Classic New Orleans Cocktails for Mardi Gras
It may come as no surprise that New Orleans, the exuberant center of Mardi Gras, is also the birthplace of several classic cocktails. This year, toast to the fun-loving spirit of the city with a glass of classic milk punch (left), a sazerac (center), a sparkling gin fizz (right), a "Stormy Morning," or spicy Cajun bloody mary. As they say in New Orleans, "Laissez les bons temps rouler!"
RECIPE: RAMOS GIN FIZZ
This frothy, refreshing tall cocktail was rumored to be flamboyant Louisiana governor Huey Long's favorite drink.
SERVES 1
INGREDIENTS
2 tsp. fresh lime juice
1 tsp. fresh lemon juice
1 tbsp. superfine sugar
1½ oz. gin
1 oz. heavy cream
¼ tsp. orange flower water
1 egg white
1 oz. cold seltzer
INSTRUCTIONS
1. Combine lime juice, lemon juice, and sugar in a cocktail shaker and stir to dissolve. Add gin, heavy cream, orange flower water, and egg white. Cover and shake vigorously for 10 seconds.
2. Add 2 cups cracked ice, cover, and shake vigorously for about 45 seconds more. Strain into a chilled rocks or highball glass and add seltzer.
RELATED: How to Make a Ramos Fizz, Step-by-Step Video »
RECIPE: CAJUN BLOODY MARY
Cajun spices and pickled okra mix well with the flavors of a traditional bloody mary.
MAKES 1 COCKTAIL
INGREDIENTS
4 oz. tomato juice
1 oz. beef broth
1 tsp. whole-grain mustard
1 tsp. fresh lime juice
1 tsp. fresh lemon juice
1 tsp. red wine vinegar
⅛ tsp. garlic powder
Tabasco, to taste
Pickled okra juice, to taste
Freshly ground black pepper, to taste
1½ oz. vodka
Pickled okra, pickled green beans and caper berries, for garnish
INSTRUCTIONS
1. In a mixing glass, combine the tomato juice, broth, mustard, lime juice, lemon juice, vinegar, and garlic powder and season with Tabasco, okra juice, and black pepper; refrigerate mixture until chilled.
2. To serve, fill a rocks glass with ice cubes, pour in vodka, and stir in tomato juice mixture. Garnish with okra, beans, and caper berries.
RELATED: Classic Cajun Recipes for Mardi Gras »
RECIPE: SAZERAC
This anise-scented libation was devised at New Orleans' Sazerac Coffee House in the mid-1800s.
MAKES 2
INGREDIENTS
¼ cup sugar
6 tbsp. Sazerac rye whiskey
6 dashes Peychaud's bitters
4 dashes Angostura bitters
2 tsp. Herbsaint
2 thin strips lemon zest
INSTRUCTIONS
1. Chill 2 rocks glasses or old-fashioned glasses in the freezer. Meanwhile, make a simple syrup by putting sugar and ¼ cup water into a small saucepan. Cover and boil over high heat, gently swirling pan over heat occasionally, until sugar dissolves, about 2 minutes. Transfer simple syrup to a small bowl and set aside to let cool completely.
2. Fill a cocktail shaker with ice cubes. Add rye, Peychaud's and Angostura bitters, and 2 tbsp. of the simple syrup (save remaining syrup for another use) and shake well.
3. Swirl 1 tsp. of the Herbsaint in each glass, coating insides with a thin film, and discard excess. Strain sazerac into glasses and garnish each with a strip of lemon zest.
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RECIPE: STORMY MORNING
As you pour the ingredients, the purple of the creme de violette floats around in the glass and settles in the bottom like a dark cloud - like a stormy morning.
MAKES ONE DRINK
INGREDIENTS
1.5 ounces Rathman crème de violette
1.5 ounces St. Germain elderflower liqueur
1 ounce fresh lime juice
4 ounces Champagne
Lime wedges to garnish
INSTRUCTIONS
Pour the crème de violette over ice in a highball glass. Add St. Germain and lime juice, and top with Champagne. Garnish with a wedge of lime.
RELATED: 20 Easy Casseroles »
RECIPE: MILK PUNCH
A frothy, soothing eye-opener, this milk punch cocktail gets foamier the longer you shake it.
SERVES 6
INGREDIENTS
7 cups whole milk
1 cup half-and-half
1½ cups bourbon
2 cups powdered sugar
2 tbsp. vanilla extract
INSTRUCTIONS
1. Combine all ingredients in a large glass pitcher, then chill in freezer for about 1 hour, or until mixture turns slushy.
2. To serve, pour into chilled julep cups, and dust with freshly grated nutmeg.
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