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Happy Hour Hopping: Discover Stellar Sushi and Great Cocktails on Oak Street
This summer, I’ve been enjoying happy hour hopping at various restaurants in New Orleans, particularly on Oak Street where there’s a wealth of options for budget-friendly outings. The idea is simple: combine happy hour deals at nearby establishments for a delightful evening that supports local businesses.
I recently focused on two gems along Oak Street, each offering enticing food deals. My first stop was Sukeban, a Japanese-style tavern that specializes in temaki (hand rolls) and exquisite seafood. During happy hour, which runs from Tuesday to Thursday from 4:30-6 p.m., Sukeban offers a rotating menu of affordable combos.
On the day I visited, I enjoyed a tempting pairing of onigiri—a sushi rice ball filled with tuna and wrapped in nori—alongside a juice box of premium sake for just $15. For $20, I tried a platter of two temaki: one filled with spicy shrimp and the other with squash and avocado, accompanied by a spicy cabbage salad.
Beers are also discounted by 25%, which makes it a great time to sample unique brews like Koji Gold, a crisp lager crafted using fermented rice.
After Sukeban, I headed to Aguasanta, a contemporary restaurant with a Mexican twist, where the happy hour (Monday to Thursday from 4-6 p.m.) offers substantial appetizers for $8 and $5 off specialty cocktails. What’s more, Aguasanta adds an element of chance to your happy hour experience; if you roll a six on their dice game, your food is free—a feature that definitely adds excitement.
During my visit, I had a taste of several dishes including pulled brisket piled high on buttery toast, mini arepas topped with birria-style beef, skewered shrimp, and crunchy salmon tartar tacos. The cocktails were equally impressive, showcasing lesser-known spirits and creative combinations.
For those embarking on a happy hour adventure on Oak Street, here are the details:
- Sukeban, 8126 Oak St., Tuesday-Thursday, 4:30-6 p.m.
- Aguasanta, 8312 Oak St., Monday-Thursday, 4-6 p.m.
Additionally, Oak Street is rich with more options for drinks and snacks, including Oak & Ale, Juan’s Flying Burrito, and Oak Street Brewery, each with their own unique offerings to round out a great evening of happy hour hopping.
Frozen Cheers: Exciting New Frozen Cocktail Franchise Launches in Metro-East!
Ashley and Shawn Beach are on the cusp of launching their own business as they prepare to open the first Narwhal’s Crafted Frozen Cocktails franchise in Illinois, located in Edwardsville. This long-awaited venture is set to debut in late October, marking it as Narwhal’s fourth location.
Initially employed at Gateway Classic Cars, the couple aspired to co-own a business together. After contemplating a franchise with Scooter’s Coffee, a celebratory visit to Narwhal’s sparked their interest in pursuing a franchise with the frozen cocktail bar. Their quick outreach to Narwhal’s led to a responsive communication with co-founder Brandon Holzhueter, solidifying their path forward.
The Edwardsville site has been in development for two and a half years. Identifying the ideal location was key for the Beaches, who were drawn to the old fire station site for its vibrant atmosphere and accessibility to nearby businesses like Sneaky’s Bar & Burger Joint and the Wildey Theatre.
The new venue will span nearly 3,100 square feet, embracing a nautical theme and retaining the signature brand message. Holzhueter is optimistic about the successful continuation of the brand’s vibe, product quality, and service standards at this new location.
Future expansion is also on the horizon, with plans to grow beyond the current area. This location is strategically chosen to support future franchises without losing the quality associated with Narwhal’s Crafted.
This establishment specializes in crafted frozen cocktails, alongside offerings of beer, mocktails, and dog-friendly treats. It creates a welcoming environment, allowing guests under 21 until 7 p.m. with adult supervision, and well-behaved dogs are welcome on the patio. While the bar does not serve food, patrons can enjoy meals from nearby restaurants.
