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"  As hoards of tourists begin their descent upon New Orleans for Mardi Gras, I sit here, in the Good Housekeeping test kitchen in New York City shivering and feeling less than festive. Even though I can&amp;#039;t hop a plane to Louisiana to celebrate Mardi Gras, who says I can&amp;#039;t bring a little of those bon temps to me? I especially designed this cocktail with Mardi Gras in mind, but, truth be told, it&amp;#039;s delicious any time of the year. The sweetness of the syrup, Gran Marnier, and sugar-coated rim are balanced by the lime juice&amp;#039;s bracing acidity and the rum&amp;#039;s heady perfume. Bon Temps Daiquiri Makes 2 \u2022 1 small wedge lime \u2022 Blend of purple and yellow coarse sanding sugar (or purple and green) \u2022 2 oz. (or 1/4 cup) fresh squeezed lime juice \u2022 3 oz. (or about 5 tablespoons) light rum \u2022 1 oz. (or 2 tablespoons) Grand Marnier (or other orange liqueur) \u2022 2 oz. (or 1/4 cup) simple syrup (recipe follows) 1. Rub rim of 2 cocktail glasses with lime wedge. To shallow, wide saucer, add sanding sugar. Dip rim of glasses into sugar. Place glasses in freezer to chill. 2. To cocktail shaker, add lime juice, rum, Grand Marnier, and syrup. Fill with ice. Shake vigorously for at least 5 seconds. Strain into chilled cocktail glass. Simple Syrup Makes 2 2/3 cups \u2022 2 cups water \u2022 1 1/2 cups sugar  1. In 1-quart saucepan, combine water and sugar. Heat to boiling on high, stirring occasionally. Reduce heat to simmer; simmer 2 to 3 minutes or until all sugar has dissolved, stirring to dissolve sugar. 2. Cool to room temperature; refrigerate until cold. This keeps, refrigerated, for up to 2 weeks. Use it to sweeten any cold drinks like lemonade or iced tea (or cocktails!). Cheers! "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/party-ideas/a18764/mardi-gras-cocktail/>