Dating back centuries, the Catholic faith used this time of year for strict observance of Christ, but it also coincided with some Pagan Springtime celebrations, and the overlap combined with Lent, the time of fasting, which led to a burst of bacchanalia this day. Tomorrow being Ash Wednesday means that will also kick off a 40-day stretch where Catholics restrict themselves from select vices. This is an extension of the fasting that originally was the practice, and the resulting feasts and other excess consumption meant today was dubbed accordingly.

The devout would use these days to binge on the remaining foodstuffs, ahead of coming weeks of denial, and the days ahead of Lent became a more raucous time. As we often find here in this column, with the veiled and muddled histories of cocktails, equally debated are the origins of Mardi Gras in the States. While New Orleans is recognized as the center of the holiday celebrations, the French were recorded holding Mardi Gras events in nearby Mobile, Alabama as far back as the early years of the 1700s. 

The earliest signs of Mobile celebrations are circa 1703, which predates the founding of New Orleans by at least a decade. When the French explorer Pierre Le Moyne d’Iberville landed on an island near the mouth of the Mississippi, due south of New Orleans, it was on Fat Tuesday of 1699. He honored the day and dubbed the spit of land Point du Mardi Gras. Bienville then established the Fort Louis de la Mobile, and the celebrations began soon after.

Beads, Beignets, and Imbibing

Given the centerpiece city that is New Orleans, there are plenty of drinks that have a distinct connection to the town. So let’s get into the varieties of ways you can send off your tippling ahead of the dry weeks ahead.

The Hurricane

This is a drink that is as ingrained in New Orleans as any other, and it has become so popular that inevitably, it has been bastardized over the generations. The origins are a bit in question. While most everyone pegs the creation to Pat O’Brien’s bar, there is speculation that Tiki legend Donn Beach had concocted this, years earlier. The legend is that wartime rationing saw shortages of whiskey and cognac, but rum was plentiful, as it was easily made in both the states and the Caribbean. Distributors forced rum purchases in order for whiskey to be available so bars had a glut of the spirit, unpopular at the time. Cocktails were created in an attempt to get rid of the stores, and soon the Hurricane was becoming a popular staple in the city.

The drink is not named for the storm system but is called such based on the glass. The comely hourglass figure shape is taken from the hurricane lamp design, and it has become a drink with its own vessel, a sure sign of a classic

Over the years, the drink has morphed, taking on new ingredients, with Grenadine slipping into the formula, different juices used, and variations on the rums. Anything close to the original recipe is more acceptable. Eschew any frozen concoction, and avoid any premix syrups or powdered shortcuts — those are not true Hurricanes. They also are not needed.

The fassionola is a passionfruit-based syrup, sometimes made with additional fruits and flavors. It is less popular these days, but passionfruit juice is readily available, and you can mix it with equal parts simple syrup for your mixing needs.

The Classic

• 4oz. Dark Rum
• 2oz Fassionola
• 2oz lemon juice

Shake vigorously with crushed ice for at least 30 seconds, pour contents into a hurricane glass, garnish with half an orange wheel.

Variation

Base this on your guests, or personal taste. You can alternate the rums as well to lend some complexity to the final product.

• 2oz Anejo Rum
• 2oz Dark Rum
• 2oz. Passionfruit syrup
• 1oz. Orange Juice
• Dribble Grenadine

Shake vigorously with crushed ice for at least 30 seconds, pour contents into a hurricane glass, garnish with half an orange wheel.

The Sazerac

This is a potent hitter to be enjoyed like a Manhattan. Do not be too heavy-handed with the sweetness.

• Teaspoon Simple Syrup
• 1.5oz Rye Whiskey
• 2 Dashes Peychaud Bitters
• ½ Teaspoon Absinthe, or Herbsaint liquor

In a small shaker add the simple syrup, rye, bitters, and a few ice cubes. Stir ingredients to blend evenly. In an Old Fashioned glass add the Absinthe and coat the sides, pouring off the excess. Strain the contents, garnish with a long lemon peel. 

La Louisiane Cocktail

This is basically a Sazerac punched up even more. Less sweet with more complexity, it carries a number of flavors while it is very potent.

• 2oz Rye Whiskey
• 1oz. Sweet Vermouth
• 1oz. Benedictine
• 2 Dashes Peychaud Bitters
• 1 Teaspoon Absinthe/Herbsaint

Combine ingredients in a small shaker with ice and stir. Strain into cocktail glass. Garnish with whiskey-soaked cocktail cherries.

The Voodoo Daiquiri

A curious frozen option that employs bourbon, as is fitting. This is a per-serving measurement, so adjust if making numerous.

• 2oz Bourbon
• 2oz Grape Vodka
• Lightly sweetened Grape Juice

Add ingredients in a blender with ice. You can also freeze grapes ahead of time and add those to the mixture.

New Orleans Brandy Milk Punch

For your morning after (provided you are not adhering to the Lenten alcohol fast) this is a regional choice for a hair-of-the-dog breakfast option. Some — myself being one — can opt for bourbon in place of the brandy to equal effect.

• 2oz. Brandy
• 6oz. Whole Milk
• 1 Teaspoon Powdered Sugar
• ¼ Teaspoon Vanilla Extract
• Nutmeg/Cinnamon

In a shaker combine first 4 ingredients with crushed ice. Shake vigorously and pour into a Collins Glass. Dust with choice of nutmeg or cinnamon.