Home Recipes Beverages co*cktail
Rosemary SiefertUpdated: Feb. 21, 2023
Pull out your purple, green and gold beads—it's time to shake and stir some Mardi Gras drinks like the bartenders do in the French Quarter.
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The flavorful foods and brightly colored buildings and decorations in the French Quarter of New Orleans certainly aren’t the only things that draw in crowds for celebrating Mardi Gras. Enter, Mardi Gras drinks. While these festive libations can be sipped and slugged year round, most of them aren’t part of the classic co*cktail roundup. Plan your party, pour a drink and let the good times roll.
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Hurricane
Hurricane co*cktails might be one of the most iconic New Orleans recipes. Served in hurricane co*cktail glasses and as bright as a sunset, these passion fruit and rum-based drinks will make you feel like you’re on vacation. You’ll need a co*cktail shaker, ice and a handful of fruity ingredients to shake up a New Orleans-style hurricane. Garnish with an orange slice and a cherry. For a frozen version of this drink instead of on the rocks, add the ingredients to a blender and pulse until smooth.
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Milk Punch
While clarified milk punch, also known as English milk punch, is thought to have originated in the 1600s, the New Orleans-style milk punch has a bit of history too. Though there are different claims as to when the brandy (or bourbon) version of milk punch was created, it definitely still hasn’t lost its charm in French Quarter bars.Clarified milk punch is strained to result in a clear color, but New Orleans milk punch retains the classic white hue of milk.
If you’re an eggnog drinker during the holidays, you’re definitely going to want to try this creamy libation. It has a similar richness to eggnog and is perfect for daytime sipping. Sprinkle the top of this co*cktail with a dash of nutmeg and star anise before serving.
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Sazerac
If you haven’t caught on to the theme of Mardi Gras drinks yet, we’ll give you a hint: brown liquor. A sazerac may be a more refined drink than a hurricane, but this rye-based co*cktail still packs a punch. Though you probably have most of the ingredients for this drink at home, absinthe is one of the atypical ingredients you may not have on your bar cart. Sip a sazerac as an aperitif or savor it with a dessert after dinner—you can’t go wrong either way you enjoy this delightful vintage co*cktail.
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Vieux Carre
Another rye whiskey drink you’ll find on Big Easy drink menus is a vieux carre. The French translation of vieux carre is old square, which is a perfect name for a drink that originated in the French Quarter neighborhood. At the same time sweet and bitter, this co*cktail contains cognac, sweet vermouth, Benedictine liqueur and bitters in addition to rye whiskey. This stirred co*cktail is best served over ice with a lemon twist to top it off.
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Daiquiri
It’s always vacation in NOLA isn’t it? It sure feels that way when sipping daiquiris. This refreshing co*cktail is a classic rum drink that never seems to go out of style. Though not invented in New Orleans, daiquiris are still popular there, and you can order them on the rocks or frozen. Want to make one at home? Check out our tips for making frozen drinks, like using crushed ice and thick sweeteners.
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Strawberry Daiquiri
One flavor isn’t enough when it comes to daiquiris! While a classic daiquiri has rum, lime juice and simple syrup, a frozen strawberry daiquiri just takes things to the next level. This sweet and oh-so-pretty co*cktail is definitely a must-try if you’re wanting to party like they do during Mardi Gras.
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King Cake Shot
King cake shots are the liquid equivalent to one of the most classic Mardi Gras recipes. Traditional king cake is sprinkled with purple, green and gold, so when you’re making these at home, rim your shot glasses with sanding sugar for a party-worthy effect.
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Ramos Gin Fizz
Many co*cktail origin stories are a mystery, but the origin for the Ramos gin fizz is pretty clear: In 1888, Henry C. Ramos shook up the first New Orleans fizz, which we now call the Ramos gin fizz. According to lore, he recommended that the drink be shaken for 12 minutes before serving. The foamy head, similar to that on a glass of stout beer, is the result of all that shaking and creates the iconic frothy look of this drink.
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French 75
The French 75 didn’t get its start in New Orleans, but like much of the city, French influences abound in the bar culture there. It’s no surprise that this drink shows up on co*cktail menus in NOLA, and it’ll be no surprise if it becomes an instant favorite once you try it. This classic gin co*cktail has a bubbly Champagne body and a tart lemony flavor that will definitely have you ordering a second glass.
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Grasshopper
If you like to eat Mardi Gras desserts, then you’ll probably enjoy Mardi Gras drinks that taste like dessert. A grasshopper is a beautiful mint-hued (and flavored) digestif meant to be sipped post dinner. Made with creme de menthe, creme de cacao and heavy cream, grasshoppers are said to have originated in New Orleans. We can’t say we’re surprised that so many co*cktails have stemmed from this lively city.
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Bourbon Hot Toddy
If you’ve ever complained of a cold in front of your grandma, she may have recommended a hot toddy to soothe your throat. This vintage bourbon co*cktail with lemon juice and honey does beat a cough drop, if you ask us. New Orleans isn’t all chilled or frozen drinks—bourbon hot toddy’s are a delicious way to cozy up in a French Quarter bar during a rainy day, and they can also be a great way to kick off an afternoon of Mardi Gras celebrations.
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Rum Runner
And the rum runner up for our top Mardi Gras drinks is a fruity concoction with light and dark rum. Similar to hurricanes and daiquiris, rum runners are all sorts of fun when it comes to partying like you’re in the Big Easy. Though it looks like something you’d find at a tiki bar in the middle of summer, this rum runner recipe is definitely something you’re going to want to save for your Fat Tuesday co*cktail list.
Originally Published: January 12, 2023
Rosemary Siefert
Rosemary has been writing and editing for digital and print publications for six years. Starting out as a freelancer for Taste of Home, she joined the team full time in 2022. She writes and edits food content and helps manage Taste of Home’s freelance community. Rosie focuses her writing on cooking tips, baking and cleaning techniques (gotta have a sparkling kitchen!). Rosie’s degrees in journalism and English from the University of Missouri contribute to her skills as an editor, while her penchant for trying new recipes and kitchen hacks shines in her writing.If Rosie isn’t making a (fun) mess in the kitchen, she’s scoping out new restaurants, trying foods she’s never heard of, holed up at a coffee shop with a book or clanging away on one of the typewriters in her collection.
