As Featured in the Deck of Cards:

JACK OF HEARTS The Night Bloom Bar “MISS V” 1 oz. Blanco Tequila & 1 oz. Mezcal, ½ oz. Lime Juice, 1 bar spoon Blue Weber Agave, 1½ oz. Verdita Mix (Mint, Cilantro, and 2 seeded jalapeños with 46 oz. can of Pineapple Juice) Shake & Strain through a cloth into a Glass with Ice & Salted Rim.

FOUR OF SPADES Museum of the American Cocktail “FRENCH 75” ¾ oz. Gin & ½ oz. Lemon Juice, ½ oz. Simple Syrup, 4 oz. Champagne. Shake first 3 items with Ice, Strain into a large Coupe Glass, Fill with cold Champagne. Garnish with Lemon Peel.

ACE OF DIAMONDS Patrick's Bar Vin “FRENCH 75” 1½ jigger of Cognac or Gin, ½ oz. Lemon Juice, freshly squeezed, ½ oz. Simple Sugar. Top with Bubbly Champagne. Shake with Ice in a Shaker. Pour & Serve!

QUEEN OF DIAMONDS GrandPre's “CHOCOLATE MARTINI” 2 oz. Whiskeysmith Chocolate Whiskey, 1 oz. Nooku Bourbon Cream. Pour over Ice in a Shaker Cup. Shake & Strain into Glass.

SEVEN OF CLUBS Vampire Café “BLOOD TYPE O–” 14 oz. Glass with 2 oz. Light Rum. Muddle 5 Mint Leaves & 5 Blackberries w/ 2 teaspoons of Sugar & Lime Juice. Stir with Sparkling Water, Ice & Rum. Garnish with Mint.

NINE OF DIAMONDS Touché Bar “DONNA’S SANGRIA” Bottle of Red Wine (Grenache or Pinot Noir) 2½ tbsp Grand Marnier, 1 sliced Red Apple, ½ sliced Orange, 1 sliced Lime. Marinate for 4 days. Serve over Ice with a Champagne Topper. Garnish with Orange & Lime Slices and a Cherry. Serves 4.

KING OF DIAMONDS Silk Road Global Cuisine “ROSEMARY’S BABY” 2 oz. Mezcal, ½ oz. Lime Juice, 1 oz. Rosemary Simple Syrup, 3 oz. Grapefruit Juice. Shake with Ice. Strain into 6 oz. Glass. Garnish with Rosemary Stem.

QUEEN OF CLUBS The Boondock Saint “THE SNAKEBITE” ½ pint of Guinness Irish Stout, ½ pint of Magners Irish Cider. Sláinte!

EIGHT OF CLUBS B.J.'s Lounge “BYWATER BREEZE” 1 oz. Gin, 1 oz. Aperol, ½ oz. Passionfruit Liqueur, ½ oz. Lemon Juice, 1 oz. Soda Water. Garnish with Lemon Wheel.

ACE OF HEARTS Bacchanal “BLEEDING HEART” 2½ oz. Strawberry Cello, ½ oz. Lime Juice, ¼ oz. Ginger Syrup, 6 drops of Habanero Bitters. Balsamic Reduction on ½ of Glass rim. Shake & Pour. Garnish with 2 Basil Leaves.

FIVE OF SPADES The Upper Quarter Bar “ORANGE TEA” 2 oz. Jameson Orange, 1 oz. Peach Schnapps, 1 oz. Sour Mix. Shake with Ice & Pour into a chilled High Ball Glass. Garnish with Lemon Wedge.

EIGHT OF SPADES Who Dat Coffee Café “BLOODY MARY” 2 oz. St Roch Vodka. Dash of Celery Salt & Smoked Paprika. Smidge of Zatarain’s Cayenne Pepper. Dash or 2 of Louisiana Hot Sauce. 2 Dashes of Crystal Worcestershire Sauce. Teaspoon of Pickle Brine. Top with Zatarain’s Bloody Mary Mix. Shake & Pour over Fresh Ice!

SIX OF HEARTS Vessel NOLA “HIDDEN AGENDA” ½ oz. Simple Syrup, ¾ oz. Grapefruit Juice, ¾ oz. Cardamaro, 2 oz. Hayman's Old Tom, 2 dashes Hopped Grapefruit Bitters. Shake & Strain into chilled Martini Glass. Garnish with Grapefruit Peel.

