Projects & Partnerships

 

Date: Nov - Feb 2017

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Date: Jan - Feb 2017

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Date: Nov - Dec 2016

 

 

british airways partner up with NOLA to celebrate the first direct route to new orleans

 

Background: 

To celebrate a new route to New Orleans Louisiana (LHR>MSY), British Airways have teamed up with NOLA to create a truly memorable onboard experience. NOLA has been asked to create a classic New Orleans cocktail and Creole food menu which will be served to all customers on flights between the two cities from 27th of March until 27th of April 2017.

To commemorate the new route, the airline hosted a 180 guest VIP charter flight to visit New Orleans on the 24-27th of February 2017 where NOLA's bartenders were shaking and stirring signature cocktails at 40,000ft. Nicole Scherzinger and YolanDa Brown joined onboard to perform an exclusive gig in the sky. 

 

Implementation:

Prior the flight, NOLA has invited British Airways Brand Ambassadors and the team to learn about New Orleans most famous cocktails and their creations. Watch BA Brand Ambassadors to show off their cocktail shaking skills below. 

Execution:

To British Airways guests, NOLA has carefully curated a selection of New Orleans favourites - Sazerac, Hurricane and French 75. Executive chef, Brett Milligan, has collaborated with British Airways’ in-house chefs to create courses which blend authentic Deep South flavours alongside traditional cooking techniques. Please see cocktail and food menu below.

 

From us to you:

To commemorate the flight, NOLA has partnered up with our good friends at TABASCO® Brand to create trendy and fashionable snapbacks to VIPs and Tier 1 journalists.

 

Results:

Food and drinks menu was well received among all guests in Club World, World Traveller Plus and World Traveller. The menu was evaluated as excellent and innovative.

 

For more information, please visit British Airways Press Office.

 

#BALovesNOLA

 


nola recreates classic new orleans cocktails with A tabasco twist

 

Background:

To celebrate Mardi Gras 2017, the Avery Island, Louisiana based TABASCO® Brand has collaborated with NOLA to create New Orleans inspired cocktails!

“Mardi Gras season is such a fun time in Louisiana, even outside of New Orleans. Local krewes put on parades and everyone is just out having a good time,” commented Harold Osborn, Executive Vice President and Fifth Generation McIlhenny Family Member.  “We wish we could bring everyone down for the party, so instead we’ll raise a glass with the rest of the world with the help of some of our friends.”

NOLA has been provided a full range of TABASCO® sauces to develop six traditional New Orleans cocktail recipes.

Execution:

NOLA has created six New Orleans inspired cocktails with an exciting TABASCO® twist!

 

HURRICANE

Recreate everyone’s favourite New Orleans party starter by blending the fruity sweetness of passionfruit and grenadine with the flavourful kick of TABASCO® Sauce.

Serves: 1 Ingredients: 25ml white rum, 25ml dark rum, 15ml passionfruit puree (or fresh passionfruit when in season), 15ml lemon juice (preferably freshly squeezed), 15ml lime juice (preferably freshly squeezed), 15ml orange juice (preferably freshly squeezed), 10ml sugar syrup, 5ml of TABASCO® Sauce, 50ml grenadine syrup. Garnish: 1 lemon wheel & 1 cocktail umbrella. Method: ·       Blend 50ml grenadine syrup with 5ml TABASCO® Sauce in a glass and set aside. ·       Add the remaining ingredients to a cocktail shaker with ice, stir then strain into a squall or tall glass filled with crushed ice. Be careful not to over-stir and dilute the drink. ·       Drizzle in the TABASCO® Sauce and grenadine mix to taste. This will give the drink a kick and turn it a vibrant red color. ·       Garnish with a wheel of lemon and a cocktail umbrella. For the full New Orleans effect, turn the cocktail umbrella inside out as though it has been caught in a storm.

