Courtesy of Benton Bourgeois, Café Adelaide and the Swizzle Stick Bar, New Orleans LA
The bar and cafe in the Loews New Orleans Hotel is run by the same family as the famous Commander’s Palace, and they’re just as dedicated to delicious food and drinks. Benton Bourgeois, the spot’s new bar chef, created this spritzer using earthy Sandeman Tawny Port and a liberal dose of wintry spices. The rum, he says, “fortifies the mellow oakiness and protects the flavors from being too diluted by the club soda.” After all, it’s a sin to serve a watered-down drink in New Orleans.
- 1 ounce Rougaroux Full Moon Rum
- 1½ ounces Sandeman 10 year Tawny Port
- ¾ ounce St. Elizabeth Allspice Dram
- 3 dashes Angostura bitters
- 3 ounces club soda, to top
- Orange peel, to garnish
Add all ingredients to a wine glass, add ice and stir. Garnish with a large orange peel.