ACE OF CLUBS Chart Room “SIDECAR” 1½ oz. VSOP Cognac, ¾ oz. Cointreau, ¾ oz. Fresh Lemon Juice. Shake with Ice in a Shaker. Serve Straight-Up in a Chilled Martini Glass. Add Orange Twist for Garnish.

SEVEN OF HEARTS Vampire Apothecary “VEXING VIOLET” 4 dashes Lavender Tincture or Lavender Bitters. ¾ oz. Crème de Violet Liqueur. 5 oz. Champagne. Pour into Champagne Flute. Garnish with Orchid.

TWO OF HEARTS The Double Club “SUN ROSA” 2 oz. Reposado Tequila, ½ oz. Aperol, ½ oz. Lime, ¼ oz. Agave, ¼ oz. Crème de Pêche, 2 dashes of Firewater Bitters. Combine in a Shaker with Ice. Strain into Coupe Glass. Garnish with Lime Wheel.

FIVE OF DIAMONDS Snake & Jake's New Orleans Christmas Club Lounge “POSSUM DROP” Pour ½ can of Schlitz Beer into a Pint Glass. Pour a shot of Jägermeister. Drop Shot Glass of Jäger into the Beer. BOTTOMS UP!

FOUR OF CLUBS Museum of the American Cocktail “CUBA LIBRE” 2 oz. Rum & 4 oz. Cola, 1 Lime Wedge. Add Rum & Cola to Tumbler of Ice. Add generous squeeze of Lime. Garnish with Lime.

FOUR OF DIAMONDS Museum of the American Cocktail “OBITUARY COCKTAIL” 2 oz. Gin, ¼ oz. Dry Vermouth, ¼ oz. Absinthe. Stir over Ice. Strain into a Cocktail Glass.

KING OF HEARTS The Upper Quarter Bar “LUCY B” ½ oz. PAMA Pomegranate Liqueur. ½ oz. St-Germain Elderflower Liqueur. 2 dashes Lemon Bitters. Top with Champagne.

TEN OF CLUBS Habana Outpost “MOJITO” 5 Mint Leaves, muddled with ½ oz. Simple Syrup in a Shaker. 2 oz. Havana Club Rum, ¾ oz. Lime Juice, freshly squeezed. Shake & Pour into a Highball Glass. Top with Club Soda. Garnish with Mint Sprig & Lime Wheel.

THREE OF CLUBS Toast - Gentilly “IRISH COFFEE” 1 oz. Bailey’s Irish Cream, 1 oz. Jameson, ½ oz. Vanilla Syrup. Pour Hot Coffee over Ice in a Pint Glass. Top with Whipped Cream. Garnish with Cocoa.

TEN OF DIAMONDS Buffa's Bar & Restaurant “THE BOOKIE” 2 oz. Sazerac Rye, 1 oz. Sweet Vermouth, ½ oz. Blackberry Wine, 2 dashes Peychaud’s Bitters. Shake & Strain into Martini Glass. Garnish with Lemon Rind. Ask our bartender why we call it BOOKIE!

EIGHT OF DIAMONDS The General's Daughter “THE PEGU CLUB COCKTAIL” (c. 1933) 2 oz. Gin, ¾ oz. Fresh Lime Juice, ¾ oz. Orange Curaçao, 1 dash Orange Bitters, 1 dash Angostura Bitters. Shake in an Ice-filled Shaker. Strain into Chilled Martini Glass pre-rubbed with Fresh Lime Wedge. Garnish with Lime Wedge.

KING OF CLUBS McKinley's Irish Pub “THE LUCK OF THE IRISH” 1 shot of Jameson, ½ shot of Peach Schnapps, 1½ shots of Pineapple Juice, 1 drop of Green Food Coloring. Top off with Sprite.

EIGHT OF HEARTS Martine's Lounge “VOODOO GLITTER” ½ shot Ancho Reyes Chile Liqueur, ¼ shot Elixir G, Ginger Syrup, ¼ shot Luxardo Cherry Syrup. Pour in a Coupe Glass, Fill remainder with Sparkling Wine. Skewer a Luxardo Cherry & Candied Ginger Stir & Watch the voodoo happen!

