Cocktail Collaborative by Paul Loggins

06/07/2023

Wow!

The unorthodox backstory of Peru's signature cocktail.

05/11/2023

Thank you Susan Kirton for the opportunity to come on Loving Living Local NBC 6 / FOX 33 last week to talk about what we have going on Zuzul Coastal Cuisine including two of my scratch made cocktails!

Discover Zuzul Coastal Cuisine, a Shreveport gem featuring craft cocktails by legend Paul Loggins and Chef Balderas’ fusion of coastal Latin American dishes. Experience the unique flavors in …

05/09/2023

“Low Hanging Fruit” 🍊

Three Roll Estate Brazilian-style rum, Tattersall Distilling Orange Crema, scratch made orange fennel syrup, Distilleries et Domaines de Provence Absinthe Ordinaire rinse

05/05/2023

“Jefita” 🇲🇽

Cinco de Mayo special: sotol, hibiscus, lavender, cilantro, lime, earl grey bitters

05/04/2023

“Preemptive Gripe” 🙅‍♂️

NA cocktail: watermelon mint shrub, pineapple syrup, fresh lime, club soda

05/03/2023

Tune in to KTAL NBC 6 tomorrow morning where I’ll be on with my friend Susan Kirton, host of Loving Living Local NBC 6 / FOX 33!

Thursday I welcome cocktail aficionado Paul Loggins of one of my favorite Shreveport restaurants, Zuzul Coastal Cuisine!

05/03/2023

In case you missed Zuzul Coastal Cuisine on KTBS 3 News yesterday morning here is our spot featuring one of my seasonal cocktails, spring sangria, and a house specialty cocktail as well as lots of delicious food from Chef Gabriel!

Click here to view this video from ktbs.com.

05/01/2023

Oaxacan Old Fashioned, one of my house specialties at Zuzul Coastal Cuisine

Come see me this week; book now at
bit.ly/bookzuzul

04/29/2023

Patio party season is upon us and entertaining just got better with this delicious and easy recipe! My cocktail “Sporadic Specificity” 🍉 was a big hit last summer and now I’m sharing it with you because it is the perfect drink to wow your friends with during your next patio gathering! ☀️🍉

🍉Ingredients:
2 oz gin
1 1/12 oz watermelon thyme syrup*
1/2 oz lime juice
soda to top
fresh watermelon slices to garnish

🍉Instructions:
- Make the watermelon thyme syrup by puréeing roughly 4 cups cubed watermelon with about 1-2 cups (depending on desired sweetness) thyme syrup and straining through a fine mesh sieve.
- Thyme syrup is made by steeping 6-8 ounces fresh thyme in 8 cups 1:1 simple syrup just as you pull it off the stove. Simply throw it in the pot and cover until the syrup is completely cool and strain through a sieve.
- Combine all of your ingredients, shake, and pour into a glass full of ice, then top with soda water
- You can easily batch this cocktail ahead of time and just pour than top with soda water during entertaining!

This cocktail is the perfect drink to sip on while enjoying warm weather and good company. Plus, it's easily batched so you can impress your guests without spending all your time behind the bar. 🎉🍉🍹

04/28/2023

“Pencil Me In” ✏️

yogurt washed Laird & Company rum, Distilleria Alpe Valle d'Aosta genepy, mango syrup, saline, basil oil

04/27/2023

I came across this quote from Gary “Gaz” Regan while doing my research for the Negroni Class with John Pickens Clothiers. This sentiment rings especially true to me in a time when so much is taken for granted in the culture of food & beverage. With the proliferation of food competitions on television and minimal efforts on the part of many large fine dining restaurant chains, we sometimes forget what goes into real craft food and drink and often even what those things look and taste like.

When those of us who truly embrace the craft have the opportunity to give our customers the sensorial experience of sitting down and enjoying their drinking and dining, the mystery of our art is brought back to life.

Please join me for that experience at Zuzul Coastal Cuisine or reach out if you’re interested in collaborating with me for the creation of a unique craft cocktail adventure.

04/25/2023

Serving up fresh Seasonals along with House Specialties and the Classics starting this week at Zuzul Coastal Cuisine!

Make a Rezy and join me at the bar this week:
bit.ly/bookzuzul