New Orleans_AdoreHoliday2017.indd

balise

640 Carondelet St

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J esse Carr created his cocktail with a holiday feel in mind. “It’s basically an eggnog variation,” says Carr, bar director at Balise. “The spices themselves—cinnamon with a smoke aspect lingering in the background—make me think of having coffee and cinnamon cake on Christmas morning.” P.S. For everyone who’s squeamish about mixing a raw egg into your cocktail, Carr has the following advice: “The egg is the perfect vessel, so there’s only a .001 percent chance something could go wrong. Once you add alcohol, it kills any enzyme that could have lived in there.”

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ADORE • HOLIDAY 2017