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Nap & Tchoup Cocktail

I take pride in my daiquiris. When new customers take a seat at my bar and ask for the bartender's choice, more than likely it'll be a rum-based concoction. I offer five levels of daiquiri intensity. This edition is level 4; one step up remains a secret. 

This cocktail is named after the cross streets for Tipitina's, famed New Orleans nightclub featuring a banana in its logo. 

The prep and ingredients are beyond simple, but the product is unforgettable. Order two. You'll want a second one.

1.5 oz Plantation Pineapple Rum

.5 oz lime juice

.5 oz pineapple juice

.25 oz Banane Du Brésil

.25 oz rich syrup (1:1 raw sugar syrup)

Shake and strain into chilled cocktail glass