Top New Orleans chefs and bartenders reveal their secret Mardi Gras recipes.

You don’t need to be in New Orleans to experience the magic of Mardi Gras. This year, the city’s most renowned chefs and bartenders are bringing the spirit of Carnival to your kitchen with their delectable creations. From bold and flavorful dishes to festive cocktails, these recipes will transport you directly to the vibrant streets of New Orleans, ensuring your celebration is nothing short of spectacular.

Birdy’s

Mardi Gras King Cake Espresso Martini

 Ingredients: 

• 1 shot coffee science super collider espresso
• 1 oz Gambino’s king cake rum cream
• 1 oz white rum
• Purple green or gold sugar for rim of glass

Method:

• Pour ingredients into shaker.
  • Shake thoroughly.
  • Strain into a martini glass rimmed with sugar.

Tujague’s

Tujague’s King’s Cup

INGREDIENTS

• 2 oz bourbon
• 1 oz blackberry syrup*
• .5 oz Giffard blackberry liquor
• .5 oz lemon juice
• Lemon peel for garnish
• Lime peel for garnish

Blueberry for garnish

METHOD

• 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.

*BLACKBERRY SYRUP (Yield: 6 ounces)

INGREDIENTS

• 1 cup of fresh blackberries
• 1/2 cup of sugar
• 1/2 cup of water

METHOD

• Add water and sugar to a saucepan over medium-high heat.
• Add the blackberries.
• Bring the mixture to a simmer and cook until the sugar has completely dissolved (let simmer for about 10 minutes).
• Let cool and then strain.
• Can be stored in an airtight container for up to 4 weeks

The Bower

St. Charles Sour

Beverage Director Mickey Mullins

Ingredients: 

• 2 oz house-made peach-infused bourbon
• .5 oz fresh lemon
• .5 oz simple syrup
• .5 oz aquafaba
• .5 oz red wine

Method: 

1. Add peach-infused bourbon, lemon, simple syrup, and aquafaba to a shaker with ice. 
2. Shake thoroughly. 
3. Strain into a rocks glass over ice. 
4. Top with red wine of your choosing.

Sub-recipe for Peach Infused Bourbon

(Makes about 15-18 servings)

Ingredients: 

• 3 quarts of peaches (Louisiana peaches when in season)
• 1 liter bourbon

Method: 

1. Slice peaches and add to an airtight container. 
2. Pour bourbon over the peaches and seal container. 
3. Store in a cool dry place for 4-5 days.
4. Strain out peaches and it’s ready to use (can be stored in a cool dry place for up to 6 months). 

The Pool Club at Virgin Hotels New Orleans

KING CAKE CLARIFIED MILK PUNCH

 Ingredients: 

• 1 oz Seven Tails Brandy
• 0.75 oz Fireball 
• 0.75 oz Gambinos Rum Cream 
• 0.25 oz Simple Syrup
• 0.75 oz Milk
• 0.25 oz Lemon
• 2 drops vanilla 

Method: 

1. Combine all ingredients in a shaker bottle 
2. Pour in a rock glass
3. Garnish with King Cake sugar rim 

The Pool Club at Virgin Hotels New Orleans

CARNIVAL SWIZZLE

 Ingredients: 

• .75 oz Yellow Chartreuse
• .75 oz Chinola Passionfruit
• .5 oz Bitter Truth Falernum
• .5 oz Lime juice
• .5 oz Orange juice
• 4 dash Angostura bitters float 

Method: 

1. Combine all ingredients in a shaker  
2. Shake vigorously  and strain
3. Pour in a rock glass 
4. Garnish with mint 

The Pool Club at Virgin Hotels New Orleans

BANANAS FOSTERS FIZZ

Ingredients: 

• 1.25 oz Don Q Gold
• 1 oz Tempus Fugit Banana
• .75 oz King Cake Syrup
• .5 oz Lime juice
• Meringue Powder 

Method: 

1. Combine all ingredients in a shaker   
2. Shake vigorously and double-strain
3. Pour in a rock glass with baby ice that has been garnished with a sugar rim