ROUSES.COM
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OUR FAVORITE
LOCAL COCKTAILS
Sazerac
Ramos Gin Fizz
Absinthe Frappé
Hurricane
Vieux Carré Cocktail
French 75
Bloody Mary
Grasshopper
Pretty Baby
Pimm’s Cup
Monsoon
TALES FROM
THE PRODUCE DEPARTMENT
8,000 pounds of limes, 6,000 pounds
of lemons, 4,000 pounds of oranges,
blackberries, blueberries, rosemary ... the
produce order for Tales of the Cocktail
is a doozy. Cucumbers, basil and lime go
in one version of a Gimlet. Sliced Lori
Anne Peaches and fresh mint from our
Roots on the Rooftop Farm are crucial for
a Peach Whiskey Smash. We get orders
for watermelons for Mojitos, basil for
lemonades, and dill, yes dill, for martinis.
The mixologists who craft the drinks at
Tales of the Cocktail use seasonal, fresh
fruits and produce, and when it comes to
innovative cocktails, they keep raising the
bar every year.
—Joe Watson, Produce Director
“Follow your taste buds to the produce
section. Taste everything that turns your
eyes and palate on! Play with your favorite
spirits and fruits of the season.”
—Bridget Albert
Bridget Albert, Regional Director of Mixology for Southern Wine & Spritis and author of Market–Fresh Mixology
Sweet, sweet Jane...
WHAT YOU WILL NEED
1½ ounces Patron Silver Tequila
½ ounce Green Chartreuse
1 ounce fresh lime juice
¼ ounce agave nectar
4 fresh blackberries
1 sprig of rosemary
HOW TO MIX
Add blackberries, needles from half of a rosemary sprig, and agave nectar to mixing glass.
Muddle. Add tequila, Chartreuse and lime juice to the mixture. Shake well with ice. Strain into a
cocktail glass. Garnish with a blackberry speared with a small rosemary sprig. YUM!
DRINK RECIPE,
try me!
CUFFS & BUTTONS
McCauley’s Tavern bartender M.W. Heron created
Southern Comfort by adding lemon, lime, cherry, orange,
Moroccan cinnamon, exotic vanillas and other spices to
whiskey. He earned a gold medal at the World’s Fair for
his invention. The illustration on the label is Woodland
Plantation in West Point a la Hache on the Mississippi
River.
THE SAZERAC
Do you have to order a Sazerac at the
Sazerac Bar?
Not anymore than you have to order Herbsaint at
Donald Link’s restaurant. The Sazerac Bar at the
Roosevelt Hotel is just as famous for the Ramoss Gin
Fizz, Huey Long’s favorite drink.
Photo courtesy
Roosevelt Hotel, New Orleans
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