Rouses Magazine

Our magazine celebrates the Gulf Coast’s unique culture, history and cuisine. Each issue delivers a mix of food, drink, recipes, culinary how-tos, and more. It is one of largest grocery store publications in the nation.

Our roster of award-winning writers and photographers includes contributors to The New York Times, Saveur, Garden & Gun, the Atlantic, Texas Monthly and more.

In this Issue

Buffalo Bill: The First Gentleman of Bourbon

“When I first got into this business,” says Bill Goldring, “my father said, ‘Bill, you never want to go into the bourbon business, because one day you’re gonna wake up and you’re going to own a lake full of bourbon, and you’re not gonna know what to do with it, because people’s taste changes.’”

On The House

Throughout Sazerac House are artifacts going back centuries — everything from ledgers like the original, early-19th-century ones from the original Merchant Exchange House, through paintings of Bernard Sazerac de Forge, who brought his cognac across the ocean during the French Revolution, turning a local specialty into a globally enjoyed drink. Four generations of Sazeracs would keep the cognac flowing.

The Boulevardier

Fifteen years ago, you’d have to have been a super-sleuthy cocktail historian with a high-powered magnifying glass to even know that such a drink as the Boulevardier existed.

Comiskey's Whiskey

With New Orleans more than a decade deep into Prohibition and locked tight in the chokehold of the Great Depression, the hour belongs to men like Comiskey who have found a way to thrive in hard times, even if it means navigating the jagged line between what the law dictates and what the common man wants.