5 Mardi Gras Cocktails to Try
Recipe courtesy Herbsaint Bar and Restaurant, New Orleans
Bar Director Billy Dollard describes this cocktail as “a riff on a classic Hurricane, replacing rum with one of New Orleans’s other favorite spirits, Bourbon.” The substitution cuts down on sweetness and pumps up the drink’s complexity, particularly with the bitters float on top. We think it makes for a smashing, parade-side sipper.
2 ounces Buffalo Trace Bourbon
¾ ounce fresh-squeezed lemon juice
¾ ounce passion fruit syrup
5 dashes of Angostura bitters
Add the Bourbon, lemon juice and passion fruit syrup into a shaker. Fill the shaker with ice and shake for 5–7 seconds. Strain it into an ice-filled old-fashioned glass and top with 5 dashes of Angostura bitters.
The Dish: With plenty of acidity, Dollard would match this hurricane variation with anything high in fat, like Herbsaint’s duck leg confit with that signature New Orleanian dish, dirty rice.