Notably, the Edwardsville venue will share the property with Salt + Smoke, a St. Louis eatery also slated to open in the area, fostering a conducive atmosphere for patrons.
Narwhal’s Crafted was founded in 2016 and has since opened locations in St. Louis and Chesterfield, with a mobile unit available for events. The Edwardsville location will be situated at 400 N. Main St., Suite A. More information can be found on their website.
Rum Reimagined: Indian Distillers Crafting a New Legacy in Spirits
India is experiencing a renaissance in rum production, championing a new wave of cane juice rums that reflect its rich heritage and innovative spirit. Historically, rum in India was largely produced from molasses, a byproduct of sugar manufacturing. However, the emergence of cane juice rum marks a significant shift towards using fresh-pressed sugarcane juice, which elevates the quality and complexity of the drink.
Cane juice rums carry the signature of their geographical origins, akin to French "terroir." This revival mirrors the journey of rum agricole in regions such as Martinique and Guadeloupe, where local traditions were preserved even amid changing economic landscapes. India boasts an illustrious history with sugarcane cultivation, tracing back over 5,000 years, yet its applications in premium spirits have been limited until now.
The new cane juice rums offer rich and nuanced flavors, allowing for a more distinct identity that’s closely tied to India’s diverse climate and soil. By fermenting fresh cane juice with local yeast, distillers craft spirits that possess a fresh, vibrant character, setting them apart from traditional molasses-based options.
Indian rums typically showcase a balanced profile with hints of spice, wood, and vanilla, making them ideal for crafting modern cocktails. They challenge long-standing stereotypes of rum being merely a winter drink by asserting themselves as versatile spirits suitable for any season—whether enjoyed neat or mixed.
For bartenders introducing these rums, classic cocktails like the daiquiri allow the liquor to shine through, reflecting its quality and story. As global producers increasingly explore cane juice, Indian distillers are not just following suit but also carving a unique path forward.
Ultimately, Indian cane juice rums represent more than just a beverage; they embody a narrative of tradition, innovation, and cultural identity, offering drinkers a taste of India in every glass. The evolving landscape of rum in India promises not just delightful experiences but an exciting blend of heritage and modernity.
Sipping with Style: The 5 Best Rum Cocktails from the First Woman Master Blender
Rum is a versatile spirit often misunderstood, typically associated with sugary fruit punches. However, some rums rival the finest Scotch or bourbon. Renowned Master Blender Joy Spence from Appleton Estate recommends five exceptional rum cocktails that showcase the spirit’s full range and complexity, with modern twists from UK bartender Nathan Larkin.
5. Daiquiri
A classic Daiquiri is celebrated for its simplicity and balance of lime and sugar. Joy Spence highlights its historical connection to rum, originating from Cuba.
Recipe:
- 50ml White Rum
- 25ml Freshly squeezed lime juice
- 15ml Simple syrup (1:1 sugar to water)
- 3 drops saline solution (20% non-iodised salt to water)
Key to a great Daiquiri is a proper shake. Use a cobbler shaker for better aeration.
4. Mai Tai
The Mai Tai takes its name from the Tahitian phrase meaning “Out of this world.” This cocktail should highlight rum rather than be masked by excessive fruit juices.
Recipe:
- 25ml White Rum
- 10ml Aged Rum
- 15ml Dry Curacao
- 5ml Angostura Di Amaro
- 5ml Overproof Rum
- 25ml Lime Juice
- 20ml Smoked Vanilla & Halva Orgeat
- Grated nutmeg for garnish
Nathan’s version emphasizes balance and complexity without overpowering additives like pineapple juice.
3. Old Fashioned
Traditionally a bourbon drink, the Old Fashioned surprisingly excels with rum, especially when sweetened with brown sugar.
Recipe:
- 60ml Aged Rum
- 10ml Dandelion Demerara
- Dandelion Bitters
Larkin uses dandelion flowers and roots to enhance the flavor profile, demonstrating the drink’s versatility with varied bitters.
