Ferndale’s Otus Supply opened last year, and named this cocktail after a song by New Orleans’ Rebirth Brass Band.

INGREDIENTS:
—1.5 oz. Remy Martin 1738
—0.5 oz. Tempus Fugit Gran Classico
—0.75 oz. lemon sherbet*
—3 dashes hazelnut bitters*
—lemon twist for garnish
—Herbsaint

DIRECTIONS:
1. Rinse a Nick and Nora glass with Herbsaint.
2. Stir all other ingredients in a mixing glass.
3. Strain cocktail into Herbsaintrinsed glass.
4. Garnish with lemon twist.

* Lemon Sherbet

INGREDIENTS:
—4 lemons
—2 cups cane sugar
—2 cups lemon juice

DIRECTIONS:
1. Peel the lemons and put peels into a Mason jar with the sugar.
2. Shake well and let sit overnight.
3. Add lemon juice, shake vigorously and strain into a clean bottle.

* Hazelnut Bitters
Toast a couple handfuls of hazelnuts and then infuse them with high-proof grain alcohol for a couple days.   

Courtesy of OTUS SUPPLY

Chefs and caterers constantly update their menus as special food requests and the number of cases and allergy types increases.

 

Work on your plan for crowd control — big or small. 

 

The French bistro at the JW serves up memorable classic fare; prepares for even more improvements.