Creole Colada
A tropical classic is reimagined with small- batch rum distilled from sugarcane grown on the banks of the False River
By day, the scent of blueberry muffins, double chocolate cranberry scones, pecan-studded cinnamon buns, freshly baked breads and boudin-stuffed croissants drift out of Lizzie’s on Maine, the new European-style bakery from pastry wiz Elizabeth “Lizzie” Hansen, prized for her intricate, vintage-style cakes.
But as the sun dips, the café undergoes a seamless transformation, evolving into an intimate restaurant and bar with creative craft cocktails and a menu blending European refinement with local ingredients.
Executive Chef Erik Hansen, Elizabeth’s husband, presents such starters as flame-grilled chicken wings with blueberry barbecue sauce and crispy prosciutto-topped deviled duck eggs followed by flame-grilled steak frites sauced with garlicky chermoula, pan-seared salmon with lemon Tabasco pepper jelly and braised short rib ragu.
Anchoring this dual-identity concept is a craft cocktail program that mirrors the kitchen’s sense of place and play, led by manager and head mixologist Kyle Gonzales. His standout seasonal creation, the Creole Colada, captures the lushness of the tropics with a spicy kick. Sipped alongside Chef Erik’s evening plates, the revitalizing drink is a bridge between continents and traditions, much like Lizzie’s itself.
“It’s bright, refreshing and smooth up front with pineapple and coconut, but what makes it stand out is the subtle warmth from the local spiced rum and cayenne finish,” Gonzales says. “It’s the kind of great summer drink you can enjoy by the pool, at brunch or on a hot afternoon, and it’s easy to make.”
Add 1.5 oz. False River Spiced Rum, 1 oz. coconut rum (such as Malibu), 2 oz. pineapple juice (fresh preferred), 0.5 oz. coconut cream (such as Coco López) and 1 small pinch cayenne pepper to a cocktail shaker with ice. Shake hard for 10-15 seconds until well chilled and slightly frothy. Pour the entire contents, including ice, into a highball glass. Garnish with a pineapple wedge, a sprinkle of toasted coconut flakes and an edible flower for a vibrant finish.
Lizzie’s
105 E. Main St.,New Iberia
lizziesnewiberia.com
@lizzies.nila
