Today's Fat Tuesday, and we're going to help you celebrate Mardi Gras with five cocktails overflowing with good spirits.
Since we can't be in New Orleans or other Carnival-crazy city, we're bringing the party to your house, and sharing a selection of favorite Mardi Gras cocktails from our friends at Drink of the Week.
Let's kick off the party with the Creole Julep, a spin on the traditional Mint Julep. This rum-based Julep was created by Maksym Pazuniak, a mixologist at Rambla and Cure in New Orleans. It's made with Clement Creole Shrubb, a rum-based orange liqueur from Martinique, which gives the drink a peppery pop.
The Creole Julep
8-10 mint leaves
1 Demerara Sugar Cube
2 1/4 oz. Cruzan Single Barrel Estate Rum
1/2 oz. Clement Creole Shrubb
1/4 oz. Captain Morgan 100 Rum
2 dashes Fee Bros. Peach bitters
2 dashes Angostura bitters
Put mint in glass with the sugar and muddle gently. Fill halfway with crushed ice, add the rums. Don't stir. Fill rest of the way with crushed ice. Finally, add the bitters.
Created by Maksym Pazuniak, Rambla/Cure
Gumbo Fizz
2 oz. Gin
1 teaspoon Cointreau or Triple Sec
1 oz. Lemon juice
1 oz. Cream
3 oz. Club Soda
1 Teaspoon Sugar
In a shaker, combine the gin, lemon juice, sugar, Cointreau and cream and shake well. Strain into a Collins glass filled with ice. Add the club soda and stir well.
New Orleans Buck
1 1/2 oz. Gin
2 tbs. Orange Juice
1 tbs. Lime Juice
Ginger Ale
Lime Slice
Pour or squeeze the orange juice and lime juice into a chilled old fashioned glass filled with ice. Add the gin, fill the glass with ginger ale, stir gently and garnish with the lime slice.
Pink Orleanade
2 oz. Absolut New Orleans
3 oz. pink lemonade
4-6 mint leaves
squeeze of lemon
lemon wedge
Mint Sprig
Combine the liquids and mint leaves in a shaker with ice. Shake and combine in a highball glass. Garnish with lemon and mint.
Voodoo Daiquiri
2 oz. Bourbon
1 oz. Everclear or Vodka
4 oz. Grape Juice
1 cup Crushed ice
Combine Bourbon, Vodka, grape juice and ice into a blender and blend at a medium speed until smooth (15 to 25 seconds). Pour into a chilled highball or Collins glass. Should be served in a plastic cup while in the French Quarter.
Courtesy of Jean Lafitte's Blacksmith Shop, New Orleans
Comments
If The Creole Julep were truly a New Orleans' Creole concoction, the bitters would be Peychaud's, the only bitters invented by a New Orleans Creole, and still manufactured today. Many people believe that Antoine Amedée Peychaud actually invented the cocktail.
http://www.practicallyedible.com/ed...
De rien!
Mar 08, 2011 at 6:06 PM
I think they all sound a little queer, and horrible.... been a mixologist for 35 years , jus say no to gin citrus and cream... cancel the mint , and there is no lime in the daquiri? voodoo is cool but a daq no way...
Mar 08, 2011 at 8:59 PM
Why not a recipe for a Sazerac? It is my favorite. It is a traditional women's drink in NOLA and not so sweet.
Mar 09, 2011 at 3:50 PM
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