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A lot of us Filipino love to eat balut because we consider these exotic foods as a Filipino delicacy and custom, but the most important too is to know what balut can bring and give us in our body. There... Read more
What: A daiquiri in New Orleans generally means one of two things: a classic daiquiri, a rum-lime-sugar concoction that makes a pretty mean go-cup; or a host of frozen drinks seen swirling in slushie machines (this category includes the iconic drive-through daiquiri—yes, those dispensed of via a drive-through in your car). On a hot night—or day, for that matter—the latter is especially refreshing.
Where: A safe couple of blocks from the debauchery of Bourbon Street, where the cheap frozen daiquiris tend to take on unnatural hues and levels of sickly sweetness, St. Lawrence (219 N. Peters St., map), at the edge of the French Quarter, is celebrated for its daiquiris because its syrups are handmade with real fruit. Artisanal daiquiris? Sign us up!
When: Daily, 11am-2am
Order: There are always two daiquiris offered here: One is a seasonal flavor and one is the bar’s signature frozen Pimm’s Cup ($9 for 16 oz; $15 for 32 oz). What’s more NOLA than a Pimm’s Cup daiquiri in a go-cup? (Ours was eventually poured into one, as we realized 16 oz of icy alcoholic beverage should not be quickly consumed.) This daiquiri—made of Pimm’s, triple sec, gin, and a lemon-lime-orange-cucumber syrup—is delicious: tart, subtly sweet, and packing a surprising punch. During our visit, melon margarita was the second daiquiri option, but depending on the season, you might see blueberry and basil, harvest pumpkin, St. Germain bourbon smash (with local strawberries and Meyer lemon), even an eggnog daiquiri.
Alternatively: It seems that “craft daiqs” are gaining popularity in New Orleans, as evidenced by the annual New Orleans Daiquiri Festival, held every summer, which showcases daiquiris made with local rum and fresh fruit. But there are other good specimens in town year-round. We’ve heard raves about the house daiquiri at Booty’s Street Food (800 Louisa St., map), in the Bywater: Called the Bywater Bomber, it combines local Old New Orleans Rum with pineapple, OJ, rose, lime, and Booty’s Bitters. In the French Quarter, we also enjoyed the beloved Voodoo daiquiri (a.k.a. purple drank, the deal closer, sneaky drink) at historic Lafitte’s Blacksmith Shop (941 Bourbon St., map), a sweet, potent mix of bourbon, Everclear 190, and grape flavoring.
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