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 has been spotlighting the best of the bunch. Last but not least, introducing Colin Decarufel, a new addition to the Cane & Table and Bellocq teams.
Kirk Estopinal notes that Decarufel is new to town from New York City, and calls the recent transplant a great asset to New Orleans culture.
What ingredients and flavors in cocktails are you obsessed with right now?
I'm really into Amari right now. Bellocq is a great example of that. The bitter aspect. It's having a resurgence. The Negroni. Things like that.
What cocktail books have influenced you the most?
There's so many. I personally like The Flowing Bowl. And A Bottle of Rum is a great book, just a really nice historic read.
What do you see as the next trend in cocktails in New Orleans?
That's a really good question. I'm not quite sure. I think we're going to get away from a lot of the breakfast cocktails. I guess that's a huge thing. I think people will start getting into more of the dessert ports and sherries.
Best hangover remedy in three words?
Booze. Booze. Hug.