Mardi Gras Cocktail Recipes

Sazerac cocktail site in front of cocktail shaker

“Laissez les bon temps rouler”, let the good times roll. Mardi Gras is coming up, and just because you’re not in New Orleans doesn’t mean you can’t party this weekend. Check out these new Mardi Gras cocktails crafted by our spirits team!

Polar Vortex

The Minnesota Hurricane

Invented in New Orleans in the 1940’s, the Hurricane is known as a booze-forward party cocktail. We’ve decided to mix it up a bit by swapping the rum for coconut aquavit. The caraway profile of the aquavit helps add complexity, while the coconut fits in with the other tropical elements.

Fruity yellow & red cocktail
  • 2 oz Tattersall Coconut Aquavit
  • ½ oz Lime Juice
  • ½ oz Orange Juice
  • ½ oz Liber & Co Passion Fruit Syrup
  • 1 tsp Grenadine

Add the aquavit, lime juice, orange juice, and passion fruit syrup to a cocktail shaker with ice. Shake until just chilled. Strain into a rocks glass with crushed ice. Add the teaspoon of grenadine over the top. Garnish with a lime wheel.

Sazerac

A New Orleans staple, this Old Fashioned riff tones down the sweetness by swapping bourbon for rye. Bitters bring some botanical and licorice elements to the party, and the absinthe rinse amplifies those notes. The result is a spicy, botanical forward cocktail that swaps some of the classic Old Fashioned elements for new, interesting flavors.

Sazerac cocktail site in front of cocktail shaker
  • 2 oz Rye Whiskey
  • ½ oz Simple Syrup
  • 2 – 4 Dashes Peychaud’s Bitters
  • Optional: La Fee Absinthe to rinse

Add ¼ oz of absinthe to a rocks glass and rotate the glass in hand so that the absinthe coats the walls of the glass. Discard the remaining absinthe. Add the whiskey, simple syrup, and Peychaud’s to a mixing glass with ice and stir until well chilled. Strain into the absinthe rinsed glass over fresh ice.

French 44

Our take on the classic French 75

    Though not an invention of the Crescent City, the French 75 become wildly popular in New Orleans. The simple recipe of gin, lemon juice, simple syrup, and sparkling wine is simple to prepare infinitely riff-able, and astonishingly delicious.

    • 1 oz Citadelle Gin
    • ½ oz Lemon Juice
    • ½ oz Liber & Co Grapefruit Cordial
    • 3 oz Kraemer Blanc de Blancs

    Add the gin, lemon juice, and Grapfruit Cordial to a cocktail shaker with ice. Shake until well chilled. Double strain with a fine mesh strainer into a champagne flute and top with the sparkling wine. Garnish with a lemon twist or a raspberry.

    The Non-Alcoholic Pineapple Paloma

    Cocktail in a coupe glass sits on a snowy table in front of three bottles

    Welcome to Junuary. Yeah, you read that right. Frankly, it’s going to be COLD this weekend, and we will all need a little pick me up, a little taste of the warm weather to come (hopefully soon!). You don’t need alcohol to create flavorful, interesting cocktails and we’re here with one that emulates summer sun & happiness: The Pineapple Paloma. Pineapple syrup adds a tropical sweetness, which is balanced with the bright acidity of the On The Fly Paloma Mixer. It’ll make you feel like you’re sitting on the beach. So throw on a pair of sunglasses, mix yourself this N/A Paloma, stick a cocktail umbrella in your glass, and enjoy this below zero weekend in style with a summery drink in hand. 

    • 2 oz On The Fly Paloma Mixer: On the Fly elixirs are locally produced by Earl Giles Distillery. The Paloma Mixer, made with juice from ruby red grapefruit and lime, is tart with balanced sweetness and vibrant flavors. 
    • ¼ oz Liber & Co Pineapple Gum Syrup: Cold-pressed pineapple juice makes this syrup a truly tropical delight. The syrup is rich in flavor and sweetness, so even this ¼ oz goes a long way to bring summery flavors to the forefront of this cocktail.
    • ½ oz Lime JuiceBoth the Pineapple Syrup and the Paloma Mixer bring quite a bit of sweetness, and the addition of extra lime juice balances the drink with a bit of extra acidity. Non-Alcoholic cocktails are famously hard to balance and citrus does a great job at leveling the sweetness.
    • 2 oz Topo Chico Mineral WaterLastly, the addition of Topo Chico tops of the cocktail with a bit of texture!
    To a cocktail shaker filled halfway with ice, add Paloma Mixer, Pineapple Syrup, and lime juice. Shake well to chill and combine, then pour into either a rocks glass or a coupe and top with Topo Chico sparkling mineral water. Garnish with a lime wheel. 
    *Optional – if you do wish to add alcohol to this cocktail, add 2 oz tequila or mezcal to the cocktail shaker.