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G.P.S

I Know This Place In... New Orleans

Bar

Although the city lays claim to inventing the first cocktail in the 1830s—the Sazerac, a bracing blend of rye,absinthe, and bitters—most current Crescent City boozing is either lethally fun or just plain lethal. Bar UnCommon (817 Common St.; 504-525-1111; BarUnCommon.com), a mod hideaway in the Central Business District, is the glorious exception. Fourth-generation mixologist Chris McMillian’s custom creations are liquid bliss (just tell him your mood or taste profile). We recommend his Mint Julep, the perfect Southern refresher: fresh crushed ice, simple syrup, plenty of bourbon, and mint sprigs extracted just so, served in a metal cup. With cocktails this good, screw being couth and consider a go-cup. 

 

 

Bar

Although the city lays claim to inventing the first cocktail in the 1830s—the Sazerac, a bracing blend of rye,absinthe, and bitters—most current Crescent City boozing is either lethally fun or just plain lethal. Bar UnCommon (817 Common St.; 504-525-1111; BarUnCommon.com), a mod hideaway in the Central Business District, is the glorious exception. Fourth-generation mixologist Chris McMillian’s custom creations are liquid bliss (just tell him your mood or taste profile). We recommend his Mint Julep, the perfect Southern refresher: fresh crushed ice, simple syrup, plenty of bourbon, and mint sprigs extracted just so, served in a metal cup. With cocktails this good, screw being couth and consider a go-cup. 

 

 



Although the city lays claim to inventing the first cocktail in the 1830s—the Sazerac, a bracing blend of rye,absinthe, and bitters—most current Crescent City boozing is either lethally fun or just plain lethal. Bar UnCommon (817 Common St.; 504-525-1111; BarUnCommon.com), a mod hideaway in the Central Business District, is the glorious exception. Fourth-generation mixologist Chris McMillian’s custom creations are liquid bliss (just tell him your mood or taste profile). We recommend his Mint Julep, the perfect Southern refresher: fresh crushed ice, simple syrup, plenty of bourbon, and mint sprigs extracted just so, served in a metal cup. With cocktails this good, screw being couth and consider a go-cup. 

 

 

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