MARDI GRAS COCKTAILS
HURRICANE
INGREDIENTS
1 1/2 oz Aged Rum
1 oz Fassionola Syrup
4 Parts Pineapple Juice
1 Part Blueberries
1 Part Strawberries
1 Part Guava Nectar
1 Part Passion Fruit Pureé
1/2 Part Dried Hibiscus
2 Parts Water
5 Parts White Sugar
(Put Blueberries, Strawberries, Hibiscus, and Water in a pot over medium heat. Lightly muddle. Add the remaining ingredients and stir until sugar is dissolved. Let cool. Strain. Enjoy!)
3/4 oz Lemon Juice
DIRECTIONS
• Add ingredients to mixing tin/glass.
• Add ice.
• Shake 10-15 sec. until cold.
• Pour all contents directly into a glass.
• Garnish with an orange wheel and cherry.
ELDERFLOWER 75
INGREDIENTS
1 oz Gin
1/2 oz Elderflower Liqueur
3 oz Sparkling Wine
1/2 oz Lemon Juice
DIRECTIONS
• Combine ingredients in mixing tin/glass (except sparkling wine).
• Add ice.
• Shake for 10 sec. until cold.
• Strain over crushed or fresh ice in a Collins glass.
• Top with Sparkling Wine.
• Garnish with edible flowers or a lemon wheel.
SAZERAC
INGREDIENTS
1 1/2 oz Rye Whiskey
3 Dashes Peychaud's Bitters
1/8 oz Demerara Syrup
Bring 1 Part Water to a boil. Add 2 Parts Demerara Sugar (sugar in the raw). Stir frequently until dissolved and let cool.
Absinthe Rinse
DIRECTIONS
• Combine ingredients (except Absinthe) in a mixing glass.
• Add fresh ice.
• Stir for 15-20 seconds.
• Rinse a fresh Coupe glass with Absinthe.
• Strain ingredients into the Coupe glass.
• Garnish with Lemon Peel express.
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