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The Curious Eleven with LaShan Arceneaux
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Time to read 1 min
Craft mixologist at Three Lumps of Sugar and Avonak Distillery, LaShan Arceneaux is a former chef.
It’s her love of flavor profiles that give her a special edge, moving seamlessly from the kitchen to the bar. She creates artisan sugars, salts, and botanicals to enhance her customer's cocktail experience. And we’re definitely here for it. We sat down with LaShan to get a better idea of what life is like behind the bar.
What are the TOP 5 skills every mixologist should have?
Flexibility, communication skills, creativity, sales/marketing, know how to craft a great cocktail.
Which cocktail is the biggest pain in the ass to make, pardon our French?
Anything with malort. Cause just smelling it makes me want to hurl. LOL
And which cocktail is served in your version of heaven?
You come home, slide into something comfortable, and throw yourself on the couch. What's in your glass?
Bourbon neat...
What are the five essential ingredients every booze lover should have in their home bar?
Bitters, ginger Beer, tonic/club soda, quality cherries, fresh citrus.
Which booze is the most versatile?
Vodka. It's neutral and can go neat, sweet, floral, savory.
Is there a favorite life hack you learned at your job?
That a Hawthorne strainer fits perfectly in a wide mouth mason jar.
What are your passions outside the world of Spirits?
Salt and sugar. I am a master selmelier, studying salts from around the world is my jam.
What would you be doing if you weren't a mixologist?
If there wasn't a global pandemic, I'd probably be teaching classes about salt and giving tours of some famous locations for salt.
Fast-forward five years. Where do you see yourself?
I'd love to be a cocktail consultant.
A Genie tells you to pick someone to fix a drink for; dead or alive, real or fictional. Who would it be?
Amelia Earhart. I really wanna know what happened to her.
Like what you read? You can keep up with LaShan on Instagram and while you're scrolling, check out Avonak Distilery.
*Cover Image Source: LaShan Arceneaux Facebook
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