“You need to have one with Tequila”: and how we come up with our specialty cocktails

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Written by Vinnie LeDonne

You might not think that this would be the case, but a cocktail menu can be a polarizing topic of conversation. Everyone has their own opinions, perceptions, palates and tastes—and they aren’t afraid to tell you what they think. Whiskey lovers disdain fruity concoctions, everyone thinks they hate gin (except they really don’t) and you need to have one with tequila. Creating a specialty cocktail menu is kind of like making sure that everyone gets a trophy after a basketball tournament: you don’t have to make it fair and even, but if you do it, it will make everything a lot easier.

Our goal: distribute the wealth, try to get people just a little out of their comfort zone, give everything a fun title and maybe sell out just a little for what is sure to be the “basic b*tch” cocktail of the summer. For our new spring cocktail menu, we are bringing back the whiskey smash (a crowd favorite) and the rest of the menu will be new and reflective of the season. Check out the new cocktail menu here and see some descriptions of why we chose these fresh cocktails below:

  • For bourbon drinkers, we have a “Seersucker Old Fashioned” made with our housemade limoncello for a fun twist on an old classic. It's kind of like an Old Fashioned dressed up in its summer seersucker!
  • The “Elizabeth Lemon” is a new creation that happens to taste a lot like lemon meringue pie made with Licor 43 (a Spanish liqueur made from citrus and fruit juices, flavored with vanilla and other aromatic herbs and spices, for a total 43 different ingredients) and aptly named for the creator of the lemon meringue pie (Elizabeth Goodfellow) and everyone’s favorite nerd, Liz Lemon. It contains Licor 43, our housemade limoncello, egg whites and lemon juice and is the perfect example of masking a seriously good cocktail as "a people-pleasing" cocktail.
  • “Rosemary Beach” is a refreshing but simple gin cocktail with rosemary simple syrup and lemon, served in a Collins glass and a fresh sprig of rosemary, perfect for sipping on the patio.  I always try to incorporate one "dangerous" drink on each menu.  By that, I mean you sip it and don't taste any alcohol, so you can just sit out in the sun and sip all day, which can be...dangerous! 
  • For our mule lovers, we have the “Once in a Blue Mule” made with honeysuckle vodka, muddled blueberries and cucumber simple. This most surely will be the best seller on this list.
  • The “Jaxson Gin Fizz” might be my favorite new cocktail creation with a twist on a classic gin fizz with Martinelli’s apple juice, some lime juice and Apple Jack brandy served in a Collins glass.  There is usually one cocktail that slips through the cracks. The one that is actually the best cocktail on the list, but doesn't get ordered too often.  This is that drink.
  • If you’re a tequila drinker, our “Rosarita” is a sparkling blood orange margarita with some Solerno and blood orange soda. It’s pretty and pink and my wife probably won’t drink anything but this all summer.  Tequila and gin are similar in that people tend to shy away from it.  When properly balanced, these make the best cocktails in my opinion.  

Cheers! 

Vinnie

Nose-to-Tail & Root-to-Stalk: Sustainable Cooking in Louisiana

 Meribo's housemade boucherie board 

Meribo's housemade boucherie board 

Written by Chef Gavin Jobe

You may have heard of Nose-to-tail cooking before. British Chef Fergus Henderson is credited with re-introducing the culinary world to this idea with his 2004 book, “The Whole Beast” and it has been gathering momentum to the point of trendiness in recent years—but it’s not a new concept. It’s actually an age-old process born out of necessity and thriftiness. So what does it mean? It means that when you butcher an animal (or harvest a crop), you consume every different part of the animal (or plant) so that it doesn’t go to waste, which seems only right. Right?  And that means getting creative with your cooking process—a challenge that we embrace here at Meribo.

In Louisiana, we have a rich history of nose-to-tail cooking. Most of us have been to a Cochon de lait or a boucherie, but it also carries over into the amazing boudin, andouille, cracklin, tasso and many other products unique to our cuisine.

Our new spring menu emphasizes this nose-to-tail concept. We are getting whole hogs from T. Moise Farm in Lafayette, LA, beautiful Springer Mountain chickens, the freshest whole Gulf fish, and will continue to get our produce and eggs from the best sources available to us locally. New menu items like our boucherie plate will change often, even daily. Currently, this includes boudin sausage, hogshead cheese, pork rillettes, and pickled vegetables – but this will change depending on which parts of the animal are available and how we choose to prepare and preserve the meat.

If you want to be a sustainable chef, Louisiana is a pretty good place to do it. There are plenty of farms growing beautiful produce, people raising hens with gorgeous eggs, the bounty of seafood straight from the gulf, and dozens of farmers working hard to rear happy pigs, cows, and chickens. We’re excited to roll out our most ambitious, seasonal, and sustainable menu yet. We hope you enjoy and come back for more!

Gavin     

   

Meet Meribo: Daniel Judy

Meet Meribo: Daniel Judy

The #MeriboFam is nothing without our incredible staff! Meet Daniel. He's a talented chef and a family man.