From contemporary twists to vintage cocktails
Thanks to Antoine Peychaud, New Orleans had one of the strongest influences on the history of cocktails of any city in the country. Although Peychaud originally used his family bitters recipe for medicinal purposes, he secured a place in cocktail history for mixing the tonic with brandy and serving the spiced coquetiers on Royal Street. The non-French speaking population pronounced the word “cock-tay” which led to imbibers slurring the word into “cocktail,” as it is known today. Driven by the city’s sophistication during a time that shaped the cocktail culture in the United States, Restaurant R’evolution plans to maintain and advance New Orleans’ cocktail legacy.
Restaurant R’evolution will feature chef-driven, seasonal cocktails inspired by Pre-Prohibition-era libations.The bar and cocktail program will focus on classic, “gilded age” cocktails, reimagined through a modern lens and emphasizing fresh ingredients. The seasonally changing drinks will complement the restaurant’s menu.
Offerings will range from riffs on old-fashioned mixtures such as the Sazerac and classic aperitifs, to cocktails made with small-batch spirits and hand-crafted ingredients such as Creole bitters, Cherry Bounce, absinthe and chef-crafted ratafias infused with flavors from camelia, persimmon and blancs. A large portion of the fresh produce and herbs used at Bar R’evolution will be grown at Chef John Folse’s White Oak Plantation in Baton Rouge, LA.
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