May 30, 2024
In a city renowned for its cocktail scene, not to mention home to Tales of the Cocktail—the world’s leading cocktail conference that will be stirring things up from July 21 to 26—it’s not always easy to stand out in the Big Easy. And with more craft cocktail bars continuing to pop up, as well as local watering holes stepping up their mixing game, there are more options than ever for cocktail enthusiasts seeking the perfect blend. From tempting tiki booze bombs to cool Cuban classics, discovering a deliciously refreshing libation to chill out with is just a few sips away.
It's easy to saunter past (but, don’t!) unassuming Manolito, a quaint Cuban-inspired bar and eatery that’s been wowing guests with their authentic, made-to-order frozen cocktails since 2013. Managing partner Konrad Kantor, along with fellow co-owners and founders Nick Detrich and Chris Hannah, developed the daiquiri-driven concept in part due to the building itself. “When I saw the space it reminded me of back home,” says Konrad, a Palm Beach Island, Florida native. “I like to say that the building chose the business. The Spanish architecture is similar to that in Havana and it had a Caribbean feel, so it just seemed like the ideal fit,” he explains. Additionally, on a trip to Cuba, Nick and Chris met renowned bartender and 20-year veteran of Cuba’s famed El Floridita Bar, Manuel “Manolito” Carbajo Aguiar, who taught them how to blend a frozen daiquiri the Cuban way, and properly “throw” cocktails—the impressive act of mixing a drink by using a long pour from one glass into another. The bar became a tribute to El Floridita, where Ernest Hemingway often bellied up for a stiff drink, and to its respected bartender “Manolito.”
Originally, the tiny, 550-square-foot space sat barely 30 patrons, but a recent renovation and expansion doubled its indoor capacity and added 30 courtyard seats. “We added a second bar in the back, so the front can better service bar customers and to-go drink orders, and the kitchen expansion allows us to do more food,” states Konrad. Amazingly, even prior to its extended footprint, the ace bartenders at Manolito mastered shaking up nearly 50 different signature cocktails, including 15 blended drinks, a feat that takes about a month of memorizing and several months of mixing to perfect. “Blended drinks are what we do that can’t be matched,” proudly states Konrad. “Cubans have been making proper frozen cocktails for over 100 years and there’s a science behind it that we’re trying to keep alive.” Although Manolito offers a full bar, it is unmistakably rum-focused, with a selection of nearly 30 rums from virtually every Caribbean country. The backbone is the classic Floradita Daiquiri, a simple, yet sublime blend of Bacardi Superior, Luxardo Maraschino and fresh lime. Other tasty frozen options include the superb Guava Daiquiri (Avua Prata, Crème de Violette, guava puree, and lime), Daiquiri Menta (a lively combo of Don Q Cristal, Crème de Menthe, Pernod, fresh mint and lime) and the Amaretto Sour (a delicious blend of Lazzaroni Amaretto, Don Q Cristal, fresh pineapple and lime juice). Or opt for Konrad’s favorite cocktail, Daiquiri Natural, which he describes as “the greatest cocktail in the world! People don’t think that rum, lime and sugar can taste so good because it’s so simple, but it takes experience to make it properly.” From its warm, inviting décor and hospitable staff, to the perfectly crafted cocktails and delightful Cuban-centric cuisine (dig into their top-selling Cuban sandwich, succulent Gulf shrimp ceviche with citrus, onion and jicama, or mouthwatering ham and cheese croquetas tossed in chimichurri with mojo aioli), Manolito is the ideal respite from bustling Bourbon Street.
A stroll down lower Decatur Street, lined with shops, casual eateries and bars, will lead you to Cane & Table, a Caribbean-influenced, rum-heavy bar and restaurant that shakes up some of the most creative cocktails in town. Rustic and bursting with old world charm, from the distressed plaster walls and stylish chandeliers, to its handsome bar and lush courtyard, Cane & Table emits a welcoming and approachable spirit from the moment that you enter. Recently featured in the New York Times’ “The 25 Best Restaurants in New Orleans Right Now,” Cane & Table has been a craft cocktail and foodie fave since opening its doors in 2013. General Manager Emily Shoemaker explains that “everything we use is made in-house, from shrubs to syrups, which is one of the things that sets us apart.” The bar typically features 50 to 60 rums, a stellar mix of unique styles from across the globe. “It’s amazing how a specific rum can truly change the taste of a cocktail,” states Emily. “For example, for our classic Mai Tai, we’re looking for fresh, slightly herbal notes, so we use a combination of Martinique and Jamaican rums, while our Reserve features aged rum variations, which impart a bolder, richer flavor.” Don’t miss the exceptional frozen Piña Colada, a refreshing departure from the usual cloying, sugar-laden versions, that begins with a freshly cracked coconut for their house-made coconut cream, blended with fresh citrus and pineapple juices and “a whole lot of rum.” The result is pure tropical bliss! Quench your thirst with a Summer Wine, an artful, yet playful combo of house-made strawberry syrup, Barbados rum, a hint of citrusy Mezcal, and Genepy (herbal liqueur). Or check out their new summer daiquiris including the New Orleans, which Emily describes as “extra special” as it features a custom created rum from local producer Cheramie Rum that spotlights Louisiana cane sugar.
The mainstay on C&T’s cocktail menu is their Hurricane & Table, a reimagined New Orleans classic that promises to make you a fan! The fruit-forward, tropical blend begins with their house-made Fassionola (passionfruit syrup) perfectly melded with fresh lime juice and rum to create an impeccably well-balanced, complex beverage. Although there is an emphasis on rum, the master bartenders at Cane & Table can craft just about anything to your liking. “Our team takes great pride in what they create and want to give you the best experience possible,” says Emily. “We like to chat with our customers about what flavor profiles they enjoy, so we can make the best recommendation possible. One of the things that makes us different is that we’re all really having fun. We’re truly all friends, so that vibe carries through to our customers,” she adds. Pair your cocktail with Executive Chef Alfredo Nogueira’s exquisite cuisine, like sweet plantains with crema and salsa macha, Coctel de Camarones—spicy tomato broth poached shrimp with avocado and fried saltines, or Fish Rundown—fried drum with Louisiana crab and coconut curry rice. Pop in Monday through Friday from 5–7 p.m. for Happy Hour to enjoy a house daiquiri, frozen beverage or house wine for just $8.
Music fans flock to Frenchmen Street, a three-block, action-packed entertainment destination located on the edge of the French Quarter where the sounds of New Orleans come to life. From blues and brass bands to jazz and funk, live music beckons from a host of bars, nightclubs and casual eateries, making the “local’s Bourbon Street” a must. Begin your Frenchmen Street adventure with an exotic experience at one of the area’s newest additions, Tiki Tock, a modern, tropical-inspired drinkery nestled inside the boutique Frenchmen Hotel. The brainchild of Angevin & Company’s CEO, Robert Thompson, and VP of Operations and Innovation, Patrick Williams, who worked together at the entertainment mega concept Punch Bowl Social before opening the Frenchmen Hotel, the bar began stirring things up in April 2023. This funky, hidden gem boasts all the essential ingredients that one would expect to find at a festive Polynesian-style drinking establishment including a fantastic lineup of potent, fruit-centric adult libations, a whimsical, laissez-faire vibe and friendly, knowledgeable bartenders.
“We wanted to pay homage to the classic tiki bars and cocktails, while updating the décor and menu with modern takes,” explains manager Taylor Williams. “Given our entirely outdoor space, Tiki Tock offers a tropical feel that you don’t typically see on the banks of the Mississippi. The covered bar provides a wonderful escape from the sudden summer rain showers of New Orleans, making you feel almost as if you are on a far-away island,” he adds. Relax in the vibrant, welcoming courtyard (complete with cozy vignette seating, sizable bar and ample fans) to sip creative craft cocktails such as Tally Me Banana (a delectable blend of Giffard Banane du Bresil, Rhum JM 80 Martinique, Ak Zanj Haitian Dark Rum, coconut cream, pineapple and lime juices and nutmeg), or a Parakeet—an intriguing combo of Rumhaven Coconut Rum, Velvet Falernum (a rum based liqueur with notes of almond, ginger, lime and allspice), Le Verger Liqueur (apple, peach, cherry flavors), lime juice, tiki spice syrup, egg whites and Peychaud’s Bitters. Chill out with one of their signature frozen concoctions like the refreshing Garden Party—Rumhaven Coconut Rum, Chareau Aloe Vera Liqueur, mint syrup and lemon; or Champion of the World, an icy interpretation of the Hurricane, made with Rhum JM Martiniqaue, Zaya 16-year Trinidid and Tabago Rum, passionfruit liqueur, blood orange syrup and fresh lime. For a real punch, try a classic Zombie (limit 2 per person!), a vibrant melding of Plantation Overproof Rum, Angostura 7-year Trinidad and Tabago Rum, Appleton Estate Jamaican Rum, Velvet Falernum, tiki spice syrup, grapefruit juice and grenadine. Be sure to make your way upstairs to the rooftop area for a cool bird’s-eye view. Tiki Tock has plans to launch new menu items this summer, expanding the number of tiki classics, as well as adding more innovative house creations, so get ready to Mai Tai one on!
