Cane & Table’s Summer Set Fall cocktail in a spicy margarita made to pair with succulent ribs
The Summer Set Fall mixes fruity and spicy to create a fiery margarita that shows off Cane & Table’s Caribbean roots. Cilantro, pineapple, and jalapeño all mix together to create this cocktail, which pairs perfectly with the New Orleans restaurant’s crispy braised ribs.
General Manager Emily Shoemaker tells us…
Name the cocktail.
Summer Set Fall
What inspired the name? What’s this drink’s origin story?
Drawing inspiration from my Jamaican roots, each time I craft a cocktail, my mind wanders to the verdant greenery, enchanting sunsets, and refreshing ocean breeze of the island.
While gliding on my longboard to work one day late last year, I paused to indulge in tacos. The vibrant flavors of fresh cilantro, pineapple, and jalapeño, accompanied by my refreshing blackberry kombucha, sparked the creative impulse within me to craft the Summer Set Fall cocktail on that very day.
What other drinks belong in its family?
If you like spicy margaritas and anything fruity and herbaceous you should try this drink.
What food is this cocktail best served with?
I would serve this with our crispy braised ribs- the rich saltiness of the ribs along with the spicy and sour pikliz we serve with them would be perfect with this juicy and slightly savory drink.
Ingredients
- ¾ Lime juice
- ½ Cilantro jalapeño shrub
- ¼ Blackberry syrup
- ¼ Faccia Brutto Centerbe
- 2 Pineapple infused tequila
- Served in snifter garnish with fresh blackberry and dehydrated lemon wheel
Directions
Commence the preparation by pouring fresh lime juice into a cocktail shaker, sequentially incorporating cilantro shrub, blackberry syrup, Faccia Brutto Centerbe, and pineapple-infused tequila. Add ice rocks to the shaker and vigorously shake for ten seconds. Double strain the mixture into a snifter glass, then top it off with crushed ice and an elegant garnish.
Some of our other favorite cocktails from New Orleans:
Peychaud’s Fizz Is The Perfect Low-ABV New Orleans Cocktail, Anytime
Seaworthy Sets Fire To Rum And Chartreuse To Make A Cocktail Worthy Of Its Name, Holy Water
The Blind Serpent: New Orleans’ Refreshing Riff On A Tom Collins
