New Orleans, Louisiana

There is no question that our favorite bartender in the Firewater Lounge is New Orleans' Chris McMillian. He has been the head bartender at several classic New Orleans bars including the Library Lounge at the Ritz-Carlton and Bar UnCommon. He is the co-founder of the Museum of the American Cocktail, also located in the Big Easy. Imbibe Magazine named him one of the 25 most influential barmen of the last century in 2010. Likely, the average Lounge Lizard knows him from the Library Lounge mint julep video that we repost just about every May around Kentucky Derby time.

Today, if you would like to have a drink poured by Chris McMillian or his wife Laura, you'll have to visit their own café and bar, Revel, located in the Mid-City neighborhood off Carrollton Avenue. Decked out in bold navy, auburn, purple, and gold, the café sports an entry dining area that is overlooked by the bar in the back.

When we were at Revel, it was in the afternoon, and the legend himself was putting up tables outside. Laura was providing our cocktail fare.

Obviously, we had to have a mint julep, but we already have given you McMillian's way for that particular American standard here at the Lounge. So, we had an after-dinner round as well (and it should be pointed out that the shrimp & tomato arugula salad I had was possibly the best salad I've ever eaten).

For my second cocktail, I ordered a time-honored New Orleans tipple, the Milk Punch. This frothy concoction of cream and cognac is definitely makeable in every Lizard's home bar. Cindy partook of the Doctor's Orders. This drink, created by McMillian around 2010, belongs with the Paper Plane and Red Hook as a contemporary cocktail classic. Here's how to make both.

Drink: Milk Punch
Establishment: Revel
Location: New Orleans, Louisiana
First Connoisseur: Holly

1 1/2 ounces cognac (Revel uses Pierre Ferrand 1840)
1 ounce Demerara sugar syrup (you can use light brown sugar syrup if you like)
1/2 barspoon vanilla
2 ounces of cream (Revel uses half and half)

Select a shaking tin or two glasses, depending on whether you will roll or shake the drink (which will make the drink smooth or frothy respectively). In one tin/glass, add ice. Pour all ingredients over that ice. If rolling the drink, use a strainer to pour the contents without the ice into the second glass. Then pour the drink back into the first glass with the ice; repeat 4-5 times until the drink is cold and incorporated. Finally, strain into the glass which you intend to drink the punch. If shaking, cover your shaking tin with the ingredients and ice inside and shake until frothy. Strain into the glass which you intend to drink the punch. McMillian prefers his frothy. Either way, finish the drink with freshly-grated nutmeg.

Drink: Doctor's Orders
Establishment: Revel
Location: New Orleans, Louisiana
First Connoisseur: Cindy

2 ounces bourbon (Revel uses Woodford)
1/2 ounce creme de cacao (Revel uses Marie Brizard)
2 dashes Benedictine

Ice a mixing vessel. Add all the ingredients to the vessel. Stir until chilled. Strain into a regular coupe or a Nick & Nora glass (pictured).