![]() ![]() Add equal amounts of grapefruit juice and pineapple juice until almost full. Pour gin, rums, amaretto, and triple sec into a hurricane glass with ice.Garnish with a cherry and an orange slice. Pour the remaining ingredients into the cocktail shaker. Squeeze juice from half a lime into cocktail shaker over ice.The recipe was apparently crafted by O’Brien to include a large amount of rum in order to use up the large rum stock his Southern distributors forced him to buy. Originally believed to have been created at Pat O’Brien’s bar in 1940, the legend behind the cocktail states that it debuted at the 1939 World’s Fair in New York and gained it’s name from the lamp-shaped glass ware the drink is still served in. Like the Sazerac cocktail, the Hurricane has a long history in New Orleans. Squeeze lemon peel over drink, making sure oils fall into glass, then drop peel into drink, and serve. Strain rye whiskey mixture into chilled, absinthe-coated glass. Holding glass horizontally, roll it between your thumbs and forefingers so that absinthe completely coats the interior, then discard excess. From first glass, discard ice, then add absinthe. Add rye whiskey and remaining ½ cup ice, and stir well, at least 15 seconds. In second old-fashioned glass, stir together sugar, bitters, and ½ teaspoon water until sugar is completely dissolved, about 30 seconds. Fill old-fashioned glass with 1 cup ice and set aside.Strain into a well-chilled glass, twist the lemon peel over the drink to release the oil, and then drop it in. Add the whiskey, Pernod, bitters and ice cubes and stir well. Dissolve the sugar in cold water in a mixing glass.While we certainly don’t have bitters made by a local apothecary, modern day recipes of a Sazarec are still as simple and delicious as the day it was created more than 160 years ago. Legend has it that Bird began serving the "Sazerac Cocktail", made with Cognac imported by Taylor, and allegedly with bitters being made by local apothecary, Antoine Amedie Peychaud. Meanwhile, Aaron Bird bought the Merchants Exchange, and changed its name to Sazerac Coffee House. Taylor sold his New Orleans bar, The Merchants Exchange Coffee House, to import a brand of cognac named Sazerac-de-Forge et Fils. Many cocktail enthusiast claim that the drink was invented in around 1850 when Sewell T. ![]() A Sazerac is a local New Orleans cocktail, and is most traditionally a combination of cognac or rye, absinthe, Peychaud's Bitters, and sugar. Our first cocktail on this list is literally the first cocktail. Mardi Gras is all about masks and beads, but we certainly can’t forget about the booze! While the parades of New Orleans may be far away, you can bring the party home by evoking all the flavors of the famous city and it’s even more infamous party by creating custom Mardi Gras cocktails! There are multiple staple cocktails associated with the Big Easy, and it’s most popular parade, and in addition to providing you with the traditional takes of these drinks, we are giving you a chance to add a twist to tradition with a few modern day variations on New Orleans own Sazerac, Hurricane, Milk Punch, Daiquiri and the historical Ramos Gin Fizz! Check out Mardi Gras cocktail recipe guide that provides not only traditional New Orleans drink recipes but also modern day variations! Shutterstock Just because you can't make it New Orleans this year for Mardi Gras, doesn't mean you have to miss out on the fun.
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