King Cake Old Fashioned
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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.
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.
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