Sweets and I finally took in a meal at Acadia.
I say finally as our earlier trip to New Orleans has heightened my creole radar. Finally, as Acadia is only a few staggering steps from our house.
We feasted on shrimp, made googly eyes at a 3 inch thick pork chop, giggled over the phrase hushpuppy pudding, and mopped up amazingly rich and deep sauces whose perfume clung to my fingers into the night. We were overtaken by the fireworks show of flavors. Voyeuristic views of their online menus happily prepared me for the choices at hand, though the crescendo of tastes was almost startling.
Yet, amidst all this savory splendor, lay a salacious cocktail menu I was unprepared for, and promptly bowled over by. Infused is the word of Acadia’s summer. Hardly a cocktail is featured on their menu that isn’t composed of an infused liquor, the current highlight being black pepper infused vodka.
I am tempted to make their St Charles my newest accessory. Black pepper and rosemary infused vodka shaken with grapefruit juice and served with a powdered sugar rim. The alchemy of these flavors are stunning, with each component completely enmeshed in a harmonic chord. The powdered sugar rim is a startling texture on the lip, soft and blanket like, which is soon taken over by the low hum of the black pepper burn that runs through your mouth.
I’m finding myself plotting routes with Acadia’s cocktails as my destination, which fuels my need to make my own pepper infused vodka.
Such a lush life!