Fat Tuesday is, well, Tuesday, so let le bon temps roule with some Mardi Gras cocktails this weekend. Here are six that we like, straight from the Big Easy.
St. Charles Sour
Ingredients
- 2 oz. House-made peach-infused bourbon
- ½ oz. Fresh lemon
- ½ oz. Simple syrup
- ½ oz. Aquafaba
- ½ oz. Red wine
Instructions
- Add peach-infused bourbon, lemon, syrup and aquafaba to a shaker.
- Add ice and shake thoroughly.
- Strain into a rocks glass over ice.
- Top with red wine of your choosing.
Notes
Mickey Mullins, beverage director for The Bower in New Orleans, created this recipe.
King Cake, Baby
Ingredients
- 1 ½ oz. Big Easy Whiskey
- ½ oz. Cinnamon syrup
- ¼ oz. Licor 43
- ½ oz. Half and half
- Dash of bitters
- Purple gold and green edible glitter, for garnish
Instructions
- Add ingredients into a cocktail shaker with ice.
- Shake well until chilled.
- Strain into coupe glass.
- Garnish with edible glitter.
Notes
Geoffrey Wilson, @rev_robertsinewave, created this recipe.
The Patron Saint
Ingredients
- ¼ oz. Midori melon syrup
- 1½ oz. Patron reposado tequila
- ½ oz. Nonino
- ½ oz. Kumquat liqueur house-made
- ¾ oz. Lemon
- 6 dashes Butterfly pea tincture
- Edible glitter
Instructions
- Combine tequila, Nonino, kumquat liqueur and lemon in a shaker and shake.
- Pour Midori syrup into rocks glass.
- Strain contents of shaker gently over syrup.
- Add crushed ice to glass.
- Top with butterfly tea tincture.
- Garnish with dried orange wheel and glitter.
Notes
The mixologists at the Peacock Room Kimpton Hotel Fontenot in New Orleans created this recipe.
King Cake Clarified Milk Punch
Ingredients
- 1 oz. Seven Tails brandy
- ¾ oz. Fireball cinnamon whisky
- ¾ oz. Gambino’s King Cake Rum Cream
- ¼ oz. Simple syrup
- ¾ oz. Milk
- ¼ oz. Lemon
- 2 drops Vanilla
Instructions
- Combine all ingredients in a shaker.
- Shake well and pour in a rocks glass.
- Garnish with King Cake sugar rim.
Notes
Heather Blanchard, lead bartender at The Pool Club at Virgin Hotels, created this recipe.
Roffignac
Ingredients
- 1 ½ oz. Darroze 8 Year “Les Grands Assemblages” Bas-Armagnac
- 1 oz. Raspberry shrub
- Soda water
- Fresh raspberries
Instructions
- Combine Armagnac and shrub in a shaker with ice.
- Shake well until chilled.
- Double strain into Collins glass filled with ice.
- Top with soda.
- Garnish with fresh raspberries.
Notes
Neal Bodenheimer provided this recipe for Cure in New Orleans.
King’s Cup
Ingredients
- 2 oz. Bourbon
- 1 oz. Blackberry syrup
- ½ oz. Giffard blackberry liquor
- ½ oz. Lemon juice
- Lemon peel lime peel, blueberry for garnish
Instructions
- Combine all ingredients in a cocktail shaker.
- Shake vigorously (without ice) for about 12-15 seconds.
- Serve over ice in a rocks glass.
- Garnish with a lemon peel, lime peel and blackberry on a skewer.
Notes
The mixologists at Tujague’s restaurant in New Orleans created this recipe.
