1oz. Herbal Simple Syrup
1oz. Pineapple juice
1oz. Mango juice
5 shakes bitters (we recommend tropical paradiso bitters)
Add ingredients to a shaker with ice. Shake and strain.
We are well into spooky season, and we are THRIVING. We've come up with dozens of haunt and horror inspired cocktails this month and we're so excited to share them all with you in our spooktacular Halloween Weekend Festivities! Witch's Brew was among the first Halloween cocktails we previewed this month, and we are obsessed - we like to pretend it's made with vampire fangs, zombie fingers, spiderwebs and werewolf blood... There's apparently a shortage on those ingredients, so we settled for some fruity and botanical flavors reminiscent of the herbs you might find stewing in a witch's cauldron.
2oz. 504Hibiscus Rum
1oz. Lime juice
1oz. Jalapeño syrup
2 sprigs fresh mint
Add rum, lime juice, syrup and leaves from 1 sprig of mint to a shaker with ice. Shake vigorously. Strain over ice. Garnish with 1 sprig mint.
TO MAKE JALAPEÑO SYRUP
Dissolve 1 cup sugar into 1 cup water over the stove, and bring to a simmer. Add 1 jalapeño, sliced, into syrup mixture and steep for 20 minutes. (Include seeds for extra heat.) Strain.
It's no secret that we love creating cocktails with ingredients grown right here on our patio. (Learn more about growing your own cocktail garden here!) The Hibiscus Jalapeño Mojito is a variation on one of our classics - the Hibiscus Mojito - and uses multiple ingredients from our distillery cocktail garden. We love the pairing of the sweet, sour, spicy and minty - it's an explosion of sensations with every sip, bursting with flavor and feeling. We bring this cocktail out on weekends when our jalapeño plants are providing an abundant harvest, or when the occasion requires a little bit of spice. We're welcoming Curried Away NOLA into the tasting room this Friday, August 13, and we think the balance of this cocktail will pair perfectly with the unique flavors coming to the tasting room from this popup.
1/2oz simple syrup
3 dashes lime bitters
3 dashes aromatic bitters
Add ingredients to rocks glass, stir with ice, serve over a few cubes of ice.
The first Hibiscus Old Fashioned we made was for one of our regulars during the holiday season. At the time, our only other versions of an old fashioned on the menu were the Traditional and Spiced Banana Old Fashioned.
Adjusting our old fashioned recipe to let the 504Hibiscus shine was an easy task. Perfect for those whose usual drink is rum neat, the light addition of syrup and bitters complement and open up the flavor nuances of the 504Hibiscus.
1oz. simple syrup
1oz. lime juice
2 sprigs mint
Add rum, syrup and lime juice to a cocktail shaker with ice, along with leaves from 1 sprig of mint. Shake vigorously. Strain over ice. Add 1 sprig mint garnish.
Who doesn't love a good mojito? Perfectly refreshing with the power to cool you down on the hottest of summer days, our Hibiscus Mojito reminds us of everything we love in our summer gardens. On the back patio at the Happy Raptor tasting room, we have several planters growing some of our favorite cocktail ingredients like habaneros, rosemary, hibiscus, and - you guessed it - mint! (Learn more about growing your own cocktail garden here!) It's no secret that we prioritize using local ingredients. The molasses base for our rum is sourced from Louisiana-grown sugar cane, and many of our herb garnishes are grown right on our back patio. The Hibiscus Mojito is the perfect example of marrying our passion for sustainability with premium cocktail creation.
1oz. pineapple juice
1oz. cranberry juice
1oz. lime juice
5 shakes chili bitters
Add all ingredients to cocktail shaker with ice. Shake, strain over ice. Garnish with a fresh hot pepper, if you like it extra hot.
As a major trading port just north of the Caribbean, New Orleans has been home to many a pirate and privateer in its 300+ year history. The Redbeard is inspired by the many legendary seafarers who transported rum and other goods to and from New Orleans throughout its tricentennial existence. With plenty of tropical flavors and just enough spice to make it interesting, the Redbeard will make you feel like you're aboard a great ship traversing across the seas in search of the greatest rum ever made - good news for you, you've already found it at Happy Raptor!
2oz 504Hibiscus Rum
1oz Blue Horchata
1oz Best OJ
1oz Blueberry syrup
2 Shakes Orange Bitters
Orange peel for garnish
Marsh Parsley for garnish
Add all ingredients to cocktail shaker with ice. Shake and strain over ice. Garnish as desired with orange peel and marsh parsley.
To Make Blue Horchata
2 parts (1/2 lb) blue mosaic corn flour
2 parts rice flour
1 part pecan flour
2 parts turbinado/raw sugar
5 parts water
One lime, sliced and dehydrated
Zest of one orange
10 dried rose petals
Bring all ingredients to simmer until rice and corn become tender, stirring constantly, about 20 minutes. Add more water as necessary to create desired thickness.
Strain and bottle.
To Make Best OJ
Gather oranges and peel, reserving peels. Juice fruit into a container. Infuse half of peels into juice overnight, reserving remainder as cocktail garnish.
To Make Blueberry syrup.
1 cup Local Blueberry Juice (We use J&D Farms Juice)
1 cup sugar
3 Rosemary sprigs
5 Mint sprigs
Add all ingredients to a pot and heat to a simmer. Let herbs steep in syrup for 30 minutes. Strain and cool.
