Mardi Gras is one of those fabulous holidays that beckons everyone to celebrate. Unlike Valentine’s Day, Fat Tuesday is a fun time for everyone, which in my opinion makes it the best holiday in February. The only problem is that the older I get, the less interested I become in plastic beads and hurricane glasses filled with rum. After my first visit to New Orleans earlier this year, I came back inspired to host a more sophisticated soiree for this year’s Mardi Gras celebration. By channeling more of the French Quarter and less of the Bourbon Street vibes, you can pull off a (dare I say) classy Fat Tuesday cocktail party. Mardi Gras is all about indulgence, opulence, and over-the-top hedonism. With a little planning (and help from your KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender), you can cater to a party of any size and still have the time to enjoy the festivities yourself. First, plan ahead by picking up some themed décor items. I decided to decorate using jewel-toned peacock feathers, intricate masks, and metallic serving pieces. One of my favorite inexpensive ways to add a little color to a tablescape is to use sequins. I know that sequins don’t really scream “sophistication,” but used sparingly they provide a unique celebratory impression. Rather than use the traditional triad of purple, green, and gold Mardi Gras decorations, I stuck to varying shades of purple to play up the royal opulence. A handful of purple beads and sequins goes a long way towards adding a sense of festivity to the occasion. I dusted off all of my silver and gold serving platters, trays, and bar tending pieces to add a bit of old-world charm to the scene. No proper Fat Tuesday celebration would be complete without libations. Depending on the size of your party, you could shake up individual cocktails, host a build-your-own-Bellini bar, or whip up a big batch of champagne punch. I decided to go all out and tackle all three! We served a lavender twist on the classic French 75 cocktail, Blackberry-Cointreau Bellini, and a Pineapple-Ginger Rum and Champagne Punch. I wanted to be able to enjoy the party, so I used my Cordless Hand Blender to get a head start on the prep work. For the Bellinis, I used the “s” shape bell blade attachment to puree a mixture of frozen blackberries and Cointreau. Next, I used the chopping attachment to sauce some fresh pineapple and ginger for the champagne punch. I love how I don’t have to worry about any splashing or sloshing; no last minute wardrobe changes needed! If you want to plan a fun activity, provide an array of masks and accessories for your guests and set up an impromptu photo booth. You can make it as simple as hanging a white sheet for a backdrop and providing a tablet to use as a camera. You’ll love looking through the photos the next day; just remember to use the golden rule with tagging those images on social media! Look at these delicious Pineapple-Ginger Rum and Champagne Punch cocktails! How about these Lovely Lavender French 75 cocktails! And last, but not least, these Blackberry-Cointreau Bellinis!
