For the fifth installment of our Hanging with Harris at the Beard House series, host Billy Harris meets up with Shem Blum, brand ambassador for Reyka Vodka, who shakes up a New Orleans–inspired cocktail in the Beard House dining room. A twist on the Corpse Reviver, Blum's variation is made with Reyka Vodka, Cointreau, Lillet blanc, and an Herbsaint rinse.
After getting schooled on the classic hair-of-the-dog cocktail, Billy heads down to the kitchen to chat with New Oreans–based chef Daniel Causgrove of the Grill Room at Windsor Court Hotel. For his New Orleans Mystique dinner, chef Causgrove whips up a Louisiana Crab Gratin, jazzed up with manchego cheese, bowfin caviar, asparagus, radishes, and black garlic.
Learn more about Daniel Causgrove's Beard House dinner and view the full menu here.
Tune in next week for the final installment of our Hanging with Harris at the Beard House series!
