“I’ve lived in New Orleans long enough now that the first few months of the year always feel like a celebration to me,” says Stephen Burgess, the assistant general manager and bar director at Justine in the city’s French Quarter. Charged with the excitement around Mardi Gras, the team at the brasserie-inspired restaurant looked to add its own buzz to the party with a fizzy, herbal drink to take to the streets. Basil, aloe liqueur, and absinthe come together to impart a green hue and botanical aroma, and a squeeze of lime and splash of sparkling wine keep it light and fresh. The Chareau aloe liqueur adds an unexpected, grassy twist that balances the booze: “It’s a fantastic plant-based liqueur that features other fresh botanicals like aloe, cucumber, musk melon, lemon peel, and spearmint. It works in parallel with absinthe to create a homogenized, flavorful, refreshing combination,” Burgess says.
