Mardi Gras at Central
Looking for something to do today for Fat Tuesday? Check out Central for food and drink from the Big Easy.
Central’s Executive Chef Arthur Cavaliere will be cooking up traditional French Quarter New Orleans fare. The Mardi Gras Menu includes Oyster Rockefeller, Shrimp Remoulade, Jambalaya, Trout Po-boy, Bread Pudding with bourbon praline sauce, and Crepes Cafe du Monde. Central’s everyday bistro menu is also available.
Brian Zipin, General Manager of Central, who’s past work includes the Louisiana Community Bar & Grill in NYC, has put together a list of brews and cocktails made from authentic recipes, some that date back 60 years. A Mardi Gras themed cocktail list will run through February 24. The beer list includes Abita Turbo Dog and Abita Light (new this year), and in special limited supply on draught--Abita Mardis Gras Bock.
Cocktails include the Sazerac-inspired Cocktail a la Louisiane, with Old Overholt Rye, Benedictine, Sweet Vermouth, Peychaud’s Bitters, Absinthe; Le Fee Verte, with Kubler Absinthe, Water, Sugar; The Hurricane, with Bacardi, Myers, Galliano, Passion Fruit Syrup, Orange Juice, Pineapple Juice, Fresh Lime Juice Bitters; Absinthe Suissesse, which combines Lucid Absinthe, Orgeat Syrup, Orange Flower water, Cream, Citrus Sugar; and for dessert, Café Brulot, with Pierre Ferrand Cognac, Mandarin Napoleon Orange brandy, Clove, Cinnamon, Orange peel, Espresso Coffee, Whipped Cream.
The live music of Laissez-Foure, DC’s premier swingin’ jazz quartet is knee deep in the tradition of New Orleans jazz. The group emphasizes an acoustic sound rendering the classics of Armstrong, Ellington, and others from the era. Free Mardi Gras Beads for the crowd and celebration décor will invoke Bourbon Street on Pennsylvania Ave. For dinner reservations please call 202 626-0015.
Wanna try your hand at one of the recipes yourself? Try their Cocktail a la Louisiane, a riff on the Sazerac, where that monk-created elixir Benedictine adds an touch of herbal complexity:
Cocktail a la Louisiane Courtesy of Central Michel Richard, Washington, DC 1 oz. Old Overholt Rye Whiskey 1 oz. Carpano Sweet Vermouth 1 oz. Benedictine 3 dashes of Absinthe 3 dashes of Peychaud's bitters Cherry, for garnish
Combine all ingredients into a cocktail shakers filled with ice, stir and strain into a chilled cocktail glass. Garnish with a cherry.
Laissez les bons temps rouler!