Last Call: The Passing Processions

Going Tiki for Carnival

Prop styling by Lindsay Ross

SARA ESSEX BRADLEY PHOTOGRAPH

isimpressions of our town abound. Have you ever noticed that whenever national broadcast announcers or writers refer to celebrating in New Orleans, it’s always on Bourbon Street? We love that street, but there’s so much more to the joy that is always present in every corner of this area.

So it is with Carnival and Mardi Gras. It seems America and the world can only wrap their collective mind around one image in one spot. Yet we know that there are many Carnivals and an almost unlimited number of ways in which to celebrate Fat Tuesday. The passing processions range from structured and well-orchestrated to spontaneous and disjointed. No matter. We embrace them all.
It is up to you to create your own Mardi Gras, to celebrate the way you want to acknowledge the spirit of the moment. We want to help. Nothing like Tiki drinks to make the statement that this is your celebration. Now is the time, and New Orleans is the place, for your own all-out-fun parade.

Coronado Luau

Single drink version.
1 ounce dark Jamaican rum
1 ounce white Puerto Rican rum
1/2 ounce Grand Marnier
1/2 ounce cognac
3 ounces orange juice
2 ounces lemon juice
1 ounce simple syrup
1/4 ounce orgeat syrup

5 GALLON MARDI GRAS VERSION.

65 ounces dark Jamaican rum
65 ounces white Puerto Rican rum
32 ounces Grand Marnier
32 ounces cognac
250 ounces orange juice
128 ounces lemon juice
60 ounces simple syrup
30 ounces orgeat syrup


In both versions, place all ingredients together and shake or stir. Add ice when serving.


Thanks to Chris Hannah, mixologist at Arnaud’s French 75, who will be doing his own Mardi Gras procession in the French Quarter, passing out samples of this Tiki drink classic.


 

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