Mardi Gras

Jessica Nemire

Unless you live under a rock, chances are you’ve heard of Mardi Gras. Although the holiday’s festivities typically begin in mid-February and last for weeks, the biggest day of the celebrations is called Fat Tuesday, which this year falls on February 28. (No, it’s not just the name of that super tall frozen drink you can buy on the Las Vegas Strip, but those are delicious too.)

Although people celebrate Fat Tuesday all over the world, the biggest celebration is in New Orleans, Louisiana, in the good ol’ U.S. of A., where festival-goers crowd the infamous Bourbon Street to watch/participate in parades and sip fruity drinks.

No matter where you are in the world, here are a couple of our favorite Mardi Gras drinks and an easy way to make them to celebrate this Fat Tuesday in style.


The Hurricane

Let’s get ready to rumble! Typically served in a “hurricane glass,” with a wide top, wide bottom, and skinny middle, the Hurricane is possibly the most popular Fat Tuesday cocktail.

(from www.oregonlive.com/)

(from www.oregonlive.com/)

You’ll need:

  • 2 oz. light rum
  • 2 oz. dark rum
  • 2 oz. passion fruit juice
  • an orange slice or lemon wedge and/or a marachino cherry to garnish
  • a hurricane glass
  • shaker

Fill the hurricane glass with ice. Pour the rum and juice in the shaker and shake. Pour over the ice in the glass and garnish with the fruit--it’ll look extra cute for the Instagram pic we know you’re going to take. You can also squeeze a little of the juice from your orange or lemon section into the drink for extra flavor. Oh we fancy, huh?


sazerac

Originating in New Orleans in the 1800s, the Sazerac is just as classic of a Mardi Gras beverage as the Hurricane, but might appeal to those with less of a sweet tooth.

(from www.fewspirits.com/)

(from www.fewspirits.com/)

You’ll need:

  • 1 sugar cube
  •  Peychaud’s Bitters–enough to saturate the sugar cube
  • 2 oz. rye whiskey
  • Absinthe
  • 1 lemon peel
  • Mixing glass

In the mixing glass, add 1 sugar cube and saturate it with Peychaud’s Bitters, add a splash of water to help dissolve while muddling. Pour in the whiskey and stir until the cocktail has fully incorporated and chilled (about 30 secs.). Once completed, spray, or "rinse”, the inside of a double old fashion glass with absinthe (avoiding any excess absinthe), then strain the stirred whiskey mixture into the glass. Spritz the cocktail with the zest of a lemon rind. Cheers!

To add a nice touch, stick your glass(es) in the freezer 30 mins prior to creating your cocktail for that frosted effect.


Are you going to be in San Francisco on the 28th? Check out the Mardi Gras parade–it’s free!

(from sanfrancisco.cbslocal.com/)

(from sanfrancisco.cbslocal.com/)


SF Bartenders is fully licensed and insured beverage catering company servicing events throughout the Bay Area and California. For more information or to hire bartenders, visit SFBartenders.co.