BAR R'EVOLUTION

Cocktails | Lunch Cocktails | Beer

Open Daily at 11 a.m.

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.

Life on Tap

The Restaurant R’evolution beverage program will also feature an array of seasonally rotating bottled beers from local craft breweries including Abita, Heiner Brau, and NOLA Brewery, as well as a range of craft beers on draft that will change periodically. Wismeier and the Bar R’evolution team are also working with a local brewery to develop a special custom draft for Restaurant R’evolution.

Cocktails | Lunch Cocktails | Beer

COCKTAILS   Belle Époque Bourbon, Ratafia, Champagne, Lemon - 11 Bon Temps Bramble Gin, Lemon, Creme de Mure - 9 Magnolia Bourbon, Lemon, Combier, Peche - 14 Royal Street Daquiri Rum, Strawberry, Lime, Combier - 9 Southerner Rye Whiskey, Grapefruit, Steen's Cane Syrup - 10 Sazerac Interpreted Armagnac, Bitters, Absinthe, Lemon - 12

Cocktails | Lunch Cocktails | Beer

LUNCH COCKTAILS   Lunch Cocktails are available at any time. The Fool’s Fire Bloody Mary .25 The Quarter Martini .25 Sazerac Interpreted Laubade Armagnac VSOP, Peychaud’s Bitters, Absinthe Rinse, Lemon Twist 12 Sommelier’s Selection Evolucio Furmint, Tokaji, Hungary 2011 7 Chateau D’oupia, Les Heritiques, Vins de Pays D’Herault, France 2011 7

Cocktails | Lunch Cocktails | Beer

BEER  download pdf ARTISANAL DRAFT “Perfect Tin” Tin Roof, Amber Ale Baton Rouge, Louisiana - 6 “La 31 Biere Pale” Bayou Teche Brewing, Pale Ale Arnaudville, Louisiana - 6 “Matilda” Goose Island., Belgian Style Ale Chicago, Illinois - 6 “Stella Artois” InBev Belgium, Pale Lager Leuven, Belgium - 6 INTERNATIONAL, CRAFT, AND DOMESTIC BOTTLE “Hitachino Nest” Kiuchi Brewery, White Ale Japan - 11 “Celebrator” Ayinger, Bavarian Doppelbock Germany - 12 “Warsteiner” Warsteiner, Non-Alcoholic Germany - 5 “Sapporo” Premium Lager Tokyo, Japan - 6 “Amstel Light” Amstel Brouwerij Holland - 7 “Bud Light” Anheuser-Busch St. Louis, Missouri - 6

Cocktails | Lunch Cocktails | Beer