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Meet New Orleans' Hottest Up and Coming Bartenders: Genevieve Mashburn

Eater has asked the city's top bartenders for their suggestions on the best young crop of mixologists in town. All Cocktail Week long Eater will be spotlighting the best of these up and coming bartenders.

Welcome to Up and Comers, a look at New Orleans hottest up and coming bartenders. Earlier this month, Eater asked some of our city's top bartenders for their suggestions on the best young crop of mixologists in town.  All Cocktail Week long, Eater will be spotlighting the best of the bunch. Read on to find out about Cure's Genevieve Mashburn.

Although Genevieve Mashburn moved back here from South Carolina just last year, and, according to Neal Bodenheimer,  "continually put[ting] up some of the best drinks on the Cure menu over the last year," Mashburn actually got her start in bartending in New Orleans more than 10 years ago when she was here for school at Loyola.

What ingredients and flavors in cocktails are you obsessed with right now?

Grape distillates of all sorts- like cognac and fortified wines. I keep getting drawn back to working with them.

What cocktail books have influenced you the most?

Right when I was moving down here, I was given a copy of Imbibe [by David Wondrich]. That was my first time to really sit down and read about the cocktail industry and history. And there's a lot of New Orleans in that. It came to me at the right time - it was really inspiring, and got my excited to be working here.

What do you see as the next trend in cocktails in New Orleans?

It's hard to say - there's the tiki corridor opening up along Decatur, which is a huge draw and very exciting. Maybe it's not the next trend, because it's actually happening now. But it's going to be cool to see that dynamic set itself, with all the talent at these places, bouncing off of each other.

Best hangover remedy in three words?

Frozen Irish coffee.


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