Pioneers of the “proto-tiki” movement in New Orleans, the gang at Cane & Table is passionate about pushing the limits of tiki’s past, present and future. Bar manager Nick Detrich leads this charge, and possesses an almost encyclopedic knowledge of how alcohol and history intersect across the Caribbean and beyond. Each drink fuses together flavor combinations that may seem quirky on paper (like a play on the Sazerac made with spruce bitters) but marry with an inspired depth. You can’t go wrong with anything, though the Baska Snaps (with wormwood and licorice notes) never fails to impress and the classic Boss Colada looks—and tastes—like a creamy seaside sunset.
The Drink to Drink: The Sloppy Jane Special, which was a favorite with GIs in Havana and features a mixture of fresh pineapple, Cognac and fortified wine.
Know Before You Go: Cane & Table is part of a small empire of the city’s top-flight bars (including Cure and Bellocq) owned and operated by Neal Bodenheimer and Kirk Estopinal. You should visit them all.
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