Cocktails by Catfish

Here’s a little Spicy Passionfruit Margarita from the Marriott New Orleans.

Ghost tequila

Triple sec

Lime juice

Passionfruit Simple

Smoked paprika and kosher salt rim

A Tropical Depression

Sombra Mezcal

Peychaud’s Apertivo

Orange Juice

Salty Cucumber Cordial * (see note)

I was tasked to create a sustainable cocktail using Sombra Mezcal through Marriott MiBev. The drink had to have at least (2) sustainable ingredients and no more than 6 total.

I found the idea for the cordial on Punchdrink.com. I mixed up a batch and set to work late at night in the hotel banquet kitchen. I tried Giffard’s Peche but it overpowered the cordial and buried it in the glass. After several iterations with floats of bitters and the like, I added an ounce of OJ in desperation.

A Star was born.

The top three contestants win a trip to Mexico including airfare and expenses to visit the Sombra distillery. I’ll burn some PTO for that trip if I make it to the top of the heap.

*note

Salty Cucumber Cordial

Blend 1 cucumber with 1 cup water and a teaspoon salt until smooth

Strain and add sugar 1:1 stir until dissolved

Add lemon juice 1:1 and stir or blend thoroughly

One of the coolest looking shots on the planet, the Brain Hemorrhage. Perfect for Halloween or horror themes and surprisingly tasty too.

Brain Hemorrhage

Near fill a small shot glass with clear schnapps. I used Dekuyper Peachtree here.

Float Irish Cream. I used Bailey’s.

Drip a few drops of grenadine on top of the Irish cream will pull it down, just don’t over do it.

Ahh...the Van Morrison. Inspired by the song Tupelo Honey.

This little ditty left a trail of broken hearts when we removed it from the menu.

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Belle Isle Honey Hananero Moonshine

Thai Basil Cucumber Shrub

Lemon juice

Simple syrup

The Metry Magnolia

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A Martine’s Lounge/Catfish original.

Belle Isle Ruby Red Moonshine

St. Germain Elderflower Liquer

Raspberry Simple Syrup

Torre Oria Cava

Pineapple blossom garnish

@barmansfund #nola was lucky enough to be chosen to bartend the annual fundraiser for SOUL - Sustaining Our Urban Landscape - in September. We are proud to support them in their on going mission to make New Orleans a better city. Cheers to you SOUL! Thanks for a great time.

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•Sazerac - A New Orleans classic cocktail

We used:

Sazerac Rye

Peychaud’s Bitters

Herbsaint

Lemon twist

•Jasmine 75 - A Martine’s Lounge original cocktail, taken from the classic French 75

We used:

3rd Ward Gin

Fee Brothers Jasmine Water

Fee Brothers Rhubarb Bitters

Simple Syrup

Lemon juice

Torre Oria cava

Lemon twist

Note: Martine’s muddles fresh cut lemons with superfine sugar to order for each Jasmine 75. We used simple syrup to save time in this event application.

•“Dave’s” Blueberry Lemonade - I neglected to think of a name for this one before the event, so the organizers just dubbed it Dave’s.

We used:

Crescent Vodka

“Dave’s” Blueberry lemonade

Garnish fresh blueberries and lemon slice

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•“Dave’s” Blueberry lemonade (makes 1 gallon)

1 1/2 cups sugar

1 cup hot water

1 3/4 cups lemon juice

1 1/2 cups Blueberry Simple Syrup

Fill with cold water

•Blueberry simple syrup

Add one cup sugar to 6 cups water in a 2 quart saucepan, add 2 pints blueberries and bring to a boil, allow to boil for 1 minute (until blueberries burst) reduce heat and simmer for 2 minutes, remove from heat and let cool. Strain mixture in through wire mesh repeatedly until you’re satisfied. (3x for me)

Save the mashed berries for breakfast.

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