During New Orlean’s Tales of the Cocktail event, we stopped for brunch and beverages at Sidecar Patio & Oyster Bar for the Old Forester Brunch Bash. This event featured known industry bartenders who have mastered the craft of the pour and a selection of some southern favorite foods.
The Grammy-winning Rebirth Brass Band provided lively and funky New Orleans music for guests as everyone enjoyed some food along with their spirits. This really added to the fun ambiance of the brunch, leaving everyone in an upbeat mood.
Inside the bar, hand selected bartenders from New York state served drinks to the invited guests. Bartenders in attendance were Marshall and Cassedy from Madame George Cocktail Lounge who offered up neat pours of Old Forester Whiskey, Sondre and Nate from Undercote Cocktail bar in New York, Adam and Caragan from Hawksmoor, just to name a few.
At the bar we got a special Old Fashioned on the rocks that the bartender effortlessly made and topped off with a star shaped garnish.Â
Upstairs in the Sidecar Bar were Imperial Woodpecker Sno-Balls, also known as snow cones, infused with a splash of Old Forester Whiskey. They had some crazy flavors we had never seen before like Mardi Gras King Cake, Watermelon-Jalapeno, and Cream of Bananas Foster. I got the King Cake flavor. It was the perfect sweet summer treat during a hot day of traveling around New Orleans.
For brunch, a small but tasty selection of some New Orleans favorites were up for grabs. In true brunch fashion, two different burrito options were available: The Andouille Breakfast Burrito with pepper jack and a Vegetarian Breakfast Burrito with peppers, onions, and cotija. For more of a plated meal, guests had the choices of Fried Chicken & Biscuits with hot honey, and Shrimp & Grits with Worcestershire, lemon, garlic, black pepper, and butter.
For finger foods there were Duck Poppers filled with bacon, jalapenos, and cream cheese as well as Manchego Grilled Cheese with caramelized onions, mushroom, and garlic aioli. All of the food selections were very tasty and paired well with a glass of spirits.
Words by Emily Cigan @emily.cigan and Amy Harris @thetraveladdictig