Serves: 1

Ingredients: 25ml white rum, 25ml dark rum, 15ml passionfruit puree (or fresh passionfruit when in season), 15ml lemon juice (preferably freshly squeezed), 15ml lime juice (preferably freshly squeezed), 15ml orange juice (preferably freshly squeezed), 10ml sugar syrup, 5ml of TABASCO® Sauce, 50ml grenadine syrup. Garnish: 1 lemon wheel & 1 cocktail umbrella.

Method:

·       Blend 50ml grenadine syrup with 5ml TABASCO® Sauce in a glass and set aside.

·       Add the remaining ingredients to a cocktail shaker with ice, stir then strain into a squall or tall glass filled with crushed ice. Be careful not to over-stir and dilute the drink.

·       Drizzle in the TABASCO® Sauce and grenadine mix to taste. This will give the drink a kick and turn it a vibrant red color.

·       Garnish with a wheel of lemon and a cocktail umbrella. For the full New Orleans effect, turn the cocktail umbrella inside out as though it has been caught in a storm.

 

SAZERAC

Try this twist on the official cocktail of New Orleans with TABASCO® Sauce adding heat and depth to the flavour of this classic drink.

Serves: 1  Ingredients: 50ml rye whiskey, 2 dashes of cocktail bitters (preferably Peychaud’s), 5ml sugar syrup, 2 dashes of TABASCO® Sauce. For the glass rinse: 2 dashes absinthe, 2 dashes of TABASCO® Sauce, Crushed ice. Garnish: Twist of lemon peel. Method: ·       Rinse a rocks glass with the absinthe, 2 dashes of TABASCO® Sauce and crushed ice. Discard the ice and any excess absinthe from the prepared glass. ·       In a cocktail mixer, stir the rye whiskey, bitters and sugar syrup over ice and strain into the rinsed glass. ·       Squeeze the oil from a length of lemon peel over the cocktail and garnish the rim of the glass with a twist of peel. Serve straight up. For an extra kick, add 2 further dashes of TABASCO® Sauce to the cocktail before serving. 

Serves: 1

 Ingredients: 50ml rye whiskey, 2 dashes of cocktail bitters (preferably Peychaud’s), 5ml sugar syrup, 2 dashes of TABASCO® Sauce. For the glass rinse: 2 dashes absinthe, 2 dashes of TABASCO® Sauce, Crushed ice. Garnish: Twist of lemon peel.

Method:

·       Rinse a rocks glass with the absinthe, 2 dashes of TABASCO® Sauce and crushed ice. Discard the ice and any excess absinthe from the prepared glass.

·       In a cocktail mixer, stir the rye whiskey, bitters and sugar syrup over ice and strain into the rinsed glass.

·       Squeeze the oil from a length of lemon peel over the cocktail and garnish the rim of the glass with a twist of peel. Serve straight up. For an extra kick, add 2 further dashes of TABASCO® Sauce to the cocktail before serving. 

 

FROZEN DAIQUIRI

Cool-off with this Southern crowd pleaser and a carnival classic blended with rum, lime and the refreshing zest of TABASCO® Green Sauce.

Serves: 1  Ingredients: 50ml white rum, 25ml lime juice, 15ml sugar syrup, 4-8 dashes of TABASCO® Green Sauce. Garnish: 1 lime wheel. Method: ·       Add all ingredients to a blender with 8-12 cubes of ice. Blend until smooth. ·       Pour into a coupe glass and serve with a lime wheel.

Serves: 1

 Ingredients: 50ml white rum, 25ml lime juice, 15ml sugar syrup, 4-8 dashes of TABASCO® Green Sauce. Garnish: 1 lime wheel.

Method:

·       Add all ingredients to a blender with 8-12 cubes of ice. Blend until smooth.

·       Pour into a coupe glass and serve with a lime wheel.

 

FRENCH 75

Add some sparkle to your party with this elegant and iconic gin and Champagne cocktail accented with the flavours of TABASCO® Sauce.

