0.5 oz Lime juice
0.5 oz house Raspberry Syrup
0.25 oz St. Elizabeth Allspice Dram
1.5 oz Uruapon Mexican Rum
1.5 oz El Dorado 8 year aged Dark Rum
Hard 7 second shake, served over crushed Ice
0.75 oz Lemon/Lime Juice Mix
1 oz Pineapple Juice
0.5 oz St Germaine Elderflower
1.5 oz Ordinaire Absinthe
Hard 7 Second shake, served over crushed Ice
Middled Jalapeno
2 oz house Sematary batch with includes (Pineapple, Lime, Passion fruit and ginger)
0.5 oz Drambuie
1.5 oz King St Peated Scotch
served straight up, topped with a cO2 charged egg white espuma
La Catrina is a Casa Dragones Blanco cocktail crafted especially for Día de Muertos and Halloween by Mexican mixologist Luis Franklin Hernández.
– 2 oz. Tequila Casa Dragones Blanco
– ¾ oz. Lime Juice
– 1 oz. Pumpkin Syrup
– 2 oz. Aquafaba (Chickpea Water) with Plum Juice
– 4 Drops Marigold-Tangerine Bitters
Mix all ingredients and shake with ice. Single strain into a pre-chilled rocks glass over one large ice cube.
Perfect for fall evenings, The Dark Knight cocktail recipe was crafted at the high-end hotel, Las Alcobas in Mexico City. The ingredients in The Dark Night draw on
classic fall flavors like cardamom, which help to accentuate the deep hints of pepper and clove in Casa Dragones Blanco. Additionally, the citrus of orange liqueur and tangerine juice are also added to balance out the agave. This luxury Fall cocktail is perfect to sip on a cool autumn evening.
1 1/2 oz. Tequila Casa Dragones Blanco
½ oz. Orange Liqueur
2 oz. Pure Black Sapote
1 oz. Tangerine Juice
½ oz. Lime Juice
½ oz. Cardamom Syrup
Inspired by the volcanic rock found in our agave fields, this cocktail, crafted by Rael Petit, has an earthy flavor from the charcoal, and a bubbly finish from the
Prosescco.
1½ oz. Casa Dragones Blanco
¾ oz. cinnamon bark and star anise syrup
½ oz. lime juice
A pinch of edible charcoal
Prosecco
Dry shake all ingredients, then shake with ice. Double strain into a rocks glass with one large ice cube. Top with Prosecco. Garnish with an edible flower.
Ingredients:
2 parts BACARDÍ Spiced Rum
4 parts pineapple juice
Garnish: Pineapple wedge & leaf
Fill a highball or Tiki glass with cubed or crushed ice. Pour in the BACARDÍ Spiced Rum, followed by the pineapple. Give it all a gentle stir, then garnish with a pineapple wedge and a pineapple leaf.
Ingredients:
2 parts BACARDÍ Superior Rum
1 1/3 parts BACARDÍ Black Rum
1 part Triple Sec
2 parts Sweet & Sour mix
2 parts Orange juice
1 part Grenadine
Garnish: Fresh fruit
Pour all ingredients into a shaker full of ice and shake vigorously. Strain and pour into a highball glass filled with ice. Garnish with fresh fruit.
The Goblin
Ingredients:
1.5 parts BACARDÍ Superior Rum
0.5 part Midori Liqueur
0.5 part Reàl Coco
0.5 part Fresh Lime Juice
2 parts Dole Pineapple Juice
Shake all ingredients with ice and strain into a coupe or martini glass. Garnish with bat or ghost gummies.
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New Orleans, LA - On October 22, 2024, I recently had an opportunity to attend the grand opening of Caesars New Orleans, marking the completion of a stunning $435 million transformation of the former Harrah’s New Orleans. It was an evening to remember, filled with excitement, luxury, and the vibrant spirit of New Orleans. The festivities began on Canal Street with an exhilarating ceremony led by Caesars Entertainment CEO Tom Reeg, President & COO Anthony Carano, and Caesars New Orleans General Manager Samir Mowad. The atmosphere was electric as they joined Caesar himself and an iconic New Orleans second-line band in a lively procession into the casino. It felt like the entire city had come out to celebrate, with Caesars New Orleans team members and Mayor LaToya Cantrell also joining the event to commemorate this historic occasion. Anthony Carano’s pride in introducing Caesars to New Orleans was palpable. “From local favorite Emeril Lagasse to our long-time partner, Chef Nobu, to the beautiful state-of-the-art Caesars Sportsbook, all-new rooms and gaming floor, and of course, our gorgeous new center bar, Octavia, Caesars New Orleans offers something for everyone. It’s a world-class resort in the heart of the Big Easy, and we can’t wait for our guests to experience it,” he said. The ceremony was a spectacle, kicking off with an iconic Mardi Gras float featuring Caesar and his court, and a dazzling firework show that lit up the New Orleans sky. The second-line band then led us revelers into the resort’s elegant center bar, Octavia, where we indulged in a “Taste of Caesars New Orleans.” Each bite from the six on-property restaurants was a delightful journey, capturing the essence of New Orleans’ rich culinary scene. Throughout the night, elemental entertainers, including the Saints Cheer Krewe, Mardi Gras Indians, Zulu Tramps, and showgirls, created an authentic and unforgettable Big Easy experience. Everywhere I turned, there was something new to marvel at, each performance more mesmerizing than the last. Samir Mowad, SVP and GM of Caesars New Orleans, highlighted the significance of the transformation, stating, “This year marks 25 years since we opened in New Orleans, and the completion of this project is the perfect way to usher in a new era with Caesars. Synonymous with the Caesars name, our new resort is pure elegance, and we’re excited to introduce a luxury brand like this to New Orleans. We are extremely grateful for the support of the community, our team members, and our guests as we come to the finish line of this tremendous transformation.” The hotel itself is impressive,…
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