by Kimberly at the Hotel Modern
2 oz. Elijah Craig 12-Year-Old Bourbon
1 oz. Maurin Quina
1/4 oz. Luxardo Maraschino liqueur
2 dash Peychaud’s bitters
3 drops Laphroaig scotch
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NOLA Flavor with Salute Italian Seafood
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Cookin’ with Nino: Seafood tacos
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Cookin’ with Nino: New Year’s Day Black-Eyed Peas
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Drink of the Day: how to make a ‘New Fashioned’ from Victory
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Cookin’ with Nino: Gulf coast hot artichoke and crab dip
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Drink of the Day: how to make a ‘Life on the Bog’ from Victory
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Drink of the Day: how to make a ‘Black Mamba’ from Victory
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Get the Skinny with Tales of the Toddy
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NOLA Flavor with the Jefferson Chamber’s Annual Gala
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Drink of the Day: how to make a ‘Blood and Sand’ from Victory
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Drink of the Day: How to make the ‘Absolut Collins’ from Victory
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Cookin’ with Chef Nino: Cajun seared fish filets
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Cookin’ with Nino: Cajun-seared fish filets with remoulade sauce
