The award-winning Caribbean and European-inspired restaurant Compère Lapin has gained recognition for its outstanding bar program and Chef Nina Compton's delectable dishes since its June 2015 opening. Compton and husband/partner Larry Miller are happy to announce that Erika Flowers has been appointed as Compère Lapin's bar lead. This appointment took place this spring. A native of the Bronx with roots in Belize, Flowers will elevate the bar program and bring her love of creating inventive cocktails by emphasizing Caribbean-inspired beverages that go well with Chef Compton's hearty fare.
Meet Erika Flower: A Bronx Native With Belizean Roots
Larry Miller says, "We are ecstatic to welcome Erika to the Compere Lapin family." “Her passion for mixology and innovative approach to crafting cocktails align with our commitment to offering visitors an exceptional dining experience. We are confident that Erika will enhance Compère Lapin’s reputation as a destination for food and drink enthusiasts.”
Crafting Caribbean-Inspired Cocktails: Erika's Signature Style
Inspired by the vibrant cultures of the Caribbean and New Orleans, Flowers will present her distinctive style with a variety of seasonal drinks that highlight the tastes of the islands.
The following cocktails are sure to please guests: Honeymoon Phase, a spritz cocktail that combines your choice of Ketel One Vodka or Wonderbird Gin with strawberry peppercorn syrup, Cocchi Rosa, cava, and a splash of soda water for a refreshing and subtly floral experience; Sur-prise Me, a tropical-inspired cocktail that combines El Buho Espadin Mezcal, Paranubes Oaxacan Rum, and Braulio with lemon juice, cinnamon syrup, and crisp grapefruit soda; a sprinkle of Angostura bitters completes the dish.
From Turning Tables to Compère Lapin: Erika's Journey in Mixology
"I'm thrilled about the opportunity to work with beverage director Roxy Eve Narvaez and chef Nina Compton, two women I've long admired, to create a bar program that incorporates Caribbean flavors and inspiration from my travels, and to empower my bar team." My creations are always accompanied by a backstory, so it is a privilege for me to curate a menu at Compere Lapin that will enhance the tales presented through the food. It is a comprehensive experience, and I am excited to offer it to everyone who enters those doors as Erika puts it.
Erika, whose parents are from Belize, was born and raised in The Bronx, New York, and moved to New Orleans in August of 2008. Flowers didn't have any formal training when she started working in the cocktail industry in 2021. She was a member of the prestigious Turning Tables Bar Program Cohort III, a local nonprofit that aims to increase diversity in the hospitality industry through externship placement and training programs.
Erika transitioned gracefully from server to bartender thanks to the program. This crucial occasion allowed her to apply her newly acquired knowledge to Taste of the Tropics, her handmade product line, and immersive pop-up events honoring Caribbean heritage.
The Future of Cocktails: Erika's Influence and Certifications
Erika started her career in 2021 as a bartender at the internationally acclaimed cocktail bar Cane & Table. Erika committed herself to honing her skills and highlighting her Belizean heritage while she was there. With her expertise, she expertly crafted sugarcane spirits, adding unique flavors and bitters to them. The outcome was an assortment of unique cocktails that won her recognition and awards, including a spot on PUNCH: Best New Bartenders of 2023.
Nina Compton and Larry Miller hired Flowers in 2024 to be the bar lead for their flagship restaurant, located inside the Old No. 77 Hotel & Chandlery. She keeps pushing the envelope at Compère Lapin by creating inventive cocktails and guiding her staff with style and grace. Erika is certified by the Bar 5-Day program, WSET Level 2 in Spirits, and numerous other brands, which have given her the chance to perform live across the country.
Disclaimer: This article is informative and not for promotional purposes. Moreover, the content belongs to the owner and there are no affiliations or marketing motives behind it.
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