Taste of Today Recipes

Taste of Today Recipes

Mardi Gras Cocktails

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    NEWSLETTERS

    Rizzuto Restaurant & Bar

    Classic Hurricane

    The Hurricane became popular at Pat O'Briens bar in 1940's New Orleans, apparently debuted at the 1939 World's Fair and was named after the hurricane lamp-shaped glasses the first drinks were served in. It's said that O'Brien created the heavily rummed drink as a means to get rid of the large stock of rum his Southern distributors forced him to buy.

    Ingredients:

    • 2 ounces light rum
    • 2 ounces dark rum
    • 2 ounces passion fruit juice
    • 1 ounce orange juice
    • Juice of a half a lime
    • 1 tablespoon simple syrup
    • 1 tablespoon grenadine
    • Orange slice and cherry for garnish

    Directions:

    • Squeeze juice from half a lime into cocktail shaker over ice.
    • Pour the remaining ingredients into the cocktail shaker.
    • Shake well.
    • Strain into a hurricane glass.
    • Garnish with a cherry and an orange slice.

    Sazerac

    Ingredients:

    • 2 oz. Rye Whiskey
    • 2 dash Peychaud Bitters
    • 3 dash Angrostura Bitters
    • Splash of simple syrup
    • 1/4 oz. Absinthe

    Directions:

    • Rinse chilled whiskey glass with Absinthe and discard the excess.
    • In cocktail glass pour bitters, Rye and simple syrup. Fill with ice
    • and stir with bar spoon. Strain into whiskey glass. Garnish with lemon
    • peel.

    French 75

    Ingredients:

    • 1 oz. gin
    • 1/4 oz. Cointreau
    • Brut champagne

    Directions:

    • Mix gin and Cointreau over ice and strain into champagne glass.
    • Top with Champagne and garnish with lemon peel.