La Louisiane Cocktail Recipe with George Papaioannou

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George Papaioannou, waiter at Luxembourg in Melbourne describes his service style as approachable, knowledgeable, humble. He also loves a good cocktail & shared his ‘cocktail of the now’ recipe with us along with his predictions for 2017 below.

What do you see trending in Melbourne right now?

Who doesn’t love an Aperol Spritz? Probably still the most wanted drink in Melbourne, especially as summer is just around the corner and our days get longer and our nights get shorter. Refreshing and delicious, it will definitely be on everyone’s mind when the sun starts to shine.

What’s exciting you about 2017?

Melbourne hosting the ‘Olympic Games of Food’ in 2017. The World’s 50 Best is coming down under, and it’s going to feel right at home in Australia’s hospitality mecca, Melbourne.  Restaurants will be buzzing with hospitality folk and respected people within the industry. It’s going to be an exciting time for anyone in Melbourne.

What do you see as the next big thing in 2017?

The next big thing in 2017 could be the return of Gueridon Service. Whereby food is finished and presented at the table. Service that is still casual yet impressive. Filleting fish or Crepes Suzette. Turning the food into a form of entertainment and skill; and bringing an air of sophistication to a casual environment.

What are you ‘crushing on’ this week?

Currently, I do love a good cocktail. Especially a La Louisiane. If it’s starting a meal with one, having one after work or ending a meal with one, it’s a fantastic drink and one for any occasion. There’s a reason I paired it with a dish for the Hunt + Gather Dinner. It’s what I love to drink. A perfect concoction of Woodford Reserve Bourbon, Dom Benedictine, Sweet Vermouth and a dash of bitters. Incredible.

La Louisiane Cocktail Recipe

20ml Woodford Reserve Bourbon

20ml Sweet Vermouth

20ml Dom Benedictine

10ml Absinthe

Peychaud’s Bitters

Method:

1. Chill your coupe glass by filling with ice while you gather all of your ingredients

2. Rinse chilled coupe with Absinthe

2. In a Mixing glass filled with ice; build Bourbon, Vermouth and Dom Benedictine

3. Stir for 10 seconds

4. Double strain into rinsed coupe

5. Garnish with Maraschino cherry & Enjoy!


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