Mardi Gras is just around the corner, and even though we may not all be celebrating in the Big Easy, we can still get a taste of the Carnival spirit. For today’s Drink(s) of the week we’re round up five New Orleans cocktails ready to help let the good times roll.
Popularized in the 1930s by New Orleans bar owner Pat O’Brien, this mix of light and dark rums, a handful of fresh fruit juices and a splash of Galliano has become a staple on New Orleans’ Mardi Gras scene. Click here for the recipe.
Ramos Gin Fizz
Invented by a New Orleans barkeep back in the 1880s, this airy drink combines gin, juice, cream and an egg white with a good, long shake. Click here for the recipe.
Cajun Bloody Mary
A brunch staple known to help kick a hangover or two, this version from New Orleans’ famed Cochon restaurant offers a tasty Creole kick. Click here for the recipe.
Named after New Orleans’ French Quarter, this 1930s mix of rye, Cognac, Bénédictine and vermouth is one smooth sipper. Click here for the recipe.
A legendary cocktail of the Crescent City, this heady mix of rye whiskey, absinthe and Peychaud’s bitters dates back to a 19th-century New Orleans pharmacist. Click here for the recipe.
Photos from the top: David Kressler, Chris Granger, Baydra Rutledge