Mardi Gras at The Shore Room

Join The Shore Room for drink and food specials during the month of celebrations!

Food:
Jumbalaya flatbread: crayfish, bell pepper, andouille sausage, Cajon spices
Boudin balls: deep fried croquette filled with pork sausage, rice, and southern spices

Cocktail:
Ode to NOLA
Created in 1838 by Creole apothecary Antoine Peychaud, the Sazarac is a New Orleans originated cocktail. The originally recipe called for cognac, absinthe, Peychaudʼs Bitters, and sugar, until the 1800s when cognac went bankrupt, leading to the substitution of Rye Whiskey. Our Ode to NOLA is a split base to honor both spirits: Cognac and Rye whiskey. Along with an Herbsaint wash, Peychaudʼs bitters, Creole Bitters, and Simple.

Hurricane
The most popular cocktail in New Orleans originated in the 1940s in Pat OʼBrienʼs. Although ours doesn’t pack the PUNCH that the original recipe does, its still the same great taste. Light rum, dark rum, passion fruit puree, orange juice, grenadine, lime juice, and simple.

The King Cake Daquiri
Mardi Gras translates to Fat Tuesday, indicating a period of feasting before fasting. The signature treat of that Carnival feast is, without a doubt, the King Cake. The King Cake is an “o” shaped cake, topped with icing and the three color of Mardi Gras – Green, Gold, and Purple. Light rum, lime juice, King Cake simple (contains nuts)

Mobile Did It First
It wouldnʼt be a true carnival celebration without the centuries-old question: who started Mardi Gras? In 1702, Bienville founded “Fort Louis de la Louisiane,” that is known today as Mobile, Alabama. The tiny community hosted the first Mardi Gras in America in 1703.
Vodka, blueberry basil simple, lemon juice, ginger beer