Very Bad Santa Halfway To Christmas Pub Crawl

It was the Very Bad Santa…Halfway to Christmas Pub Crawl! Every December you will see the French Quarter filled with Very Bad Santa’s and his very naughty helpers!   

   The event has grown so much, in fact, that droves of people who couldn’t wait until December for the annual event, decided to create the Half Way to Christmas Pub Crawl! The lively group stopped at Turtle Bay  and had some great drinks shots of fireball along some great food.  
We look forward to the Very Bad Santa Pub Crawl in December and are excited to have them in June now also,” said Steve Smith. So we hope you stay on the naughty list this year and come join the Pub Crawl this December! You will have so much fun you may never be good boy or girl again! 

 

Come watch PPV UFC 200 at Spirits on Bourbon

     Spirits on Bourbon is known for its great drinks, food and Dueling Pianos. It’s also known as a great place to watch sports!   We are excited to announce we will be showing the pay-per-view, UFC 200, at Spirits on Bourbon!  So make plans to see the great fights and reserve some tables to get the best seats in the house!

 UFC 200 PPV Main Event:
205 lbs.: UFC Light Heavyweight Champion Daniel Cormier vs. UFC Interim Light Heavyweight Champion Jon Jones

UFC 200 PPV Co-Main Event:

265 lbs.: Brock Lesnar vs. Mark Hunt  
Other Scheduled UFC 200 Matches:
135 lbs.: Women’s Bantamweight Champion Meisha Tate vs. Amanda Nunes 

 145 lbs.: Jose Aldo vs. Frankie Edgar for interim featherweight title

265 lbs.: Cain Velasquez vs. Travis Browne

135 lbs.: Cat Zingano vs. Julianna Pena

170 lbs.: Johnny Hendricks vs. Kelvin Gastelum

135 lbs.: T.J. Dillashaw vs. Raphael Assuncao

155 lbs.: Sage Northcutt vs. Enrique Marin

185 lbs.: Derek Brunson vs. Gegard Mousasi

155 lbs.: Joe Lauzon vs. Diego Sanchez

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Turtle Bay Was Featured in New Orleans Ghosts Voodoo and Vampires Journey Into Darkness

Turtle Bay  on Decatur Street is known for its nightly visits in the haunted history tour. Here is one of the stories in New Orleans Ghost Voodoo and Vampires Journey into Darkness Book. . So come on down to Turtle Bay and grab a Beer and Pizza and see if you can have your own Ghost Story. 

 By Kalila Katherina 

Turtle Bay is a newly renovated bar and restaurant that had a number of ghostly inhabitants. Once a favorite hang out with the vampire culture of the 1990s is now a mainstream hotspot for food, libations and lively New Orleans music.
The building is situated directly behind but Ursuline Convent, The oldest building in New Orleans. In the 1700s the lamb a part of the convent ground, and today only a small brick wall in the courtyard separate the two properties. 

  The Ursuline nuns originally came to New Orleans as nurses to care for the victims of yellow fever and Indian attacks. The nuns also use this land including that were Turtlebay is now situated to bury the dead. The courtyard is charged with energy typically found in burial ground. In a recent investigation of a residential outing we felt the situation I’m being pulled down words in this area. 
There is an active hunting here as well. During our investigation, we discovered the presence  

  of a female entity. Emily once oa servant here are the petite young woman with a little education.  She died of yellow fever on the property and continues to reside in the upper apartment of the building and in the kitchen.
 We were the first calleded in to do this investigation when the owner of the building noticed that his clothes were soaked with water after placing them on a chair when he undressed. There was neither a leak in the ceiling nor any other explanation for the sudden water. One employees reported that kitchen appliances often turned on spontaneously. A knife flew across the room on its own and Broke. The tip of the knife was never found.  Recently a family on the tour captured a thick Fogg of ectoplasm in the seating area at the bar. The ghost seems to enjoy the music and visit from tourist, but is a bit picky as to whom is in her kitchen. 

 

Voodoo Experience 2016 lineup is out!

Voodoo Experience has revealed its 2016 lineup. The three-day music festival takes place at New Orleans’ City Park over Halloween weekend (October 28th – 30th). Spirits on Bourbon hopes that you make Voodoo Experience and Stop in to Spirits on Bourbon for great food,drinks and entertainment while you are in New Orleans. 
Tool, Arcade Fire, The Weeknd, G-Eazy, The Chainsmokers, Band of Horses, Cage the Elephant, Kevin Gates, Die Antwoord, Porter Robinson, Carnage, Foals, Rebelution, Excision, Gramatik, Ghost, Tory Lanez, STS9, Mutemath, Puscifer, Les Claypool’s The Claypool Lennon Delirium, Alison Wonderland, DJ Mustard, Beats Antique, Snails, Melanie Martinez, Anderson .Paak and the Free Nationals, Reignwolf, Preservation Hall Jazz Band, Mayer Hawthorne, Charles Bradley and his Extraordinaires, Shakey Graves, Slander, What So Not, Snakehips, Bob Moses, Saint Motel, Wild Belle, Bully, Nothing But Thieves, Oh  

