5 Mardi Gras co*cktail Recipes
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Looking for Mardi Gras drink ideas? Check out these classic recipes made with Bird Dog Whiskey.
Since its inception in 1699, Mardi Gras (AKA Fat Tuesday) has become the country’s most iconic—and storied—celebration. It’s entirely appropriate that many of the festivities take place on Bourbon Street, an icon in its own right. In fact, some historians claim that Bourbon Street, a major port for Kentucky whiskey in the 1700s, was named for the drink.
Mardi Gras wouldn’t be the party it is without boasting a host of signature drinks, many of which are Bourbon-based. Here’s a selection of favorite libations—all taken to the next level with Bird Dog Whiskey—that can transport you to the Big Easy.
Mardi Gras Bourbon co*cktail Recipes
When you think of Mardi Gras Bourbon Whiskey drinks, several come to mind. We’re highlighting five that have histories all their own. Some are associated with famous NOLA spots; others go back even further. But each one offers a special Bird Dog Whiskey twist.
Hurricane
If you’re in New Orleans, you should hit Pat O’Brien’s bar, home to one of New Orleans’ most famous beverages: the Hurricane, first served there in the 1940s. Bird Dog Peach Whiskey is the perfect complement to its fruity flavor (or take it in another direction with Bird Dog Blackberry Whiskey).
Fill a 16 oz glass with ice, pour in 1 ½ oz Bird Dog Peach Whiskey, 1 oz each of light rum and dark rum. Pour in 6 oz each of orange and pineapple juice and 1 teaspoon lemon juice. Stir, then top with a dash of grenadine and garnish with an orange slice and a cherry.
Sazerac
If any drink can be considered a Mardi Gras standard-bearer, it’s the Sazerac. First introduced in the famed Roosevelt Hotel in 1949, the Louisiana state legislature immortalized it as the official co*cktail of New Orleans in 2008. For a new take on this Mardi Gras tradition, complement its sweet, zesty bite with Bird Dog Kentucky Straight Bourbon Whiskey’s accents of spice, light bursts of honey, and long, sweet finish.
Fill one rocks glass with ice and set aside to chill. In a second rocks glass, mix 1 ½ oz of Bird Dog Kentucky Straight Bourbon Whiskey with four dashes of Peychaud’s bitters and ½ oz of simple syrup. Fill the glass with ice and stir until mixed and well chilled. Dump the ice from the first glass and spray two pumps of Herbsaint anise-flavored liqueur from an atomizer into the glass, swirl to coat and dump the excess Herbsaint. Strain the contents of the second glass into the chilled, Herbsaint-coated glass and drape the lemon peel on the side of the glass. (Fun fact: Herbsaint was originally created as an absinthe substitute in New Orleans in 1934.)
Mint Julep
As early as 1784, Mint Juleps were prescribed to soothe aching stomachs and help patients who had difficulty swallowing. Legend has it that the mint julep arrived in America when a man was searching near the Mississippi River for water to add to his bourbon. He saw mint growing wild, decided to drop a few leaves into his bourbon, and the Mint Julep was born.
In a small saucepan over medium heat, combine ½ cup water and ½ cup granulated sugar. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool to room temperature. In a co*cktail glass, muddle strawberries and mint. Add 2 oz Bird Dog Kentucky Straight Bourbon Whiskey, 7 Year Old Small Batch and 1 tablespoon simple syrup, then fill with ice and top off with seltzer. Garnish with mint and a strawberry.
Milk Punch
The earliest recorded recipe for milk punch dates to a 1711 cookbook. It’s a staple in households and restaurants from the Mississippi Gulf Coast up to the Delta. You’d be hard-pressed to find a restaurant in NOLA that doesn’t serve one. Make yours velvety smooth with Bird Dog Chocolate Whiskey.
Pour 2 cups milk, ½ cup cream, ½ cup Bird Dog Chocolate Whiskey, 6 tablespoons confectioner’s sugar, and a splash of vanilla extract in a blender. Add a handful of ice cubes. Blend until frothy and chilled. Serve with a drizzle of chocolate syrup.
Bourbon Hot Toddy
In the 1610s, dictionary.com notes, the Hindi word “taddy” meant “beverage made from fermented palm sap.” By 1786, taddy was officially defined as “toddy, a beverage made of alcoholic liquor with hot water, sugar, and spices.” Nothing caps off a long day—or night—of celebration like a hot toddy. Complement its sweet warmth with the caramel notes and subtle sea salt flavor of Bird Dog Salted Caramel Whiskey.
Heat 1 cup water in a glass measuring cup in the microwave for 2 minutes. Place 2 tablespoons of honey in a large mug. Add the hot water and 3 oz Bird Dog Salted Caramel Whiskey. Stir until honey is dissolved. Squeeze lemon wedge into the mug and discard. Stir with 1 2-inch cinnamon stick; leave in the mug. Drop a thin slice of lemon into the mug for garnish.
If you’re ready to celebrate for Mardi Gras or any reason at all, Bird Dog Whiskey is right there with you, whether you plan to stick with traditionally classic recipes or variations of our own. Whichever route you choose, here’s how to find our whiskey near you. If you try any of the above recipes or create your own, post your photos on social media and tag us @birddogwhiskey.