THREE OF DIAMONDS Toast - Gretna “BRANDY MILK PUNCH” Build in a Tumbler of Ice. 1½ oz. Brandy, 4 oz. Half & Half, ½ oz. Vanilla Syrup. Shake for 10 seconds. Strain into Pint Glass with Ice. Garnish with Nutmeg.

TEN OF HEARTS Pal's Lounge “GINGERITA SOUTH” 1 shot Vodka, ¼ shot Lime Juice, ½ shot Elixir G Ginger Syrup, Splash of Sweet & Sour, Splash of Club Soda. Combine in an Ice-filled Shaker. Shake & Pour into a Rocks Glass. Garnish with Lime.

QUEEN OF HEARTS The Prytania Bar “WHITE RABBIT COCKTAIL” 1¼ oz. Dry Gin, ¾ oz. Luxardo Maraschino Liqueur, ¾ oz. St-Germain Elderflower Liqueur, ¾ oz. Vanilla Syrup & ¾ oz. Half & Half. Shake with Ice. Strain into a Coupe Glass. Garnish with skewered Maraschino Cherry.

QUEEN OF SPADES High Grace “TRIAL BY FIRE” 2 oz. Tequila. ½ oz. Triple Sec & ½ oz. Lime Juice. ¼ oz. Passionfruit Purée. Stir with Ice & Soda Water. Garnish with Dehydrated Lime Wheel. Splash a drop of Everclear on a Sugar Cube. Light on Fire*! *Publisher & Sponsor are NOT responsible for accidental burns

FIVE OF CLUBS Good Friends Bar “OAXACAN MARGARITA” 2 oz. Union Mezcal, 2 Limes, freshly squeezed, ¼ oz. Simple Syrup. Top with Pineapple Juice in 12 oz. Cup.

SEVEN OF SPADES Vampire Café “BLOODY TYPE A–” (St. Germain Cocktail) ¾ oz. St. Germain (elderflower liqueur) 5 oz. Champagne. Fill a Champagne Flute. Garnish with Lemon Peel.

SIX OF DIAMONDS Tracey's Original Irish Channel Bar “IRISH RED” Prosecco, ½ oz. of Aperol. Top off with a Scoop of Orange Sherbet.

KING OF SPADES The Crown & Anchor English Pub “BLOODY MARY” In a 16 oz. Glass, 1½ oz. Vodka, Splash of Tabasco & Worcestershire Sauce, Shake of Tony Chachere’s Creole Seasoning, 2 oz. Draft Guinness. Top with Tony Chachere’s Bloody Mary Mix. Mix & Garnish with Green Olive, Pickled Green Beans, Lemon & Lime.

TEN OF SPADES B*Mac's French Quarter Bar & Courtyard “ADULT STRAWBERRY LEMONADE” 2 oz. Stoli Cucumber Vodka, 2 oz. Strawberry Purée. Fill 12 oz. Glass with Ice & Lemonade. Stir & Sip!

THREE OF HEARTS The Kingpin Bar “THE DIRTY POMPADOUR” 2 oz. Absolut Mandarin Vodka, 6 oz. Red Bull, Combine in a chilled 12 oz. glass. 2 oz. Jägermeister in a separate Shot glass. Drop the Jäger shot in the concoction!

FOUR OF HEARTS Museum of the American Cocktail “MINT JULEP” 4 Whole Mint Sprigs, ½ oz. Simple Syrup, 2 ½ oz. Bourbon. Muddle Mint & Syrup in Glass. Pour Bourbon over finely crushed Ice. Garnish with a Mint Sprig and dusting of Powdered Sugar.

NINE OF SPADES Cooter Brown's "HAD ENOUGH COCKTAILS?" Cooter Browns excels with shots and brews, so if you’ve had your fill of cocktails, come in for a cold draft and a dozen raw.

TWO OF CLUBS The Double Club “NEGRANA” 1 oz. Botanical Gin & 1 oz. Suze, ¾ oz. Banane du Brésil. Combine in a Mixing Glass with Ice. Stir & Pour over a Large Rock. Garnish with a Grapefruit Twist in a Rocks Glass.

