Updated December 31, 2025
Authentic Louisiana drinks from four generations of bayou tradition—from iconic New Orleans cocktails to soul-warming café au lait and refreshing summer coolers.
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Chef Remy
New Orleans' most famous cocktail: a potent, fruit-forward punch of dark and light rums married with passion fruit and fresh citrus, served in that iconic lamp-shaped glass that has beckoned revelers down Bourbon Street since 1942.
Chef Remy
Pure Louisiana summer in a glass: ripe watermelon blended silky smooth with fresh lime and garden mint, the kind of drink that makes sitting on the porch in July heat feel like a blessing instead of a burden.
Chef Remy
Rich dark chocolate meets buttery pecan praline sweetness with a whisper of Louisiana cayenne heat, all crowned with billowing whipped cream, the kind of mug that makes cold nights worth waiting for.
Chef Remy
The spirit of Bourbon Street in a glass, with tropical passion fruit, bright citrus, and ruby grenadine swirled together over crushed ice, proving you don't need rum to capture New Orleans magic.
Chef Remy
The cocktail that put New Orleans on the map for champagne drinks: crisp gin, bright lemon, and a cascade of fine bubbles that hits you with the force of a French field gun.
Chef Remy
New Orleans in a glass: bold rye whiskey softened by sugar, awakened by Peychaud's bitters, and perfumed with the ghost of absinthe, the cocktail that started it all and still reigns supreme on Bourbon Street.
Chef Remy
Ripe Georgia peaches muddled with good bourbon, brightened with fresh lemon and wildflower honey, then crowned with spicy ginger beer over crushed ice. Summer hospitality in a glass.
Chef Remy
Dark roasted coffee kissed with chicory root, married to hot scalded milk in equal measure, the drink that has fueled New Orleans mornings for over 160 years and tastes like the French Quarter itself.
Chef Remy
Two pillars of Southern refreshment united in a single glass, where proper sweet tea meets bright, honest lemonade made from juice you squeezed yourself, served ice-cold on the kind of afternoon when nothing else will do.
Chef Remy
Silky butter melting into dark rum and warm spices, the drink that turns a cold night on the gallery into a celebration, served steaming in thick mugs with a grating of fresh nutmeg on top.
Chef Remy
Ruby red lemonade made with Ponchatoula's legendary strawberries muddled into fresh-squeezed citrus, sweetened with simple syrup, and served ice-cold in mason jars the way we do it at every Louisiana porch gathering worth attending.
Chef Remy
Henry Ramos's 1888 French Quarter masterpiece, a cloud of gin, cream, and orange blossom foam so impossibly light it rises above the glass, the cocktail that made New Orleans bartenders famous for their endurance and made guests famous for their patience.
Chef Remy
Sun-ripened peaches swirled into proper Louisiana sweet tea, lifted with sparkling water and fresh mint, the kind of punch that turns any gathering into a celebration worth remembering.
Chef Remy
A stunning ruby-red tea that marries tart hibiscus flowers with bold black tea and Louisiana cane sugar, kissed with cinnamon and served ice-cold on sweltering bayou afternoons the way my grandmother Evangeline made it.
Chef Remy
The drink that launched a thousand New Orleans brunches: smooth brandy and cold whole milk shaken until frothy, kissed with vanilla, and crowned with a snowfall of fresh nutmeg that perfumes every sip.
Chef Remy
Cold-brewed chicory coffee and sweetened condensed milk over ice, the drink that fueled a thousand late nights in the French Quarter and lazy summer afternoons on every porch in Louisiana.
Chef Remy
The quintessential Southern sipper: bourbon gentled by fresh spearmint and simple syrup, served over a mountain of crushed ice in a frost-kissed cup that begs you to slow down and savor the afternoon.
Chef Remy
A sparkling Louisiana cooler where fresh ginger brings gentle fire, lime cuts through with brightness, and cane syrup ties it all together with the sweetness of the bayou, the kind of drink that makes a hot afternoon worth sitting through.
Chef Remy
Wild Louisiana blackberries muddled with local honey, shaken with smooth bourbon and fresh lemon, finished with a float of Peychaud's bitters that turns the whole glass into something your grandmother would call medicinal and your friends will call dangerous.
Chef Remy
The house wine of the South, brewed strong and sweetened while hot, served cold enough to fog the glass and refresh the soul on even the most brutal summer afternoon.
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