Parade-Ready Beverages

With these recipes in the repertoire, you can get a taste of Mardi Gras most any time of year.

Bloody Mary

  • 1/4 cup (2 ounces) tomato juice
  • 3 tablespoons (1.5 ounces) vodka
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon freshly grated horseradish
  • 3 dashes hot pepper sauce, such as Tabasco
  • 1 pinch salt
  • 1 dash freshly ground black pepper
  • About 1 cup ice cubes
  • 1/4 teaspoon fresh lemon juice

Stir together tomato juice, vodka, Worcestershire sauce, horseradish, hot sauce, salt and pepper in an 11-ounce highball glass. Fill glass with ice, then pour mixture into second glass. Pour back and forth three to four times to mix well, then sprinkle in the lemon juice. Go as crazy as you want with the garnishes. We prefer olives, asparagus, basil, green olives, a lemon wedge and a pickle. You can also adjust the amount of horseradish and hot sauce, depending on how spicy you like it. Makes one serving.

Source: Epicurious

Brandy Milk Punch

  • 2 ounces brandy
  • 1.5 ounces heavy cream or almond milk
  • 1 ounce simple syrup
  • 1/2 teaspoon vanilla extract
  • Freshly grated nutmeg (for garnish only)

In a cocktail shaker, combine brandy, cream, simple syrup and vanilla extract and fill with ice. Shake until shaker is frosty. Strain into a rocks glass filled with ice, and garnish with nutmeg. Makes one serving.

Source: Bon Appetit


  • 2 ounces light rum
  • 2 ounces dark rum
  • 2 ounces passion fruit juice
  • 1 ounce orange juice
  • 1 ounce fresh lime juice
  • 1/2 tablespoon simple syrup
  • 1/2 tablespoon grenadine

Add all ingredients to a cocktail shaker and fill with ice. Shake well and strain into a large (26-ounce) glass filled with ice. Makes one serving.



  • Ice cubes
  • 1 sugar cube or 1 teaspoon sugar
  • 1/4 teaspoon Peychaud’s bitters
  • 1/8 teaspoon Angostura bitters
  • 1 teaspoon water
  • 1/4 cup rye whiskey (such as Michter’s)
  • 2 teaspoons absinthe (such as Pernod’s)
  • 1 lemon peel twist

Take two old-fashioned glasses – add ice to one and set aside, add a sugar cube to the other. Pour bitters and then water over the sugar and muddle until sugar dissolves. Fill glass with ice and add whiskey. Let stand for 5 minutes, stirring often. Discard ice from the first glass, add absinthe and then swirl to coat the inside of the glass. Pour out remaining absinthe. Strain whiskey mixture from the second glass into the first. Twist lemon peel above cocktail and run along rim of glass. Makes one serving.

Source: Bon Appetit