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Last Call: Up the River

... and down the hatch

SARA ESSEX BRADLEY PHOTOGRAPH

Traditionally in the mainstream United States (not necessarily New Orleans), April means the end of winter, the first arrival of flowers, warmer temperatures and the promise of summer. In New Orleans, April means continued mild weather, pollen along with the flowers that we’ve enjoyed since Carnival, the arrival of summer and a moveable feast of fests. Better, yes?

April around here emphasizes that we should be outside, enjoying the ongoing beauty of nature. Might as well toss in culture and history while we’re lying on a freshly mowed lawn under mighty oaks with a fine restaurant just a few yards away and an adult drink in hand.

Houmas House, just up the Mississippi River, has all of those attributes and is a striking destination. This location plays perfectly into our zest for life and just-below-the-surface drama, both always present in South Louisiana. Not to be missed is the delightful and diminutively darling Turtle Bar.

The bar’s master, Todd Landry, has created an ideal refreshing seasonal beverage, appropriately named the Bombay at Houmas House. You will be “of the moment” and simultaneously “in another era.”

BOMBAY AT HOUMAS HOUSE
2 ounces Bombay Sapphire Gin
1/2 ounce fresh lemon juice
1/2 ounce fresh lime juice
1/2 ounce simple syrup
1 dash Angostura Bitters
2 ounces spritzer water


Fill shaker with ice, gin, lemon juice, lime juice, simple syrup and bitters.

Shake and strain into a highball glass. Fill glass with spritzer water.

Garnish with twists of lemon and lime peel.

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