Wednesday, May 2, 2012

The Art of the Cocktail

In New Orleans.
Alan has a Master of Fine Arts in directing, and once worked as a playwright, so he feels at home in a theatrical setting—and that's what he's created at Loa. His cocktails are clean, austere, and made with unusual spirits, fresh juices, homemade syrups, and an abundance of local ingredients. "A bar serves many purposes for many people," Alan says. "It's for romance and courtship, business meetings with colleagues, or a quiet moment for solitary reflection." Each drink on his hand-stamped Potations, Preparations, and Libations menus, printed on the back of vintage Keno cards, reads like a short story. There's the Francene (rum, fresh Muscadine juice, shiso) and Ten Years in a Day (a glass of Cabernet served with a hand mirror and smelling salts). Ordering a second cocktail, I started to wonder what it actually takes to create all that magic behind the bar. So, I asked Alan to take me along on a typical day. (Read entire post.)
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