I Got Hot Sauce (and a Million Dollar Cocktail)

By Caroline Hatchett | Will Blunt

By

Caroline Hatchett
Will Blunt
The Baudin: Zackariah Harris Bourbon, Honey Syrup, Tabasco, and Lemon
The Baudin: Zackariah Harris Bourbon, Honey Syrup, Tabasco, and Lemon

Bourbon, honey, lemon. It’s a timeless cure-all. Throw in Tabasco, and you might have Beyoncé calling. At Twelve Mile Limit, Bartender and Proprietor T. Cole Newton combines those four ingredients in his spicy, floral, boozy Baudin. “It’s our million dollar cocktail,” he says of the bar’s best-selling tipple. 

For the drink, Newton shakes a mixture of 1½ ounces Zackariah Harris bourbon, ¾ ounce rich Acacia honey syrup, ½ ounce lemon juice, and 1 dash Tabasco. He strains the drink into an ice-filled rocks glass and finishes with a lemon twist. “I chose Tabasco for the vinegar quality more than anything, because you can get spice from so many ingredients. I developed the drink before shrubs became what they are, and it worked out great,” he says. 

According to Newton, you can use any vinegar-based Louisiana hot sauce, and really almost any bourbon. “Ounce for ounce, I spend more and more on the honey than the bourbon. We almost exclusively use well spirits here because that’s what a cocktail originally was—to take not so great or consistent spirits to create a consistent product.” 

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