Manolito: 508 Dumaine St.
Cane & Table: 1113 Decatur St.
Tiki Tock: 417 Frenchmen St.
It's easy to saunter past (but, don’t!) unassuming Manolito, a quaint Cuban-inspired bar and eatery that’s been wowing guests with their authentic, made-to-order frozen cocktails since 2013. Managing partner Konrad Kantor, along with fellow co-owners and founders Nick Detrich and Chris Hannah, developed the daiquiri-driven concept in part due to the building itself. “When I saw the space it reminded me of back home,” says Konrad, a Palm Beach Island, Florida native. “I like to say that the building chose the business. The Spanish architecture is similar to that in Havana and it had a Caribbean feel, so it just seemed like the ideal fit,” he explains. Additionally, on a trip to Cuba, Nick and Chris met renowned bartender and 20-year veteran of Cuba’s famed El Floridita Bar, Manuel “Manolito” Carbajo Aguiar, who taught them how to blend a frozen daiquiri the Cuban way, and properly “throw” cocktails—the impressive act of mixing a drink by using a long pour from one glass into another. The bar became a tribute to El Floridita, where Ernest Hemingway often bellied up for a stiff drink, and to its respected bartender “Manolito.”
Originally, the tiny, 550-square-foot space sat barely 30 patrons, but a recent renovation and expansion doubled its indoor capacity and added 30 courtyard seats. “We added a second bar in the back, so the front can better service bar customers and to-go drink orders, and the kitchen expansion allows us to do more food,” states Konrad. Amazingly, even prior to its extended footprint, the ace bartenders at Manolito mastered shaking up nearly 50 different signature cocktails, including 15 blended drinks, a feat that takes about a month of memorizing and several months of mixing to perfect. “Blended drinks are what we do that can’t be matched,” proudly states Konrad. “Cubans have been making proper frozen cocktails for over 100 years and there’s a science behind it that we’re trying to keep alive.” Although Manolito offers a full bar, it is unmistakably rum-focused, with a selection of nearly 30 rums from virtually every Caribbean country. The backbone is the classic Floradita Daiquiri, a simple, yet sublime blend of Bacardi Superior, Luxardo Maraschino and fresh lime. Other tasty frozen options include the superb Guava Daiquiri (Avua Prata, Crème de Violette, guava puree, and lime), Daiquiri Menta (a lively combo of Don Q Cristal, Crème de Menthe, Pernod, fresh mint and lime) and the Amaretto Sour (a delicious blend of Lazzaroni Amaretto, Don Q Cristal, fresh pineapple and lime juice). Or opt for Konrad’s favorite cocktail, Daiquiri Natural, which he describes as “the greatest cocktail in the world! People don’t think that rum, lime and sugar can taste so good because it’s so simple, but it takes experience to make it properly.” From its warm, inviting décor and hospitable staff, to the perfectly crafted cocktails and delightful Cuban-centric cuisine (dig into their top-selling Cuban sandwich, succulent Gulf shrimp ceviche with citrus, onion and jicama, or mouthwatering ham and cheese croquetas tossed in chimichurri with mojo aioli), Manolito is the ideal respite from bustling Bourbon Street.
A stroll down lower Decatur Street, lined with shops, casual eateries and bars, will lead you to Cane & Table, a Caribbean-influenced, rum-heavy bar and restaurant that shakes up some of the most creative cocktails in town. Rustic and bursting with old world charm, from the distressed plaster walls and stylish chandeliers, to its handsome bar and lush courtyard, Cane & Table emits a welcoming and approachable spirit from the moment that you enter. Recently featured in the New York Times’ “The 25 Best Restaurants in New Orleans Right Now,” Cane & Table has been a craft cocktail and foodie fave since opening its doors in 2013. General Manager Emily Shoemaker explains that “everything we use is made in-house, from shrubs to syrups, which is one of the things that sets us apart.” The bar typically features 50 to 60 rums, a stellar mix of unique styles from across the globe. “It’s amazing how a specific rum can truly change the taste of a cocktail,” states Emily. “For example, for our classic Mai Tai, we’re looking for fresh, slightly herbal notes, so we use a combination of Martinique and Jamaican rums, while our Reserve features aged rum variations, which impart a bolder, richer flavor.” Don’t miss the exceptional frozen Piña Colada, a refreshing departure from the usual cloying, sugar-laden versions, that begins with a freshly cracked coconut for their house-made coconut cream, blended with fresh citrus and pineapple juices and “a whole lot of rum.” The result is pure tropical bliss! Quench your thirst with a Summer Wine, an artful, yet playful combo of house-made strawberry syrup, Barbados rum, a hint of citrusy Mezcal, and Genepy (herbal liqueur). Or check out their new summer daiquiris including the New Orleans, which Emily describes as “extra special” as it features a custom created rum from local producer Cheramie Rum that spotlights Louisiana cane sugar.
