Mardi Gras Cocktails For 2025
Fat Tuesday is, well, Tuesday, so let le bon temps roule with some Mardi Gras cocktails this weekend. Here are six that we like, straight from the Big Easy.
St. Charles Sour
Ingredients
2 oz. House-made peach-infused bourbon½ oz. Fresh lemon½ oz. Simple syrup½ oz. Aquafaba½ oz. Red wine
Instructions
Add peach-infused bourbon, lemon, syrup and aquafaba to a shaker.
Add ice and shake thoroughly.
Strain into a rocks glass over ice.
Top with red wine of your choosing.
Notes
Mickey Mullins, beverage director for The Bower in New Orleans, created this recipe.
King Cake, Baby
Ingredients
1 ½ oz. Big Easy Whiskey½ oz. Cinnamon syrup¼ oz. Licor 43½ oz. Half and halfDash of bittersPurple gold and green edible glitter, for garnish
Instructions
Add ingredients into a cocktail shaker with ice.
Shake well until chilled.
Strain into coupe glass.
Garnish with edible glitter.
Notes
Geoffrey Wilson, @rev_robertsinewave, created this recipe.
The Patron Saint
Ingredients
¼ oz. Midori melon syrup1½ oz. Patron reposado tequila½ oz. Nonino½ oz. Kumquat liqueur house-made¾ oz. Lemon6 dashes Butterfly pea tinctureEdible glitter
Instructions
Combine tequila, Nonino, kumquat liqueur and lemon in a shaker and shake.
Pour Midori syrup into rocks glass.
Strain contents of shaker gently over syrup.
Add crushed ice to glass.
Top with butterfly tea tincture.
Garnish with dried orange wheel and glitter.
Notes
The mixologists at the Peacock Room Kimpton Hotel Fontenot in New Orleans created this recipe.
King Cake Clarified Milk Punch
Ingredients
1 oz. Seven Tails brandy¾ oz. Fireball cinnamon whisky¾ oz. Gambino’s King Cake Rum Cream¼ oz. Simple syrup¾ oz. Milk¼ oz. Lemon2 drops Vanilla
Instructions
Combine all ingredients in a shaker.
Shake well and pour in a rocks glass.
Garnish with King Cake sugar rim.
Notes
Heather Blanchard, lead bartender at The Pool Club at Virgin Hotels, created this recipe.
Roffignac
Ingredients
1 ½ oz. Darroze 8 Year “Les Grands Assemblages” Bas-Armagnac1 oz. Raspberry shrubSoda waterFresh raspberries
Instructions
Combine Armagnac and shrub in a shaker with ice.
Shake well until chilled.
Double strain into Collins glass filled with ice.
Top with soda.
Garnish with fresh raspberries.
Notes
Neal Bodenheimer provided this recipe for Cure in New Orleans.
King’s Cup
Ingredients
2 oz. Bourbon1 oz. Blackberry syrup½ oz. Giffard blackberry liquor½ oz. Lemon juiceLemon peel lime peel, blueberry for garnish
Instructions
Combine all ingredients in a cocktail shaker.
Shake vigorously (without ice) for about 12-15 seconds.
Serve over ice in a rocks glass.
Garnish with a lemon peel, lime peel and blackberry on a skewer.
Notes
The mixologists at Tujague’s restaurant in New Orleans created this recipe.
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