Wine Wednesday: Let the good times roll with Skyy Vodka

Embraced as a day to indulge without abandon, Mardi Gras or “Fat Tuesday” has long been known for inspiring great celebrations around the world.   If you happen to be a couple that loves a good party, then why not plan your own carnival-themed bash at home on Tuesday, March 8^th?

Purple and green beads, flashy sequined masks, and bright costumes are only part of the experience; no Mardi Gras is complete without delicious and colorful cocktails and a traditional “King Cake”.  Embracing old cocktail favorites like the “Red Rooster” and introducing new ones using southern classics like sweet tea, SKYY is ready to celebrate this decadent holiday in style with cocktails featuring its new all natural SKYY Infusions.  With these infused vodkas you will ensure your home bar is stocked and Mardi Gras-ready.

Whether your ideal celebration of debauchery is Bourbon Street, Rio, Sydney or your own backyard, these cocktails will have you screaming, “Laissez les bon temps roulez,” or if you don’t speak French, “Let the good times roll!”

Mardi Grape
2 oz. SKYY Infusions Grape
2 oz. Grapefruit Juice
2 oz. Grape Juice
0.5 oz. Club Soda
Combine all ingredients in a cocktail shaker with ice.  Shake vigorously and strain into a Collins glass with fresh ice.  Garnish with green and red grapes on a toothpick.

Southern Belle
2 oz. SKYY Infusions Pineapple
0.5 oz. Light Rum
0.5 oz. Dark Rum
1 oz. Coconut Rum
1 oz. Gin
1 oz. Raspberry Liqueur
1 oz. Triple Sec
3 oz. Orange Juice
Combine all ingredients in a cocktail shaker with ice.  Shake vigorously and strain into a hurricane glass with ice.  Garnish with cocktail umbrella and straw.

Beaded Lady
1 oz. SKYY Infusions Passion Fruit
0.5 oz Gin
0.5 oz Triple Sec
0.5 oz Lime Juice
2 oz. Pineapple Juice
Dash of Bitters
Soda water
Combine all the ingredients (except the bitters and soda) in a cocktail shaker with ice.  Shake vigorously and strain into iced tall pilsner glass.  Top with soda & bitters.  Garnish with pineapple star.

Red Rooster
1.5 oz. SKYY Infusions Raspberry
2 oz. Cranberry Juice
0.5 oz. Orange Juice
Combine all ingredients in a cocktail shaker with ice.  Shake vigorously and strain into rocks glass with fresh ice.  Garnish with cherry and orange slice.

Fat Tuesday Iced Tea
2 oz. SKYY Infusions Citrus
1 oz. Lemonade
3 oz. Sweet Iced Tea
Combine all ingredients over ice in a highball glass.  Garnish with a lemon wedge.

“This is a sweet bread that is made during Mardi Gras in New Orléans. It has a cream cheese filling and a simple glaze. A tiny plastic baby baked into the bread and will bring good luck to whoever finds it.”

King Cake ~ Recipe Courtesy of Emeril Lagasse

Ingredients

1/2 cup warm water (105 to 115 degrees)

2 packages dry yeast

2 teaspoons sugar

4 to 5 cups flour

1/2 cup sugar

2 teaspoons salt

1 teaspoon ground nutmeg

1 teaspoon grated lemon rind

1/2 cup warm milk (105 to 115 degrees)

1/2 cup melted unsalted butter, cooled

5 egg yolks

1/2 cup finely chopped candied citron

1 pecan half, uncooked dried bean or King Cake Baby

Glaze:

2 cups sifted powdered sugar

2 tablespoons lemon juice

2 tablespoons water

Purple, green and gold sugar crystals

Directions

Preheat the oven 350 degrees. Combine the warm water, yeast and 2 teaspoons sugar in a small bowl. Mix well and set aside to a warm place for about 10 minutes. Combine the 4 cups of flour, 1/2 cup sugar, salt, nutmeg, lemon rind and add warm milk, melted butter, egg yolks and yeast mixture. Beat until smooth. Turn dough out on a lightly floured surface. Knead in enough remaining flour until the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (about 10 minutes). Place the dough in a well-greased bowl. Turn once so greased surface is on top.

Cover the dough and let rise in a warm place until doubled in bulk (about 1 1/2 hours). Punch the dough down and place on a lightly floured surface. Sprinkle with the citron and knead until the citron is evenly distributed. Shape the dough into a cylinder, about 30 inches long. Place the cylinder on a buttered baking sheet. Shape into a ring, pinching ends together to seal. Place a well-greased 2-pound coffee can or shortening can in the center of the ring to maintain shape during baking. Press the King Cake Baby, pecan half or dried bean into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with a towel, and let rise in a warm place until doubled in bulk, about 45 minutes.

Bake for 30 minutes, or until golden brown. Remove the coffee can immediately. Allow the cake to cool. For the glaze: Combine the ingredients and beat until smooth. To assemble, drizzle cake with the glaze. Sprinkle with sugar crystals, alternating colors. Cut into the cake and hope you get the baby.