 THE RECIPE 2oz 504Gold 1oz Grapefruit juice 1oz 504Syrups Hibiscus 1oz Lime Juice 5 Dashes Paradiso bitters (you can use angostura or cinnamon bitters instead!) Shake with ice & strain! Garnish with grapefruit peel. THE STORY
We love that citrus season always coincides with the holidays. Is there anything better than a satsuma picked fresh off the branch? Citrus flavors pair so well with traditional winter holiday spices - the tart from the citrus balances the warmth of cinnamon, allspice, clove and nutmeg so well. Since we couldn't yet find good satsuma juice, we opted to experiment with grapefruit juice cocktails. All for Yule is one of our favorite seasonal specialties - the spices in the hibiscus syrup, the smokiness of the 504Gold rum, the tart of the grapefruit juice, and the hint of tropical delight in our house-made paradiso bitters all combine to create something truly unique - we'll have another, please!
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 THE RECIPE ROAD WARRIOR 2oz. 504Silver 1/2oz. lime juice 1/2oz. simple syrup 5 shakes paradiso bitters Soda water to taste Add rum, lime juice, simple syrup and bitters into a cocktail shaker with ice. Strain over ice into a collins glass. Top with soda water to taste. (We recommend key lime soda water!) HUNDRED MILER 2oz. 504Silver 1/2oz. lemon juice 1/2oz. 504Syrups Hibiscus 5 shakes aromatic bitters Soda water to taste Add rum, lemon juice, hibiscus syrup and bitters into a cocktail shaker with ice. Strain over ice into a collins glass. Top with soda water to taste. (We recommend lemon or grapefruit soda water!) THE STORY
Our team at Happy Raptor has all manners of allergies, food aversions, dietary preferences, and immunodeficiencies. Ordering lunch for our whole team is...an adventure. When we're shaping our menu, we selfishly consider our sensitive tummies (since we are, of course, doing the first tasting) and, of course, we're thinking of our guests. Even those guests who order Starbucks with only sugar-free sugar and three different kinds of non-dairy milk while they physically walk behind the bar and inspect for gluten cross-contamination. We can joke but, in some cases, these dietary requirements are extremely important. This is especially true for our guests with diabetes. In January 2020, our co-founder Meagen's sister-in-law was diagnosed with type 1 diabetes. There is no way Alexa could have prevented this diagnosis, and there is no cure. Two years after her diagnosis, Alexa crossed the finish line, biked 100 miles, and raised $4,000 for the Juvenile Diabetes Research Foundation. In honor of her big ride, we released two extra-special, low-sugar cocktails for a weekend of fundraising and awareness. For more information on the estimated sugar content in 504Rum, visit our FAQ page. (Spoiler alert: It's VERY low. Our rum is never "flavored", it's infused. We use only real ingredients, hearty Caribbean-style rum, and no unnecessary added sweeteners.) For more about Alexa's experience balancing safe cocktail consumption and T1D, click here.  THE RECIPE 2oz. 504Gold 1oz. Lemon juice 1oz. Lime juice 1oz. 504Syrups Hibiscus 5 dashes aromatic bitters Add all ingredients to cocktail shaker with ice. Shake and strain over ice. THE STORY We concocted this drink under a different name (one reminiscent of the LeVar Burton children's show from the 90s) for our friends at One Book One New Orleans for their 2021 cohort graduation ceremony (which they're hosting on our patio this Sunday!).
Since it's also the end of Pride Month (and since we can't exactly name it after the aforementioned, thematically appropriate television program) we renamed it to commemorate the end of an historic month for Happy Raptor. Thank you to everyone who has made this month so special - our art and food vendors, anyone who's stopped in for a cocktail or bottle, those of you who've shared our posts, and everyone in the extended Happy Raptor family. The Rainbow's End is similar to a floral margarita - equal parts tart, sweet, and smoky. 25% of proceeds from this cocktail will benefit One Book One New Orleans now through June 27.  THE RECIPE 1oz 504Gold 1oz 504Silver 1oz orange juice 1oz lime juice 1oz 504Syrups Hibiscus 1 dash aromatic bitters 1 dash paradiso bitters Shake vigorously in a cocktail shaker and strain into a hurricane glass (if you have one on hand) over ice. Serves 1. Enjoy. THE STORY We rolled out this deceptively easy special cocktail in honor of a New Orleans Chamber of Commerce pop-up held on June 3rd in our tasting room! Despite the name, it was truly a breath of fresh air to greet and network with professional colleagues and friends after a long year and a half of exclusive Zoom calls and our new-found reliance on blue light glasses. (They're both trendy and effective!) On the other hand, our team has been pushing through for weeks and we're exhausted. We hope your team and ours will whip up a batch of hibiscus syrup in a beach hut somewhere soon and sip on this cocktail all week. In our separate huts...to be clear. We love you guys, but we need quiet to appreciate this.
 THE RECIPE 2oz. 504Bananas Foster 2oz. Orange Juice 1oz. 504Syrups Hibiscus 5 shakes orange bitters Pour rum, orange juice, and bitters over ice. Top with grenadine for a sunset-visage. THE STORY All the rain last week had us missing the sun, so our Tasting Room Manager Parker concocted this cocktail reminiscent of a tequila sunrise and replaced the tequila with 504Bananas Foster. The Sunrise Split managed to summon the sun back to New Orleans' skies, so we think it worked!
 THE RECIPE 3oz 504Hibiscus 2oz passion fruit juice 1oz orange juice ½ oz lime juice ¾ oz raw sugar simple syrup ½oz 504Syrups Hibiscus Shake on ice in a cocktail shaker and pour. Serves 1. (It's strong - watch out!) THE STORY 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.
 THE RECIPE
2oz. 504KingCake 1 squirt Coco Real 1/2 oz. 504Syrups Praline 1oz. lemon juice 1 can of Sprite or lemon lime soda (added at the end) Shake in a cocktail shaker. Strain over ice. Top with can of Sprite or lemon lime soda. Serves 1.  THE RECIPE
1oz. 504King Cake 1oz. 504Gold 1/2 oz. 504Syrups Praline 5 dashes angostura bitters 5 dashes chicory pecan bitters Add ingredients in rocks glass, add ice, stir gently. Serves 1. Add all to pot and simmer for five minutes. Let steep for 30 minutes. Strain. Store any remaining syrup in a mason jar (or container with lid) for later use.  THE RECIPE 2oz. 504King Cake 1oz. 504Syrups Praline 1oz. Lemon Juice Add ingredients to shaker and fill with ice. Shake vigorously, strain and serve. Serves 1. Add all to pot and simmer for five minutes. Let steep for 30 minutes. Strain. Store any remaining syrup in a mason jar (or container with lid) for later use. |