 Wonder, Chairlift, The Pretty Reckless, Party Favor, Lunice, NF, Bear Hands, Black Tiger Sex Machine, ASLl Them Witches, Lookas, Lost Kings, 4B, Sir the Baptist, Cheat Codes, Slaves, Leon, The Eagle Rock Gospel Singers, The Seratones, Cakes Da Killa, Little Scream, Sonny Alven, The Breton Sound, Carmine P. Filthy, Babygirl, Kidd Love, Unicorn Fukr, Herb Christopher 

 

Turtle Bay Ghost Story

By Alison Fensterstock 

 
I’m tying my shoe in the kitchen of the Turtle Bay bar and restaurant on Decatur Street when I’m suddenly aware that I may be about to die in a horrible and grisly manner. It’s a sunny late-summer afternoon, and I’ve stopped by to try and snap some digital pictures of the three knives that allegedly were thrown at Turtle Bay’s cook, Chisesi Simpson, by a cranky ghost or a sneaky, malevolent, unseen force. Simpson leads me back into the kitchen where the first two knives are lying on the stainless steel countop.

“I don’t know where that other one’s at,” says Simpson. “Oh, there it is.” He strides down the length of the small, airy courtyard kitchen, toward the capped sewer drain where the ghost, which the bar has named “Boudreaux,” lives. It’s then that I notice that the lace of my left Converse All-Star has come undone. As I bend down to tie it, Simpson says, “Man, Boudreaux was pissed after you were here yesterday. He was really acting up, throwing stuff around. He threw this pan here all the way out there.” 
I look up briefly to see the cook holding up a steel pan and gesturing with it to a spot at least 10 feet away. I flash on how this would all play out in a predictable horror movie. Nosy reporter girl angers ghost … returns to bar on innocent errand … knife mysteriously missing. While everyone in the theater is silently yelling Get out of there! Don’t tie your shoe! Run, girl! the cook is possessed and murders me while the audience grumbles how they saw it coming a mile away.   
I straighten up quickly and realize Simpson is standing over me, brandishing a large knife. “Found it,” he says.
The Turtle Bay ghost is only the most recent bar haunting investigated by Kalila Katherina Smith, a tour guide for the Haunted History Tours who both founded the New Orleans Paranormal and Occult Research Society and is the Louisiana state head of the National Ghost Research Society. Her book New Orleans Ghosts and Vampires notes several haunted bars in the French Quarter including Lafitte’s Blacksmith Shop, Cosimo’s, Yo Mama’s and O’Flaherty’s. She believes that the violent atmosphere of the locales, many of which have been saloons of one kind or another over hundreds of years, predisposes them to the kind of tragic or gruesome on-premises deaths that cause spirits to linger. The 1100 block of Decatur Street where Turtle Bay is located is a particularly fertile area for haunting. Most of that land once belonged to the Ursulines Convent on Chartres Street and served as a potter’s field for yellow fever victims in the 18th century.   
“There are probably more haunted bars in the French Quarter than we could ever put on a tour,” she says. “We pick the ones with the most activity and that are the best documented historically. But you’ve got death on top of death on top of death, from yellow fever, fires, hurricanes, violence — a high concentration of death in such a small area. Plus voodoo activity calling up spirits. And people who are drinking are more open to spirits, more open to those experiences.”
Smith recently participated in an investigation of the Turtle Bay ghost in conjunction with the Sci-Fi Channel show Ghost Hunters. She still isn’t ready to explain the ghost’s behavior, although she’s clearly intrigued. “It’s been turning equipment on and off in the middle of the night, throwing hot water,” she says. “And it’s usually pretty rare for a ghost to attack.”  

 

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Beignets Bites from Spirits on Bourbon

 For National donut day  Spirits on Bourbon can only celebrate with a New Orlean Tradition of Beignets. Here is the Spirits on Bourbon recipe for Beignet Bites. If you don’t want to waste the time and energy making Beignets just come visit us at Spirits on Bourbon .

 

1 c lukewarm water

1/4 c granulated sugar

1/2 tsp salt

1 large egg, room temperature and beaten

2 Tbsp butter, softened

1/2 c evaporated milk

4 c bread flour or all purpose flour

3 tsp instant active dry yeast

vegetable oil for cooking: use enough oil to completely cover beignets when frying

powdered sugar for dusting 

 1MAY USE A DOUGH MIXER, OR A BREAD MACHINE.

If using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth.

If using a bread machine, add liquid ingredients, then dry ingredients with yeast last (on top of everything else). Select dough setting and press Start, allow to run only until dough cycle has finished (do not bake).

