If you aren't making the trip down to New Orleans for
Mardi Gras this year, you can still celebrate like you are. Applebee's February dollar drink of the month is the Hurricane, a drink that originates from the French Quarter. Photo: Applebee's
The Dollar Hurricane is similar to a daiquiri and mixes rum with passion fruit, orange, black cherry and lime flavors. Applebee's version comes in a 10-ounce mug rather than a hurricane glass, but as an added festive touch, the drink is served with a masked stirrer or decorative beads.
The Hurricane was
created by New Orleans tavern owner Pat O'Brien in the 1940s during World War II. The story goes that he had a bunch of overstocked rum he needed to sell, so he mixed it up and served it in a hurricane lamp-shaped glass to sailors. Today, it's one of New Orlean's most famous drinks.
Applebee's Dollar Hurricane will be served starting in February through Mardi Gras, which takes place on Tuesday, March 5.
Not quite ready to ring in Mardi Gras? Celebrate Valentine's Day first with some of our favorite cocktails below!
Delicious cocktails for Valentine's Day
Absolut Original .5 Parts Peach Liqueur
.5 Parts Lillet Blanc
3 Parts Champagne
Stir Absolut, peach liqueur and Lillet over ice in a mixing glass.
Strain into a chilled cocktail coupe or Champagne glass and top with Champagne or sparkling wine.
Garnish with food safe gold flake.
1 1/2 oz
Aviation American Gin 1/2 oz Lillet Blanc
3/4 oz Combier Pamplemousse
3/4 oz Freshly pressed lemon juice
1 pinch Salt
1 1/2 oz Soda water
In a pint glass, add spirits & mixers (through salt)
Fill with ice & shake vigorously
Fine strain into an ice filled highball glass
Top with soda water Garnish with a grapefruit twist
The Hibiscus Crush
Recipe Courtesy of Sylvia Fountaine
Smirnoff No. 21 .5 cups dried hibiscus flowers
1 cup water
.5 cup sugar
1 oz orange liqueur
32 oz lemon lime soda
1 lemon (sliced)
1 lime (sliced)
1 orange (sliced)
Place hibiscus, water and sugar in a small pot to simmer over the stove for 5 minutes.
Once sugar is dissolved, set aside to cool. Strain. Place vodka, triple sec, soda and sliced citrus in a punch bowl or beverage container.
Add hibiscus infusion. Stir. Right before quests arrive add 4 cups crushed ice
Flame of Love
Add Monkey 47 and dry sherry ingredients to a mixing glass, add flamed twists, add ice and stir for 10-15 seconds.
Pour into the glass of your choice and garnish withe a flamed lemon twist.
JAJA Tequila Blanco .75 passionfruit liqueur
1 oz lemon juice
.5 oz vanilla simple syrup
.5 a fresh passionfruit
Muddle raspberries in a cocktail shaker.
Add remaining ingredients and ice and shake until chilled.
Fine strain into a cocktail glass and garnish with raspberries.
The Love Nest
Garnish with chili threads and message hearts
Corazon De Melon
3 parts fresh cantaloupe juice
HAVANA CLUB Añejo Blanco rum 1 part simple syrup
1 part maraschino cherry juice
½ part fresh lime juice
Optional – Dash of Orange Bitters
For cantaloupe juice, blend 2 cups cubed cantaloupe melon in a blender until pureed and smooth. Strain the mixture through a mesh strainer.
Combine the rum, cantaloupe juice, syrup, cherry juice and lime juice in a shaker filled with ice.
Shake for 30 seconds then pour into a frosted glass.
Garnish with a wedge of lime and a melon ball.
Combine ingredients over ice in cocktail shaker. Shake and strain into glass.
Garnish with lemon twist.
Place raspberry ice cubes in glass and set to the side.
In a cocktail shaker, add vanilla vodka, simple syrup, and fresh lemon juice- shake.
Strain over ice and add Sparkling Ice Grape Raspberry.
Peach and Cranberry Spritz
Combine ingredients and garnish with 1 cranberry
Created by Mattias Horseman, Hendrick’s Gin Ambassador
Hendrick’s Gin 1 part Giffard Pamplemousse
½ part apricot liqueur
1 part fresh lime juice
Combine ingredients and shake with ice, then shake without ice.
Strain into a coupe and garnish with a rose petal.
Raspberry Lemon & Lime Ginger Beer Champagne
Stir raspberry puree, Brooklyn Crafted and Limoncello in a champagne flute.
Top with champagne and a squeeze of lime juice. Garnish with raspberries.
Available at Her Name is Carmen
2 Ounces of Strawberry Infused
JAJA Blanco 1/2 Ounce of Raspberry Juice
1/2 Ounce of Lemon Juice
1 Ounce of Fino Sherry
All poured over ice into shaker. Shaken until cold.
Double strained into a cocktail glass
The Secret Admirer
Recipe Courtesy of Sylvia Fountaine
3 oz of
Smirnoff Raspberry 1.5 oz of Chartreuse
Garnish with Raspberries
Place all ingredients in shaker with ice. Shake well. Strain into two vintage martini glasses.
