New Orleans is a great American drinking city. With the notorious Bourbon Street minutes away, founder Jedd Haas saw the need for Louisiana to be represented by the spirits served in NOLA’s world-famous establishments. Thus, Atelier Vie was born in June 2012.

Literally translating to ‘liquor studio,’ Atelier Vie understands the artistry and care that goes into distilling premium craft spirits, so much so that they built their distillery from scrap metal and other recycled materials. Hoping to stamp the distinctive characteristics of Louisiana into each of their award-winning craft spirits, Atelier Vie utilizes locally-sourced ingredients throughout their distillation process.

Honoring NOLA’s history with Absinthe, Atelier Vie distributed wormwood seeds to local farmers and utilized their crops for batches of their Absinthe Rouge and Absinthe Verte. Unique as the city itself, Atelier Vie’s award-winning ‘sipping gin,’ Euphrosine Barrel-Finished Gin, is aged in American whiskey barrels for nine months. Buck 25 Vodka has become a local favorite, frequently used by New Orleans establishments as a ‘secret ingredient.'

The Red Corvette


Ingredients:
  • 0.5 oz. Triple Sec
  • 1.5 oz. Bulleit Rye Whiskey
  • 1.5 oz. Toulouse Red Absinthe Rouge
  • 2 drops celery bitters
Directions:
Combine in a rocks glass over ice.

The Bayou Root


Ingredients:
  • 1 part Absinthe Rouge
  • 2 parts Root Beer
Directions:
Fill your glass (or beaker) with ice, add root beer, then absinthe. Pour in the absinthe slowly for natural color mixing effects.

Toulouse Red Absinthe Frappé


Ingredients:
  • 1/4 oz. simple syrup (if needed)
  • 2 oz. Toulouse Red Absinthe Rouge
  • 3-4 dashes of Peychaud’s
  • Crushed ice (beat in a towel to crush)
  • Soda water
Directions:
Combine ingredients and serve in coupe glass.

Toulouse Red Sazerac


Ingredients:
  • 1 sugar cube or 0.5 oz. simple syrup
  • 1.5 oz. Rye
  • 4 dashes Peychaud's bitters
  • Absinthe to coat glass
  • Lemon peel
Directions:
Fill up one rocks glass with ice and in a second rocks glass add the sugar cube (saturated with water). Crush/muddle the cube and add the bitters. Add in the rye. Dump the ice from the first rocks glass and add just enough absinthe so you can coat the glass. Discard/set aside (for drinking later) the remaining absinthe. Fill the first, chilled glass with the contents of the second glass. Garnish with a lemon peel strip and enjoy.

Dee's Shake and Bake


Ingredients:
  • 0.25 oz. lemon juice
  • 1 oz. Luxardo
  • 1 oz. St. Germain
  • 1.5 oz. Absinthe Rouge
Directions:
Shake in a tin and serve in a martini glass. Top with Cava.

Atelier Vie Greyhound


Ingredients:
  • 2 oz. Buck 25 Vodka
  • 3 oz. fresh grapefruit juice
Directions:
Build in ice filled highball. To make the Greyhound a Salty Dog, rim the glass with salt then build.

Atelier Vie Mid City Mule (aka The Double Buck)


Ingredients:
  • 1/4 to 1/2 Lime, squeezed
  • 2 oz. Buck 25 Vodka
  • Ginger Beer
Directions:
Combine vodka and juice of the lime, then top with quality ginger beer.

Elf Special


Ingredients:
  • 0.25 oz. Lucano Gran Anniversario Amaro*
  • 0.5 oz. Aperol*
  • 1.5 oz. Euphrosine Gin #9 Barrel-Finished Reserve 
  • 1.5 oz. Ginger ale*
  • Bar spoon of Toulouse Red Absinthe Rouge
  • Mint leaves
Directions:
Add several ice cubes to a cocktail tin. Pour the gin, Aperol, amaro, and ginger ale over the ice and stir with a bar spoon. Strain the cocktail into the glass. Add a couple mint leaves, and muddle them a bit in the cocktail glass to release the mint oils. Add a bar spoon of Toulouse Red on top and serve. *Substitutions: In place of the Aperol, another orange liqueur may be used. In place of Lucano, another amaro can be used; or a smaller quantity of bitters. Ginger beer can be used in place of

The Green Parrot by Lizzy Fitzsousa


Ingredients:
  • 0.5 oz. Dolin Blanc
  • 0.5 oz. Lime cordial
  • 0.5 oz. Montanaro Vermouth
  • 2 oz. Euphrosine Gin #9
  • 6 drops ‘Elamakule Tiki Bitters
Directions:
Shaken, strained and served up in a coupe or cocktail glass.

Float Number Nine


Ingredients:
  • 1 Grapefruit peel
  • 1 part Aperol
  • 2 parts Euphrosine Gin #9
  • 4 parts Tonic
Directions:
Build in the glass, in order listed, over ice. Squeeze grapefruit peel over drink and garnish with peel.

Bosssanova


Ingredients:
  • 2 oz. Euphrosine Gin
  • 2 oz. grapefruit juice
  • Grapefruit slice
  • Tonic water
Directions:
Pour Euphrosine Gin #9 and grapefruit juice over ice. Top with tonic water to taste and garnish with a slice of grapefruit.