Happy Fat Tuesday! You don't need to travel to New Orleans to celebrate Mardi Gras with this collection of Mardi Gras recipes.
Down the Bayou
Ingredients:
2 oz agricole rhum
.75 oz fresh lime juice
1 oz white grapefruit juice
.5 oz Cocktail & Sons King Cake syrup
Directions:
Combine all of the ingredients in a shaker tin. Fill the shaker 2/3 of the way with ice. Shake vigorously for 5-10 seconds. Fill a snifter glass with crushed ice. Strain the contents of the shaker over the crushed ice. Garnish with a lemon slice, lime slice, cinnamon stick, and cake baby.
Mind Blown Dusted Shrimp Po'Boys
Ingredients:
(Makes 2)
1 Box Mind Blown Dusted Shrimp
2 French Rolls
1/2 C Lettuce, chopped
1 large tomato, sliced
Cooking oil/spray
For the vegan remoulade:
1 cup vegan mayonnaise
1-2 tablespoons mustard
1 teaspoon hot sauce
1 teaspoon Worcestershire
1 teaspoon crushed garlic
1 teaspoon lemon juice
1 teaspoon Cajun Seasoning
fresh parsley
Directions:
*Cook Mind Blown Dusted Shrimp from frozen*
1) Prepare the Mind Blown Dusted Shrimp.
*Stovetop: In a large skillet heat high-heat oil. Once heated cook Mind Blown Dusted Shrimp 1 minute each side; set aside. Remove from skillet and reserve on a plate.
*Air Fryer: Spray the air fryer basket with avocado oil. Add Mind Blown Dusted Scallops. Turn air fryer on at 360 degrees for 10-12 minutes.
2) While the Mind Blown Dusted Shrimp are cooking, prepare the vegan remoulade. In a small bowl, whisk together all remoulade ingredients until combined.
3) Assemble the po'boys. Spread the vegan remoulade on both French rolls, ayer with lettuce, tomato, and prepared Mind Blown Dusted Shrimp.
in Raleigh North Carolina
Hurricane
Ingredients:
2 oz. Dark rum
2 oz. Light rum
1 bar spoon Luxardo Cherry Syrup
.5 oz. The Perfect Purée Passion Fruit Concentrate, thawed
1 oz. Lime Juice
1 oz. Orange Juice
.5 oz. Simple Syrup
Directions:
Add all ingredients to a shaker with plenty of ice. Shake and strain into a hurricane glass, garnish with an orange slice and a cherry.
King Cake Jello Shots
Makes 12 (2 oz.) Shot Glasses
Ingredients:
1 ¾ cup home-made lemonade
4 packages of plain/clear gelatin
1 ¼ cups Kōloa Kaua’i Gold Rum
2 teaspoons Vanilla Simple Syrup
3 bowls for each color layer
Edible pearls to separate the colored layers
Directions:
Pour lemonade into a saucepan and slowly sprinkle in the gelatin. Allow to soak for 2 minutes then heat on the stove at a low temperature. Constantly stir until the gelatin is dissolved. Remove from heat and stir in Rum and Simple syrup.
Divide into 3 bowls and use liquid food coloring to color each bowl. Purple, Yellow, and Green: 4 drops of each color.
Fill each shot glass 1/3 full of purple gelatin mixture using a spoon. Refrigerate until set for about 30 minutes.
Remove the glass from the fridge and sprinkle a thin layer of edible pearls. Gently spoon the yellow gelatin until there is only 1/3 of the glass remaining. Refrigerate for another 30 minutes.
Remove the glass from the fridge and sprinkle a thin layer of edible pearls. Gently spoon the green gelatin until almost to the top of the glass. Refrigerate overnight to fully set.
Banana Oatmeal Pancakes
Ingredients:
2 bananas
2 eggs
½ cup rolled oats
½ teaspoon baking powder
Maple syrup (or topping of your choice)
Directions:
Combine the bananas, eggs, rolled oats, and baking powder into a blender. Blend until you have a smooth, thick consistency. Grease a non-stick frying pan with a little oil on a medium heat. Take a spoonful of the pancake mix and cook for 30 seconds on each side until a golden brown. Add maple syrup, fresh fruit, or a topping of your choice.
Bayou Daiquiri
Ingredients:
2 ounces Bayou White Rum
1-ounce lime juice, freshly squeezed
3/4 ounce simple syrup
Garnish: lime twist
Directions:
Add the rum, lime juice and simple syrup to a shaker with ice and shake until well-chilled. Strain into a chilled coupe. Garnish with a lime twist.
Grand Brulot Coffee Sazerac
Ingredients:
25ml Cognac
25 ml Grand Brulot
2 dashes of Peychaud bitters
2 dashes of Angostura bitter
1 bar spoon of sugar
Directions:
Stir the ingredients gently together. Pour in a rock glass and add an orange twist.
Empress Lavender Lemonade
Ingredients:
2 oz Empress 1908 Gin
1 oz Lavender Honey Syrup
2 oz Lemonade Lavender Sprig
Directions:
Fill a stemless wine glass with crushed ice. Shake lemonade and syrup on ice and strain into the glass. Layer Empress 1908 Gin on top and add more crushed ice. Garnish with a lavender sprig.