While Louisiana continues to tackle the devastation caused by Hurricane Laura in August, local officials took a moment on Monday (Sept 21st) to connect with its travel partners in Canada.
“We’re still recovering from a hurricane down here. But I want to tell you, the gumbo’s hot and the beer’s cold and I can’t wait until we can open our doors and welcome Canadians back to Louisiana,” said Billy Nungesser, Lieutenant Governor of Louisiana, speaking virtually, and extending a toast, to Canadian partners via Zoom.
Mr. Nungesser went on to say that Canadians are his “most favourite, most loyal visitors,” adding how Louisiana lit up its historical government and Superdome buildings with Canadian colours on July 1st to celebrate Canada Day.
The shout-out was part of a virtual happy hour for travel partners and agents organized by the Louisiana Office of Tourism.
Hosting the event live from The Estuary at The Water Campus in Baton Rouge, a picturesque location overlooking the Mississippi River, was Megan Ryburn, an executive officer at Louisiana tourism and Norton Christopher, a local mixologist who demoed three signature cocktails: the “Hurricane,” an “Old-Fashioned,” and a jalapeno-infused creation called a “Cypress Sunset.” (Ingredients listed below).
It was a fitting presentation given Louisiana’s reputation for being home to America's first cocktail, “the Sazerac,” a story that dates back to 1838 when Creole apothecary Antoine Peychaud invented the creation in his shop at 437 Royal Street.
Louisiana is also a prime place to “dine with gusto” as the state is home to many craft breweries, distilleries and wineries, the bulk of which can be found here.
While COVID-19 travel restrictions between Canada and the United States remain in place, these super sippers will undoubtedly help keep Louisiana’s lively spirit alive until the next visit!
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.
2 oz Jalapeno Buffalo Trace
.75 oz Lime
.75 oz Black pepper and coriander syrup
Ojen 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 litre of Buffalo Trace
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
Bring all ingredients to a low boil until sugar is completely dissolved. Let cool then store in fridge for 24hrs. Double strain the syrup.
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.
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