From Spatula Diaries: Crafting your bar menu

If Thanksgiving is about cooking within prescribed boundaries, then Christmas and New Year’s are about indulgence and sustained celebrations. I love this season for its limitless creativity, and that applies to the bar as well.

South Louisiana is rich in local and seasonal raw materials to use in your own craft cocktails, from fresh-picked citrus fruit to regionally made rums that spring from our sugar cane heritage, such as Bayou Rum, Rank Wildcat, Old New Orleans Rum and Rougaroux. Read Maggie Heyn Richardson’s latest blog post here to get more information and a recipe for a delicious kumquat sparkler.