Twelfth Night marked the beginning of Mardi Gras season, and to all New Orleanians, it means King Cakes start making regular appearances. For Bourbon House, it brings the return of the ever-popular King Cake Bevvy.
When Bourbon House opened in 2002, Dickie Brennan and his team set their sights on creating an outstanding Bourbon Milk Punch, through many trials and the occasional error, the Frozen Bourbon Milk Punch was born. Combine housemade vanilla gelato, Old Forester Bourbon, and the iconic New Orleans daiquiri machine, and you get what Tales of the Toddy voted the “Best Milk Punch.” The King Cake Bevvy is a riff on this popular drink.
Beverage Director, Barry Himel worked to combine the classic king cake flavors in a frozen cocktail. The result contains Old New Orleans Rum, Orgeat, Louisiana Citrus and of course housemade vanilla gelato. The crowning garnish is a dash of purple, green and gold sprinkles to show our Mardi Gras colors!
King Cake Bevvy Recipe
- 1 cup vanilla ice cream
- 1 3/4 oz rum
- 1/2 oz cinnamon syrup
- 1/4 oz orgeat
- 1/4 oz orange juice
- cinnamon powder (for garnish)
- tri-colored sugar (purple, green, and gold of course)
Blend first five ingredients together in a blender until smooth. Garnish with cinnamon and tri-colored sugar to get in the Mardi Gras spirit!