Jägermeister | Kitchen56 | Heart of The House New Orleans, LA

Kitchen 56

Spice up your cocktail with gourmet eats

Banana Buttermilk Drop with Jägermeister Cold brew glaze and malted chocolate

Heart of The House New Orleans, LA

Kitchen 56 is about creating the heart of the house and bringing a chef's cuisine and a mixologist's cocktails together, creating masterful pairings. This month, we visit New Orleans, LA, a city exploding in culture, food & beverage, hospitality, and fantastic industry talent. We introduced Pastry Chef Jeremy Fog to renowned bartender/ baker Gillian Deegan. Both are passionate, talented industry veterans who love what they do and absolutely love where they live. We asked Chef to create a dish inspired by and representing NOLA. We also requested Gillian to make a cocktail to pair with Chef's dish, inspired by the city she loves.

You are in for a treat if you can make it, as they will both be at Behind The Shot Live at TOTC Mon July 25th. Click Here for the Agenda.

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  • Chef Jeremy Fog's Amazing Recipe!
  • Cocktail by Gillian Deegan!
  • How To Video by our very own Nate Laird!

Chef Jeremy Fog


Banana Buttermilk Drop with Jägermeister Cold brew glaze and malted chocolate

What was the inspiration behind this fantastic dish, and how did you incorporate Jägermeister Cold Brew in the dish?

When we think of iconic New Orleans desserts, we usually think of the same few things: Bananas Foster, Beignets and Coffee, and Bread Pudding. When creating this dish, I wanted to come up with something that still paid homage to something very unique to the city without it being the same items we’re used to seeing. Buttermilk Drops are a simple, fritter-style donut that was incredibly popular at McKenzie’s bakeries around the city. I wanted to tie in some other flavors of New Orleans and incorporate the Jagermeister into it in a way that made the most sense, so I embellished these little donuts with bananas and Jagermeister Cold Brew. I figured it was a great way to blend together three iconic items into one: buttermilk drops, bananas foster, and beignets with coffee. Nostalgia is a critical factor for me when creating new desserts, and I feel this dish hits on all those notes in a simple little bite.

What do you love the most about the city?

New Orleans has this magic effect that just seems to take hold of you. I first visited the city in August of 2013, and three weeks later, I packed up my life to move here. The history and culture are unmatched anywhere else, and the food is hands down the best in the country. I love that the people here will have a parade for any occasion and that they care deeply about their traditions. I’ve visited many other cities, but none of them have had the same effect on me as New Orleans.

Gillian Deegan Cocktail Pairing

NOLA's Curb A-Peel

NOLA's Curb A-Peel cocktail

Photo by Nate Laird @jagerlifeatx

Hey, Gillian, what do you love the most about the city?

I feel fortunate to live in a city with so much to experience. A city I can learn so much from. The people, food/drinks, art, music, etc make New Orleans so beautiful,  and I love being a part of this community.  

Can you tell us a bit about the inspiration behind your creation?

As many know, New Orleans is beloved & unlike any other city due to its rich culture and traditions. One of the biggest reasons people love this city is the wonderful food you will find here, with no shortage of sweet or savory options. While there are many "must haves" to choose from, one particular standout (especially if you have a sweet tooth) is Bananas Foster. This tableside show is not only entertaining but delicious—and is a staple for dessert in many of New Orleans' classic restaurants.  So, I figured what could be better than pulling some of the most notable flavors from this dessert and putting it into an espresso martini of sorts (because who doesn't need something delicious after a big meal & before a night out?)

Cocktail Name: NOLA's Curb A-Peel

  • 1 part Jägermeister Cold Brew
  • 1 part Aged rum (Appleton Select)
  • 1/2 part Cold brew concentrate/espresso
  • 1/2 part Cognac (Pierre Ferrand)
  • 1/2 part Banana liqueur (Giffard or Tempus Fugit)
  • 1 barspoon St Elizabeth Allspice Dram

Garnish: Orange zest/garnish

Glass: Nick & Nora


  • Add all ingredients to your cocktail shaker
  • Shake 15-20 seconds (until you can feel the tin become cold)
  • Double strain into Coupe/Nick & Nora
  • Express orange peel over the drink, rub rind side around the rim of the glass, twist and garnish onto the drink


Video by Nate Laird @jagerlifeatx

Get To Know
Chef Jeremy Fog
Chef Jeremy Fog

I was born and raised in Orlando, Florida and found an early love for cooking from two places: making meals on camping trips in the Boy Scouts and having amazing home cooked meals by my grandmother. I decided to go to culinary school right out of high school and found my passion for baking and pastry there. Since 2009 I’ve been working exclusively in the pastry field starting off in large hotels in Orlando such as the Gaylord Palms Resort. In 2013 I moved to New Orleans and became the Pastry Chef for Emeril’s Restaurant in 2014. I spent six years in that position and helped Emeril open new restaurants and traveled with him to work various events around the country, as well as continually ran the pastry program his flagship restaurant in New Orleans. The coronavirus pandemic brought an end to my time at Emeril’s which is when I transitioned into teaching. I also started my own bakery business during the pandemic called Mae’s Bakeshop. I currently have a number of wholesale clients I bake for as well as doing online sales, farmer’s markets, and popups.

Get To Know
Bartender Gillian Deegan
Bartender Gillian Deegan

Gillian grew up in Massachusetts and then began her bartending career while attending college in Providence, RI. After a few years of honing her craft in the Northeast, she decided to make a change and move to New Orleans. There she began bartending at Sylvain, and a year later moved over to become the beverage director of their sister bar, Meauxbar. After being in this role for a few years, the pandemic hit and unfortunately Meauxbar has since closed. In the spirit of “adapting”, she has switched gears and now has her own small baking business, 10 Cent Baking; and still bartends occasionally.