Garnish with fresh raspberries. You could sugar the rim for extra sweetness.
SVEDKA One Last Kiss Punch
Combine all ingredients in a pitcher with ice and stir.
Garnish with lemon and lime slices.
Courtesy of AriZona Beverages
Shake all ingredients together with ice in cocktail shaker.
Strain into a highball glass filled with ice. Garnish with lemon wheel.
Pretty in Pink Moscato Sparkler
Combine juice and schnapps in cocktail shaker with ice.
Shake to blend and chill.
Strain into flute and top with Bubbly.
Kim Crawford Cupid
Kim Crawford Sauvignon Blanc ¾ oz grapefruit juice
1 Tbsp simple syrup
Crème de Cassis
Sage leaves and grapefruit for garnish
Mix Kim Crawford Sauvignon Blanc, simple syrup and grapefruit juice in a shaker or mixing glass with ice.
Strain over ice into serving glass and fill with sparkling water.
Top with a splash of crème de cassis and garnish with sage leaves and grapefruit twist.
L.A. Crownberry Apple
Mix 1.5 oz Crown Royal Apple into glass.
Fill to the top with cranberry juice.
Rose Petal Vodka
2-3 organic roses
2 cups of organic pink and red rose petals, fresh or dried (2-3 roses)
2oz vodka (or you can even try tequila on the rocks!)
Add rose petals to an ice tray and cover ½ way with distilled water. Freeze for a few hours.
Remove the half frozen ice cubes from the freezer and fill the remaining with distilled water. This will allow your roses to be in the center of your ice cubes.
Freeze overnight and add to your favorite beverages.
The Botanist Gin - 1.5 oz. Fresh Lemon Juice - .75 oz.
Honey Syrup - .75 oz.
Rosemary Sprig - 2
Sparkling Rosé - 2 oz.
Add The Botanist Gin, Honey Syrup and one Rosemary Sprig into a cocktail shaker
Add ice and shake
Fine strain into a champagne glass
Top with Sparkling Rosé
Garnish with a rosemary sprig
Created by Tim Herlihy, National Ambassador for Tullamore D.E.W.
Add all ingredients to a mixing glass with ice. Stir and strain into a coupe glass.
Garnish with an apple slice.
Crafted by Una Green Goldman, National Brand Ambassador, Aberfeldy
Aberfeldy 12 Year Old infused with Cacao Nibs 1 Shot of Espresso
½ oz. Salted Wildflower Honey Syrup
Infused scotch: Infuse the Aberfeldy 12 with cacao nibs overnight. After 24 hours, strain the liquid.
Honey syrup: To make the honey syrup, mix 2 parts honey to 1 part water then add two large pinches of sea salt to the syrup.
Cocktail: Combine all ingredients in a cocktail shaker. Shake long and hard, and finely strain. Serve the cocktail in a coupe glass.
I Heart Margarita
Jose Cuervo Tradicional Reposado Tequila .5 oz Hum botanical liqueur
.5 oz Yuzu juice
Combined all ingredients, except lemon peel, into cocktail shaker with ice.
Shake well. Strain into chilled cocktail glass. Rub lemon peel around rim.
Garnish with lemon peel
Strawberry Kiwi Cocktail
Pour over ice with fresh, frozen strawberries and kiwis for the ultimate, refreshing low-sugar cocktail
Place a whole hibiscus flower in the bottom of glass.
Fill glass with Santa Margherita Prosecco Superiore DOCG to ¾” of the rim.
Carefully spoon 2 tsps of the hibiscus syrup down the interior side of each glass.
The Macallan Speyside Sipper
Dissolve ½ oz Membrillo into Sprite’s Delight Tea
Add 1 oz Fresh grapefruit and .25 oz lime
Serve tallover ice in a highball glass
Garnish with membrillo slice
2.oz 1800 Silver
.5 oz lime juice
3 slices of Granny Smith Apples
8 Fresh Cranberries
In a mixing tin, add Apple and Cranberries, Muddle until puree.
Add remaining ingredients over ice and shake. Garnish with Apple slice & Fresh Cranberries.
Mint Chocolate Black Barrel
Lightly muddle 3-5 mint leaves in a shaker. Add remainder of ingredients into the shaker with ice and shake vigorously.
Strain into a martini glass and garnish with a strawberry.
The Garden Rose
Available at Gitano Jungle Room Im
1oz Codigo Rose
.75oz St Germain
4 Shakes Rose Water
1 Muddled Strawberry
Shake and Strain into Coupe Glass Top with Cava
Garnish with mixed Dried Flowers
Add all ingredients to a shaker with ice.
Shake and strain into a coupe glass.
Garnish with a mint sprig and enjoy!
Morton's "Love Struck" Valentine's Day Cocktail
Passoã Passion Fruit Liqueur
Fresh Lemon Juice
La Marca Prosecco
Combine ingredients and top with bubbly
Rosa Regale ½ oz. Tequila
1 tsp. Unsweetened chocolate powder
½ oz. Maple Syrup
2 oz. Almond Milk
In a cocktail shaker combine tequila, unsweetened chocolate powder, maple syrup and almond milk.
