Mardi Gras Business Spotlight: ‘The Rolling Elvi,’ ‘A Muse Bouche’

NEW ORLEANS – Chef Nina Compton’s New Orleans hotspot Compère Lapin, is offering some boozy Carnival cocktails inspired by the colorful celebration this month. Two new novelty drinks that honor the staff’s favorite Mardi Gras Krewes include “The Rolling Elvi,” a chocolate, coffee and coconut banana daiquiris with a bacon peanut butter dust, and “A Muse Bouche,” a passionfruit Mai Tai with orgeat (almond and rose scented syrup) lime and rum.

         Former Bravo TV’s “Top Chef” runner-up and fan favorite Chef Compton’s Warehouse District restaurant and bar, located in the Old No. 77 Hotel & Chandlery, 535 Tchoupitoulas St., was a Top 10 Winner of Playboy’s Best New Bars in America 2016 that also ranked “Best New Restaurant” by the Times-Picayune and New Orleans Magazine.

         Head Bartender Abigail Gullo said, “Our cocktails are tailor made to ensure that our diners’ experience of eating and drinking are in complete harmony.”

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         Gullo’s drinks have been featured in The New York Times, Imbibe, Garden & Gun, In The Mix and Food & Wine among others, and she was named Eater New Orleans’ “Bartender of the Year” in 2014; winner of Heaven Hill Brand’s “Bartender of the Year” 2016; and winner of Tullimore Dew’s “Best Bartender Stories.”

         Restaurant reps said Gullo’s progressive and forward-thinking potable philosophy combines classic techniques with seasonal flavors and contemporary trends, while staying true to New Orleans’ rich cocktail culture.

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