The Best Craft Cocktails in Northeast Louisiana
PHOTOGRAPHY BY KELLY MOORE CLARK
ILLUSTRATIONS BY MEAGAN RUSSELL
ARTICLE BY MEREDITH MCKINNIE
Originally from Houston, Doran Smith searched for a new beginning. He moved to Monroe two years ago with the hopes of establishing himself in a new place. His desire to serve people comes naturally and sincerely. He believes in hospitality and making people feel loved and cared for. Establishing genuine and lasting connections with patrons is essential to Parish’s success. Doran takes pride in the establishment and goes the extra mile to remember faces and preferences. Patrons want to feel special, and the service at Parish is consistently devoted to pleasing the public.
Doran is currently Parish’s MaÎtre d’,ensuring all guests have a pleasant, relaxing dining experience that invigorates the taste buds. Doran started out as a server and bartender at Parish, which was a different atmosphere but, to him, working on the floor is incredibly intimate. Servers are expected to maintain and meet all the guests needs. The bar is a divided space, where guests sit on one side observing the bartender crafting cocktails, maintaining conversations, and keeping a clean space. Doran describes bartending as putting on a show, entertaining people while serving them. He focuses on making cocktails as ordered, and staying keen to tiny details that contribute to confidence in overall quality. A favorite summer cocktail recently introduced is the Strawberry Rhubarb Mule, and the refreshing flavor became a quick favorite. It’s easy to drink in the Louisiana heat as the alcohol taste is subtle. The Strawberry Rhubarb Mule recipe is detailed on the opposing page.
Doran is an integral part of Parish’s success. It takes a team, and all Parish employees rely on each other to maintain the restaurant’s vibrant atmosphere. Pre-shift meetings involve role playing, where servers learn each night’s menu and anticipate guests’ questions. Doran insists, “We don’t just remember your name.” Catering to each guest individually ensures a sense of longing to continually dine at Parish Restaurant and Bar. As MaÎtre d’ Doran’s responsibilities extend beyond one section of the restaurant. He is able to interact with all guests and continue building relationships with repeat customers. People who dine at Parish expect the best, as many of them have traveled all over the world and have dined in some of the top restaurants. Parish takes pride in competing with those world-class establishments.
Doran’s personality fits the Parish vibe. He is mellow, yet refined and invested in highlighting a true dining experience. Monroe is not exactly a small town, but retains a small-town feel. Doran loves running into guests at Standard Coffee Co. or the grocery store, often remembering what they ordered at Parish and how they responded. He knows people like to dine, and he shares Parish’s vision for a refined dining experience.
The Strawberry Mule
RECIPE BY | Doran Smith
INGREDIENTS
• 1.5 oz. vodka
• 1 oz. lime juice
• 1 oz. ginger syrup
• Mint leaves
• 2 dashes, rhubarb
bitters
• Ice
• Spoonful, strawberries
• Ginger beer
DIRECTIONS
Into a shaker can, add vodka, lime juice, two smashed mint leaves, rhubarb bitters, and ice.
Shake until frost rims the outside of the shaker.
Into a rocks glass, put a spoonful of strawberries and pour shaker contents in the rocks glass.
Top with ice.
Finish with ginger beer on top.
Garnish with mint and strawberry.
Joshua Colson found his way behind the bar almost 15 years ago. His friend Joe Summerscales offered Joshua a bar back position at Top Gun in Monroe. Joshua remembers making his first drink, mistaking the ingredients in a basic margarita. After three years at Top Gun, he moved out of state before returning to Monroe. He started working at Doe’s in 2015 as a server. Chad Watson, the Doe’s bar manager at the time lured Colson behind the bar and showed him the world of craft cocktails. Joshua enjoys building drinks from scratch, juicing his own fruits, and using signature flavors. He has greatly expanded his knowledge of the spirit world.
Joshua appreciates a good bourbon, and Doe’s offers over 300 varieties. The bourbon need not be expensive to suit your palate. Joshua and his fellow bar workers call themselves the spirit guides. He likes encouraging patrons to step outside their comfort zones. He promises if he makes a drink and you don’t like it, he’ll drink it. Joshua’s repeat customers describe him as fun, a showman of sorts who elevates the bar experience. He prefers drinking at Doe’s bar be an educational experience, learning about different types of spirits and branching out. Doe’s Eat Place offers guests a calm, sophisticated experience, with the best steak in town and generous portions.
