A Fat Tuesday Feast
Ah, Mardi Gras. The one day of the year when it’s not only OK to indulge – it’s expected. Creole cuisine is decadent by nature, so on this last hurrah of a feast, dishes are spared no caloric limitations. Drape yourself in beads, throw on a glittered mask and pick up a fork: This issue of Galavante is heading to the Big Easy for the biggest party on the planet. Right now, we’re focusing on hurricane cocktail punch.
Hurricane Cocktail Punch Recipe
Hurricane Cocktail Punch originated in 1940 when New Orleans tavern owner Pat O’Brien needed to get rid of some inferior rum. The result? A tasty concoction that grows in popularity with each passing Mardi Gras.
Serves 4-6
Prep time: 10 minutes
Ingredients:
2 cups pineapple juice
1 1/2 cups orange juice
1/2 cup grenadine
1/4 cup lemon juice
1 1/2 cups light rum
1/4 cup dark rum
1/4 cup Triple Sec
Orange slices, for garnish
Maraschino cherries, for garnish
Procedure:
In a large pitcher combine pineapple juice, orange juice, grenadine and lemon juice. Add the light and dark rum and Triple Sec. Stir well. Serve your hurricane cocktail punch over ice with one orange slice and one Maraschino cherry.
Cooking Classes: The New Orleans School of Cooking
If you can find some time between partying and eating, learn how to cook true N’awlins food at The New Orleans School of Cooking. Offering both demonstrations and hands-on classes, you’ll learn how to make everything from gumbo to pralines. (800-237-4841; www.neworleansschoolofcooking.com)
