Mardi Gras Cocktails for 2023

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Mardi Gras, or Fat Tuesday is here, and it’s time to have some fun before the somber weeks of lent. Even if you don’t practice lent, it’s a great excuse for a weekday celebration in the middle of winter. Here are a few cocktail ideas to help you let the good times roll.

Want more Mardi Gras? Danielle Harris, head bartender at Nanbu Noodle Bar in Santa Rosa Beach, FL, recently shared her recipe for a sake-based Hand Grenade cocktail. And here’s a gin-based Mardi Gras drink we posted earlier, and the King Cake Crusta recipe from last year.

Table of Contents

Nordic Sazerac

Keyword absinthe, aquavit, brandy

2 oz. Tamworth Distilling Skiklubben aquavit
½ oz. Art in the Age Dande Jack brandy
1 dropper Bennet Wild Hunt bitters
1 dash Absinthe

Rinse a chilled coupe glass with absinthe, discarding any excess, and set aside.
In a mixing glass, add the aquavit, brandy and bitters.
Strain the mixture into the cooled, absinthe-rinsed glass.
Garnish with dill.

Jackie Nevin, Art in the Age mixologist, created this recipe.

Creole Cocktail

Keyword Cardamom honey, cola, pincon, rye, sweet vermouth

1 ½ oz. Millstone Rye Bottled-in-Bond
¾ oz. Sweet vermouth
½ oz. Liberty Belle American Picon
½ oz. Honey cola cordial

Chill a mixing glass and coupe in the freezer before assembling the cocktail.
When ice cold, add the rye and honey cola cordial to the mixing glass and stir without ice.
Add the vermouth and picon, then stir more to incorporate.
Strain into the prepared coupe.
Garnish with a lemon peel.

Jacob Looney, New Liberty Distillery’s director of visitor experience, created this recipe.

Carnival On The Rhine

Keyword coconut cream, creme de menthe, egg white, lemon, orgeat, vodka, white rum

¾ oz. Cruzan white rum
½ oz. Wodka Polish rye vodka
¼ oz. Cathead bitter orange vodka
¼ oz. Pernod Absinthe
¼ oz. Tempus Fugit creme de menthe
½ oz. Réal brand coconut cream
½ oz. Giffard orgeat
¾ oz. Egg white
¼ oz. Fresh lemon juice
2 drops Vanilla extract
5 drops 20% Salt tincture

Combine ingredients in a mixing tin and shake with ice, shake without ice.
Double strain into coupe glass.
Garnish with 3 dots of each Mardi Gras color (purple, green, gold), made to look like beads.

Jordan Deis, bar supervisor at the Peacock Room at Kimpton Hotel Fontenot in New Orleans, created this recipe.

Hurricane

Keyword dark rum, light rum, lime, orange, Passion fruit

2 oz. Dark rum
2 oz. Light rum
1 bar spoon Luxardo cherry syrup
½ oz. The Perfect Purée passion fruit concentrate thawed
1 oz. Lime juice
1 oz. Orange juice
½ oz. Simple syrup

Add all ingredients to a shaker with plenty of ice.
Shake and strain into a hurricane glass.
Garnish with an orange slice and a cherry.

The mixologists at Hummingbird in Raleigh, NC, created this recipe.

Working Lunch

1 ¼ oz. Saint Luna Moonshine infused with graham crackers cacao nibs and local mushrooms*
1 ¼ oz. Partida Creus MUZ vermouth
½ oz. RC Cola reduction**
2 dashes Angostura bitters
Marshmallow garnish

In a mixing glass, combine the bitters, moonshine, vermouth and cola reduction.
Fill with ice and stir until diluted and chilled.
Strain into a coupe glass.
Garnish with a skewered toasted marshmallow.

*For Infused moonshine:
Combine one bottle of Saint Luna Moonshine with one sleeve of graham crackers, 1/3 cup of cacao nibs, and 3-5 dried matsutake mushrooms. Leave overnight in a sealed container. Strain through cheesecloth. **For RC Cola reduction:
In a sauce pot, combine 24 oz. RC Cola, 1 tablespoon of whole black peppercorns, 2 teaspoons of salt, and 1 sprig of fresh rosemary over medium heat. Simmer and reduce volume by half. Strain and allow to cool. Joshua Scheid, beverage manager at Philadelphia’s Rex at The Royal, created this recipe.