Sac-a-Lait is the award-winning New Orleans restaurant from Chefs Cody and Samantha Carroll. The restaurant’s Beverage Director, Norton Christopher, focuses on fresh seasonal cocktails utilizing the produce and herbs grown in the restaurant’s on-site garden. This approach gives the drinks a fresh spin you won’t find at your typical bar.
At Sac-a-Lait, you’re getting straight from the vine to the glass. Some of the unique ingredients they plant include lovage, Aztec sweet herb, safflower, wormwood, Vietnamese coriander, lemon verbena, Malabar spinach, fish mint, Baltic rue, Nasturtium and much more.
This holiday season, Christopher is offering up several festive cocktails including the Underberg Sour. The cocktail is made with Old Grand Dad 100, Grand Marnier, Underberg and both chocolate and orange-ginger bitters.
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Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes for author Todd-Michael St Pierre for his book, The Southern Po’boy Cookbook, published by Ulysses Press, and for the famous Camellia brand in New Orleans. His Creole seasoned turkey recipe was runner up in the Taste of Home magazine’s annual Thanksgiving recipe contest, and he has been mentioned in Louisiana Cookin’ magazine. He lives outside of Detroit, Michigan, with his wife and three children.
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes for author Todd-Michael St Pierre for his book, The Southern Po’boy Cookbook, published by Ulysses Press, and for the famous Camellia brand in New Orleans. His Creole seasoned turkey recipe was runner up in the Taste of Home magazine’s annual Thanksgiving recipe contest, and he has been mentioned in Louisiana Cookin’ magazine. He lives outside of Detroit, Michigan, with his wife and three children.
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