NEW ORLEANS (June 19, 2014) – The days are getting hotter, and Emeril’s restaurants will soon be offering new summer cocktails to help guests beat the heat. From light and crisp to sweet and punchy, Emeril’s, NOLA Restaurant and Emeril’s Delmonico will be shaking up unique summer cocktails, perfect for sipping in warm (or miserably hot and humid) weather from the first official day of summer, June 21, through September 1.
Emeril’s Restaurant in the Warehouse District has added a Blueberry Mojito (blueberry-infused simple syrup, rum, fresh mint, lime and blueberries, soda water) and Basil Crush (fresh basil, elderflower liqueur, gin, freshly squeezed grapefruit juice) to its seasonal specialty cocktail list.
At Emeril’s Delmonico in the Lower Garden District, summer highlights from the specialty cocktail menu include the No. 21 (pear vodka, elderflower liqueur, fresh cucumber, lime juice and mint, prosecco) and the Buddy Bolden (fresh fennel, sage-infused simple syrup, fresh orange juice, orange vodka, Herbsaint-lined glass), named for the New Orleans ragtime musician.
French Quarter favorite NOLA restaurant will be serving a French Quarter Cooler (white rum, lemon juice, orgeat syrup, elderflower liqueur, ginger beer) in addition to its specialty cocktails.
Recipes for the summer cocktails—plus many more from Emeril and his other restaurants—are available online at Emerils.com.
Happy Hour at Emeril’s Delmonico
Emeril’s Delmonico offers happy hour Monday through Friday from 5–7 p.m. in the bar area with ½-priced original cocktails, $4 Absolut martinis, $3.50 well cocktails, $2.50–$3 domestic beers, and $5 select wines by the glass. View the full bar menu.
Summer Cocktail Recipes
View more summer cocktail recipes online.
Basil Crush
Recipe courtesy Emeril’s Restaurant
Ingredients
4 large fresh basil leaves
1/2 ounce Elderflower liqueur, such as St. Germain
1 1/2 ounces Tanqueray or preferred gin
1/2 ounce freshly-squeezed grapefruit juice
Directions
In a cocktail glass, muddle 3 of the basil leaves together with the elderflower liqueur until the liquid turns a greenish color. Fill the glass with ice, add the gin and grapefruit juice and stir to blend. Garnish with the remaining basil leaf.
French Quarter Cooler
Recipe courtesy NOLA Restaurant
Ingredients
1 1/2 ounces white rum
1/2 ounce lemon juice
1/2 ounce orgeat syrup
1/4 ounce St. Germain’s elderflower liqueur
Ginger beer, for topping off drink
1 lemon wheel, for garnish
Directions
Combine the rum, lemon juice, orgeat syrup, and St. Germain's in a Collins glass over ice. Stir to combine, then top the drink off with the ginger beer and garnish with the lemon wheel.
No. 21
Recipe courtesy Emeril’s Delmonico
Ingredients
1 ounce Grey Goose La Poire
1/4 ounce elderflower liqueur
1 slice cucumber
1 squeeze fresh lime juice
Pinch of chopped fresh mint
Chilled Prosecco, for topping off glass
Directions
Combine all ingredients except the Prosecco in a cocktail shaker over ice and shake vigorously to chill. Strain the drink into a chilled martini glass and top it off with a splash of Prosecco.