The mainstay on C&T’s cocktail menu is their Hurricane & Table, a reimagined New Orleans classic that promises to make you a fan! The fruit-forward, tropical blend begins with their house-made Fassionola (passionfruit syrup) perfectly melded with fresh lime juice and rum to create an impeccably well-balanced, complex beverage. Although there is an emphasis on rum, the master bartenders at Cane & Table can craft just about anything to your liking. “Our team takes great pride in what they create and want to give you the best experience possible,” says Emily. “We like to chat with our customers about what flavor profiles they enjoy, so we can make the best recommendation possible. One of the things that makes us different is that we’re all really having fun. We’re truly all friends, so that vibe carries through to our customers,” she adds. Pair your cocktail with Executive Chef Alfredo Nogueira’s exquisite cuisine, like sweet plantains with crema and salsa macha, Coctel de Camarones—spicy tomato broth poached shrimp with avocado and fried saltines, or Fish Rundown—fried drum with Louisiana crab and coconut curry rice. Pop in Monday through Friday from 5–7 p.m. for Happy Hour to enjoy a house daiquiri, frozen beverage or house wine for just $8.
Music fans flock to Frenchmen Street, a three-block, action-packed entertainment destination located on the edge of the French Quarter where the sounds of New Orleans come to life. From blues and brass bands to jazz and funk, live music beckons from a host of bars, nightclubs and casual eateries, making the “local’s Bourbon Street” a must. Begin your Frenchmen Street adventure with an exotic experience at one of the area’s newest additions, Tiki Tock, a modern, tropical-inspired drinkery nestled inside the boutique Frenchmen Hotel. The brainchild of Angevin & Company’s CEO, Robert Thompson, and VP of Operations and Innovation, Patrick Williams, who worked together at the entertainment mega concept Punch Bowl Social before opening the Frenchmen Hotel, the bar began stirring things up in April 2023. This funky, hidden gem boasts all the essential ingredients that one would expect to find at a festive Polynesian-style drinking establishment including a fantastic lineup of potent, fruit-centric adult libations, a whimsical, laissez-faire vibe and friendly, knowledgeable bartenders.
“We wanted to pay homage to the classic tiki bars and cocktails, while updating the décor and menu with modern takes,” explains manager Taylor Williams. “Given our entirely outdoor space, Tiki Tock offers a tropical feel that you don’t typically see on the banks of the Mississippi. The covered bar provides a wonderful escape from the sudden summer rain showers of New Orleans, making you feel almost as if you are on a far-away island,” he adds. Relax in the vibrant, welcoming courtyard (complete with cozy vignette seating, sizable bar and ample fans) to sip creative craft cocktails such as Tally Me Banana (a delectable blend of Giffard Banane du Bresil, Rhum JM 80 Martinique, Ak Zanj Haitian Dark Rum, coconut cream, pineapple and lime juices and nutmeg), or a Parakeet—an intriguing combo of Rumhaven Coconut Rum, Velvet Falernum (a rum based liqueur with notes of almond, ginger, lime and allspice), Le Verger Liqueur (apple, peach, cherry flavors), lime juice, tiki spice syrup, egg whites and Peychaud’s Bitters. Chill out with one of their signature frozen concoctions like the refreshing Garden Party—Rumhaven Coconut Rum, Chareau Aloe Vera Liqueur, mint syrup and lemon; or Champion of the World, an icy interpretation of the Hurricane, made with Rhum JM Martiniqaue, Zaya 16-year Trinidid and Tabago Rum, passionfruit liqueur, blood orange syrup and fresh lime. For a real punch, try a classic Zombie (limit 2 per person!), a vibrant melding of Plantation Overproof Rum, Angostura 7-year Trinidad and Tabago Rum, Appleton Estate Jamaican Rum, Velvet Falernum, tiki spice syrup, grapefruit juice and grenadine. Be sure to make your way upstairs to the rooftop area for a cool bird’s-eye view. Tiki Tock has plans to launch new menu items this summer, expanding the number of tiki classics, as well as adding more innovative house creations, so get ready to Mai Tai one on!
Manolito: 508 Dumaine St.
Cane & Table: 1113 Decatur St.
Tiki Tock: 417 Frenchmen St.
