We asked Baton Rouge and Lafayette-area chefs and restaurateurs to pick their favorite cocktail in town, with the caveat being they couldn't pick their own restaurant.
Yvette Bonanno, president of the Baton Rouge Epicurean Society
Bonanno has two favorite cocktails: the French 125 from The Turtle Bar at Houmas House Estate and Gardens, 40136 River Road, Darrow, and an espresso martini from French Market Bistro, 16645 Highland Road, Baton Rouge.
The French 125 from The Turtle Bar at Houmas House is a take on the French 75, made with Cognac instead of gin.
Bonanno says The Turtle Bar serves "the absolute best" French 125, which is a French 75 with Cognac instead of gin. She added that the mixologists have this cocktail perfected.
The espresso martini at French Market Bistro is made with a hint of chocolate.
"We asked the server, and he explained that they batch this cocktail everyday, brewing fresh espresso and carefully blending so each cocktail arrives quickly," she said. "They're always consistent."
Sullivan Zant, executive chef at Vestal in Lafayette
Sullivan Zant, executive chef at Vestal in Lafayette, and his friends have made the whiskey sour from Spoonbill somewhat of a weekly tradition.
There’s nothing that Zant loves more than sipping on a whiskey sour from Spoonbill Watering Hole and Restaurant, 900 Jefferson St., Lafayette, on a Sunday with his best friends.
"It’s been somewhat of a tradition amongst us for years," he said. "They’re especially nice before a Saints game on a nice sunny day."
Pamela Alba-Cruz, general manager and wine director at Bin 77 in Baton Rouge
Alba-Cruz says she enjoys a classic penicillin from Olive or Twist, 7248 Perkins Road, Baton Rouge, which includes a blended scotch of choice, lemon juice, honey syrup and ginger liqueur, or muddled fresh ginger.
"I'm a big fan of the spices," she said, "which are still super refreshing during the hot summer days!"
For a unique cocktail program, Alba-Cruz recommends Dark 30, 151 3rd St., Baton Rouge, as well.
Justin Lambert, executive chef at Bldg 5, enjoys the 'Lady Marmalade' martini at Passé in The Origin Hotel in downtown Baton Rouge.
Justin Lambert, executive chef at Bldg 5 in Baton Rouge
Lambert's favorite cocktail is made by head bartender Josh Socia at Passé in the Origin Hotel, 101 St. Ferdinand St., Baton Rouge. The "Lady Marmalade" martini is made with a vodka base with peach, vanilla and citrus notes and garnished with a Luxardo cherry.
The 'Lady Marmalade' at Passé in The Origin Hotel is a refreshingly sweet cocktail with ingredients from both Sugarfield and Oxbow Distilleries, as well as fresh fruit juices.
"Very refreshing," Lambert says.
Adam Reeson, executive chef at Eliza Restaurant in Baton Rouge
Reeson enjoys the consistency of an Old Fashioned at Hayride Scandal, 5110 Corporate Blvd., Baton Rouge.
“I really enjoy the Old Fashioneds made with Knob Creek or Michter’s at Hayride Scandal. They are super consistent. Not too sweet, not too bitter, and a little smoky.”
Benia White, pastry chef with BRQ and Bacon and Fig Events in Baton Rouge
When it comes to cocktails, White likes a lemon drop martini from Tsunami, 100 Lafayette St., Baton Rouge.
"They are so smooth and crisp," she said. "I'm never disappointed whenever I order one. It's like drinking candy."
Borivane Khemmanyvong, executive chef at French Market Bistro in Baton Rouge
The honey Old Fashioned at Bin 77 is made with Rye&Sons Whiskey, honey syrup bitters and a signature Luxardo cherry.
At Bin 77, Bistro & Sidebar, 10111 Perkins Rowe, Baton Rouge, Khemmanyvong enjoys the honey Old Fashioned, made with Rye & Sons Whiskey, honey syrup bitters and a signature Luxardo cherry.
"I enjoy the orange zest on the nose and the honey and roasted nectarine on the palate," Khemmanyvong said of the cocktail.