2. Stormy Valley
Inspired by the Dark and Stormy, the Stormy Valley utilizes ginger cordial and carbonated water, allowing for nuanced flavors.
Recipe:
- 50ml Aged Rum
- 10ml Clarified lime juice
- 20ml Ginger cordial
- 70ml Carbonated water
- Lapsang bitters to top
Prepared in batches, this cocktail showcases precision and balance, elevating a classic to a new level.
1. Rum Punch
With roots dating back to the 17th century, the Rum Punch is a historical cocktail often riddled with excess fruit juices.
Recipe:
- 35ml White Rum
- 10ml Peach wine
- 5ml Peach blossom distillate
- 10ml Lime juice
- 20ml Lacto fermented peach & oats
- 30ml Pimento spiced pineapple
Nathan’s take on the Rum Punch maintains balance and freshness, demonstrating that high-quality ingredients and techniques can transform a classic drink.
These five cocktails illustrate rum’s adaptability and encourage experimentation. Next time you’re choosing a cocktail, consider trying one of these refreshing options that reveal the spirit’s true potential.
British Man Extradited to NYC Pleads Not Guilty in $99 Million Wine Fraud Case
A British man extradited to New York City has pleaded not guilty to charges stemming from a $99 million fraud scheme involving high-priced wine. James Wellesley appeared in federal court in Brooklyn after being charged alongside his business partner, Stephen Burton, for allegedly orchestrating a Ponzi-like operation aimed at defrauding international investors, including residents from New York.
The duo is accused of misrepresenting their business, claiming they had access to a valuable wine stockpile and a client list consisting of wealthy collectors, both of which were fabricated. Prosecutors allege that from June 2017 to February 2019, Wellesley and Burton secured almost $100 million in fraudulent loans, using those funds to pay off earlier investors and to cover personal expenses.
Arrested in the UK in February 2022, Wellesley lost his legal battle against extradition earlier this year. A UK judge concluded that the majority of the fraudulent activity originated in the United States, justifying his transfer to face trial.
During his arraignment on Friday, Wellesley pleaded not guilty to charges that include wire fraud and conspiracy to commit money laundering. He is currently being held without bail until the trial. Burton, meanwhile, has already entered a guilty plea for the same charges after being extradited from Morocco, where he was found using a fraudulent passport.
More details on the case can be found through the Justice Department press release.
A Major Shift on the Horizon for California Wine Distribution
The impending departure of RNDC (Republic National Distributing Company) from California’s wine, beer, and spirits market has triggered significant transformation within the state’s distribution landscape. As producers scramble to find new partners to distribute their products, this shift reflects a broader evolution in beverage alcohol distribution that has persisted over the past two decades.
Historically, as the wine industry flourished in the U.S., the balance between wineries and wholesalers has also shifted. Three decades ago, the nation boasted approximately 1,800 wineries and 3,000 wholesalers. In stark contrast, by 2023, the number of wineries surged to nearly 12,000 while wholesalers dwindled down to around 1,000, according to Meininger’s International.
This increased competition has made California’s market one of the most challenging for distributors. Jon Moramarco, an industry analyst, pointed out that the state is a significant player, accounting for 15% to 17% of total beer, wine, and spirits distribution in the U.S. However, RNDC’s planned exit is influenced by various factors. CEO Bob Hendrickson indicated that rising operational costs and constrained supplier dynamics have rendered the California market unsustainable for their business model.
As a result of RNDC’s decision, nearly 1,800 jobs are expected to be lost across nine facilities. Notably, this announcement follows Brown-Forman Corp.’s earlier decision to switch distributors from RNDC to the Reyes Beverage Group in multiple states, including California.
While some industry leaders predict that this transition could signal broader changes within the distributors’ market—potentially integrating spirits into traditional beer portfolios—others are stepping in to fill the gap. Distributors like Breakthru Beverage Group, Winebow, Regal Wine Co., and Southern Glazier’s Wine & Spirits are actively absorbing brands previously held by RNDC.