2

Turn the dough into a lightly oiled bowl and form into an oval. Cover tightly with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.

3

To prepare dough, remove from refrigerator and roll out on a lightly floured board to 1/2-inch thickness. Cut into approximately 3-inch squares, triangles, or circles.

4

In a deep fryer or large pot, heat vegetable oil to 365° F. Fry the beignets (2 or 3 at a time) for 2 to 3 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff.

5

NOTE: If the beignets don’t rise to the top immediately when dropped into the oil, the oil is not hot enough.

6

Remove from oil and drain on paper towels, then sprinkle heavily with powdered sugar. Serve hot.

7

The dough can be kept for up to a week in the refrigerator – it actually improves with age; just punch down when it rises. (Dough can also be frozen; shape beignets before freezing.) 

 

Spirits on Bourbon Boiled Crawfish Recipe!

Over the last few years we have been holding several crawfish boils for wedding parties, corporate parties and anyone who wants one! 

  People have learned to love the Crawfish at Spirits on Bourbon and naturally have wanted to know how we cooked them just right. So here you go!    
1 container of zatarans seasoning dry mix

I sack of small Potatoes

12 onions

6 garlic cloves

2 cartons mushrooms 

12 lemons
Grind the 12 lemons. Put the lemons and Zatarans crawfish seasoning into your large boiling pot. Start fire and bring the mixture to a boil. Once boiling, add your live, purged crawfish. Boil for 5 minutes before adding corn, onions (cut in halves), garlic cloves, and mushrooms. Bring to a boil and boil for 5 more minutes. Then turn it off. Soak everything for 20 minutes.     
Next time you are having a gathering, give us a call and have a crawfish boil at Spirits on Bourbon !!!  

Spirits on Bourbon Gator Balls Recipe 

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                       Spirits on Bourbon          

                     GATOR POPPER MIX. 

​​ 

 ​​​5 lbs. of gator sausage 

​​​½ cup of minced jalapeno

​​​1 cup of sliced green onions

​​​2 cups of cheddar cheese

​​​2 cups of mozzarella cheese

​​​4 whole eggs

​​​1 cup of panko bread crumbs

 

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Method:

1. Read recipe completely. Do not take short cuts – think QUALITY.

2. Gather all ingredients and utensils in a clean workstation.

3. Skin and mince gator sausage, place in large mixing bowl. Add all other ingredients and mix well

4. Place mix in gallon zip lock bags, label, date, 

5. refrigeration.
6. When you are ready to cook you will need:

Flour, beaten eggs and panko bread crumbs in separate containers.

Oil for frying. 

7. Form gator mix into 1 ounce balls.

8. Coat in flour, dip in eggs then roll in panko bread crumbs. 

9. Fry in hot oil until golden brown.

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Spirits on Bourbons Bread Pudding Recipe

          ​             Spirits on Bourbon

                           Bread Pudding 

                          YIELD- 20 orders

 

Ingredients:​​​​1x​​

 

​​2 loaves of French bread

​​2 cups of craisins

​​½ cup of sugar

1 cup of cinnamon

1 qt. of heavy cream

¼ cup of vanilla

1. Read recipe completely. Do not take short cuts – think QUALITY.

2. Gather all ingredients and utensils in a clean workstation.

3. Cut bread into 1 inch slices and put to the side.

4. In a large mixing bowl mix all ingredients together except bread.

5. Place bread into wet batter and mix with hands, making sure all bread gets wet. Let stand for 10 minutes.

6. Take 2 baking pans and spry with pan spray, place bread mixture into pans evenly.

7. Bake 15 to 20 minutes turning once until bread is firm, let cool

8. Place 5 oz. of pudding into to go soup cups, 

Spirits on Bourbon Featured at Scaling New Heights Conference

Spirits on a Bourbon was proud to be featured at the 2016 Scaling New Heights Convention  held at the beautiful Caribbean resort, Atlantis, situated on Paradise Island in the tropical Bahamas.    
Spirits on Bourbon, represented by owners Brad Bohannan and Steve Smith , worked with Scaling New Heights to film a ten part Docu-Series called Tech Make Over. “We were able to work with the best in the business and receive some of the latest technology. This new technology has given us a competitive advantage over every other bar on Bourbon Street and increased profits 20 percent. We feel lucky to have been chosen to participate,” said Brad Bohannan to the packed audience.   
The series was filmed last December at Spirits on Bourbon. “We have had some growing pains in learning the new technology but at the end it all paid off,” said Steve Smith. He continued, “Not only have we received the latest technology, but we have formed some great partnerships with innovative companies like ‘When I Work‘  

 which will last far beyond the show.”
Joe Woodard reminded the audience that the latest technology wasn’t just about convenience, but about inspiring us to push the envelope even further.  We at Spirits on Bourbon will certainly be taking his advise.