It is easy to host a Mardi Gras Cocktail Party and make these amazing cocktails: a lavender twist on the classic French 75 Cocktail, a Blackberry-Cointreau Bellini, and a Pineapple-Ginger Rum and Champagne Punch.
Mardi Gras is one of those fabulous holidays that beckons everyone to celebrate. Unlike Valentine’s Day, Fat Tuesday is a fun time for everyone, which in my opinion makes it the best holiday in February.
The only problem is that the older I get, the less interested I become in plastic beads and hurricane glasses filled with rum. After my first visit to New Orleans earlier this year, I came back inspired to host a more sophisticated soiree for this year’s Mardi Gras celebration.
By channeling more of the French Quarter and less of the Bourbon Street vibes, you can pull off a (dare I say) classy Fat Tuesday cocktail party.
Mardi Gras is all about indulgence, opulence, and over-the-top hedonism. With a little planning (and help from your KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender), you can cater to a party of any size and still have the time to enjoy the festivities yourself.
First, plan ahead by picking up some themed décor items. I decided to decorate using jewel-toned peacock feathers, intricate masks, and metallic serving pieces. One of my favorite inexpensive ways to add a little color to a tablescape is to use sequins. I know that sequins don’t really scream “sophistication,” but used sparingly they provide a unique celebratory impression.
Rather than use the traditional triad of purple, green, and gold Mardi Gras decorations, I stuck to varying shades of purple to play up the royal opulence. A handful of purple beads and sequins goes a long way towards adding a sense of festivity to the occasion. I dusted off all of my silver and gold serving platters, trays, and bar tending pieces to add a bit of old-world charm to the scene.
No proper Fat Tuesday celebration would be complete without libations. Depending on the size of your party, you could shake up individual cocktails, host a build-your-own-Bellini bar, or whip up a big batch of champagne punch.
I decided to go all out and tackle all three! We served a lavender twist on the classic French 75 cocktail, Blackberry-Cointreau Bellini, and a Pineapple-Ginger Rum and Champagne Punch.
I wanted to be able to enjoy the party, so I used my Cordless Hand Blender to get a head start on the prep work.
For the Bellinis, I used the “s” shape bell blade attachment to puree a mixture of frozen blackberries and Cointreau.
Next, I used the chopping attachment to sauce some fresh pineapple and ginger for the champagne punch. I love how I don’t have to worry about any splashing or sloshing; no last minute wardrobe changes needed!
If you want to plan a fun activity, provide an array of masks and accessories for your guests and set up an impromptu photo booth. You can make it as simple as hanging a white sheet for a backdrop and providing a tablet to use as a camera. You’ll love looking through the photos the next day; just remember to use the golden rule with tagging those images on social media!
Look at these delicious Pineapple-Ginger Rum and Champagne Punch cocktails!
How about these Lovely Lavender French 75 cocktails!
And last, but not least, these Blackberry-Cointreau Bellinis!
Here are the Recipes!
Lavender French 75 Cocktail Recipe
- 2 1/2 ounces gin or cognac
- 1 1/2 ounces fresh lemon juice
- 1 teaspoon lavender extract
- 1 1/2 cups ice
- 8 ounces champagne
- Lemon peel - for garnish
- Pour the gin (or cognac), lemon juice, and lavender into a cocktail shaker and top with ice. Shake briskly for 30 seconds.
- Strain evenly into four coupe champagne glasses. Top each cocktail with two ounces of champagne.
- Garnish each glass with a piece of lemon peel.
Blackberry-Cointreau Bellini Recipe
- 2 cups frozen blackberries
- 4 ounces Cointreau
- 2 750ml bottles of Prosecco
- Place the frozen blackberries and Cointreau into your blender or use a handheld blender. Puree on until well-combined and smooth.
- To make a Bellini, place two tablespoons of the blackberry puree into the bottom of a champagne glass. Top with 4 ounces of Prosecco and gently stir.
Pineapple-Ginger Rum and Champagne Punch Recipe
- 5 cups chopped fresh pineapple - about 2 medium pineapples
- 2 inches fresh ginger root
- 2 cups white rum
- 2 cups fresh orange juice
- 1/2 cup simple syrup
- 2 750ml bottles of Champagne
- Working in two batches, place the pineapple and ginger root inside your blender or bowl if using a hand blender. Pulse until the pineapple and ginger are pureed.
- Pour the pineapple mixture to a fine mesh strainer placed over a large bowl. Use a spatula to press the mixture through the sieve. Transfer the strained juice to a large punch bowl or pitcher.
- Stir the rum, orange juice, and simple syrup into the pineapple mixture. Refrigerate until ready to serve.
- When ready to serve, gently pour the champagne into the punch bowl and give the mixture a stir. Garnish with frozen pineapple rings if desired.