Punch Drunk Courtesy of Bäska Snaps

By Lisa Elbert | Will Blunt

By

Lisa Elbert
Will Blunt
Bäska Snaps Malört, Cappelletti, Smith and Cross Rum, Lime Juice, Pineapple Juice, Orange Juice, Nutmeg
Bäska Snaps Malört, Cappelletti, Smith and Cross Rum, Lime Juice, Pineapple Juice, Orange Juice, Nutmeg

This one time, in New Orleans, Jesse Carr punched my editor in the face. With a cocktail. At Balise, Justin Devillier’s newest restaurant in NOLA's business district. Carr's Tueur Amere looks frilly and sweet, but don't be fooled. Carr, a Maison Premiere alumn, has a penchant for mixing dry cocktails with a whiplash-effect and bitter backbones. The Tueur Amere (thrower of editorial punches) is comprised of Bäska Snaps Malört, Cappelletti, Smith and Cross Jamaican Rum, coconut syrup, and pineapple, orange, and lime juices. It's shaken, served on the rocks, and finished with nutmeg and a tiki-esque pineapple garnish. French for “bitter killer,” the Teur Amere lures you in with creamsicle promises and finishes with the bite of complex, dry Malört on the back-palate. The take away? Don't judge a cocktail by its cover, or you'll get punched square in the face. (And love it.)

Share on: