Mardi Gras is more then boas and beads, masks and music. Billie Keithley, Distillery’s Liquid Chef, has crafted up some of the signature cocktails straight from NOLA. Kick off the Carnival season in good taste and flavor.
The Hurricane is said to be created at Pat O’Brian’s, straight from the source…Bourbon Street, NOLA. The Sazerac, one of the most classic and the Vieux Carre, created at the infamous Carousel Bar in Hotel Monteleone by Walter Bergeron of NOLA. Check out the recipes below, perfect for your Mardi Gras festivities.
2oz Breckenridge Spiced Rum
1oz lemon juice
1oz Fassionola (passion fruit syrup)*
Garnish: citrus, cherry, umbrella
Shake all ingredients with ice. Serve over ice.
2oz Breckenridge Distillers High Proof
1 bar spoon of raw simple
3 dashes of Peychauds Bitters
Spritz of Absinthe
Stir top 3 ingredients with ice. Strain into a very chilled coupe glass spritzed with Absinthe. Add the zest of lemon peel.
1oz Breckenridge Bourbon
RAMOS GIN FIZZ
2oz Breckenridge Gin
Shake all ingredients excluding soda with no ice. Keep shaking. Then add ice, shake more, and then a bit more. Strain into a Collins with no ice. Slowly add soda water.