When you’re in college, you don’t have a ton of money to frequent steakhouses. Thus, it was a special treat for my friends and I, during our time at Tulane, to hop the streetcar down to Copeland’s on St. Charles. If we were feeling really spendy, we’d also indulge in a Mardi Gras Punch. With repeated tastings, we managed to reproduce the Mardi Gras Punch in our dorm. The recipe is below, in memory of a New Orleans legend.

Shake the following with ice and pour into a thoroughly chilled glass:

4 parts Tampico Tropical Punch (or mix Cherry, Orange, and Pineapple juices to taste…but I’d swear to my grave that Copeland’s must have just bought this stuff from Tampico in bulk because it is spot on)
1 part peach schnapps
2 parts spiced rum (reduce for a less potent variant)
1 part coconut rum
2 splashes triple sec

Dribble maraschino cherry juice around the inner rim to achieve a “sunset” effect. Garnish with cherry, pineapple, and orange.