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From a twist on the Sazerac to a variation of the Hurricane, local mixologists have got you covered on Fat Tuesday.
By Kelly A. Magyarics
Michel Richard Central offers several cocktails for Mardi Gras.
It’s Mardi Gras, that deliciously decadent holiday of excess that comes to a screeching halt on Ash Wednesday, when beads, booze and debauchery quickly turn to fasting and discipline (at least in theory…)
But no matter that. What to sip while the party’s still underway?
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Well, the cocktail just so happens to have been invented in New Orleans—history tells us the first boozy sip was most likely the serious and aromatic Sazerac, with its Absinthe-rinsed glass, rye whiskey-base and dash of ruby-hued Peychaud’s Bitters. (I think Chantal Tseng at The Tabard Inn makes the best one in town, and luckily you can order it there every day of the year.)
