was really the best suprise I’ve had in quite a while.”

The distillery plans two new products in coming months, Rougaroux 13 Pennies Praline Rum and Oryza Gin, and is planning to release a new whiskey, LA1, later this year.

SoFAB sets martini seminar

The Southern Food and Beverage Museum in The Riverwalk Marketplace, New Orleans, is hosting a martini seminar.

At 5:30 p.m. April 1, mixologist Blake Kaiser will discuss the history of martinis at SoBou, 310 Chartres St., in the program “Martini: Olives Not Allowed.” Cost is $35, or $28 for SoFAB or Museum of the American Cocktail members.

Click here for tickets.

SoBou hosts hangover seminar

SoBou, 310 Rue Chartres, New Orleans, will host a seminar “Paying the Piper: Your Hangover and You” at 5:30 p.m. March 4. Author Wayne Curtis will break down the causes and remedies for hangovers, both modern and historic.

“The thing about a hangover is you can’t avoid it — instead you must understand it, work with it and negotiate a covenant with it,” Curtis said in a news release. “I hope that guests will find the discussion useful for the next time they have one too many!”

Guests will also be able to sample classic hangover cures. Tickets are $35. Museum of the American Cocktail and Southern Food and Beverage Museum members recieve at 20 percent discount. Call (504) 552-4095 or click here.

Craft brewing club holds competition

Brasseurs a la Maison, a Baton Rouge craft brewing club, will hold its first Iron Brewer Festival at 6 p.m. Friday at Tin Roof Brewing Co., 1624 Wyoming St., Baton Rouge.

Ten groups of participants crafted beers from randomly chosen Louisiana foods like cayenne peppers, peaches, rice, red beans, pecans and strawberries. Each team then picked a style of beer, such as a Belgian stout or a Saison. Visitors will be able to sample each brew with admission to the festival, which is a non-perishable food item for the Greater Baton Rouge Food Bank. Food trucks will also be on hand.

L’Auberge casino bar to hold beer dinner; Tin Roof sets pop-up event

The Stadium Sports Bar & Grill at L’Auberge Casino Hotel, 777 L’Auberge Ave., Baton Rouge, is hosting a Tin Roof Brewing Co. beer dinner starting with drinks at 6:30 p.m. Feb. 21.

The four-course meal will include blonde poached oysters; bouillabaisse with seared red fish, crawfish dumplings and a crawfish Voodoo beer broth; braised pork belly served with mashed slow-braised okra and a chocolate hazelnut cake with coffee porter foam and a salted caramel gelato, all featuring various Tin Roof brews.

Tickets are $45 per person. Click here or call (225) 224-4105.

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Londoner to host beer dinner

The Londoner, 4215 S. Sherwood Forest Blvd., Baton Rouge, is hosting a beer dinner Jan. 24 at 6:30 p.m. featuring five courses and cocktails from four breweries. Brooklyn Brewery’s  Local 1 will be served for “beertails,” followed by the first course of Abita S.O.S. served with The Londoner LogoHawaiian poke dressed in a seasame oil lemon vin. The second course will feature Curious Traveler served with pan-seared scallops covered in a naturally sweetened tropical salsa and the third course is Abita Mardi Gras Bock alongside a sun-dried cranberry and spinach salad with roasted almonds dressed in a white wine vin. The fourth course highlights Magic Hat #9 with pan-seared cod and shrimp with tomatoes and basil, served with lemon vin and angel hair pasta. The final course, a tiramisu, will be served with Brooklyn Chocolate Stout.

SoBou offers cocktail lesson

SoBou bar chef Abigail Gullo will lead a seminar discussing the history, techinques and variations of the Manhattan at a 5 p.m. Monday workshop, “I’ll Take Manhattan: A Cocktail Seminar,” at SoBou, 310 Chartres St., New Orleans. Cost is $35 online or $40 at the door. Southern Food and Beverage Museum and Museum of the American Cocktail members get a 20% discount.
Visit the Southern Food and Beverage Museum for more information.

Donner-Peltier Distillers sets open house

Check out Thibodaux’s own Donner-Peltier Distillers , 1635 St. Patrick Highway, at their open house Thursday from 3 to 6 p.m. The distillery will offer free tours and samples of their rice vodka Oryza and Rougaroux rum.

Londoner to host Sazerac Whisky Dinner

The Londoner Grill, 4214 S. Sherwood Forest Blvd., Baton Rouge, will host a Sazerac Whiskey Dinner Dec. 5 at 6:45 p.m.

The Londoner LogoThe dinner will start, of course, with cocktails and a whisky tasting of Sazerac Rye 6-year-old and 18-year-old whiskies. The first course will be an oyster Rockefeller hors d’oeuvres, the second a green bean salad with roasted almonds, the third Sazerac-brined Frenched pork chops with braised collard greens and caramlized onion grits with a maple glaze, and lastly, a carrot cake with praline-liquered pecans for dessert.

Seats are $45 each. Call (225) 292-9291 or email to make reservations.