• Jarnard Sutton

Behind the Stick with Jason Breedlove of Louisiana Purchase


Weezyana Sizzurp

1 oz Havana Rum

1/2 oz Dictator Rum

1/2 oz Wrey & Nephew Rum

1 oz Martell Cognac

1/2 oz Averna

1 oz Huckleberry Cordial

1 oz Lemon juice

2 dashes black walnut bitters

What's the story behind this Cocktail?

It’s basically an abstract Codeine/ Lil Wayne reference

If you had to pair this cocktail with a dish, what would you pair it with?

I think it pairs the best with our LP chops.

What makes the bar program unique?

We are keeping the experience true to New Orleans and bringing re-imagined classic cocktails to pay homage to the city that inspired the opening of Louisiana Purchase.

What kind of experience can diners expect at Louisiana Purchase?

They can expect authentic New Orleans dishes, quality cocktails and true southern hospitality.

About Jason Breedlove

Are you from San Diego?

No, I’m originally from Palmdale. I moved out to San Diego back in 2012

Who are some of your mentors in the bartending community?

Tyler French, David Tye, Carlos Ochoa, Katie Ekima

What's your favorite cocktail on the menu?

The Geux Green. It’s made with mezcal, celery-apple cordial, elderflower, green chartreuse and saline.

Define the perfect cocktail.

The perfect cocktail would be a balanced cocktail in my opinion. The ingredients should complement each other and not over power one another. This can vary quite a bit depending on the ingredients. The type of sweetener you’re using, the type of juices you’re using, the cordials, amari, vermouths etc. All this will vary from cocktail to cocktail. So it’s about balancing the ingredients you use.

What are some cocktail trends you are noticing in San Diego?

I’ve noticed vegetable cocktails becoming popular lately. But I feel trends end up making full circles eventually. So I think a lot of the trends come from new menu rollouts and the creativity of San Diego bartenders trying to elevate the industry standards.

What's your favorite drink to make behind the bar?

Ha ha, this question always annoys me. Well, to be honest, I don’t have a favorite drink to make because the techniques of making cocktails are all the same. My favorite cocktails to make are whatever the guests want. If you were to ask me what is my favorite cocktail to drink, then that’s a more reasonable question, but that also varies depending on my mood and if I’m eating or not so that answer will change quite often.

What's your favorite spirit?

Agave Spirits as a whole are my favorite. But I enjoy drinking Mezcal's the most.

What is one thing you wish people understood about bartending?

That it’s not all about the cocktails. It’s about being personable and being able to read the guests and the room. Being able to multitask and anticipate the needs of the guests and the bar. Patience and understanding of guests while also not being a pushover or unprofessional. There is a fine line.

What should everyone stock in their home bar?

I’d say stocking liqueurs, Amari, Bitters, and vermouth are good items to have. You don’t go through them as fast as spirits. Also it’s nice to be able to just go buy a bottle of whiskey and be able to have multiple cocktail options without having to get anything else.

What do you do in your spare time when you're not creating cocktails?

I train and compete in Muay Thai. I also rock climb quite a bit, and enjoy making art.

What's next for you?

I don’t know yet…

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