20% OFF ALL PATCHES IN FEBRUARY CHECKOUT CODE: GAMEON

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1 20% OFF ALL PATCHES IN FEBRUARY CHECKOUT CODE: GAMEON

2 The Hurricane Pat O Brien s bar developed the Hurricane as a response to the huge influx of rum during post-prohibition in the 1940 s. During this time, distributors would only let bars purchase other spirits such as scotch if they purchased 50 cases of rum at the same time. Consequently, Pat O Brien made batches of the rummy mixture which is now a New Orleans favorite. ½ oz of spiced rum ¾ oz of dark rum 3 oz of passionfuit 3 oz of mango juice 2 oz of sweet and sour mix 1 wheel of orange Add Captain Morgan Original Spiced Rum, dark rum, passion fruit, mango juice, and sweet and sour mix. Shake and pour into hurricane glass or other specialty glass filled with crushed ice. Garnish with orange wheel Recipe from

3 Frozen Daquiri Commonly served by the gallon or in plastic or Styrofoam cups in drive-thru s, this fruity frozen cocktail has become a staple in New Orleans during Mardi Gras. The drink was invented by an American mining engineer named Jennings Cox during the Spanish-American War and today, it is made in large volumes by outposts such as Fat Tuesdays. 2 oz of light rum 1 ½ oz of fresh lime juice ¾ oz of simple syrup 1 cup of ice Lime wedge for garnish In a blender, blend the ingredients with 1 cup of ice until it reaches the desired thickness. Pour into a chilled collins glass. Garnish with the lime wedge. Recipe from

4 Arnaud s Cocktail Developed sometime in the 1940 s at Arnaud s French 75 in New Orleans, the original inventor of Arnaud s Special remains unclear. Still open today, Arnaud s French 75 was famous during the gentleman s only era during the days of the Cazenave family and remains one of New Orleans s most famous cocktail bar. 1/3 cup of orange curacao ¼ cup of brandy 10 whole cloves 3 cinnnamon sticks 1 orange, quartered 3 cups of strong black coffee 3-5 tbsp of sugar Peel of a lemon Simmer orange curaçao, brandy, cloves, cinnamon sticks, orange, and lemon peel in a heatproof 4-qt. saucepan over medium-high heat. Using a match or lighter, carefully ignite and cook, swirling pan until flames die out. Stir in coffee and sugar; cook, stirring, until sugar is dissolved. Strain coffee into brûlot or demitasse cups. Recipe from

5 Ramos Gin Fizz This refreshing, fizzy drink was introduced by Henry C. Ramos in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street. The Ramos Gin Fizz became so popular that Ramos employed 35 bartenders, also known as shaker boys to keep up with demand during Mardi Gras celebrations. When Prohibition hit America in 1919, Ramon finally sold his last Gin Fizz and published the secret recipe in the New Orleans Tribune. 1 ½ oz of dry gin ½ oz of lemon juice ½ oz of lime juice Egg white 2 tbsp of cream ¼ oz of seltzer water 1 tbsp of powdered sugar 3-4 dashes of orange flower water Shake all ingredients well with ice for at least one minute (or in a blender). This should result in a fairly foamy consistency. Strain into a wine glass and top with club soda. Recipe from

6 The Sazerac Some claim the Sazerac is the oldest known American cocktail. The story has it that Antoine Amadie Peychaud, an apothecary owner in the French Quarter developed a blend of bitters which he sold as a cure-all during the 1830 s. Peychaud s bitters started to be mixed with brandy, sugar and water and the drink was officially named the Sazerac when a bar on Exchange Alley started using a French cognac of the same name. Soon the bar became known as the Sazerac and later, moved to the Roosevelt Hotel where they still serve this classic today. 1 sugar cube 1 tsp of cold water 2 oz of rye whiskey Dash or Pernod Dash Peychaud s bitters 3-4 ice cubes 1 lemon peel twist Dissolve the sugar in cold water in a mixing glass. Add the whiskey, Pernod, bitters and ice cubes and stir well. Strain into a well-chilled glass, twist the lemon peel over the drink to release the oil, then drop it in. Recipe from

7 CUT OUT THIS MASK OR USE IT AS INSPIRATION TO ADD FLAIR TO YOUR PARTY.