Charbonneau Way

Take a break from the watered-down hurricane punch and savor a truer taste of the Big Easy’s rich cocktail history.


Published:

Abigail Deirdre Gullo's penchant for incorporating alternative sweeteners and fresh herbs is evident in this cocktail, and naturally, there’s a tale behind the tasty treat. “Charbonneau Way is the name of the road of the sugar house where my family makes maple syrup up in the Catskill Mountains,” says the head bar chef at SoBou in W New Orleans “and wild thyme grows everywhere up there.”

If you find yourself in New Orleans for Mardi Gras, take a break from the watered-down hurricane punch and light beer of Bourbon Street, and head down a few blocks to SoBou to savor a truer taste of the Big Easy’s rich cocktail history.

Charbonneau Way

2 ounces Willet Family Reserve Rye
½ ounce maple syrup
½ ounce fresh-squeezed lemon juice
¼ ounce Amère Sauvage Liqueur
Absinthe, for misting glass
Fresh thyme sprig, for garnish

Combine the rye, maple syrup, lemon juice and liqueur in a shaker. Shake hard and strain into a cocktail glass misted with absinthe. Garnish with a sprig of fresh thyme.

Read about Gullo's unique way of serving her top tipples.

Related Articles

Funk it Up: A Guide to Santa Barbara’s Hottest Neighborhood

Santa Barbara's Funk Zone is a strollable city neighborhood with every block lined with tasting rooms and top eateries.

Tomorrow's Bright Stars

The trailblazing tastemakers on our annual 40 Under 40 list are changing the way you drink.

The Rosé Lover's Benedict Pairing

This spicy lobster brunch dish from Chad Johnson, executive chef at Élevage in Tampa, Florida, is the perfect pair for your favorite pink drink.

835 Wines Compete for the New York Wine & Food Classic Governor’s Cup

Plus other news and notes in the world of wine, food and spirits.

Subscribe

You can unsubscribe at any time. View an example of our newsletter.

Shop

>

Related Web Articles