Sac-A-Lait Introduces New Bar Manager, Cocktail Program
NEW ORLEANS – New Orleans’ Sac-a-Lait is welcoming summer with a brand new cocktail program under the direction of recently appointed Bar Manager Norton Christopher. The talented mixologist – who has been crafting cocktails at some of the city’s top spots – has just introduced a new libations menu featuring an array of garden-to-glass concoctions and modern twists on classics, restaurant reps said.
“Norton shares a similar background and philosophy with me,” says Chef/Co-Owner Cody Carroll. “We both grew up on our family’s farms and use the fresh ingredients of each season in everything we create.”
“We’re thrilled to have Norton on board,” Chef/Co-Owner Sam Carroll said. “The cocktails at Sac-a-Lait now are perfectly in tune with what we’re doing in the kitchen.”
Christopher grew up on 32 acres in a rural town in northwest Louisiana, and learned how to garden, hunt and harvest as a child. His passion for transforming freshly picked ingredients into an amazing family meal ignited his passion for the kitchen at a young age and would later lead him to working in virtually every capacity of the restaurant industry. After creating, designing and developing a full service restaurant in 2008 in Bossier City, Louisiana, Christopher moved on to work for Wine Country Bistro & Bar in Shreveport, LA. It was during his time there that he was introduced to the world of fine dining and sophisticated cocktails. Realizing his desire was to be behind the bar, Christopher worked his way up the libations ladder and served stints at Fisher's at Orange Beach Marina in Alabama; Cellar Door in New Orleans; and most recently at Kenton’s – New York City restaurateur Sean Joseph’s bourbon-centric eatery in uptown NOLA which was named Southern Living’s “Top New Restaurants 2016.”
At Sac-a-Lait, Christopher focuses on fresh seasonal cocktails utilizing the produce and herbs grown in the restaurant’s on-site garden which is overseen by Brooks Mitchell. Straight from the vine to the glass, unique ingredients are planted from around the world and include lovage, safflower, Vietnamese coriander, lemon verbena, Malabar spinach, fish mint, Baltic rue and Nasturtium – a peppery herb that resembles a lily pad. The result – balanced and beautiful cocktails ($12-$13) such as the Celery Clinton with lovage infused Bristow gin, lime and vermouth; Cypress Sunset – serrano infused bourbon, black pepper-coriander syrup, fresh lime, tarragon and ojen, a mid-1800’s liqueur; and Until T’Amaro – a palate-stimulating concoction with a kick that features Averna Amaro, Sazerac rye, El Guapo crawfish bitters, grapefruit marmalade, Tabasco honey and rue, reps said.
New twists on classics include a Seasonal 75 with Oryza gin, local blueberry, cava, lemon and berry bitters and Old Fashion with Buffalo Trace bourbon, demerara, bitters and flamed citrus. A selection of Southern beers, worldly wines and an infinity bottle pour ($14) of a rotating selection of unique in-house blended whiskey is also available.
Guests can take advantage of Happy Hour, available Tuesday – Friday from 5:30 p.m. – 7:00 p.m. with half off draft beer and wines-by-the-glass; half off select cocktails and a dozen local oysters for $15.
Sac-a-Lait serves dinner Tuesday – Saturday from 5:30 p.m. – 10:00 p.m. and Friday lunch 11:00 a.m. – 2:00 p.m., and Happy Hour Tuesday – Friday from 5:30 p.m. – 7:00 p.m.