There’s lots to love in Louisiana. Amazing landscapes, intriguing swamps and bayous inhabited by curious critters, vibrant cities like none other in the country, unique architecture and, need we even mention, the music – Jazz, Zydeco, Cajun. Then there are the iconic restaurants, the fabulous cuisine and the ‘pour-me-another’ beverages that are the trademark of the Pelican State.
I’ve lost count of the number of times I have visited the State, though I do vaguely remember a New Year’s Eve in the French Quarter and New Orleans’ first Mardi Gras after Katrina. I had expected to be there this April…but …
Louisiana is music and food and fun and when this damn pandemic is over – that’s where I’m headed.
But now, to get you in the mood, here’s a special treat from Norton Christopher who was raised in a rural town in northwest Louisiana, on 32 acres of farmland where his love for food and fresh flavors developed at an early age.
Over the years, he has worked his way up the food and beverage industry ladder, working in many positions along the way. As beverage director at Sac-a-lait he worked with CIA Napa and The Food Network, and his cocktail program focused on garden to glass cocktails gained attention.
Norton is currently running a small hospitality company, Shaken & Stirred, and is in the process of launching Neverland Urban Farms, an urban farm that will focus on microgreens, and, bar and chef driven herbs. He is an ambassador for Chilled Magazine’s Chilled 100 and bartends at Hot Tin Rooftop Bar in New Orleans. He applies his passion for the farm, fresh produce and herbs and celebrating with family and friends to every drink he mixes.
Here are some cocktails Norton demonstrated for us on Zoom this week.
• CYPRESS SUNSET
2 oz Jalapeno Buffalo Trace* (Bourbon)
.75 oz Lime
.75 oz Black pepper and coriander syrup
Ojen (an anise-based liqueur)in atomizer
Small palm full of tarragon
Two spritz of Ojen in chilled coupe. Muddle a generous pinch of tarragon and add the remaining ingredients. Shake and double strain into the ojen spritzed coupe. Garnish with tarragon bundle.
*Jalapeno Buffalo Trace
1 liter of Buffalo Trace (Bourbon)
2 Jalapeno peppers
Cut the jalapenos in half lengthwise. Place the Buffalo Trace and peppers in storage container for at least 4 hours. Remove peppers and seeds when desired heat and flavor is reached
Black pepper and coriander syrup
35g Ground black pepper
35g Ground coriander
400g Sugar
400g Water
Bring all ingredients to a low boil until sugar is completely dissolved. Let cool then store in fridge for 24hrs. Double strain the syrup.
• OLD FASHIONED
2oz Buffalo Trace Bourbon
Bar spoon of double strength demerara syrup*
6 dashes of Angostura Bitters
1 dash Reagans Orange Bitters
Put all ingredients into a rocks glass, add ice and stir until chilled. Express rocks glass with orange and lemon peel.
*Double Strength Demerara
2:1 Raw Demerara Sugar to water i.e. 200g demerara sugar/100g water
Bring ingredients to a low boil until sugar is dissolved. Let cool then refrigerate.
• HURRICANE
1oz Run Cane light rum
1oz Myers dark rum
.75 oz Lime juice
.5 oz Orange juice
.5 oz Speed Craft Passion Fruit Nectar
.25 oz Grenadine
8 dashes Angostura Bitters
Shake all ingredients and strain into a collins glass with fresh ice. Garnish with orange peel and Luxardo Maraschino Cherry.
Cheers!