Hospitality First

Mickey Mullins fosters a community feel at The Bower in New Orleans.

Cleveland native Mickey Mullins may have started out tending bar in his hometown, but when New Orleans called to him in 2019 he jumped at the opportunity to start fresh in a new city. He moved down to help open Latter Hospitality Group’s Claret Wine & Cocktail Bar in May 2019 and in under a year was promoted to bar manager. When Covid-19 hit, Mullins took over the bar program at Latter’s adjacent restaurant The Bower and by the end of 2020 the two concepts had merged, with Claret rebranded as The Bower Bar and Mullins positioned at the helm as bar manager and assistant general manager.

As bar manager of The Bower and The Bower Bar, Mullins oversees the beverage program, which includes ordering, inventory, training bartenders, creating the cocktail menu, and more, and his assistant general manager role entails overseeing the entire front-of-house staff and ensuring service runs smoothly from start to finish. “It’s important that I foster collaboration with our team, so I like to include them in the menu planning process while we draw inspiration from the kitchen and our environment,” Mullins says. “We have a small, tight-knit staff here and I want to make sure that everyone feels like they can exhibit a little bit of creativity.”

Mullins notes that The Bower Bar’s cocktail list (drinks are $14-$20) is meant to be accessible with a nod to classic New Orleans cocktails, adding that every drink is made to complement The Bower’s Italian and coastal dishes while still having unique and thoughtful flavors. “I’m a big fan of keeping things simple, approachable, and fun,” Mullins says. “I also love to make sours with unexpected base spirits like amaretto and amaro—blending sweet and bitter is truly exciting for me.” His Magazine Margarita ($16) falls into the former category, comprising strawberry-infused Campo Bravo Plata Tequila, Cointreau liqueur, and lime juice, while his Daydreamer ($16) is the latter, blending Montenegro amaro, Luxardo Amaretto Di Saschira, simple syrup, aquafaba, and Angostura bitters.

Ultimately, though, Mullins’ says that his approach is about “hospitality first,” adding that, “it’s about being together in an experience.” He also appreciates the community aspect of working at a true neighborhood restaurant and bar. “This community that I’m not from but am able to call home has welcomed me with open arms and inspired me.” 

Mickey Mullins’ Recipes

Magazine Margarita


 2 ounces strawberry-infused Campo Bravo Plata Tequila¹;

½ ounce Cointreau orange liqueur;

1 ounce lime juice;

2 lime wheels.


In an ice-filled cocktail shaker, combine Tequila, liqueur, and lime juice. Shake for about 10 seconds or until chilled. Strain into an ice-filled rocks glass and garnish with two lime wheels.

¹Combine 3 quarts strawberries and 1 liter Tequila in an airtight container. Allow to macerate for a minimum of three days, then strain.



1½ ounces Montenegro amaro; 

½ ounce Luxardo Amaretto Di Saschira;

¾ ounce simple syrup;

½ ounce aquafaba;

3 dashes Angostura bitters;

Luxardo cherry;

Lemon peel.


In a cocktail shaker, combine amaro, amaretto, syrup, aquafaba, and bitters. Dry shake for 15 seconds, then add ice and shake again until well chilled. Strain into a Nick and Nora glass and garnish with a Luxardo cherry and lemon peel.