Doe’s signature cocktails offer a variety of flavors for all tastes. The sophisticated Champagne Cocktail features hints of orange; the Blurricane blends spiced rum with lemon zest and fruit punch; the traditional Mint Julep is a southern staple and suits the dark wood ambiance. The Smoked Old Fashioned is infused with wood chip smoke, reliant on the bourbon staple and orange flavors. The cocktail menu reflects Doe’s recognition of its customers, simple sophistication in a relaxed, welcoming atmosphere.
The team at Doe’s is one of the many reasons Joshua loves working there. Everyone helps everyone, and they have formed genuine friendships. They recognize that a collective effort is critical to Doe’s success, and the camaraderie makes for a pleasant and encouraging work space. Joshua wants his customers to feel comfortable and entertained. He enjoys getting to know the people who come in for a drink, and he shies away from the cookie-cutter approach to serving people. Building bridges and finding common ground involves truly listening. Many patrons like to interact with the bartender, and Joshua’s ability to read people while producing quality cocktails keeps those patrons coming back.
Joshua Colson’s signature cocktail can be found below.
THE “BLURRICANE”
RECIPE BY Joshua Colson
INGREDIENTS
• 2 oz. Captain Morgan
• .5 oz. Lemon Juice
• .5 oz. Blue Caraçao
• .5 oz. 151 Rum
• Torched Lemon Peel
• Pinch Cinnamon
• Fruit Punch Ice Cubes
• Fire
DIRECTIONS
Pour fruit punch in ice cube trays and freeze. Once frozen, place cubes in glass. Pour Captain Morgan, lemon juice, Blue Caraçao and rum over ice.
Garnish with torched lemon peel and cinnamon.
Ignite your drink and sip away after flames have subsided.
Wendy Borrow calls Monroe home. For the last 17 years, what started as a side job in college has morphed into a passion for people and crafting cocktails. Wendy loves making new friends and drinks at the bar. It’s never felt like a job. After living all over the country, Wendy moved to Monroe four years ago and started working at Miro’s when it opened in early 2019. She’s a people person, bubbly, energetic, and optimistic. She makes her patrons feel comfortable by molding herself to the establishment’s guests. Being able to read people is essential to connection, and while exchanges at the bar can be brief, Wendy indulges the guests who want to stay awhile. Miro’s riverfront location is ideal for kicking back with friends or making new ones, and Wendy relishes highlighting that experience for Miro’s guests. She shares stories and learns about her patron’s lives. She believes in building connections across the bar top. Personality is key to successful bartending, and while the people may change, Wendy’s attitude stays the same. She loves Monroe and the people she has gotten to know here. The city has welcomed her with open arms.
Determined to make Monroe her city, Wendy visited local bars and restaurants to discover what Monroe likes to drink. She created Miro’s cocktail menu after noticing the town’s affinity for mules, frozen drinks, and fruity concoctions. She has an eye for detail and thrives on making people smile. Miro’s cocktail menu features the Miro’s Mary, the bar’s take on the Bloody Mary; four variations of mules; a Spicy Margarita; and the Velvet Hammer made with Tito’s vodka and fruit flavors, just to name a few. Wendy is most proud of Miro’s version of the Old Fashioned 46, where she replaces traditional simple syrup with praline liqueur. She knows what Monrovians like, and the cocktail menu explores new options based on those preferences. The relaxed, yet sophisticated Miro’s menu, parallels the vibe in the establishment, and Miro’s thrives on its diversity. Someone in a full-length dress is often found at the bar next to someone in dust-covered work boots, and everyone feels happy and relaxed in the welcoming space.
Wendy’s brief time in northeast Louisiana hasn’t gone unnoticed. She serves on the Downtown Monroe board, Krewe of Janus, the Rivermarket, and was nominated for The BayouBuzz Award for best bartender. Wendy was also voted Top 5 Best of the Delta for bartenders last year. She believes in diving into her community, and knowing a passion for people and positivity only enriches the community. She strives to become everyone’s best friend when they visit Miro’s, and her popularity is a toast to a job well done.
Wendy’s signature cocktail, the Old Fashioned 46 is listed on the opposite page.
OLD FASHION 46
RECIPE BY Wendy Borrow
INGREDIENTS
• 2.5 oz. Maker’s Mark 46
• 1 oz. pecan praline liqueur
• Fresh muddled orange
slice
• 3 dashes, Angostura
bitters
• 1 Luxardo maraschino
cherry
• Ice cubes
DIRECTIONS
Mix together the pecan liqueur, bitters and muddled orange slices into a rocks glass.
Fill the glass with ice cubes. Add the Maker’s Mark 46, and gently stir to combine.
Garnish with a maraschino cherry.
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