Serves: 1  Ingredients: 30ml gin, 15ml lemon juice, 3 dashes of TABASCO® Sauce, 5ml sugar syrup, 25ml Champagne. Garnish: 1 twist of lemon peel. Method: ·       Add all ingredients to a metal cocktail shaker containing 12 cubes of ice and shake vigorously until it is cold to the touch, or about 15 seconds. Be careful not to over-shake and dilute the drink. ·       Strain the mixture into a chilled champagne flute and top with Champagne. ·       Garnish with a twist of lemon peel.

Serves: 1

 Ingredients: 30ml gin, 15ml lemon juice, 3 dashes of TABASCO® Sauce, 5ml sugar syrup, 25ml Champagne. Garnish: 1 twist of lemon peel.

Method:

·       Add all ingredients to a metal cocktail shaker containing 12 cubes of ice and shake vigorously until it is cold to the touch, or about 15 seconds. Be careful not to over-shake and dilute the drink.

·       Strain the mixture into a chilled champagne flute and top with Champagne.

·       Garnish with a twist of lemon peel.

 

VIEUX CARRÉ

Let the good times roll with this bourbon and cognac cocktail (pronounced Voo-Ka-Ray) with TABASCO® Sauce and the fiery fruitiness of TABASCO® Habanero Sauce.

Serves: 1  Ingredients: 20ml bourbon, 20ml cognac, 7.5ml Benedictine D.O.M., 20ml sweet vermouth, 1 dash of TABASCO® Sauce, 1 dash of TABASCO® Habanero Sauce. Garnish: 1 twist of lemon peel Method: ·       Add all ingredients to a cocktail shaker with ice, stir then strain into an old-fashioned glass. Be careful not to over-stir and dilute the drink. ·       Squeeze the oil from a length of lemon peel directly onto the rim of the glass. Garnish with another twist of lemon peel dropped straight into the glass.

Serves: 1

 Ingredients: 20ml bourbon, 20ml cognac, 7.5ml Benedictine D.O.M., 20ml sweet vermouth, 1 dash of TABASCO® Sauce, 1 dash of TABASCO® Habanero Sauce. Garnish: 1 twist of lemon peel

Method:

·       Add all ingredients to a cocktail shaker with ice, stir then strain into an old-fashioned glass. Be careful not to over-stir and dilute the drink.

·       Squeeze the oil from a length of lemon peel directly onto the rim of the glass. Garnish with another twist of lemon peel dropped straight into the glass.

 

BLOODY MARY

No celebration is complete without a Bloody Mary. We’ve turned up the volume by adding some kick with three of our pepper sauces to this timeless cocktail including the smoky heat of TABASCO® Chipotle Sauce, the citrus zest of TABASCO® Green Sauce and the fiery fruitiness of TABASCO® Habanero Sauce.

Serves: 5 Ingredients: 2-3 dashes TABASCO® Habanero Sauce, 2-3 dashes of TABASCO® Green Sauce, 5 dashes of TABASCO® Chipotle Sauce, 15ml Worcestershire sauce, 15ml fish sauce (soy sauce can be used as a vegetarian alternative), 1 peeled garlic clove, 1 pinch of white pepper, 2 pinches of celery salt, 1 thumb-sized piece of fresh peeled horseradish, Juice of half a lemon, Juice of half a lime, 1000ml unseasoned tomato juice, 250ml vodka. Garnish: 50g feta cheese, cut into cubes, 50g green olives, 5 sticks of celery, leaves on. Method: ·       Add the Worcestershire sauce, fish sauce (or soy sauce if using), TABASCO® pepper sauces, garlic, white pepper, celery salt and horseradish to a blender. Blend until smooth. Don’t be afraid to taste and adjust the mix to exactly how you like it by adding more citrus, salt or TABASCO® pepper sauces. ·       Add the lemon juice, lime juice and tomato juice and re-blend. Refrigerate until you are ready to serve. ·       For each drink, combine 200ml of the mix with 50ml vodka and serve in a tall glass over cubed ice. ·       Garnish with a skewer of cubed feta cheese, a green olive and a stick of celery. Serve with a bottle of TABASCO® Sauce for guests to add an extra kick.

