Dinner, Drinks, and Louisiana's Rum History
with Elizabeth Pearce and Bayou Rum

Join drinks historian Elizabeth Pearce as she regales you with the story of rum's three hundred year old presence in New Orleans. From the city's early days as a French colony through Prohibition and World War II, New Orleanians have sipped the golden nectar of the sugar cane.

In attendance will be Founder, Trey Litel, Distiller, Jeff Murphy, and Master Blender Reiniel Vicente of the award winning Bayou Rum Distillery.  They  are bringing a very special treat with them – their 5 year aged rum that was created in tribute to New Orleans 300 year anniversary. Dickie Brennan and Bayou Rum founder, Trey Litel dreamed up the idea of this special expression in 2013, and this is its debut public appearance. There is a very limited supply with only 300 bottles of Bayou 300 Special Barrel Reserve allocated for release.

Welcome Cocktail

Lacassine Livin’ – Bayou Spiced Rum, Batavia Arrack, pineapple, orange, lemon, Angostura bitters

First Course

Scallop Crudo

plantain crisps, pickled green strawberry, chili oil

Always Want to Be Bayou! - Bayou Select Rum, Peychaud’s Apertivo, agave nectar, Regan’s orange bitters, Herbsaint

Second Course

Curry Crab Stew

plantain gnocchi, herbs

Can I Bayou A Drink? - Bayou Silver Rum, Luxardo cherry juice, pineapple, orange, lemon, Coco Reál

Third Course

Spatchcock-Fried Lane Snapper

Louisiana brown rice and pea salad

Spiced Pecan Daiquiri – Bayou Spiced Rum, Praline Liqueur, lime juice, Chicory pecan bitters

Fourth Course

Nettie’s Rum Cake

Roasted banana ice cream, cane syrup

Bayou Buttered Rum – butter-spiced infused Bayou rum, cinnamon, whipped cream