Regal Wine Co., founded by Jackson Wine Estates’ Barbara Banke, is currently expanding its portfolio to include prestigious brands such as Cakebread Cellars and St. Supery Estate Vineyards. Meanwhile, Jackson Family Wines is forging a national marketing collaboration with the Boisset Collection, maintaining Winebow’s role as the distributor of certain labels in California.
Additionally, Breakthru Beverage Group, which has been making strides in California since its acquisition of Wine Warehouse, has taken on several brands, strengthening its market presence.
Moramarco anticipates that the transition will be bumpy, especially in the upcoming months. While he sees signs of potential stabilization in the overall wine market, he warns that challenges persist, including the changing preferences of younger generations and the continued aging of the key wine-consuming demographic.
As the industry copes with these transitions, the long-term effects on distribution strategies and consumer preferences remain to be seen.
Beat the Heat: Denver’s Coolest Summer Cocktails to Savor This Season
“Ice cold” sometimes isn’t enough during the intense Colorado summer heat. This season, the trend is switching to frozen drinks, offering a refreshing way to cool down. From classic slushies to innovative frozen concoctions, here are five top spots in Denver where you can indulge in delicious frozen cocktails this summer.
Swanky’s Vittles and Libations
- Location: 1938 Blake St., Denver
- Hours: Monday 4 – 11 p.m., Closed Tuesday and Wednesday, Thursday 4 – 11 p.m., Friday 4 p.m. – 1:30 a.m., Saturday 12 p.m. – 1:30 a.m., Sunday 12 – 10 p.m.
Swanky’s has become a LoDo favorite since 1998, celebrated for its cozy Midwest-themed atmosphere and classic comfort food. Here, the highlight is the Adult Slushies — regarded as “Denver’s Best Frozen Cocktails.” With flavors like The Big Lebowski, Frosé, and Dreamsicle, there’s something for everyone. Don’t forget to try the Biggie Size for discounted refills!
My Neighbor Félix
- Location: 1801 Central St., Denver
- Hours: Monday – Thursday 11 a.m. – 10 p.m., Friday 11 a.m. – 11:30 p.m., Saturday 10 a.m. – 11:30 p.m., Sunday 10 a.m. – 9:30 p.m.
Known for its vibrant ambiance and Mexican-inspired menu, My Neighbor Félix also shines with its drink offerings. The Frozen Signature Margarita and the Frozen Strawberry-Banana Margarita provide the perfect blend of chill and flavor. Whether you stick to classics or venture into fruity territory, these frozen drinks are a must-try.
Adrift Tiki Bar
- Location: 218 S Broadway, Denver
- Hours: Tuesday – Thursday 5 – 10 p.m., Friday – Saturday 4 p.m. – 12 a.m., Closed Sunday and Monday
Adrift offers a tropical Tiki escape right in Denver. Its menu features familiar favorites like Mai Tais and Piña Coladas alongside treats like the Frozen Chi Chi. With its inviting decor and cool cocktails, Adrift is ideal for anyone looking to unwind on a hot day.
Avanti Denver
- Location: 3200 Pecos St., Denver
- Hours: Sunday 10 a.m. – 10 p.m., Monday – Thursday 11 a.m. – 11 p.m., Friday 11 a.m. – 1 a.m., Saturday 10 a.m. – 1 a.m.
Since opening in 2015, Avanti has established itself as a culinary hot spot featuring a variety of chef-driven concepts. The Big Chill at Wolf Bar offers a selection of delightful boozy slushies, perfect for savoring while enjoying rooftop views.
Happy Camper
- Location: 3211 N. Pecos St., Denver
- Hours: Monday – Wednesday 11 a.m. – 12 a.m., Thursday 11 a.m. – 2 a.m., Friday 10:30 a.m. – 2 a.m., Saturday 9:30 a.m. – 2 a.m., Sunday 9:30 a.m. – 12 a.m.
