Mardi Gras is more than boas and beads, masks and music. Liquid Chef Billie Keithley has crafted up some of the signature cocktails inspired from the most classic location to celebrate Mardi Gras: New Orleans. Kick off the Carnival season in good taste and flavor.
BOURBON STREET BLOODY MARY
Bourbon Street Bloody Mary
2 oz Breckenridge Bourbon Whiskey
6oz Tree Line Bloody Mary Mix (or your favorite mix)
Tony Chachere’s Creole Seasoning
Murray River Sea Salt
Garnish: Shrimp Po Boy, pickled okra.
Line the rim of a pint glass with lime. Place rim into creole seasoning and sea salt to coat. Add Breckenridge Bourbon and Bloody Mary mix over ice in the seasoned rim pint. Stir to incorporate.
THE WITNESS
* A tribute to Band leader Sam Butera
The Witness
2-1/2 oz Breckenridge Bourbon Whiskey
3/4 Antica Carpano Vermouth
1/2 oz vanilla bean syrup*
2 dashes Bogart’s Bitters
Stir ingredients with ice. Strain up and garnish.
Garnish: edible pure gold and silver flakes
*Vanilla bean simple syrup: over medium heat add 1 cup water, 1 cup sugar and 1/2 oz of vanilla bean paste. Stir until dissolved. Let cool, bottle and refrigerate.
LAISSEZ LES BONS TEMPS ROULER
Laissez Les Bons Temps Rouler
*can be served non-alcoholic
1-1/2 oz Breckenridge Gin
Three large Gatorade cubes*
Top with Fever Tree Elderflower Tonic
Build in glass of choice. Three large gatorade cubes, Breckenridge Gin and top with Fever Tree Elderflower Tonic. Stir gently to incorporate.
Garnish: Fleur De Lis lollipop
*Gatorade cubes: in large ice molds, add purple, green and yellow Gatorade. Freeze.
SAZERAC
Sazerac
2oz Breckenridge Distillers High Proof
1 bar spoon of raw simple
3 dashes of Peychauds Bitters
Spritz of Absinthe
Lemon zest
Stir top 3 ingredients with ice. Strain into a very chilled coupe glass spritzed with Absinthe. Add the zest of lemon peel.
Make it Hot: Top with hot water into a heat-resistant glass mug.
FLAMBEAUX (Whiskey Crusta)
Flamebeaux
2 oz Breckenridge PX Sherry Cask Finish Whiskey
1/2 oz lemon juice
1/4 oz triple sec
1/4 oz raw simple syrup*
2 dashes Creole bitters
Garnish: sugar coated lemon peel rim. (igniting optional*)
Shake all ingredients with ice. Double strain into sugar coated lemon peel rimmed glass.
*Raw simple syrup: over medium heat, add 1 cup water and 1 cup raw sugar. Stir until sugar is dissolved. Let cool, bottle and refrigerate.
*Ignited rim: Add a couple drops of lemon extract to lemon peel sugared rim. Ignite with match or lighter. Blow out before sipping.
HURRICANE
Hurricane
2oz Breckenridge Spiced Rum
1oz lemon juice
1oz Fassionola (passion fruit syrup)
Shake all ingredients with ice. Serve over ice.
Garnish: citrus, cherry, umbrella
BORN ON THE BAYOU
Born on the Bayou
*can be served non-alcoholic
2 oz Breckenridge Rum Cask Finish Whiskey
2 oz mango puree
1 oz apple juice
3/4 oz orgeat
1/2 oz lemon juice
1/4 oz basil vinegar
Shake all ingredients with ice. Strain up.
Garnish: Andouille sausage
Breckenridge French 9600
1-1/4 oz Breckenridge Gin
3/4 oz lemon juice
3/4 oz rosemary simple syrup*
3 oz Prosecco
Shake top 3 ingredients with ice. Strain up and top with Prosecco.
Garnish: rosemary sprig and lemon twist. Try it smoked.
*Rosemary simple syrup: over medium heat add 1 cup water, 1 cup sugar and 5 Rosemary sprigs. Stir until sugar is dissolved. Turn off heat and let rest for an hour. Strain and refrigerate.
VIEUX CARRE
Vieux Carre
1oz Breckenridge Bourbon Whiskey
1oz Cognac
1oz Antica Carpano
1 bar spoon Benedictine
2 dashes Peychaud’s Bitters
1 dashes Angostura Bitters
Lemon zest
Stir all ingredients with ice. Strain over ice. Add zest of lemon peel.
RAMOS GIN FIZZ
Ramos Gin Fizz
2oz Breckenridge Gin
1oz simple syrup
1oz heavy cream
1/2oz lemon juice
1/2oz lime juice
1 egg white
5 drops orange water
3 drops rose water
Soda
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.
