10 Cocktails to Try During Mardi Gras

The explosion of greens and purples through New Orleans can only mean one thing: Mardi Gras time. It's an annual burst of culture that comes equipped with marching bands, floats, and food so delicious your taste buds won't stop thanking you. So when it's time to hit the bar, avoid ordering the usual boring drinks because this sure won't be your average weekend. Get your livers ready! These are the best cocktails to try during Mardi Gras.

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Mango Passion Caiprioska

Ingredients:
50 ml Belvedere Mango Passion
10 ml Simple Syrup
3 wedges of lime

Method:
Place lime wedges in base of rocks glass and muddle with simple syrup. Add Belvedere Mango Passion and a small scoop of crushed ice. Gently stir before topping with more crushed ice and a slice of mango.

Tequila Tuesday

Ingredients:
1 part Hornitos Plata Tequila
1 part concord grape juice
½ part lemon juice

Method:
Add ingredients to glass over ice and stir.

Ragin’ Cajun

Ingredients:
1 part Hornitos Plata Tequila
2 parts lemonade
2-4 dashes of green hot sauce
Salt/smoked paprika rim

Method:
Rim shot glass with salt and smoked paprika. Mix chilled lemonade, chilled Hornitos Plata, and hot sauce in mixing glass and pour into shot glass.

Sazerac Royal

Ingredients:
Muddled mint and lime
1 oz Zacappa rum
1 oz white rum
1 oz Demerara syrup
2 dash Angostura bitter
Absinthe rinse
Topped with champagne

Method:
Muddle mint, lime, and Demerara syrup in a mixer glass. Pour ingredients, shake and double strain in an absinthe rinsed glass. Top with champagne and garnish with a mint leaf.

Created by mixologist Brice Mastroluca for Bagatelle (1 Little West 12th St., NYC)

Creole Margarita

Ingredients:
2 oz red chili-pineapple infused tequila
.75 oz Cointreau
.75 oz lime juice
1 oz pomegranate juice

Method:
Infuse tequila with pineapple and Thai chili pepper or jalapeño one day prior. Pour all ingredients and shake. Strain over ice into a pilsner glass or hurricane glass. Garnish with pineapple and Thai chili.

Created by mixologist Brice Mastroluca for Bagatelle (1 Little West 12th St., NYC)

French Blush

Ingredients:
1 part Pernod Absinthe
1 part of gin
½ part of fresh lemon juice
½ part of sugar syrup
4 fresh raspberries
1 slice of lemon

Method:
Pour all the ingredients into a shaker full of ice cubes. Sharply shake and filter the contents of the shaker simultaneously with the two strainers over the glass filled with ice cubes. Garnish with a lemon slice and serve.

Knob Creek Bourbon Street Nightmare

Ingredients:
3 parts Knob Creek Kentucky Straight Bourbon Whiskey
3 parts orange juice
½ part blood orange syrup

Method:
Place all ingredients in a hurricane glass over ice, mix well. Drizzle blood orange syrup over top. Garnish with a black licorice stick.

Mama’s Mardi Gras Parade

Ingredients:
2 parts Mama Walker’s Maple Bacon
Champagne

Method:
Shake Mama Walker’s Maple Bacon with ice and strain into champagne flute. Top with champagne. Garnish with a strip of cooked bacon and serve.

Strongbow Triple Bow Punch

Ingredients:
1 part Pimm’s #1
1 ½ parts triple sec
½ part lime juice
4 parts Strongbow Cider
Cucumber
Strawberries
Fresh mint leaves

Method:
Cut cucumber into thin slices and strawberries into quarters. Combine cucumber, strawberries, and fresh mint leaves in a large punch bowl with ice, adding the cider just before serving. Ladle into individual cups and garnish with mint.

Basil Hayden’s Cajun Sazerac

Ingredients:
2 parts Basil Hayden’s Bourbon
1/2 part Cajun Spice Syrup*
5 dashes Peychaud’s Bitters
2 dashes Angostura Bitters
Lemon zest
Sprig of thyme

Method:
Combine all ingredients into a mixing glass with ice. Stir until well chilled and strain into a cocktail glass. Garnish with the lemon zest and a sprig of thyme.

*Cajun Spice Syrup
Ingredients:
1 cup Water
1 cup Sugar
1 tbsp. Cajun Spice

Method:
1. Combine all three ingredients in a saucepan and warm.
2. Stir until sugar and Cajun Spice are fully dissolved into the water.
3. Strain into an empty container and set aside.

Created by mixologist Brittini Rae Peterson