Add ice and quickly shake. Pour contents into a martini glass and add Rosa Regale.
Garnish with a marshmallow and add some red sugar to the martini glass rim to garnish.
Patrón Silver .75 oz Lemon juice
.75 oz Simple syrup
2 dashes Rosé sparkling wine
+ Lemon twist for garnish
Combine Patrón Silver, lemon juice and simple syrup in a mixing glass. A
dd ice, shake thoroughly and strain into a chilled flute. Top with rosé sparkling wine.
Garnish with a spiral twist of lemon.
Le Grand Courtâge Rosé Floral Sparkling Cocktail
12 oz of
Le Grand Courtâge Brut Rosé 12 oz of grapefruit juice
6 oz of vodka
1/2 oz of mint simple syrup
Edible flowers for petal garnishes
Combine the vodka, grapefruit juice, rosé, and simple syrup.
Shake over ice until chilled, then strain and fill glasses.
Rosé Cherry Blossom
Add all ingredients to a shaker and shake then strain over ice in a pint glass.
Top with Angry Orchard Rose cider.
Grapefruit Sours Sparkler
4 ounces sparkling wine
1 ounce Mango or Sour Grapefruit
HI-CHEW Infused Brandy** 1 dash Angostura bitters
Measure the bitters and brandy into a coupe
Top with sparkling wine and garnish with HI-CHEW bites on a cocktail pick
**Infusions: the infusion ratio is one piece of candy per ounce of liquor
Crafted by Manny Hinojosa, Global Brand Ambassador, Cazadores
1 ½ oz.
Tequila Cazadores Blanco (1 bottle for batch) 1 oz. Lychee Puree (8 oz. for batch)
½ oz. Rose Water (8 oz. for batch)
½ oz. Agave Syrup (8 oz. for batch)
2 oz. Sparkling Wine (1 bottle for batch)
Preparation for cocktail:
In a cocktail shaker with ice, combine all the ingredients except the sparkling wine.
Shake vigorously and serve in a chilled cocktail glass, then top with sparkling wine.
Preparation for batch:
In a large punch bowl, combine all the ingredients.
Stir well and add a small block of ice. Serve up or over the rocks.
Match Made in Haven
RumHaven 2 parts Pineapple Juice
2 parts Ruby Red Grapefruit Juice
1. Add all ingredients into an ice-filled Collins glass, stir to combine and chill.
2. Garnish with pineapple or grapefruit.
Created by Sonny Verdini, Bar Mangaer, TRADE (Boston, MA)
Proper Twelve Whiskey 1 cinnamon syrup
.75oz house made ginger liquor
3 dashes Angostura Bitters
Shake into a single rocks glass.
Garnished with a dehydrated cinnamon sugar and lemon wheel
Good Ole Time
1 ½ oz Gin or Vodka
1 tbsp Brown Sugar
½ oz Real Grenadine
Freshly grated nutmeg
A squeeze of lemon
Perrier® Carbonated Mineral Water Lemon wheel and pomegranate seeds for garnish
Combine the brown sugar and the gin or vodka in a glass.
Next, pour in the lemon juice and grenadine and stir.
Gently add ice, Perrier and grated nutmeg before garnishing the cocktail with a lemon wheel and a few pomegranate seeds.
The D’USSE Red Velvet
D’USSE Cognac 1.5 oz- Crème de Cacao
.5 oz- Simple Syrup
3- Fresh raspberries
3 Dashes- Chocolate Molé Bitters
Muddle Raspberries and Simple Syrup in a shaker. Add D’USSE Cognac, Crème de Cacao and Bitters. Shake vigorously with Ice.
Double strain into a chilled Coup Glass. Garnish with fresh raspberries on a skewer
Brockmans Forbidden Fruit
Brockmans Gin 1 oz grapefruit juice
½ oz lime juice
¾ oz simple syrup
5-6 mint leaves
Combine all ingredients, ice and 5 mint leaves in a shaker.
Hard shake and double strain into a chilled coupe glass and top with Prosecco.
Garnish with a twist of grapefruit zest and a mint leaf or sprig of mint.
Shake all ingredients over ice and serve in a coupe.
Garnish with Thyme sprig.
Combine ingredients in flute and enjoy
THE KING CUATRO
BACARDÍ Añejo Cuatro 0.75 part Fresh Lemon Juice
0.5 part St. Germain Elderflower Liqueur
0.25 part Honey
Martini and Rossi Prosecco
Muddle blackberries in a tin, and pour all cocktail ingredients in.
Shake and strain into coupe glass.
Top with Martini and Rossi Prosecco and garnish with a Blackberry-speared purple orchid.
Grown Woman Strawberry Crush
Courtesy Thumbtack Chef Niko Paranomous
3 fresh strawberries, cut in half
½ the juice of 1 lime
1 shot vodka
Muddle the strawberries in a cocktail shaker.
Fill the shaker with ice, add vodka and lime juice.
Shake vigorously and strain into a class filled with ice.
Top with ginger beer. Garnish with strawberry wedges.