Mardi Gras Foods & Drinks

Fun Facts for Fat Tuesday

Mardi Gras is next Tuesday, culminating the Carnival season festivities. It’s a celebration of food and drink, a revelry before the Ash Wednesday, and a final hurrah before forty days of Lenten fasting and abstinence. Celebrated in many cities—most famously in New Orleans—the costumes, alcohol, and King cake (along with other food) consumption all set high bars (pun not originally intended). 

Creole vs. Cajun

You say you'd like to enjoy all the great flavors without the crowds on Bourbon Street but you're unsure about the cuisine? We can help! 

Mardi Gras aside, New Orleans itself is a multi-cultural intersection of Food Ave. and Drink St. While you can experience all manner of cuisine, Creole and Cajun dishes lead the choices. Both stem from French culinary traditions adapted to Louisiana resources and blend the influences of West African, French, Spanish, and American Indigenous peoples' foods. Creole cuisine is considered more refined "city food" while Cajun cuisine is known for being rustic, hearty “country food.”

Our Mardi Gras Shrimp & Grits bridges the gap between these two styles--simple to make, yet elegant enough for entertaining, all while being enhanced by vomFASS products. You can find this recipe below.

Creativity Encouraged

The creativity of New Orleans bartenders is legendary. From the Sazerac’s to Hurricane’s, some of the world’s most famous cocktails were born in the city’s restaurants and bars. Crafted by DelecTable bar staff, our King Cake Martini is the perfect way to toast to Mardi Gras. And with fine spirits and unique liqueurs from vomFASS, creating your own signature cocktails has never been easier. 

Craft Distilled Classics

Prefer the classics? We’ve got Rye (or Brandy)* and Absinthe ready for your next Sazerac. More of a Hurricane fan? If you've got the glass, we've got the rums! Our rums are small-batch distilled for exceptional quality. 

*There’s some debate over whether the original Sazerac was made with brandy and later Americanized with rye whiskey. Both versions have their merits—why not try both and decide for yourself? Either way, a proper Sazerac should include vomFASS Libertine Absinthe, Peychaud’s Bitters, sugar (or simple syrup), and a twist of lemon.

Mardi Gras Shrimp & Grits

King Cake Martini

Sazerac