New Orleans was recently named the No. 1 most budget-friendly destination in the country by Travel + Leisure. While many people tend to plan trips around Mardi Gras, there are many other reasons to travel down south this fall. The Aloft New Orleans Downtown’s current discounts are just a few of those reasons.
—3 oz. bourbon, scotch or cognac
—2 tsp. confectioners’ sugar
—2 sprigs fresh mint —crushed ice to fill one widemouthed pint Mason jar or julep cup
The restored Commodore Bar and Restaurant, St. Paul’s Art Deco-gem that first opened in 1934 and closed in 1984, reopened to the public in October 2015. The full-service restaurant, bar, cocktail lounge and banquet venue crafted a signature drink in honor of the iconic Commodore Hotel in which it resides. The Commodore features an artisandistilled bourbon from 45th Parallel, a Wisconsin distillery.
Instead of serving Manhattan after Manhattan, Staytion Market & Bar decided to go a little more local with a menu of Chicago-centric cocktails after recently opening in the Renaissance Chicago Downtown Hotel. O’Leary’s Cow, of course, recalls the poor scapegoat of the Great Chicago Fire of 1871 and is one of the new signature drinks that go well with a selection of small plates.
Named one of 2014’s “Best Cocktails in America” by Restaurant Hospitality, this drink from Kirkland, Washington’s Trellis Restaurant (located in The Heathman Hotel) will warm you up on a crisp fall afternoon.
— 2 oz. duck-infused bourbon
— .75 oz. Carpano Antica vermouth
— .25 oz. Luxardo cherry liqueur
— Ardbeg whiskey atomizer
1. Combine bourbon, Carpano Antica and Luxardo.
2. Stir over ice and strain into a chilled martini glass.
3. Garnish with a cherry and mist with Ardbeg.
The globally inspired cuisine at Hinoki & the Bird, in LA’s Century City neighborhood, is refined, eclectic and vibrant. That describes this cocktail, too. “We use seasonal fruits and herbs in our cocktails just like our culinary team does in the kitchen,” says General Manager Nick Moore. “The shiso leaves are uniquely herbaceous and are balanced by the kumquats’ sweet and tart flavors. The bourbon really rounds out the flavor profile nicely with warm notes of caramel.”
This drink was originally developed for a small private party, who requested an earthy fall menu for their in-home dinner. They knew they wanted something more savory than sweet, so between the beets and the hint of balsamic vinegar, this was the perfect match. Beets have been incredibly popular for the past few years, but I love that this drink showcases them in an unconventional way.”
—1 part beet juice
—1 part carrot juice
—2 parts sweet vermouth
—3 parts bourbon