McIlhenny Company has been making TABASCO® pepper sauces on Avery Island, Louisiana for almost 150 years so the family owned company has enjoyed many Mardi Gras parties over the years! 

For this year’s celebrations, TABASCO® Brand is bringing the New Orleans party spirit to the UK by sharing classic cocktail and dessert recipes that are sure to give a kick to the festivities.

The pepper sauce has teamed up with NOLA, a London based cocktail bar who has created innovative twists on traditional Louisiana cocktails with TABASCO® pepper sauces

Hurricane By NOLA

Recreate everyone’s favorite New Orleans party starter by blending the fruity sweetness of passionfruit and grenadine with the flavorful kick of TABASCO® Sauce.

Serves: 1

Ingredients:

25ml white rum

25ml dark rum

15ml passionfruit puree (or fresh passionfruit when in season)

15ml lemon juice (preferably freshly squeezed)

15ml lime juice (preferably freshly squeezed)

15ml orange juice (preferably freshly squeezed)

10ml sugar syrup

5ml of TABASCO® Sauce

50ml grenadine syrup

Garnish:

1 lemon wheel

1 cocktail umbrella

Method:

  • Blend 50ml grenadine syrup with 5ml TABASCO® Sauce in a glass and set aside.
  • Add the remaining ingredients to a cocktail shaker with ice, stir then strain into a squall or tall glass filled with crushed ice. Be careful not to over-stir and dilute the drink.
  • Drizzle in the TABASCO® Sauce and grenadine mix to taste. This will give the drink a kick and turn it a vibrant red color.
  • Garnish with a wheel of lemon and a cocktail umbrella. For the full New Orleans effect, turn the cocktail umbrella inside out as though it has been caught in a storm.

Sazerac

By NOLA

Try this twist on the official cocktail of New Orleans with TABASCO® Sauce adding heat and depth to the flavor of this classic drink.

Serves: 1

Ingredients:

50ml rye whiskey

2 dashes of cocktail bitters (preferably Peychaud’s)

5ml sugar syrup

2 dashes of TABASCO® Sauce

For the glass rinse:

2 dashes absinthe

2 dashes of TABASCO® Sauce

Crushed ice

Garnish:

Twist of lemon peel

Method:

  • Rinse a rocks glass with the absinthe, 2 dashes of TABASCO® Sauce and crushed ice. Discard the ice and any excess absinthe from the prepared glass.
  • In a cocktail mixer, stir the rye whiskey, bitters and sugar syrup over ice and strain into the rinsed glass.
  • Squeeze the oil from a length of lemon peel over the cocktail and garnish the rim of the glass with a twist of peel. Serve straight up. For an extra kick, add 2 further dashes of TABASCO® Sauce to the cocktail before serving.

Frozen Daiquiri

By NOLA

Cool-off with this Southern crowd pleaser and a carnival classic blended with rum, lime and the refreshing zest of TABASCO® Green Sauce.

Serves: 1

Ingredients:

50ml white rum

25ml lime juice

15ml sugar syrup

4-8 dashes of TABASCO® Green Sauce (to taste)

Garnish:

1 lime wheel

Method:

  • Add all ingredients to a blender with 8-12 cubes of ice. Blend until smooth.
  • Pour into a coupe glass and serve with a lime wheel.

Vieux Carré

By NOLA

Let the good times roll with this bourbon and cognac cocktail (pronounced Voo-Ka-Ray) with TABASCO® Sauce and the fiery fruitiness of TABASCO® Habanero Sauce.

Serves: 1

Ingredients:

20ml bourbon

20ml cognac

7.5ml Benedictine D.O.M.

20ml sweet vermouth

1 dash of TABASCO® Sauce

1 dash of TABASCO® Habanero Sauce

1 twist of lemon peel

Garnish:

1 twist of lemon peel

Method:

  • Add all ingredients to a cocktail shaker with ice, stir then strain into an old-fashioned glass. Be careful not to over-stir and dilute the drink.
  • Squeeze the oil from a length of lemon peel directly onto the rim of the glass. Garnish with another twist of lemon peel dropped straight into the glass.

French 75

By NOLA

Add some sparkle to your party with this elegant and iconic gin and Champagne cocktail accented with the flavors of TABASCO® Sauce.

Serves: 1

Ingredients:

30ml gin

15ml lemon juice

3 dashes of TABASCO® Sauce

25ml Champagne

5ml sugar syrup

Garnish:

1 twist of lemon peel

Method:

  • Add all ingredients to a metal cocktail shaker containing 12 cubes of ice and shake vigorously until it is cold to the touch, or about 15 seconds. Be careful not to over-shake and dilute the drink.
  • Strain the mixture into a chilled champagne flute and top with Champagne.
  • Garnish with a twist of lemon peel.

Bloody Mary

By NOLA

No celebration is complete without a Bloody Mary. We’ve turned up the volume by adding some kick with three of our pepper sauces to this timeless cocktail including the smoky heat of TABASCO® Chipotle Sauce, the citrus zest of TABASCO® Green Sauce and the fiery fruitiness of TABASCO® Habanero Sauce.

Serves: 5

Ingredients:

2-3 dashes TABASCO® Habanero Sauce

2-3 dashes of TABASCO® Green Sauce

5 dashes of TABASCO® Chipotle Sauce

15ml Worcestershire sauce

15ml fish sauce (soy sauce can be used as a vegetarian alternative)

1 peeled garlic clove

1 pinch of white pepper

2 pinches of celery salt

1 thumb-sized piece of fresh peeled horseradish

Juice of half a lemon

Juice of half a lime

1000ml unseasoned tomato juice

250ml vodka

Garnish:

50g feta cheese, cut into cubes

50g green olives

5 sticks of celery, leaves on

Method:

  • Add the Worcestershire sauce, fish sauce (or soy sauce if using), TABASCO® pepper sauces, garlic, white pepper, celery salt and horseradish to a blender. Blend until smooth. Don’t be afraid to taste and adjust the mix to exactly how you like it by adding more citrus, salt or TABASCO® pepper sauces.
  • Add the lemon juice, lime juice and tomato juice and re-blend. Refrigerate until you are ready to serve.
  • For each drink, combine 200ml of the mix with 50ml vodka and serve in a tall glass over cubed ice.
  • Garnish with a skewer of cubed feta cheese, a green olive and a stick of celery. Serve with a bottle of TABASCO® Sauce for guests to add an extra kick.
By Recipes