Happy Camper is renowned for its lively atmosphere, delightful pizza, and impressive frozen drink menu. The Frozen Passionfruit Margarita is a must, offering a tart and tropical experience that pairs perfectly with a slice of pizza — ideal for summer afternoons.
With these venues offering some of the best frozen cocktails in Denver, you’re all set to beat the summer heat in style.
Top 5 Rum Cocktails Curated by the First Female Master Blender
The world of rum cocktails is often misunderstood, overshadowed by sugary concoctions; however, the versatility of rum shines in various refined cocktails. Joy Spence, the Master Blender at Appleton Estate and the first woman to hold this title, shares her five favorite rum cocktails, enhanced by modern twists from Nathan Larkin, co-owner of Speak in Code bar in Manchester.
1. Daiquiri
The classic Daiquiri is a staple of rum cocktails, known for its simplicity and perfect balance of lime and sugar. Here’s the modern take from Speak in Code:
- Ingredients:
- 50ml White Rum
- 25ml Freshly squeezed lime juice
- 15ml 1:1 sugar syrup
- 3 drops saline solution (20% non-iodised salt in filtered water)
The key lies in mastering the shake to achieve a silky texture.
2. Mai Tai
Originally meaning “the very best” in Tahitian, a proper Mai Tai should be a balanced reflection of its rum origins, avoiding the common pitfalls of excessive fruitiness. Speak in Code’s version includes:
- Ingredients:
- 25ml White Rum
- 10ml Aged Rum
- 15ml Dry Curacao
- 5ml Angostura Di Amaro
- 5ml Overproof Rum
- 25ml Lime Juice
- 20ml Smoked Vanilla & Halva Orgeat
- Grated nutmeg for garnish
This tender balance showcases the rum without overly masking it with sugary additives.
3. Old Fashioned
A surprising contender for a rum-based drink, the Old Fashioned is traditionally a bourbon cocktail. Speak in Code enhances this with dandelion elements:
- Ingredients:
- 60ml Aged Rum
- 10ml Dandelion Demerara
- Dandelion Bitters
The dandelion adds an intriguing layer of flavor, exemplifying how rum accommodates greater experimentation.
4. Stormy Valley
A new interpretation of the Dark and Stormy, this cocktail reflects the essence of Appleton Estate’s Jamaican roots:
- Ingredients:
- 50ml Aged rum
- 10ml clarified lime
- 20ml Ginger cordial
- 70ml carbonated water
- Lapsang bitters on top
This variant uses homemade ginger cordial for depth without the overwhelming presence of standard ginger beer.
5. Rum Punch
Dating back to the 17th century, this rum punch pays homage to its origins while elevating the classic recipe:
- Ingredients:
- 35ml White Rum
- 10ml Peach wine
- 5ml Peach blossom distillate
- 10ml Lime juice
- 20ml Lacto fermented peach & oats
- 30ml Pimento spiced pineapple
Larkin’s twist on this classic results in a cocktail that emphasizes balance, highlighting rum’s unique abilities without overwhelming it with sweetness.
These five cocktails illustrate the true spirit of rum’s versatility, demonstrating that with the right ingredients and techniques, this misunderstood spirit can shine in sophisticated ways.
Unveiling Roseblood: Carla Bruni’s Vision for the Future of French Wine
In the spring of 2020, Carla Bruni, the former First Lady of France and a renowned fashion icon, became part of an investment group that purchased Château d’Estoublon, a 300-hectare estate in the Alpilles known more for its olive oil than its wine. Alongside Bruni, her husband Nicolas Sarkozy and Jean-Guillaume Prats, former CEO of Lafite Rothschild and LVMH Wines, joined this venture.
The goal was clear when they appointed Victor Joyeux, a respected rosé expert and winemaker, to lead production. They aimed to establish a modern vinicultural luxury brand centered around a flagship rosé: Roseblood.
