Born Bayou Featured Bartender - Alex Vines

Although I haven’t lived in Louisiana my whole life, I do consider New Orleans to be my adopted hometown. I moved here when I was in middle school and have stuck around ever since. My first job in the service industry was as a busser in a sports bar and I soon decided that I wanted to learn how to bartend. Slowly but surely I picked up as much knowledge and experience as I could get and finally worked my way into a bartending gig, where I’ve been for the last three years. 

For me bartending is all about relationships. It’s about the bonds we make, not only with the guys and gals we work with on a day to day basis, but with our guests as well. Some of the best times I’ve had working in the industry we’re the nights I’ve bartended for a full house from Saints playoff games to wedding receptions and charity fundraisers. My job has given me the opportunity to work with and meet tons of truly special and inspiring people on both sides of the bar. The best part of my job is meeting new people and the feeling I get knowing that I made someone’s day just a little bit better. 

Enjoy Alex's take on the classic Manhattan below.

Mardis Gras Manhattan
1 1/2 oz Bayou® XO Mardi Gras 
3/4 oz Sweet Vermouth
1/2 oz Creme de Cacao Vanille
1/2 oz Amaro Meletti


Stir in ingredients in a mixing glass then strain into a chilled coupe and garnish with an orange peel.