If you can't go to Mardi Gras, bring Mardi Gras to you!
Inspirational ideas for your 2018 Mardi Gras party (Fat Tuesday February 13, 2018).

  The history of Mardi Gras (Cliff note version): Traditionally, in the days leading up to Lent, merrymakers would binge on all the meat, eggs, milk and cheese that remained in their homes, preparing for several weeks ofeating only fish and fasting. In France, the day before Ash Wednesday came to be known as  Mardi Gras , or “Fat Tuesday.”

The history of Mardi Gras (Cliff note version): Traditionally, in the days leading up to Lent, merrymakers would binge on all the meat, eggs, milk and cheese that remained in their homes, preparing for several weeks ofeating only fish and fasting. In France, the day before Ash Wednesday came to be known as Mardi Gras, or “Fat Tuesday.”

 
mask.png

In the beginning, masks worn during Mardi Gras allowed wearers to escape society and class constraints. When wearing a mask, carnival goers were free to be whomever they wanted to be, and mingle with whatever class they desired to mingle with. However, they were also considered to be a diversion for poor people, and women who wore masks had their reputation questioned.

 

 

 

 
beads.png

The bead phenomena is a relatively new one considering that while the first Mardi Gras parade in New Orleans occurred in the 1830s, it wasn't until the Rex parade threw inexpensive handmade glass necklaces sometime in the 1920s that the tradition was born.

 
1416510461933.jpeg

Now, lets PARTY and drink up!
In the spirit of Mardi Gras enjoy this "oldie" but a goodie.

SAZERAC COCKTAIL: The creation of the Sazerac has also been credited to Antoine Amédée Peychaud, the Creole apothecary who emigrated to New Orleans from the West Indies and set up shop in the French Quarter in the early 19th Century. He was known to dispense a proprietary mix of aromatic bitters from an old family recipe.

Ingredients: 

  • 1 sugar cube
  • Water
  • 1 1/2 ounces rye whiskey
  • 2 dashes Peychaud’s Bitters
  • 1 dash angostura bitters
  • Ice
  • 1 barspoon absinthe (or Pernod)
  • Lemon peel

Instructions: 

  1. Put the sugar cube in a mixing glass with just enough water to moisten it. Use the back of a barspoon to crush the cube.
  2. 2Add the rye, both bitters, and ice and stir until chilled, about 30 seconds.
  3. Add the absinthe to a chilled Old Fashioned glass. Turn the glass to coat the sides with the absinthe, then pour out the excess. Strain the rye mixture into the absinthe-coated glass.
  4. Twist and squeeze the lemon peel over the glass. Rub the rim of the glass with the peel, drop it into the cocktail, and serve.
  5. Enjoy!
 

Comment