Serves: 5

Ingredients: 2-3 dashes TABASCO® Habanero Sauce, 2-3 dashes of TABASCO® Green Sauce, 5 dashes of TABASCO® Chipotle Sauce, 15ml Worcestershire sauce, 15ml fish sauce (soy sauce can be used as a vegetarian alternative), 1 peeled garlic clove, 1 pinch of white pepper, 2 pinches of celery salt, 1 thumb-sized piece of fresh peeled horseradish, Juice of half a lemon, Juice of half a lime, 1000ml unseasoned tomato juice, 250ml vodka. Garnish: 50g feta cheese, cut into cubes, 50g green olives, 5 sticks of celery, leaves on.

Method:

·       Add the Worcestershire sauce, fish sauce (or soy sauce if using), TABASCO® pepper sauces, garlic, white pepper, celery salt and horseradish to a blender. Blend until smooth. Don’t be afraid to taste and adjust the mix to exactly how you like it by adding more citrus, salt or TABASCO® pepper sauces.

·       Add the lemon juice, lime juice and tomato juice and re-blend. Refrigerate until you are ready to serve.

·       For each drink, combine 200ml of the mix with 50ml vodka and serve in a tall glass over cubed ice.

·       Garnish with a skewer of cubed feta cheese, a green olive and a stick of celery. Serve with a bottle of TABASCO® Sauce for guests to add an extra kick.

 

Results:

TABASCO® Brand/Hunter PR were delighted with the results and signed a further Talent Agreement with NOLA for 2017 events.

 

Further events:                                                                                     

Lundi Gras Luncheon - Cane & Table, New Orleans, Louisiana

On the 27th of February, 2017 while visiting the Crescent City, team NOLA partnered up with one of New Orleans favourite bars, Cane & Table, to offer an unforgettable experience - a private TABASCO® Lundi Gras Luncheon to British Airways crew and Tier 1 journalists. NOLA’s own Executive Chef, Brett Milligan matched wits with Cane & Table’s Alfredo Nogueira, to create a truly exceptional Lundi Gras menu. The lunch was followed by TABASCO® mash pepper tasting, hosted by longtime McIlhenny family employees Stefan Lopez and Coy Boutte.


NOLA HOSTS NEW ORLEANS INSPIRED MASQUERADE PARTY AT COURTHOUSE HOTEL, SHOREDITCH

 

Background:

International award-winning cocktail bar NOLA, inspired by the drinks, culture and history of New Orleans has partnered up with a 5 star Courthouse Hotel in Shoreditch to throw the best New Orleans inspired Masquerade Party.

 

Challenge:

Courthouse Hotel has approached NOLA to help organise a New Year's Eve party for a 100+ guest capacity bar. The task presented the number of challenges such as a quiet hotel bar, offering and unexperienced events and floor teams.

 

Implementation:

To help Courthouse Hotel, NOLA's team has created an exciting and unique selection of New Orleans inspired premium cocktails and canapés. 

 

Execution: 

For New Year's Eve Party, NOLA has partnered up with a four-piece acoustic jazz band - The Cash Cows. 

 

Press release as well as NOLA's newsletter has been sent out to consumer press, NOLA's guests and loyal members. NOLA has also helped advertise the event through social media channels.  

Decorations inspired by New Orleans, such as carnival masks, beads, musical instruments and lightly lit candles were used to dress up the room and spark a New Orleans soul in a Masquerade Party. NOLA's team has provided a full drinks and food training to the rest of the team.

Tickets have been sold through Design My Night and Eventbrite ticketing platforms.

 

Result:

NOLA over-sold an event for the evening by 15%. New Year's Eve Masquerade was a spectacular event, hosted and supervised by NOLA team to ensure all guests are having a memorable time. The event significantly helped to promote Courthouse Hotel in Shoreditch and offered a significant press and social media exposure.

 

 

 

 

 

 

 

 

For Partnerships, please contact Laura at laura@nola-london.com