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Bartender Kimberly Bratton-Pragg talks New Orleans cocktails


Q: People say New Orleans is so far behind that we're ahead. Why do you think that is?

A: It's like the Cherry Bounce. I would love to see that on someone's menu. That's a very New Orleans thing. It's cherries macerated with sugar in high-proof alcohol. You could look up the Cherry Bounce and see five million family recipes. We take those backbones and skeletons of what we have, and we create something amazing. Cure does amazing things. Cane and Table does amazing things. I like that we're pushing those envelopes. And I think we're just as valid as any of the other major markets. And there are smaller markets coming up too ... But none of it would have happened if New Orleans hadn't started bringing this culture back.

— Bartender Kimberly Patton-Bragg, in an interview with the blog Napkin Local (

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