We’re all about cocktails here at Weird South, so when Loa, the unique bar of the boutique International House of New Orleans, sent us a calendar featuring their inspiring and original drinks, we took notice.
The International House exists within a Beaux-Arts historic building in the city’s Central Business District, once home to the nation’s first World Trade Center. But everything about this hotel screams originality. Dreamy, exotic Loa is no different, offering flavors that match the city in which it dwells — whimsical, creative, pushing the limits, even bizarre. Jean Lafitte, one of the cocktails they created for the New Orleans Tricentennial, for instance, incorporated Spanish moss gathered at night from City Park.
Here are seven local New Orleans rituals with Loa cocktails by proprietor Sean Cummings and Loa’s creative director Alan Walter, as provided to us by the hotel’s press release.
Carnival [March] - Inspired by a glorious 19th-century watercolor series by Carlotta Bonnecaze, the first woman and Creole to design Carnival costumes and floats for Mardi Gras, Loa offers Five O’Clock Tea cocktails served by a costume-clad Victorian Jackass. Composed of Aperol, Mate Tea, Ojen, Local Citrus Oleo Saccharum, Prosecco, and Sorrento Lemons, the ritual cocktail provides guests with a more sophisticated take on New Orleans’ most famous holiday.
St. Joseph’s Day [March] - Sourced from Loa’s own Bywater lemon grove, Sorrento Lemons infuse Walter’s Limoncello in honor of the festive Sicilian holiday.
Summer Dress [May through October] - Like all well-bred deep-southern households, International House unwraps and cools down in style for the summer season. At Loa, Walter embraces this changing of season with a refreshing take on a NOLA classic: made with seasonal fruit sourced from lead bartender Nick Inman’s home orchard, a Granita is the adult version of the nostalgic snowball which has rescued New Orleanians from the oppressing heat since the 1930s.
St. John’s Eve [June] - In Vodou, devotees don’t merely pray to the hundreds of vodou spirits, or “Loa,” they literally serve them. So for the holiest day in the Vodou calendar, Walter partners with Sallie Ann Glassman, New Orleans’ most famous Vodou Priestess, to create his annual John’s Way Elixir, in which seven waters maximize the healing properties of ingredients grown by Walter and his select purveyors.
Winter Dress [November through April] - As shadows lengthen and the days become shorter, International House restores its decor from Summer Dress, while Loa honors the changing of season with a fall-focused cocktail, the Chien et Loup, an ode to that time of the day when a dog becomes indistinguishable from a wolf.
All Saints’ All Souls’ Day [November] - In heavily Catholic New Orleans, All Saints’ Day and All Souls’ Day have been observed for centuries through rituals celebrating life over death. At Loa, Walter crafts an ode to the beautiful tradition, pairing Spiced Pecan Milk and Edible Flowers to mimic the whitewashed tombs, yellow chrysanthemums and red coxcombs adorning graveyards across the city, with Mezcal, an ode to the tradition’s Mexican roots. You can read our Weird South post on this here.
Magdalena [December] - To honor the female mysticism and explore the life and legacy of Mary Magdalene, Walter offers a soulful complement to a beautiful art exhibition, serving The Magdalene, a Green Chartreuse-based libation paired with Palestinian and Israeli Almonds, Turmeric, and Dark Chocolate.
Weird, Wild and Wacky South is written by food and travel writer Chere Dastugue Coen, a native of New Orleans who loves an unusual cocktail.
Carnival [March] - Inspired by a glorious 19th-century watercolor series by Carlotta Bonnecaze, the first woman and Creole to design Carnival costumes and floats for Mardi Gras, Loa offers Five O’Clock Tea cocktails served by a costume-clad Victorian Jackass. Composed of Aperol, Mate Tea, Ojen, Local Citrus Oleo Saccharum, Prosecco, and Sorrento Lemons, the ritual cocktail provides guests with a more sophisticated take on New Orleans’ most famous holiday.
St. Joseph’s Day [March] - Sourced from Loa’s own Bywater lemon grove, Sorrento Lemons infuse Walter’s Limoncello in honor of the festive Sicilian holiday.
Summer Dress [May through October] - Like all well-bred deep-southern households, International House unwraps and cools down in style for the summer season. At Loa, Walter embraces this changing of season with a refreshing take on a NOLA classic: made with seasonal fruit sourced from lead bartender Nick Inman’s home orchard, a Granita is the adult version of the nostalgic snowball which has rescued New Orleanians from the oppressing heat since the 1930s.
St. John’s Eve [June] - In Vodou, devotees don’t merely pray to the hundreds of vodou spirits, or “Loa,” they literally serve them. So for the holiest day in the Vodou calendar, Walter partners with Sallie Ann Glassman, New Orleans’ most famous Vodou Priestess, to create his annual John’s Way Elixir, in which seven waters maximize the healing properties of ingredients grown by Walter and his select purveyors.
Winter Dress [November through April] - As shadows lengthen and the days become shorter, International House restores its decor from Summer Dress, while Loa honors the changing of season with a fall-focused cocktail, the Chien et Loup, an ode to that time of the day when a dog becomes indistinguishable from a wolf.
All Saints’ All Souls’ Day [November] - In heavily Catholic New Orleans, All Saints’ Day and All Souls’ Day have been observed for centuries through rituals celebrating life over death. At Loa, Walter crafts an ode to the beautiful tradition, pairing Spiced Pecan Milk and Edible Flowers to mimic the whitewashed tombs, yellow chrysanthemums and red coxcombs adorning graveyards across the city, with Mezcal, an ode to the tradition’s Mexican roots. You can read our Weird South post on this here.
Magdalena [December] - To honor the female mysticism and explore the life and legacy of Mary Magdalene, Walter offers a soulful complement to a beautiful art exhibition, serving The Magdalene, a Green Chartreuse-based libation paired with Palestinian and Israeli Almonds, Turmeric, and Dark Chocolate.
Weird, Wild and Wacky South is written by food and travel writer Chere Dastugue Coen, a native of New Orleans who loves an unusual cocktail.
No comments:
Post a Comment