EACH ISSUE, FLOOD ASKS
ONE OF OUR FAVORITE
DRINKING ESTABLISHMENTS
TO GIVE US THE LOWDOWN
ON THEIR FAVORITE
BEVERAGES.
THIS INSTALLMENT:
ACE HOTEL NEW ORLEANS.
YOU DON’T OPEN A HOTEL
ON THE EDGE OF THE
FRENCH QUARTER WITHOUT
BEING PREPARED TO MEET
THE NEEDS OF A VARIETY
OF REVELERS, SO WE ASKED
EACH OF THE HOTEL’S FOUR
BARS HOW THEY KEEP THE
PARTY GOING.
SEAWORTHY / PHOTO BY RUSH JAGOE
MEMORIES OF TOMORROW
HOLYWATER
BAR: LOBBY BAR
BARTENDER: SALVATORE AGNELLO
BAR: SEAWORTHY
BARTENDER: LAUREN SCHELL
“While living in Chicago, I developed a love for Chartreuse
mixed with hot sauce. This cocktail is a play on a French 75
that will warm you up as the cool fall weather settles in.”
“This is a variation on my good friend Karin Stanley’s drink,
the Cradle of Life. The fire caramelizes the sugar cube, giving it
richer notes than we could accomplish with just sugar or simple
syrup. In addition to it being eye catching and interactive, it
gives the drink depth and character on the palate.”
¼ oz. Green Chartreuse
¼ oz. Crystal Hot Sauce shrub
½ oz. lemon juice
4 oz. Blanc de Blancs champagne
Shake everything but the champagne. Strain into a coupe.
Top with the champagne and garnish with a lemon twist.
½ oz. lime juice
½ oz. lemon juice
¼ oz. grapefruit juice
1 oz. orgeat
1 oz. Maison Rouge
1 oz. Coruba Spiced Rum
Float Angostura bitters
Shake and pour into rocks glass on crushed ice. Garnish with
inverted lime half holding ½ oz. Green Chartreuse and sugar cube.
Light the Chartreuse. Blow out flame and enjoy.
FLOOD
17