Just before the Civil War, Louisiana plantations along the Mississippi River and just north of New Orleans were cashing in on crops of sugar cane.  Picked when ripe, the cane was then quickly processed into molasses or pure sugar, but the fresh cane juice was rarely used.   

Besh Steak is now embracing Louisiana’s sugar cane roots — and taking a cue from South Americans who have been drinking pure sugar cane juice for the past 5,000 years — by recently purchasing a sugar cane press to expel the juice for cocktails and as a key ingredient in some of its dishes. 

Sugar cane juice is actually the first liquid produced during the pressing process of the sugar cane and contains only natural, unprocessed sugars.  While refined white sugars are the bane of any low-carb diet, the sugar cane juice does not turn to fat in the body and instead provides protein, iron, phosphorus, vitamins A, B1, B2, B3, and C plus calcium and chromium.  Additionally, it is believed to help prevent tooth decay, brighten teeth, and strengthen gums.  

Diners can come in to Besh Steak to sweeten up their Spring or Summer with this special Sugar Cane Cocktail or prepare it themselves at home: 

The ‘Sugah’ Swig

Ingredients: 

5 mint leaves
½ lime
2 ounces fresh squeezed sugar cane juice
1¼ ounces New Orleans Rum
Ice
Lemon sugar
1 ounce Champagne
Sugar cane stick.
High ball glass 

Using the high-ball glass, add 5 mint leaves to the glass.  Squeeze 2 lime quarters (half a lime) into the glass and leave the limes in the glass.  Add 2 ounces of freshly squeezed sugar cane juice.  Muddle the mixture in the glass.  Add 1 ounce of New Orleans’ rum and then fill the high-ball glass to the top with ice.  Pour the contents of the glass into a mixing glass and shake once.  Rim the high-ball glass with lemon sugar and then pour the liquid back into the high-ball glass.  Top off the drink with approximately 1 ounce of champagne and finish by adding a sugar cane stick as garnish.