With Mardi Gras celebrations happening, if you couldn’t make it to New Orleans, celebrate with a unique cocktail.
Cruzan® Natchez
Recipe Created by Nick Detrich (New Orleans, LA)
INGREDIENTS:
1 1/2 parts Cruzan® Estate Diamond® Light
1/2 part Knob Creek® Bourbon
1/4 part Velvet Falernum®
1 dash Peychaud’s® Bitters
Herbsaint® Legendre Rinse
1/2 part Knob Creek® Bourbon
1/4 part Velvet Falernum®
1 dash Peychaud’s® Bitters
Herbsaint® Legendre Rinse
METHOD:
1. Combine all ingredients, excluding Herbsaint Legendre Rinse, in a cocktail glass.
2. Add ice and stir 35-40 times.
3. Rinse a chilled cocktail glass with Herbsaint Legendre and strain cocktail over the glass.
Basil Hayden’s® Cajun Sazerac
Recipe Created by Brittini Rae (Los Angeles, CA)
Recipe Created by Brittini Rae (Los Angeles, CA)
INGREDIENTS:
2 parts Basil Hayden’s® Bourbon
1/2 part Cajun Spice Syrup*
5 dashes Peychaud’s Bitters
2 dashes Angostura® Bitters
Lemon Zest
Sprig of Thyme
METHOD:
1. Combine all ingredients into a cocktail shaker with ice.
2. Stir until well chilled and strain into a cocktail glass.
3. Garnish with the zest of a lemon a sprig of thyme.
*Cajun Spice Syrup
Ingredients:
1 cup Water
1 cup Sugar
1 tbsp. Cajun Spice
Method:
1. Combine all three ingredients in a saucepan and warm.
2. Stir until sugar and Cajun Spice are fully dissolved into the water.
3. Strain into an empty container and set aside.
Knob Creek® Spice of Life
Recipe Created by Celebrity Chef Michael Symon
INGREDIENTS:
2 1/2 parts Knob Creek® Rye
1/2 part White Peach Nectar
1 part Ginger Beer
4-5 fresh Mint Leaves
METHOD:
1. Muddle mint, peach nectar and whiskey in the bottom of a shaker.
2. Add ice and shake vigorously.
3. Strain over ice and top with ginger beer.
Q Grapefruit Masquerade
INGREDIENTS:
6 parts Q Grapefruit
2 parts vodka
1 lime wedge
Salt for rim of glass
METHOD:
1. Rim a highball glass with salt and fill it with ice.
2. Pour in the vodka, top with Q Grapefruit and garnish with lime.
