Savor Creole Twists and Jack Daniel’s Whiskey Milk Punch at Sunday Brunch
Picture yourself unwinding on a shaded terrace, where live jazz sets a relaxed vibe, gentle breezes rustle banana palms in lush gardens, and boats glide along the Calcasieu River. The enticing aromas of sizzling bacon and fresh coffee fill the air. Welcome to Sunday Brunch at Jack Daniel’s Bar & Grill, L’Auberge Casino Resort.
“We add our unique Creole flair to classic brunch dishes,” explains Executive Chef Lyle Broussard. “Take steak and eggs or Eggs Benedict—we elevate them with local twists. Our Benedict features grilled French bread instead of toast, Andouille sausage in place of bacon, and a spiced crawfish sauce instead of hollandaise.”
“Our French toast is soaked in heavy cream, Creole mustard, and cane syrup, then topped with candied pecans and bacon.”
“The grilled cheese, served with tomato soup, layers pimento, brie, and cheddar cheeses with bacon maple jelly. All meats and sausages are house-made. We also offer crawfish cakes with sweet bell pepper relish and a sausage-and-egg skillet featuring our green onion sausage.”
Every Sunday, Chef Broussard introduces rotating specials for added variety.
While the cuisine shines, the drink menu often steals the show. Jack Daniel’s Whiskey Milk Punch is the signature cocktail—smooth, creamy, with vanilla notes and nutmeg froth, evoking eggnog. Enjoy it straight, as dessert, or in coffee. Bartender Jayce Smith calls it ideal for brunch: “Light, airy, and beautifully presented.”
Brunch runs every Sunday from 11 a.m. to 3 p.m., with live local music. Watch for exciting fall menu updates from Chef Broussard.
Jack Daniel’s Whiskey Milk Punch Recipe
Ingredients:
1.25 oz Jack Daniel’s
1 oz half & half
1 tbsp vanilla extract
0.25 oz simple syrup
Method:
1. Shake ingredients vigorously for froth.
2. Strain into a small glass.
3. Top with freshly grated nutmeg.
Serves one—enjoy responsibly!
