Every Year, New Orleans hosts a celebration for Mardi Gras - including parades, costumes + much tomfoolery!
In case you can’t make it to Louisiana, Pack Up + Go wanted to bring the festival to you.
Regardless of location, you can celebrate with these classic New Orleans recipes - Hurricane, French 75 + Sazerac!
Drink name: Hurricane
Where it was invented: Pat O’Brien’s Bar, St. Peter St., French Quarter, New Orleans.
Who invented it: Benson “Pat” O’Brien and Charlie Cantrell. According to the story, post-prohibition there was a glut of rum and Pat and Charlie’s liquor distributor would only sell them other booze if they agreed to take 50 cases of rum they didn’t want. So, they concocted a mixture using a large amount of rum, passion fruit syrup + lemon juice, and it took off.
What is it: Dark rum, passion fruit syrup, fresh lemon juice or lime juice, garnished with an orange slice and a cherry.
2 ounces rum (light)
2 ounces rum (dark)
2 ounces passion fruit juice
1-ounce orange juice
½ lime (juice of)
1 tablespoon simple syrup
1 tablespoon grenadine
Squeeze juice from half a lime into cocktail shaker over ice.
Pour the remaining ingredients into the shaker.
Strain into a hurricane glass.
Garnish with a cherry and an orange slice.
Drink name: Sazerac
Where it was invented: According to legend, the Sazerac was born at Antoine Amédée Peychaud’s pharmacy on Royal Street. It was then popularized at Sazerac Coffee House, a saloon on Exchange Place in the French Quarter. The drink + eventually its primary source were named for the brand of Cognac that favored the drink, Sazerac de Forge et Fils. The primary ingredient was switched to rye whiskey in 1870 due to imbibers’ changing tastes + an absinthe dash/rinse was added.
Who invented it: Apothecary Antoine Amédée Peychaud, who did indeed concoct Peychaud’s bitters, served friends a brandy cocktail spiked with his bitters.
What is it: Absinthe, rich simple syrup, Peychaud’s Bitters + rye whiskey. It is New Orleans’ own cocktail in the truest historic definition. It actually bears more resemblance to what Jerry Thomas (considered the father of American mixology) referred to as an “improved” cocktail with absinthe, but the Peychaud’s bitters make it New Orleans’ own.
2 ½ oz. rye whisky
1 sugar cube
2 dashes Peychaud’s bitters
In an Old-Fashioned glass, muddle a sugar cube with a few drops of water.
Add several small ice cubes + the rye whiskey, the Peychaud’s bitters, and the Angostura bitters.
Stir well + strain into a second, chilled, Old-Fashioned glass in which you have rolled around a few drops of absinthe until its inside is thoroughly coated, pouring off the excess.
Garnish with a twist of lemon peel!
Drink name: French 75
Where it was invented: Named after a 75-millimeter field gun used in World War I, the French 75 hits the mark with elegance. The bubbling champagne cocktail has roots in Paris + New York City, but finds a home in New Orleans at Arnaud’s French 75 Bar, named for the festive drink!
Who invented it: An early form was created in 1915 at the New York Bar in Paris—later Harry’s New York Bar—by barman Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun.
What is it: The drink with its current name + recipe developed over the 1920s, though similar drinks date to the 19th century. The popular cocktail consists of champagne, lemon juice, sugar, ice + gin!
¼ oz. simple syrup
¼ oz. fresh lemon juice
1 + ¼ oz. gin
Champagne (to personal taste!)
Combine simple syrup, lemon juice + gin in a mixing glass
Shake with ice.
Strain into a chilled champagne glass
Top with champagne + garnish with a lemon twist
We hope you have *responsible* fun this Mardi Gras with these delicious recipes made by our friends at Tiki Bar + Restaurant Hidden Harbor, in Pittsburgh!
If you are ready to plan your surprise vacation + experience all the excitement, we’re ready for you!
*Special thanks to Hidden Harbor in our hometown of Pittsburgh, PA for the delicious drinks!