From Contemporary Twists
to Vintage Cocktails

Thanks to Antoine Peychaud, New Orleans had one of the strongest influences on the history of cocktails of any city in the country. Although Peychaud originally used his family bitters recipe for medicinal purposes, he secured a place in cocktail history for mixing the tonic with brandy and serving the spiced coquetiers on Royal Street. The non-French speaking population pronounced the word “cock-tay” which led to imbibers slurring the word into “cocktail,” as it is known today. Driven by the city’s sophistication during a time that shaped the cocktail culture in the United States, Restaurant R’evolution plans to maintain and advance New Orleans’ cocktail legacy.

Restaurant R’evolution will feature chef-driven, seasonal cocktails inspired by Pre-Prohibition-era libations. The bar and cocktail program will focus on classic, “gilded age” cocktails, reimagined through a modern lens and emphasizing fresh ingredients. The seasonally changing drinks will complement the restaurant’s menu.

Offerings will range from riffs on old-fashioned mixtures such as the Sazerac and classic aperitifs, to cocktails made with small-batch spirits and hand-crafted ingredients such as Creole bitters, Cherry Bounce, absinthe and chef-crafted ratafias infused with flavors from camelia, persimmon and blancs. A large portion of the fresh produce and herbs used at Bar R’evolution will be grown at Chef John Folse’s White Oak Plantation in Baton Rouge, LA.

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COCKTAILS  download pdf

Belle Époque
Bourbon, Ratafia, Champagne, Lemon - 13

Italian Groves
Rum, Cynar, Lime, Aperol - 12

Armagnac, Lemon, Frangelico, Vanilla - 17

The Granada
Gin, Lemon, Pomegranate - 14

Cool Jazz Martini
Vodka, Lillet Blanc, Lemon, Elderflower - 12

Vieux Carre R’evolution
1971 Dartigalongue Bas Armagnac, Whistlepig Rye Whisky, Cocchi Torino, Benedictine, Burlesque Bitters, Angostura Bitters, Luxardo Maraschino Cherry - 45

Champagne French 75
French 75 prepared with Armagnac. Finished with your choice of Luxury Champagne:

Taittinger, Comtes de Champagne
Blanc de Blanc Brut, Reims 2004 - 36

Dom Perignon, Vintage
Hautvillers 2000 - 31

Nicolas Maillart, Marie Hanze
Brut Elegance, Montagne de Reims NV - 17

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BEER  download pdf

Our beer list is dynamic and in constant transition with the ever-changing market of craft brewing.


"Hoptioulas IPA" - 9
New Orleans Lager & Ale Brewery, IPA, 16oz Can
New Orleans, Louisiana

"Dr. Hoptagon" - 20
Parish Brewing Company, Black IPA, 25.4oz
Broussard, Louisiana

"Rougarou" - 18
Tin Roof Brewing Company, Imperial Black IPA, 22oz
Baton Rouge, Louisiana

"Weihenstephaner Hefeweissbier" - 9
Bayerische Staatsbrauerei Weihenstephan Hefeweissbier, 11.2oz
Freising, Germany

"Abita Amber" - 7
Abita Brewing Company, Amber Ale, 12oz
Abita Springs, Louisiana

“Kriek De Ranke” - 20
Brouwerij De Ranke, Sour Ale with cherries, 25.4oz
Wevelgem, Belgium

"Schneider Aventinus" - 10
G. Schneider & Sohn GmbH, Weizenbock, 16.9oz
Kelheim, Germany

"Sapporo Premium" - 8
Sapporo Breweries Ltd., Adjunct Lager, 12oz
Tokyo, Japan

“13th Century Grut Bier” - 13
Dr. Fritz Briem Historical Reproduction of an Ancient Herbed Ale, 16.9oz
Munich, Germany

"DevESTATEtion" - 17
Sierra Nevada Brewing Co., Wet Hop Black IPA, 25.4oz
Chico, California

"Blonde" - 8
Tin Roof Brewing Company, Blonde Ale, 12oz
Baton Rouge, Louisiana

“Trappist Achel Blond” - 13
Brouwerij der St. Benedictusabdij de Achelse Tripel, 11.2oz

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