Good margaritas in New Orleans

Happy Cinco de Mayo! We crave margaritas and chips and salsa on May 5. How about you? Lucky for us New Orleans has plenty of watering holes. Check out these recommendations from various New Orleans sources:

GoNOLA recommends eight specific margaritas around town. Of course, Felipe’s house margarita is on the list. The options also include classic margaritas and craft cocktails inspired by margaritas.

One of the recommendations is a margarita from Rum House. This is what the house margarita looks like (on the right):

margarita and sangria from Rum House (photo by Carlie Kollath Wells, New in NOLA)

margarita and sangria from Rum House (photo by Carlie Kollath Wells, New in NOLA)

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New Orleans Daiquiri Festival postponed until Aug. 24

The New Orleans Daiquiri Festival has been postponed until next Saturday (Aug. 24).

The event was supposed to be held today from noon to 9 p.m. but the organizers posted on their Facebook page that a permitting snafu delayed the event.

Via Facebook:

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New Orleans Daiquiri Festival to be held Saturday

Celebrate your new New Orleans home with a frozen daiquiri tomorrow (Saturday, Aug. 17) in the Marigny.

The 3rd Annual New Orleans Daiquiri Festival is from noon to 9 p.m. at the Michalopoulos Studio, 527 Elysian Fields Avenue at Chartres (map).

The event focuses on frozen daiquiris and will have at least six different varieties for sale. Plus, the fest has music and food.

Tickets are $5 in advance and $8 at the door.

SCHEDULE

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photo of king cake vodka

Cocktail ideas for king cake vodka

Taaka’s king cake vodka continues to tempt us. It’s a sweet, flavored vodka found at nearly every grocery store this time of year.

image via @newinNOLA on Instagram

image via @newinNOLA on Instagram

Last month, we offered up two cocktail recipes from Rouses (see them).

If you don’t have access to king cake-flavored vodka but you still want a king cake cocktail, try this one from GoNOLA.com.

And today, we heard about a new recipe: king cake vodka Jello shots.

Recipe from the good folks at BlackenedOut.com:

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