Some bartenders dread Carnival’s chaos. Sidecar’s bartender Kelsey Gooch feels otherwise. “I love it,” she said. “It’s one of my absolute favorite times.” Gooch spent several years behind the bar on St. Charles Avenue and remembers “It was an adrenaline rush… seeing guests come and go quickly to see a friend on the next float…it’s a magical time.” Gooch began bartending to support herself through college, but now sees its career possibilities. “Working with some of the most talented people in the industry has changed how I regard being a bartender,” she noted. Now a brand ambassador for 73 Distilling, she finds herself working on the other side of the bar. “It’s pushed me out of my comfort zone,” she said, “but it’s a rewarding challenge and something I could do in the future.” For the near future, Carnival looms. “People can get a little rowdy,” Gooch acknowledges, “but for me, it’s an absolute treat.”
In Tandem (like the floats)
1.25 ounces Vida mezcal
0.5 ounce banana liqueur
0.25 ounce China China Amaro
0.25 ounce grenadine
0.5 ounce passion fruit puree syrup
1 ounce lime juice
1 ounce orange juice
Garnish: Orange slices, cherries
Add all ingredients to a shaker with ice. Shake and strain over ice into a Collins glass or go-cup. Garnish with orange slices, cherries, both, or a throw you just caught.
- In Tandem can be a zesty non-alcoholic drink, best served with a splash of plain or citrus soda water. Omit the mezcal and substitute banana syrup or banana puree for the liqueur. It’s a great way to hydrate on the route.
- Make In Tandem parade-ready. Batch the entire cocktail or just the non-alcoholic ingredients and let people add the alcohol on the route.
- Mardi Gras is a marathon not a sprint. Eat as much as you can. Drink as much water as you can. Bring a roll of toilet paper and hand sanitizer. I know it sounds weird, but you will thank me later.
