Emeril’s New Orleans, NOLA and Emeril’s Delmonico Introduce Mardi Gras Cocktails & Desserts.
In celebration of Mardi Gras, Chef Emeril Lagasse’s New Orleans restaurants have created an array of festive cocktails and sweet treats available now through Lundi Gras (February 8th, 2016) at Emeril’s Restaurant, NOLA and Emeril’s Delmonico. From King Cake-inspired desserts to potent punches and barrel aged libations there’s something for everyone. Revelers looking to celebrate Mardi Gras at home can also create the Carnival cocktails with recipes below.
Emeril’s New Orleans
Award-winning pastry chef Jeremy Fogg will delight diners with decadent King Cake Monkey Bread ($9), with flavors changing weekly such as bananas foster; pralines n’ cream; café brulot; brandy milk punch; and chocolate strawberry.
Brandy Crusta – Brandy, Luxardo Maraschino, triple sec, lemon and Angostura Bitters served in a sugar-rimmed flute with a lemon twist.
Tchoup Iced Tea – Southern Comfort, Benedictine, green tea and lemon.
The Garden District’s modern creole dining destination is offering three specialty cocktails and the always popular King Cake Doughnuts ($7) served with strawberry compote and toasted pecans.
Muse – Cathead Honeysuckle vodka, fresh blackberries, cava and Burlesque bitters.
Hurricane Punch – Light rum, Rougaroux dark rum, hibiscus, passionfruit, pineapple, housemade grenadine and fresh lemon, lime and orange juices.
Barrel-Aged Vieux Carre – Rittenhouse rye, Cognac, Sweet Vermouth, a dash of Peychaud’s and Angostura bitters and a splash of Bénédictine.
Lagasse’s French Quarter hotspot is featuring creative cocktails, in addition to the sinful King Cake Bread Pudding ($8) served with house-made Creole cream cheese ice cream, strawberry compote and toasted pecan streusel.
King Cake Martini – Absolut Vanilla, Frangelico and lemon, garnished with lemon zest.
Carnival Punch – house-made Pineapple Infused Vodka, Pama pomegranate liqueur, lemon juice, topped off with ginger beer and garnished with a lime twist.
Ambrosia Cocktail – tequila blanco, St. Germain, fresh squeezed orange juice, topped off with ginger beer.
Each recipe makes one drink
- 1 oz. Cathead Honeysuckle Vodka
- 1 1/2 oz. Cava
- 1/2 oz. Blackberry Syrup
- 1 dash Burlesque Bitters
- 1 Blackberry for Garnish
Preparation: Fill a cocktail shaker with ice and add vodka, syrup and bitters. Shake vigorously; strain into martini glass and top with Cava. Garnish with blackberry on martini pick.
- 1 1/2 oz. Pineapple Infused Vodka
- 1/2 oz. PAMA Pomegranate Liqueur
- 1/4 oz. Freshly Squeezed Lemon Juice
- Ginger Beer as Needed
- Lime Twist for Garnish
Preparation: Fill a cocktail shaker with ice then add the vodka, PAMA Pomegranate Liqueur, lemon juice and shake well. Strain over ice into a rocks glass, top with the ginger beer and garnish with the lime twist.
Emeril’s New Orleans
- 1 1/2 oz. Brandy
- 1/4 oz. Luxardo Maraschino
- 1/4 oz. Triple Sec
- 1/4 oz. Lemon Juice
- 2 dashes Angostura bitters
- Lemon Twist for Garnish
Preparation: Add all ingredients to cocktail shaker and shake without ice. Pour into sugar-rimmed champagne flute and garnish with a lemon twist.
For more Mardi Gras-inspired food and drink recipes from Emeril and Emeril’s Restaurant visit Mardi Gras Eats and Mardi Gras Cocktails. Please note, restaurants will have special hours during Carnival season and will be closed on Mardi Gras, Tuesday, February 9. Call ahead for specific hours of operation.