Montanya’s Mardi Gras Cocktail Recipes
Mardi Gras is a special time here at Montanya, where our COO/Head Distiller, Megan Campbell, and CXO/Tasting Room & Head of Cocktail Programs, Renèe Newton, both have roots in New Orleans!
This isn’t just a party—it’s a cultural celebration of community, resilience, and joy. From the historic streets of the French Quarter to the neighborhood parades and the scent of King Cake in the air, Mardi Gras is a time to gather, indulge, and revel in the moment.
At Montanya, we’re bringing the spirit of carnival season to Crested Butte and raising a glass to that tradition with five cocktails that pay homage to the flavors and history of New Orleans. Laissez les bons temps rouler!
Vieux Carré Sazerac
photo by Tina Fabulic
The Sazerac is New Orleans’ official cocktail and one of the oldest known cocktails in America, dating back to the early 1800s. Originally made with Cognac and later adapted to rye whiskey, we’re giving it a Montanya twist with our Valentia rum.
2 oz Montanya Valentia Rum
3 dashes Montanya House-Made Black Pepper Cherry Bitters
Absinthe (for rinse)
Lemon Twist (garnish)
Instructions:
Rinse a chilled rocks glass with absinthe, discarding any excess.
Stir rum, Luxardo, and bitters with ice until well-chilled.
Strain into the prepared glass.
Garnish with a lemon twist.
Zulu Hurricane
photo by Tina Fabulic
The Hurricane was invented at Pat O’Brien’s bar in New Orleans in the 1940s as a way to use up excess rum. Named after the famous Zulu Social Aid & Pleasure Club, one of Mardi Gras' most iconic and historic parade groups, this bold, fruity drink is as colorful as the celebration itself.
1½ oz Montanya Platino & Oro Rum Blend
1 oz Passion Fruit Juice
¾ oz Fresh Lemon Juice
½ oz Simple Syrup
¼ oz Grenadine
Orange Wheel & Cherry (garnish)
Instructions:
Shake all ingredients with ice until chilled.
Strain into a hurricane glass filled with ice.
Garnish with an orange wheel and cherry.
Milk Carnival Punch
photo by Tina Fabulic
Milk Punch is a New Orleans classic, dating back to the 1700s. It was a favorite of French settlers and became a staple at Mardi Gras brunches, especially in the city’s historic restaurants. Rich, creamy, and lightly spiced, it’s both comforting and indulgent—an authentic taste of the celebration.
2 oz Montanya Oro Rum
½ oz Simple Syrup
3 oz Whole Milk
¼ tsp Vanilla Extract
Freshly Grated Nutmeg (garnish)
Lemon Twist (garnish)1 oz Gambino King Cake Liqueur
Instructions:
Shake all ingredients vigorously with ice.
Strain into a chilled rocks glass or coupe.
Garnish with freshly grated nutmeg and a lemon twist.
Creole Coffee
photo by Tina Fabulic
Inspired by the classic flavors of Café du Monde, a New Orleans institution since 1862, this cocktail blends the rich, nutty notes of hickory coffee, rum, and a touch of King Cake magic. Established as part of the French Market, Café du Monde has served its signature chicory-laced café au lait and powdered sugar-dusted beignets for generations. Open 24/7, it has become a cherished gathering place, embodying the spirit and traditions of the city’s deep-rooted coffee culture.
1½ oz Montanya Platino Rum
3 oz Café du Monde Cold Brew (or another chicory coffee)
½ oz Simple Syrup
Whipped Cream (optional)
Cinnamon or Nutmeg (garnish)
Instructions:
Stir all ingredients together in a glass over ice.
Top with whipped cream, if using.
Garnish with cinnamon or nutmeg.
These cocktails bring the flavors of New Orleans to Crested Butte, blending history, tradition, and Montanya’s signature rums. Whether you’re sipping a classic Sazerac, embracing the fire of Voodoo Heat, or indulging in a creamy Milk Carnival Punch, you’re celebrating Mardi Gras the way it was meant to be—with good drinks, good company, and good times.
Laissez les bons temps rouler!