Behind the restored 19th century bar that once graced historic New Orleans restaurant Bruning’s is a cocktail program that puts a modern spin on traditional southern ingredients and dishes. Adrienne Miller, also at Toups Meatery and formerly of Bar Tonique, created a wide variety of cocktails like the Porkchops and Applesauce, with pork washed whiskey, apple, and aromatic bitters’ and the Toups Julep with whiskey, sweet tea syrup, persimmon, and mint, served in the traditional silver cup and ice style.
