At the stroke of midnight tomorrow evening, after weeks of gaudy parades and spirited parties, Mardi Gras will be officially over.
In New Orleans, a team of mounted police officers will clear Bourbon Street for cleaning—one of the few instances some of the French Quarter’s legendary bars ever close—and the locals will go home to sleep off their carousing.
But don’t put away the beads and cocktail shakers just yet; there remains plenty of time to celebrate. To help you out, we asked two of NOLA’s best mixologists for their favorite Carnival recipes.
Chris Hannah, who runs the French 75 Bar at the historic Arnaud’s restaurant, offered up his aptly named The Bacchanalian (pictured above), a simple cognac-and-merlot tipple. And Neal Bodenheimer, co-owner of the acclaimed craft-cocktail joint Cure, shared his unique spin on the classic Absinthe Suissesse, a sort of adult milkshake.
So, while you still have the chance, fix these delicious drinks, blast the Dr. John and, as they say down in Louisiana, laissez les bons temps rouler. Cheers!
Contributed by Chris Hannah
- 1.75 oz Cognac
- .75 oz Merlot wine
- .5 oz Lemon Juice
- .5 oz Agave nectar
- Glass: Wine
Add all the ingredients to a shaker and fill with ice. Shake, and strain into a wine glass filled with fresh ice.
Contributed by Neal Bodenheimer
- 1 Small egg white
- .75 oz Simple syrup (one part sugar, one part water)
- 1.5 oz Vieux Pontarlier Absinthe
- 1 oz Heavy cream
- 1 tsp Tempus Fugit Crème de Menthe Glaciale
- Glass: Cocktail
- Garnish: Nutmeg
Add the egg white and simple syrup to a shaker and shake without ice. Add the absinthe and cream, and fill with ice. Shake for 60 seconds and double-strain into a cocktail glass. Float the crème de menthe on top and garnish with freshly grated nutmeg.