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!
1oz. Simple Syrup
1oz. Lime Juice
Add ingredients to shaker with ice. Shake vigorously and strain over ice.
What's more New Orleanian than a daiquiri?
When we opened, we knew highlighting Louisiana flavors and creations would be a fundamental part of our operations. We source our ingredients locally wherever possible, starting with our molasses from Louisiana-grown sugar cane. Featuring classic Louisiana cocktails on our menu was a no-brainer to continue the local theme.
Our original tasting room cocktail menu featured several Louisiana classics, but the daiquiris stole the show. Simple and foolproof, the traditional daiquiri lets the 504Silver shine, bringing our Louisiana flavors to the forefront of your palate.
Think we have the best classic Louisiana cocktails? Let the world know by voting for Happy Raptor in Gambit Weekly's Best of New Orleans Readers' Poll!
Vote for us in these categories:
- Best Distillery
- Best place to get a traditional Louisiana cocktail
- Best Louisiana-made food product (504Rum)
- Best woman-owned small business
1oz. pineapple juice
1oz. apple juice
2 shakes Aromatic bitters
Add rum, juices and horchata to a cocktail shaker over ice. Shake and strain over ice. Top with two shakes aromatic bitters of choice.
The White Whaler came into existence in the same week we developed the recipe for The Blue Mamou. We made an excess of horchata concentrate, and decided to experiment and see what else we could come up with! Thus, the White Whaler was born. We think its just the right balance of tart and creamy for a summer refresher.
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. Lemon juice
1oz. Lime juice
1oz. Hibiscus Syrup
5 dashes angostura bitters
Add all ingredients to cocktail shaker with ice. Shake and strain over ice.
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.
2oz. 504Bananas Foster
1oz. Blueberry Juice (we recommend JD Blueberry Farms juice)
1oz. Lemon Juice
1oz. Herbal simple syrup
5 dashes aromatic bitters
Add all ingredients to a cocktail shaker. Add ice, shake, and strain over ice. Top with herb garnish.
Heat one part water to one part sugar in a pan. Let sugar dissolve and bring to a simmer. Add herbs and let steep on a low simmer for half an hour. We recommend a few sprigs of mint and rosemary, but any herb would work well in this cocktail. Strain into a container for later use.
Hi from Marketing Manager Ash! June is an important month in the LGBTQ+ Community as we celebrate Pride during this month, in remembrance of the Stonewall uprisings of June 1969. Marsha P. Johnson was a prominent figure in the Stonewall rebellion, and it is because of her and several other trans black women that the LGBTQ+ community has made it this far and can continue to fight for our collective liberation.
In planning our Pride Art Market and other pride month activities, it was important to me and other LGBTQ+ staff members to honor our predecessors, like Marsha P. Johnson, Bayard Rustin, Harvey Milk, and so many others who worked to improve and expand our rights.
Stop in this weekend to try all our Pride Specials, benefiting House of Tulip:
The Marsha P.: Pay it no mind, a blueberry and herb drink with 504Bananas Foster.
Harvey's Jungle Milk: Fruity, nutty and creamy.
The Bayard Rustin: Our take on a Dark & Stormy.
The Stonewaller: It Packs a Punch.
1oz orange juice
1oz lime juice
1oz hibiscus syrup
1 dash Peychauds bitters
1 dash tiki bitters
Shake vigorously in a cocktail shaker and strain into a hurricane glass (if you have one on hand) over ice. Serves 1. Enjoy.
HOW TO MAKE THE HIBISCUS SYRUP
Add equal parts water and sugar to a sauce pot. Add one scoop of dried hibiscus petals, lime peel, and one cinnamon stick. Heat until just before boiling. Turn off the heat and let it steep for one hour, stirring every ten minutes. Strain. Let it cool. Mix it in a cocktail and store the rest in an airtight container or Mason jar until the next use!
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.
.25oz. Simple Syrup
5 shakes Chili Bitters (or more if you're feelin' extra spicy)
Pour all ingredients in a rocks glass, either neat or over ice. Stir and enjoy.
HOW TO MAKE CHILI BITTERS
2 cups clear rum (we recommend 504Silver)
16 habanero peppers, quartered and dried (seeds in)
2 limes, sliced and dried
8 allspice berries, crushed
6 espresso beans
4 whole cloves, crushed
2 tablespoons molasses
1 cinnamon stick, crushed
Infuse all ingredients in rum for two weeks. Strain and bottle.
We love spicy drinks. On our back patio, we're always growing some variety of hot peppers. Currently, habaneros are beginning to ripen. (Many of our staff members have green thumbs and successfully grow cayennes, jalapeños, poblanos, and various other peppers and herbs successfully - remember that post we did earlier this spring about planting a cocktail garden?) Our menu has previously featured spicy daquiris and other spicy cocktails, but we wanted something simple to highlight the flavor of our rum with just a small kick - an Old Fashioned seemed like the right opportunity. We use smoked chilis in the bitters we make, which complements the oaky flavor of 504Gold so well. This twist on the old fashioned is our new favorite - if the thought of making bitters on your own terrifies you, stop in to try our version in the tasting room!
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.
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.
Happy Raptor Distilling, LLC is a woman-owned business and a member of the Certified Louisiana network.
According to law, we never sell or promote the sale of alcohol to anyone under the age of 21.
Please drink responsibly.