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Ba­sic iced cof­fee is a good thing, for sure, but there’s bet­ter than ba­sic; call it next-level iced cof­fee. Church Al­ley (4201 Canal St., 504.304.6306) com­bines or­ange-blos­som wa­ter, espresso and fizzy wa­ter for a re­fresh­ing Le­banese Cof­fee. Love the taste of choco­late-cov­ered or­anges? Coast Roast in St. Roch Mar­ket (p. 24) mixes espresso, or­ange juice and a touch of vanilla syrup for its Bum­ble Bee, a sur­pris­ing candy taste-alike. The iced cof­fee drinks at Spit­fire (p. 23) are wild. Try the Tres Flores (espresso, laven­der-in­fused milk, or­ange-blos­som wa­ter and rose petals) and the Brown But­ter Mocha (nutty browned but­ter, dark choco­late and cof­fee).


Le­banese iced tea is a New Orleans orig­i­nal, se­ri­ously. It was first (and best) done at Mona’s (4126 Mag­a­zine St., 504.894.9800), though ev­ery Mid­dle Eastern restau­rant now has a ver­sion. At the mother ship, the drink is made in giant batches—lemony pow­dered iced tea stirred with wa­ter, flower wa­ter (rose or or­ange) and sweetener, then topped with a scat­ter­ing of pine nuts. For some­thing hip, ve­gan and jaw-drop­pingly gor­geous, duck into the Auc­tion House Mar­ket (p. 18) and make a bee­line for Mac & Moon. There you’ll find Frozen Bloom­ing Flower teas (blue­berry-basil, gar­de­nia or what­ever they’re do­ing at the mo­ment), bub­ble teas (jas­mine-rose with fruity “bub­bles” and fresh fruit) and frozen herbal lemon­ades. All are the def­i­ni­tion of sum­mer splen­dor.

All that walk­ing, sight­see­ing and shop­ping is thirst-in­duc­ing, and in New Orleans’ steamy heat, hy­drat­ing is vi­tal. Check out some lo­cal spe­cialty bev­er­ages and chill for a bit. —Lorin Gaudin

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