Byblos - Wine & Spirits Magazine


A Lebanese hotspot where the barbecued lamb ribs are as smokin’ as the belly dancers, is distiller John Blair’s moonlighting gig. By day Blair crafts spirits at New Orleans Rum, but at night he channels his inner cocktail guru here, sporting a cane rum t-shirt as he works one of Uptown’s busiest restaurant bars, shaking and stirring four local single-barrel and blended rums-all made with Louisiana blackstrap molasses-into Mai Tais, Mojitos, Dirty Frenchmen and Partly Cloudys.

3242 Magazine St., New Orleans, Louisiana



This story appears in the print issue of August 2008.
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