Mardi Gras is a time for hedonism to reign free, so why not make sure your cocktail menu is just as experimental and care free as any Mardi Gras party? Even if you’re not in New Orleans, Mardi Gras celebrates all of those great vices before customers give them up too fast for the Lenten season. Your Mardi Gras cocktail, in turn, should contain quaffable beverages that push the boundaries, giving guests some sinfully delicious sips of delightful self-indulgence.
Bourbon Street Tea Recipe
Created by Mixologist Marshall Carter for Cityscape in Chicago.
1 oz. Jim Beam
½ oz. Jack Daniel's
½ oz. Southern Comfort
Combine ingredients with ice in a rocks glass. Fill with sour and a splash of Coca-Cola.
The Big Easy
Created by Jonathan Pogash, The Cocktail Guru.
½ oz. Lucid Absinthe
1 oz. Camus VS Elegance Cognac
½ oz. fresh lemon juice
½ oz. simple syrup
2 sprigs fresh mint
Fresh lemon and orange peels
Dash of Peychaud's Bitters
Dash of The Bitter Truth Chocolate Mole Bitters
In a shaker, muddle the citrus peels in simple syrup. Slap the mint leaves to release oils and add to shaker. Add remaining ingredients and shake well over ice. Strain and pour into cocktail glass. Top with bitters. (For added flair, rim each individual glass with smoked sugar.)
Created by Russian Standard Vodka.
1½ oz. Russian Standard Vodka
3 oz. lemonade
Blackberry and raspberry, for garnish
Muddle four blackberries in bottom of a tumbler. Add ice, Russian Standard Vodka and lemonade. Strain and serve in a Martini Glass. Garnish with remaining blackberry and 1 to 2 raspberries to a drink skewer for garnish.
Bourbon Street Toddy
On the menu at Flex Mussels in New York.
3 oz. bourbon
2 oz. hot water
1 oz. honey
2 lemon wedges
Stir honey and hot water in toddy until honey dissolves. Add the juice from both lemon wedges, then add wedges to the glass. Slowly stir while adding bourbon. Sprinkle cinnamon on top and serve.
*Photo credit: JennyAdamsFreelance.com
Courtesy of Southern Comfort.
1½ oz. Southern Comfort
1½ oz. sweet and sour mix
1½ oz. orange juice
1½ oz. pineapple juice
Splash of Grenadine
Cherry and orange, for garnish
In a shaker with ice, add ingredients. Strain into hurricane glass and garnish with cherry and orange.
Show Me Your TY TYs
Courtesy of TY KU.
2 oz. TY KU Soju
1 oz. fresh lime juice
½ agave nectar
Splash of lime juice
Combine ingredients and serve over ice.
Courtesy of SKYY Vodka.
1 oz. SKYY Infusions Passion Fruit
½ oz. gin
½ oz. triple sec
½ oz. lime juice
2 oz. pineapple juice
Dash of bitters
Pineapple star, for garnish
Combine all the ingredients (except the bitters and soda) in a cocktail shaker with ice. Shake vigorously and strain into iced tall pilsner glass. Top with soda and bitters. Garnish with pineapple star.
Hurricane Punch Bowl Recipe
Created by Rish Szydlo, mixologist and beer specialist at Frontier in Chicago.
6 oz. light rum
6 oz. Myer's Rum
5 oz. amaretto almond liqueur
6 oz. triple sec
3-6 oz. grenadine syrup (or color)
Combine ingredients with ice in a punch bowl. Top with equal parts grapefruit and pineapple juices.
Camarena Punch Bowl
Courtesy of Familia Camarena Silver Tequila.
3 cups Familia Camarena Silver Tequila
1 bottle brut Champagne
12 oz. lemon Juice
8 oz. blackberry brandy
12 oz. agave nectar
3 cups water
2 limes, cut into quarter wheels
2 oranges, cut into quarter wheels
2 lemons, cut into quarter wheels
½ fresh pineapple, sliced into 1-inch pieces
Combine all ingredients except Champagne in large pitcher. Stir. Refrigerate for two to three hours or overnight. Top with Champagne just before serving.
Courtesy of Torani.
1½ oz. Torani Bananas Foster Syrup
1½ oz. vodka
1½ oz. half & half
Combine ingredients in a glass filled with ice. Shake until blended, and strain into a Martini glass.