Emeril’s Restaurant, NOLA and Emeril’s Delmonico Serve Up Indulgent Carnival-Inspired Drinks & Sweets
Mardi Gras is undoubtedly the most celebratory time of year in New Orleans and Emeril’s Restaurants have created several festive cocktails and sinfully sweet treats to commemorate Carnival season. Mouthwatering libations and king cake inspired desserts are now available at Emeril’s Restaurant, NOLA and Emeril’s Delmonico. From classic juleps to more adventurous libations, boasting accompaniments such as fried chicken skin garnish or Sriracha mango, there’s a cocktail to please any reveler. Guests can indulge in celebratory beverages and sweets at all three restaurants now through Lundi Gras (February 16), or they can opt to craft these Mardi Gras cocktails in their own kitchens with at-home recipes, below.
In addition to six Carnival-inspired cocktails, Emeril’s Restaurant is also serving sticky and satisfying King Cake Monkey Bread ($9) served with bourbon icing and a bourbon caramel sauce – the sauce will change each week based on traditional king cake flavors.
- JFP (Justice, Faith, and Power) Southside – Ransom Gin, Crème De Mure, mint, lime and simple syrup served with a gold king cake sugar rim.
- A Flambeau Wedding – Oryza Vodka, DiSaronno, flaming chartreuse, lemon, simple syrup and a Prosecco float, served up in a martini glass and garnished with a green king cake sugar rim and a king cake baby.
- Hurricane Crawfish – Old New Orleans Amber rum, Old New Orleans Crystal rum, Old New Orleans Cajun spice rum, pineapple, mango, lime, and crawfish boiled pineapple shrub, garnished with a slice of Sriracha mango.
- Fried Fat Tuesday – Cabo Wabo Blanco Tequila, Cointreau, NOLA Blonde beer syrup, lemon, lime with a Cajun spiced rim and garnished with dehydrated fried chicken skin.
- Bourbon of the Ball – Blanton’s bourbon, praline syrup, creole bitters, garnished with a praline piece and orange twist.
- My Muse is a Martini – Cathead Pecan vodka, Hoodoo Chicory liqueur, Lilette blanc, garnished with an orange twist.
This modern creole dining destination is offering three classic yet festive libations, below, each of which pair perfectly with the King Cake Doughnuts ($7) accompanied by strawberry compote and toasted pecans only served during Mardi Gras.
- Classic Hurricane – light rum, dark rum, passion fruit juice, fresh lime juice.
- King Cake Horchata – light rum, Fireball whiskey and house-made Horchata.
- Barrel-Aged Vieux Carre – Sazerac rye, brandy sweet vermouth, two dashes each Peychaud’s and Angostura bitters and a splash Bénédictine complete this drink.
This French Quarter hot-spot is serving up three refreshing beverages, below, in addition to a sinful King Cake Bread Pudding ($8) served with house-made Creole cream cheese ice cream, strawberry compote and toasted pecans.
- Music of the Night – Absolut Mandarin, Chambord and St. Germaine shaken with ice, strained into a rocks glass rimmed with Chartreuse and garnished with orange zest.
- Carnival Punch – house-made Pineapple Infused Vodka, Pama pomegranate liqueur, lemon juice, topped off with ginger beer and garnished with a lime twist.
- Lisa’s Mardi Gras Julep – spiced rum, agave nectar, lemon wedges and fresh mint all muddled together and topped with soda, garnished with a lemon wheel.
You can mix some of those great cocktails yourself. (Each recipe makes one drink)
- 1 oz. light rum
- 1 oz. dark rum
- 1 oz. passion fruit juice
- Juice from half of a lime
Preparation: Fill a cocktail shaker with ice then add the rum, passion fruit juice and juice from the lime and shake until well chilled, about 15 seconds. Strain over ice into a stemmed glass and serve.
- 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, and 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 Lime half, plus juice for rimming
- Gold sugar for rimming
- 1/2 oz. simple syrup
- 3-4 fresh mint leaves
- 1 1/2 oz. Ransom Old Tom Gin
- Splash of soda
- 1/2 oz. Crème de Mure
- Mint sprig for garnish
- Blackberries for garnish
- Moisten a Collins glass with the lime juice and rim with the sugar.
- Add the lime half and simple syrup to a Collins glass and muddle.
- Add the mint and gin and stir.
- Pack the glass with crushed ice, add the splash of soda, and stir.
- Add the Crème de Mure to a small spoon and pour it over the cocktail to float.
- Garnish with the mint sprig and blackberries.
Please note, restaurants will have special hours during Carnival season and will be closed on Mardi Gras, Tuesday, February 17. Call ahead for specific hours of operation.
Emeril’s Restaurant is located at 800 Tchoupitoulas Street in the Warehouse District. Lunch is served Monday – Friday from 11:30 a.m. – 2 p.m. Dinner is served nightly, 6 p.m. – 10 p.m. For further information or reservations: (504) 528-9393.
Emeril’s Delmonico is located at 1300 St. Charles Avenue in the Garden District. Lunch is served on Fridays from 11:30 a.m. – 2 p.m. Dinner is served Sunday – Thursday from 6 p.m. – 9 p.m.; Friday and Saturday from 6 p.m. – 10 p.m. For further information or reservations: (504) 525-4937.
NOLA is located at 534 St. Louis Street in the French Quarter. Lunch is served Thursday – Monday, 11:30 a.m. – 2 p.m. Dinner is served nightly from 6 p.m. – 10 p.m. For further information or reservations: (504) 522-6652.