Beverages

(Serves two) This Champagne-topped sour is appropriately named after a field gun from World War I. Oh and did we mention that in New Orleans we prefer them with brandy instead of gin? Our elevated version uses Martell Cordon Bleu Cognac and a half bottle of Champagne to accompany it. TARLANT ZÉRO BRUT NATURE Marne, NV

$158

Created by Joseph Santini in the 1850s, the Crusta remains a quintessential New Orleans classic. Distinguished by its generous sugar rim, this iconic brandy cocktail gets a makeover with Codigo Extra Anejo Tequila, Don Q Gran Reserva rum, Pierre Ferrand Dry Curacao, maraschino liqueur, and fresh citrus.

$42

World famous for its pillowy texture and heavenly taste, the New Orleans Fizz, which would eventually take on the name of its popularizer, Henry C. Ramos is a drink like no other. Our over the top version combines Black Forest Gin, orange blossom water, a blend of fresh citrus with sweet cream from a local dairy and farm eggs.

$36

We know there's nothing like a Spritz in the summer, but this wintery version is a wonderful variation to help endure these chilly months. Alpine quince liqueur lends a tangy floral note that's sure to keep your spirits up for warmer days ahead.

$15

The iconic low-proof summer Highball was co-opted by New Orleanians many years ago due to the pervasive heat that lasts through most of the year. Our variation features Pimm's No. 1 and a bright cucumber-lemon shrub.

$15

There are few things more enjoyable than the timeless Old Fashioned. We decided to flip it on its head and make it new again by blending Grand Reserve Puerto Rican rum with rye whiskey to compliment subtle touches of banana and Jamaican allspice.

$18

The timeless sour is a refreshing and versatile cocktail with a generous helping of spirits. Cognac and Bourbon come together with toasted pecan, citrus, and an elegant egg white foam in our decadent cold-weather variation of the beloved classic.

$18

There's something about a great Julep we can't get enough of. Spirit- forward, ice cold and delicious, what's not to like? Flavors of dry apricot, honey, red fruit, and cinnamon shine in this Bourbon & Armagnac- based beauty.

$18

Some classics never go out of style and this reposado tequila, ginger, and orange Buck is no exception.

$15

There is an old saying that New Orleans is the northernmost Caribbean city and the longtime popularity of this famous punch in the Crescent City may prove it. This version is a rich and refreshing Daiquiri with a flavorful blend of Caribbean rums and an invigorating spice blend.

$16

The Martini has devotees across the world with almost as many ways to make it. Our 50/50 version is scented with anise, contains a healthy dose of aromatized wines, and the perfect amount of navy strength gin and orange bitters. Served straight out of the freezer.

$19

Already an invigorating and complex cocktail, our NOLA-inspired Espresso Martini adds depth with the inclusion of chicory root and coffee liquor. Not to mention, the cold-brew infused vodka is sure to awaken your senses.

$17

Arguably the most infamous Tropical Fruit Sour in New Orleans, our version is based on Cane & Table’s historical reproduction of the elusive Fassionola syrup. Light and dark rum are perfectly balanced by citrus and sugar.

$17

Our version of this sparkling-topped Sour uses Madeira barrel-rested gin for those who love the complexity of gin and the beautiful barrel notes of an aged spirit.

$16

While its former title, the Improved Whiskey Cocktail, has long been dismissed, the hold that rye whiskey, absinthe, and bitters have on our imagination may never wane.

$16

Originally the delicious house drink of the Hotel Monteleone, the Vieux Carré has been dubbed one of the all-time great Manhattan variations. Our version remains true to the original with rye whiskey, brandy, vermouth, and bitters.

$18

A decadent Toddy made with the rare, nay mythical Chartreuse Elixir Vegetal, citrus, and wildflower honey.

$24

If you like heat, this is the Toddy for you. Blended Scotch shines along with baking spices, mint, and chile de arbol.

$15

Rooibos Tea, Juniper, Lemon-Cucumber Shrub, Charged Water

$13

spiced berries, charged water

$13

Fassionola Syrup, Lime, Charged Water

$13

Martini & Rossi Vibrante, grapefruit soda, citrus oil

$13

Veneto, Italy

$16

Jura, France

$20

Epernay, France

$23

Willamette Valley, Oregon

$19

Rias Baixas, Spain

$17

Alto Adige, Italy

$16

Paso Robles, California

$17

Loire Valley, France

$21

Santa Barbara, California

$19

Provence, France

$18

Madrid, Spain

$15

Central Coast, California (Skin Contact)

$17

Santa Maria Valley, California

$19

Beaujolais, France

$16

Ribera del Duero, Spain

$17

Tuscany, Italy

$17

Napa Valley, California

$24

Mallet / lager / 4.3% / MD

$9

Mild Manor'd / Amber / 5.3% / MD

$8

Farm Fresh Ale/ Saison/ 4.8%/ NY

$11

Furious George / Hefeweizen / 5.6% / MD

$9

Green City / IPA / 7% / DC

$11

Jai Alai / IPA / 7.5% / FL

$9

Gunner's Daughter/ Stout /5.5% / Maine

$10

Root Beer / (Non-Alcoholic)

$7

Purple Haze / raspberry lager / 4.5%

$9

Grave Shift/ Dark Lager/ 4.9%/ DC

$10

Chesapeake Retriever / Porter / 5% / MD

$10

Blanc / Cidre / 6% / France

$10

War with Trolls/ West Coast-Style Pilsner/ 5.2%/ DC

$13

The Banquet Beer / American Lager / 5% / CO

$7

non-alcoholic IPA

$8