Salt Revival Oyster Co.’s Cooling Coastal Berry Crush Cocktail

Refresh and unwind

It’s way past happy hour and the blistering sun is melting into twilight. You’re by the pool or on the porch, craving a sweet, ice-cold cocktail and some fresh seafood.

Consider the Coastal Berry Crush, a fruity summertime sipper from Lake Charles’ latest upscale seafood eatery, Salt Revival Oyster Co., an extension of the pioneering oyster farm of the same name.

Opened in August 2024, the stylish 200-seat haven is the brainchild of chef-owner and oyster farmer David Sorrells (former chef/founder of Calla) and restaurateur Ben Herrera, majority owner of Calla, former owner/founder of 121 Artisan Bistro and the shuttered The James 710.

“It’s refreshing and sweet with a little tang,” says general manager Kelseigh Ramirez.

Sweetened by executive chef Roman Ardoin’s fresh blackberry purée, the tequila-spiked cocktail is blended with the citrusy sweetness of triple sec and fresh lime.

It’s a crowd-pleaser at the oyster bar, where fans belly up for Sorrells’ briny boutique bivalves raised in floating cages. Sorrells’ innovative oyster farm in Cameron’s 48-acre Alternative Oyster Culture Park is revolutionizing the way oystermen can earn a living  by harvesting succulent oysters year-round.

Fans gravitate to the patio for cocktails and bites on live music weekends.

Recipe

Begin with the blackberry purée: 2 pints of fresh blackberries, juice and zest of 1 lemon, a pinch of salt, ½ cup sugar. Blend and strain to remove seeds. Set aside. To build the drink: 1.5 oz. of your favorite Blanco tequila, 1 oz. triple sec, 1 oz. blackberry purée, 1 oz. agave, 1 oz. lime juice. Combine and shake. Sugar rim a rocks glass, fill with ice and then pour. Garnish with lime.

Salt Revival Oyster Co.
3420 Ryan St.  •  Lake Charles  •  saltrevivaloysters.com  •  @saltrevivaloysterco