Discover Artisanal Summer Cocktails at Restaurant Calla in Lake Charles
(Photo above: Haylie Loftin and Jason Labove squeeze and strain their juices fresh every day at Restaurant Calla.)
Seasonal. Daring. Progressive. These words define Restaurant Calla, one of Lake Charles' premier upscale dining spots. Celebrated for its visionary gourmet cuisine, Calla brings the same dedication to quality and creativity to its bar, overseen by expert bar manager Jason Labove.
“We prioritize fresh, original ingredients in everything we do,” Labove explains while straining lime juice ahead of the evening rush on a recent Friday.
Labove and bartender Roberto Calin squeeze all juices fresh daily: 2-3 quarts of lime, 2 quarts of lemon, 1½ quarts of pineapple, and 1 quart of cucumber. Every day.
They craft house-made bitters like pepper or cucumber varieties. Labove is perfecting a new recipe with cucumber, black peppercorn, and lime. The team upholds recipe integrity—if an ingredient is unavailable, the drink or dish is off the menu.
Cocktails demand attention to detail, from glassware and garnishes to ice shapes. Calla uses four ice types: crushed, small cubes, large cubes, and tennis ball-sized spheres.
Large cubes and spheres suit slow-sipping drinks that stay chilled without dilution. Crushed ice enhances quick, refreshing cocktails like their signature Gin and Tonic.
“Ice melt rate matters,” says General Manager Haylie Loftin. “Spheres chill Sazeracs or Scotch on the Rocks. Old Fashioneds get one large cube. Moscow Mules and Peach Smashes use crushed ice.”
Calla's cocktail menu evolves seasonally to highlight the freshest ingredients, sourced locally or grown in-house. Summer spotlights fruits and juices, like the Peach Smash (fresh peach, premium whiskeys, honey, basil, lemon). Fall may feature pumpkin, while winter brings exceptional eggnog.
Loftin assists behind the bar during peaks. “Our liquors, wines, and cocktails are unique to Calla in Southwest Louisiana,” she notes.
During a recent visit, Labove showcased two favorites: the Chupacabra and a distinctive Gin and Tonic.
For the Chupacabra, muddle a fresh jalapeño slice, add pineapple, cucumber, and lime juices, tequila, orange liqueur, and agave nectar. “It's a vibrant margarita twist,” Loftin says. Refreshing and delicious.
Calla's “Gin and Tonic” redefines the classic with house tonic from rosemary, thyme, and cinchona bark—a flavorful infusion. Featuring Ransom Gin, Ransom Dry Vermouth, juniper simple syrup, and star anise garnish. Extraordinary!
Using top-shelf liquors, fresh juices, and in-house syrups, Labove reimagines New Orleans classics like Old Fashioneds and Sazeracs. Each cocktail is a crafted masterpiece, refined over weeks for perfect balance and presentation.
Visit Restaurant Calla at 1400 Market St. (off Sallier St., Walnut Grove), Lake Charles. No reservations. Hours: Lunch Tue-Fri 11 a.m.-2 p.m.; Dinner Tue-Wed 5-9 p.m., Thu-Sat 5-10 p.m.; Happy Hour Tue-Fri 4-6 p.m. Call 337-419-1980 or visit restaurantcalla.com.