Roseblood was designed to stand out in a saturated market. Bruni described it as capturing the essence of Estoublon and the true spirit of Provence. Unlike many rosés that thrive on the allure of the French Riviera, Roseblood draws from the profound beauty of the Alpilles.
Today, rosé is a significant component of global wine consumption, with France producing a substantial portion. However, the premium segment often relies on lifestyle marketing rather than quality. Roseblood distinguishes itself by offering a complex flavor profile that ranges from wild strawberry and peach skin to citrus and mineral notes, finishing with salted almond and chalk. Joyeux emphasizes the importance of balance, ensuring the wine offers the right complexity without being overly expressive.
The grapes for Roseblood—Grenache, Syrah, Cinsault, and Rolle—are sourced from the high-altitude slopes in the Coteaux Varois, a region known for its ideal conditions for slow ripening. This extended maturation contributes to the wine’s finesse and aromatic depth.
However, Roseblood is just one aspect of the estate’s revitalization. The team has implemented a comprehensive strategy that includes revamping hospitality offerings, opening a boutique, and launching a non-alcoholic sparkling cuvée called L’Excessive, which targets the growing non-alcoholic wine market, projected to exceed $1 billion by 2027.
Simultaneously, they are developing white and red wines, and increasing their oenotourism efforts. The estate’s olive oil production has also been modernized, with new packaging and branding strategies.
Bruni’s influence is evident throughout the estate’s transformation. She draws upon her experiences in music and fashion, prioritizing authenticity and emotional resonance in Roseblood, aiming to tell a compelling story with the product. The Château itself exudes meticulous care, reflecting their commitment to excellence across all offerings.
Prats, with extensive experience in prestigious wine brands, applies commercial expertise to ensure that Estoublon achieves its ambitions with strategic execution and creative freedom. Roseblood stands as a testament to this approach, contrasting sharply with more commercially driven rosé brands like Whispering Angel, which gained popularity through mass accessibility.
Roseblood sets itself apart by emphasizing high-quality production and environmental sustainability, with most vineyards certified for high environmental value practices. It is now distributed in over 20 countries, including the U.S., U.K., Switzerland, and Japan, with its latest release in high demand at premium retailers and fine dining establishments.
Bruni envisions Roseblood as more than just a wine—it encapsulates a luxurious lifestyle experience. The term "Art de Vivre," frequently associated with LVMH, embodies this vision by merging the art of living with exceptional wine-making—all housed within a bottle.
Embrace the Festive Season with Craft Cocktails and Cozy Reads in Santa Barbara
Caroline Pardilla, a pioneer in the cocktail blogging scene, is celebrating the release of her new book, Margarita Time: 60+ Tequila & Mezcal Cocktails, Served Up, Over & Blended. This event will take place on Saturday, July 12, from 3 to 6 p.m. at Shaker Mill in Santa Barbara.
With over 60 recipes collected from mixologists worldwide, Pardilla’s book is a tribute to the beloved margarita. Her career in cocktail culture began over 20 years ago amid the cocktail renaissance in Los Angeles. She is recognized for her blog, Caroline on Crack, and has received accolades such as LA Weekly’s “Best Bar Blogger.” Pardilla has also served as a drinks editor for Los Angeles Magazine and is currently a judge for the LA Spirits Awards and the James Beard Awards.
To highlight her new book, the release party will feature a tasting sponsored by St. George Spirits, with an education table led by Carin Larson. Attendees can expect a variety of cocktails, including Shaker Mill’s award-winning Jaguar Moon margarita, a mezcal margarita jello shot, and a mango-mezcal Boozy Snow Cone.
The event promises a delightful combination of cocktails and Pardilla’s engaging writing, making it an enjoyable afternoon for all. Shaker Mill is located at 418 State Street, Santa Barbara. For more information about the venue, visit Shaker Mill’s website.