Chris Hannah

Thamyris
Rating: Unrated
New!
Chris Hannah • Arnaud's French 75 Bar, New OrleansHannah named this pleasantly bitter stirred-gin cocktail after a poet in Greek mythology who boasted that he could sing better than the Muses, challenged them to a contest and lost. More Gin Cocktails
Advertisement
Pomme en Croute
Rating: Unrated
New!
At Arnaud's French 75 Bar (just four blocks from the bar where Santini worked), Chris Hannah makes this apple-accented riff on the Brandy Crusta using Calvados instead of the classic's Cognac.
La Belle Femme
Rating: Unrated
New!
This absinthe-accented drink, whose base spirit Cognac is paired with Dubonnet rouge and Aperol, was featured in a festival in the Cognac region of France. Slideshow:  Cocktails for the Coupe 
Elysian Fields
Rating: Unrated
New!
Chris Hannah adds a good dose of Peychaud's bitters here, giving the cocktail a pretty pink-red color. Peychaud's, a brand of bitters with bright anise and cherry flavors, is made from a recipe dating back to 19th-century New Orleans. Plus:  How to Make Bitters 
Count Strega
Rating: Unrated
New!
Arnaud's French 75 Bar * New OrleansBartender Chris Hannah and Cocktaildb.com guru Ted Haigh were bemoaning how few drinks are made with the saffron-colored herbal liqueur Strega ("witch" in Italian), so Hannah created one.Plus: Ultimate Cocktail Guide
Contessa
Rating: Unrated
New!
Arnaud's French 75 Bar • New OrleansChris Hannah's spin on the Negroni was inspired by a character called the Contessa in Tennessee Williams's 1950 novel, The Roman Spring of Mrs. Stone. "The Contessa was a terrible swindler and instigator who was obsessed with the Negroni," says Hannah. "I felt she deserved a drink named after her." Reinvented Classic Cocktail Recipes
Cherry Blossom Brocade
Rating: Unrated
New!
While Chris Hannah loves making classic cocktails, he also enjoys tinkering with them to come up with new drinks. The licoricey Cherry Blossom Brocade uses three ingredients that weren't available in the US when the Brandy Crusta was invented a century and a half ago: whiskey-like Dutch genever, Heering cherry liqueur and absinthe. Slideshow: More Cherry Cocktails 
Advertisement
Charente Hessian
Rating: Unrated
New!
This hot Cognac punch evokes the flavors of fall. It's mixed with a pumpkin butter that includes pureed pumpkin, brown sugar, Amaro and baking spices. For a quick substitute, mixologist Chris Hannah sometimes uses a jarred pumpkin butter. Slideshow:  Fall Cocktails 
Bywater Cocktail
Rating: Unrated
New!
Arnaud's French 75 Bar · New OrleansThe nearly century-old bar at Arnaud's Restaurant sells cigars as well as cocktails. Chris Hannah would pair his Bywater with a dark, rich maduro-wrapped stogie because "their complexities match." More Rum Drinks
Cherry Blossom Brocade
Rating: Unrated
New!
While Chris Hannah loves making classic cocktails, he also enjoys tinkering with them to come up with new drinks. The licoricey Cherry Blossom Brocade uses three ingredients that weren't available in the US when the Brandy Crusta was invented a century and a half ago: whiskey-like Dutch genever, Heering cherry liqueur and absinthe. Slideshow: More Cherry Cocktails 
Charente Hessian
Rating: Unrated
New!
This hot Cognac punch evokes the flavors of fall. It's mixed with a pumpkin butter that includes pureed pumpkin, brown sugar, Amaro and baking spices. For a quick substitute, mixologist Chris Hannah sometimes uses a jarred pumpkin butter. Slideshow:  Fall Cocktails 
Bywater Cocktail
Rating: Unrated
New!
Arnaud's French 75 Bar · New OrleansThe nearly century-old bar at Arnaud's Restaurant sells cigars as well as cocktails. Chris Hannah would pair his Bywater with a dark, rich maduro-wrapped stogie because "their complexities match." More Rum Drinks
Brandy Crusta
Rating: Unrated
New!
The Brandy Crusta was invented by Joseph Santini at the City Exchange bar and café in New Orleans around 1850. One of the drink's distinguishing characteristics is its long lemon-peel garnish; it's easily created using a vegetable peeler. (Crusta refers to moistening the rim of a glass, coating it with sugar and letting it dry into a crust.) Slideshow: More Brandy Cocktails 
Bacchanalian
Rating: Unrated
New!
Chris Hannah loves serving this drink in the fall and winter—especially during Mardi Gras and the carnival season in New Orleans (January to March).
Advertisement
Accoutrement
Rating: Unrated
New!
Arnaud's French 75 Bar * New OrleansObsessed with Strega, a saffron-scented, bright yellow Italian liqueur, Chris Hannah creates cocktails with it whenever he can. This spicy drink is his latest effort.Plus: Ultimate Cocktail Guide