NINE OF CLUBS Roch's Reprieve Bar in the St. Roch Market “TROPICAL PIMM’S CUP” 3 muddled Cucumber Slices in a Shaker, ¼ oz. Simple Syrup, ½ oz. Lemon Juice, 1 oz. White Rum, 1½ oz. Pimm’s. Shake & Pour over Ice in Wine Glass. Top with 3 oz. Pineapple Juice. Fill to the top with Ginger Beer.

TWO OF SPADES Rusty Nail “OLD PAL” 1½ oz. Rye & ¾ oz. Campari, ¾ oz. Dry Vermouth. Build in a Shaker Tin with Ice. Stir & Strain into Coupe Glass. Garnish with Lemon Twist.

TWO OF DIAMONDS SIDECAR PATIO & OYSTER BAR “HOLIDAY IN PATAGONIA” 1¼ oz. Träkál, 1 oz. Chareau Aloe Liqueur, ¼ oz. St. George Terroir Gin, ½ oz. 2:1 White Simple Syrup, ¾ oz. Fresh Lemon Juice. Shake & Strain over a large Ice Cube in a Rocks Glass. Garnish with a Mint Bouquet.

JACK OF DIAMONDS Justini's “DOO YA THANG” 1 oz. Empress Gin, 1 oz. Fresh Lemon Juice, 1 oz. Lavender Syrup. Mix in a Shaker with Ice. Strain into 8 oz. Coupe Glass.

SIX OF CLUBS Lafitte's in Exile “GAIS 75” 2 oz. Woody Creek, ¼ oz. Crème de Violette, ½ Lemon, freshly squeezed. Top with Dry Prosecco in Coupe Glass.

SEVEN OF DIAMONDS Vampire Apothecary “ARSENIC & OLD LACE” ¾ oz. Arsenic Liqueur, 1½ oz. Crème de Cacao Light, 4 oz. Almond Milk (or milk of choice). Shake with Ice. Pour over Ice into a Highball Glass. Garnish with Orchid.

SIX OF SPADES Brieux Carré Brewing Co. “LUKR TAPS FOR CZECH POURS” Pilsner, Lagers, IPA’S, OH MY!! Brieux Carré Brewery wins awards for European inspired Lagers served from an arsenal of LUKR Taps from Czechia that allow perfect Czech style pours. Meet beer lovers from everywhere at Brieux Carré, located right off Frenchmen Street.

JACK OF SPADES Galaxie Tacos “GALAXIE 500 MEZCAL MARGARITA” 1¾ oz. Mezcal (Nuestra Soledad Lachigui). ½ oz. Cointreau & ¼ oz. Simple Syrup. ¾ oz. Fresh Lime Juice. Shake & Strain into Glass with Salt Rim. Garnish with Lime Wedge.

JACK OF CLUBS Pat O'Brien's “HURRICANE” Fill a 24 oz. Glass with Ice. 4 oz. Good Amber Rum, 4 oz. Pat O’Brien’s Hurricane Mix. Garnish with an Orange Slice and a Cherry.

NINE OF HEARTS Rib Room “WIL'S VIEUX CARRE” ¾ oz. Rib Room Private Reserve Stranahan’s Single Malt American Whiskey, ¾ oz. Courvoisier, ¾ oz. Trincheri Sweet Vermouth, ½ oz. D.O.M Benedictine, 5 Dashes of Bitters - Peychaud & Angostura. Stir & Serve Up or On The Rocks with an Orange-wrapped Luxardo Maraschino Brandied Cherry.

FIVE OF HEARTS Snake & Jake's New Orleans Christmas Club Lounge “YODELING REDNECK” Pour half Goldschläger and half Southern Comfort into an Iced Shaker & let Chill. Pour into Shot Glass. Raise high and BELT OUT A HEARTY YODEL and throw’er back!

THREE OF SPADES French Toast “BLOODY MARY” 1½ oz. St Roch Vodka & Cup of Tomato Juice, ½ Teaspoon Horseradish, Few dashes of Worcestershire, Tabasco, Lemon Juice, Lime Juice. Pour over a Pint Glass of Ice. Garnish: 1 Olive, 3 Spicy Beans, 1 Okra, 1 Cornichon, Slice of Lemon & Lime.