We developed this cocktail for the annual Garden to Glass cocktail competition at the National WWII Museum, hosted by Eat Local NOLA & the New Orleans Food Policy Advisory Committee. The challenge was to create a cocktail made from local ingredients that could have been commonly found in victory gardens during the WWII era. Our cocktail won the competition, and we couldn't be prouder! If it's too intimidating to try this at home, you can sample the winning cocktail at The American Sector for the next year.
We got to work, knowing that 504Hibiscus would be the base of our drink. The Blue Mamou is loosely based on a cocktail called The Big Mamou that was served at The American Sector, restaurant at the WWII Museum, around 10 years ago. The Big Mamou originated in the 1940s in New Orleans, and was commonly served as a tiki cocktail at the Sazerac, the Roosevelt's Blue Room, and other high-end bars in the city. The original version of the drink, as far as we can gather from our historical research, commonly used rum, orgeat, fruit juice and herbs.
Our version of the classic tiki drink highlights our floral rum and subs in house-made horchata for orgeat, fresh-squeezed orange juice, and a blueberry-herb syrup with wild-foraged marsh parsley as a perfectly refreshing, sustainably sourced garnish.
We hope you like it as much as we do!
1oz passion fruit
splash of orange blossom water
5 dashes house bitters
Add ingredients to shaker with ice, shake and strain over ice.
Those weekends when the jasmine is in full bloom, the sun is warm but not scorching, and everyone seems to be headed across the city for one festival or another... we find ourselves craving something sweet, fruity, and boozy. The Spring in New Orleans combines some of our favorite spring flavors with aromatic orange blossom water and our floral 504Hibiscus rum. Every time we take a sip, we swear we can hear jazz playing.
1 1/2 oz. 504Hibiscus rum
1/2 oz. mint simple syrup
4oz. ginger beer
Fill rocks glass with ice. Pour in the ginger beer. Mix 504Hibiscus rum and mint simple syrup. Slowly pour the rum and simple syrup mixture over the top. Add a little umbrella because it's simply just practical and enjoy.
Do you remember the 2020 hurricane season? The one where the Gulf Coast got threatened and directly hit with storms so many times that the powers that be had to deep dive into the Greek alphabet to name these overactive bundles of climate uncertainty, all during the most stressful year in contemporary memory? Yes, that hurricane season. In response, we proudly introduced the Tropical Storm in our tasting room and sold them at a discount because good grief. In 2021, we're dusting these off with our old flashlights and prayer candles, and here's hoping this delicious cocktail is as dark and stormy as it gets this year.
1oz. orange juice
1oz. cranberry juice
1oz. pineapple habanero simple syrup
6 dashes chili bitters
Combine ingredients in a shaker with ice, shake, and strain over ice.
Making the Pineapple Habanero Simple Syrup
Combine 1 part pineapple juice with 1 part sugar and simmer. Once the sugar is dissolved, add cut habaneros (how many you add depends on how spicy you want it - if you want extra spice, include the seeds) and simmer for half an hour. Strain into a container for later use.
Our tasting room manager Parker was feeling a nostalgia for simpler times when he came up with this new favorite from our Spring 2021 menu.
Filled with the spirit of Ferris Bueller, Parker was on a quest to reinvent the old school juice box - but WAY less Full House and more Breakfast Club. Packed full of blatant rebellion against parents you may or may not still live with, the Monkey Wrench is a tribute to detentions spent in the lunch room slurping on a leftover pouch of Hawaiian Punch - but this time with specialty chili bitters and a handmade pineapple habanero simple syrup that you made yourself because #ADULTING.
A little bit sweet, a little bit tart, a little bit spicy, and the perfect amount of 504Hibiscus. We recommend this in lieu of mimosas for your weekend brunch plans, and maybe put on some Radiohead or Blink 182 while you're at it.
CHECK OUT OUR COCKTAIL DEMO ON FACEBOOK LIVE
2oz passion fruit juice
1oz orange juice
½ oz lime juice
¾ oz raw sugar simple syrup
½ oz grenadine
Shake on ice in a cocktail shaker and pour. Serves 1. (It's strong - watch out!)
We first unveiled our recipe for the hurricane in April 2020 to #FestInPlace after all our favorite springtime festivals were cancelled. This cocktail was a fast favorite because it is such a fun twist on a classic. We based our recipe on the old-school hurricane, as opposed to the equal parts sugary and dangerous versions you might find in the French Quarter today. With an extra ounce of rum per serving than almost every other cocktail in our tasting room, ours still packs a punch, though! These have their moment in the sun (literally) during carnival and festival season. They're easy to make in big batches and perfect for #YardiGras.
PICK UP ONLY - BY APPOINTMENT
Mon-Thurs | 12pm-7pm
Fri-Sun | 12pm-7pm
TOURS AND TASTINGS - BY APPOINTMENT
Everyday | 12pm-7pm
Credit/Debit is preferred in the tasting room. We do not keep cash on the premises and cannot give change for cash transactions. If necessary, special arrangements can be made in advance of your visit.
1512 Carondelet Street
New Orleans, LA 70130
Corner of Martin Luther King, Jr Blvd & Carondelet Street
One block off Saint Charles Ave @ Melpomene streetcar stop
Free street parking is available
Bicyclists receive 10% off
*The address may also appear on your GPS as 1512 Robert C. Blakes Sr. Drive. Never fear - you're in the right place! We are located on a renamed, two-block stretch of Carondelet Street.
According to law, we never sell or promote the sale of alcohol to anyone under the age of 21.
Please drink responsibly.