Spectator Cocktails: Mardi Gras Drinks

Mardi Gras is upon us. Alas, while the cocktail traditions of the South are intriguing, many revelers at Columbia will choose to content themselves with a Bud Light--in copious quantities, no doubt--during his or her Carnival libations. Honoring the following New Orleans classics at your satellite festivities will merit many a garland 'round the head. But please remember to mind the integrity of said head as the evening progresses; one's repentance, after all, should be well deserved.

Hurricane

1 oz. white rum

1 oz. dark rum

1 oz. passion fruit juice

1/2 oz. lime juice

1 oz. orange or pineapple juice, optional

Shake with ice; strain into chilled hurricane or tall glass over fresh ice.

Mint Julep

10-15 mint leaves

1-2 tsp. sugar

1 tbs. water

2 1/2 oz. bourbon

Place 8-10 leaves in chilled glass with sugar and water; mash with the handle of a wooden spoon to crush the leaves and dissolve the sugar. Fill 2/3 with crushed ice, add bourbon, and stir. Add crushed ice 1/2 inch from the rim; garnish with mint sprigs.

New Orleans Buck

1 1/2 oz. rum

1/2 oz. lime juice

1 oz. orange juice

dash bitters (optional)

cold ginger ale

Stir juice, rum in chilled glass with ice. Top with ginger ale, stir, and garnish with lime slice.

Planters' Punch

2 oz. gold or dark rum

2-3 oz. orange juice

1/2-1 oz. lemon or lime juice

1-2 tsp. sugar

Splash of: Triple Sec, Grenadine, or pineapple juice, optional

Shake with ice; strain into glass over fresh ice. Garnish with orange slice and maraschino cherry.

Grasshopper

1 oz. green crème de menthe

1 oz. white crème de cacao

1 oz. cream

Shake with ice, strain into chilled glass, garnish with maraschino cherry.

Grasshopper Shake

Above ingredients, plus:

2 c. ice

1 c. vanilla ice cream

3 oz. vodka

4 crushed Oreos (optional)

Pulse everything in blender, adding milk as needed. Blend on high until smooth.

Sazerac

1/4 tsp. Anise-flavored liqueur

1/4 tsp. sugar

1 tsp. water

2 dashes Peychaud's bitters

2 oz. bourbon or rye whiskey

Add Herbsaint to cold glass, turning to coat the edges (do not use too much anise-flavor here, just coat the glass). Add sugar, water, bitters, and stir to dissolve. Fill with ice, add whiskey, and stir well. Garnish with lemon twist or slice.