Skip to main content
Epicurious

King Cake Old Fashioned

5.0

(1)

Image may contain Glass Drink Beer Glass Beer Alcohol Beverage Cocktail Goblet and Liquor
King Cake Old FashionedSara Bonisteel

Abigail Gullo, the head bar chef at SoBou in New Orleans, shared this recipe exclusively with Epicurious. In keeping with Mardi Gras tradition, Gullo occasionally sneaks a plastic baby (like those found in actual King Cakes) into the glass when she makes this drink at Sobou. "I tell people if you get the baby, you have to buy the next round." At home, another option is to freeze the baby into the large ice cube that chills the cocktail.

For more on Gullo and her King Cake Old Fashioned, see A Cake Cocktail That's King.

Cook's Notes:

To make your own praline-infused rum, you'll need 4 pralines (Gullo recommends Southern Candymakers pralines) and 1 (750-milliliter) bottle of good white or aged rum. Pour about 1 shot's worth of rum from the bottle then crumble up the pralines and add them to the bottle. Seal the bottle and let the rum infuse, at room temperature, overnight. Pour the infused rum through a fine-mesh sieve to remove any solids and sediment. The rum will appear a little cloudy; strain it through a coffee filter to remove the cloudiness, if desired. DO AHEAD: Homemade praline-infused rum can be made in advance and kept, in an airtight container at room temperature, for up to 1 month.

See Related Recipes and Cooking Tips

Read More
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crème Anglaise
The silky French vanilla sauce that goes with everything.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Mascarpone Cheesecake
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Vodka Gochujang Pasta
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Okonomiyaki Tater Tots
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.