What’s your pleasure?
Thunder Moccasin? Jake Mo? Daddy Long Legs? Daddy Nose Best? Or perhaps you say, “I’ll Have Another.”
These are horses, not cocktails, although wouldn’t it be cool if some talented mixologist made thoroughbred drinks named after the top contenders in the Kentucky Derby?
These are some of the 50 contenders; official field and post positions will be settled later today. I’m hoping that Sabercat runs because, well, I am a sabercat!
Regardless, I’ve already got my party on – hat chosen, silver cups polished, fresh mint and a stampede of friends on the way. Growing up, Derby Day was always a party in the Eaton household. As you can see from this picture, circa 1972, I’ve been a fan for quite some time.
This year, I’ll continue a tradition started last year with dueling mint juleps – the classic version and one made with mint iced tea. The latter is a hit with the “I-don’t-care-for-bourbon” crowd.
And I’ll be introducing a new element into my classic mint julep: Keep It Simple Syrup, an all-natural, spearmint-infused elixir made by a really swell gal in Richmond and available at Virginia ABC stores.
Below are recipes for all three versions.
Maker's Mark is my preference poison, but deep in the infield at Churchill Downs, they’re drinking the medium-cheap stuff and lots of it! (I speak from experience!) I prefer my silver cup and a linen napkin, thankyouverymuch. But glass works fine.
No red Solo cups at this party, please!
Mint-Kissed Juleps
1 oz. Keep it Simple Syrup
2 oz. quality bourbon
Mix both ingredients in a shaker with cracked ice. Strain into 2 old-fashioned glasses over ice.
Garnish with spearmint leaves.
Classic Mint Julep
4 fresh mint sprigs
2 ½ ounces bourbon whiskey (Maker’s Mark is yummy!)
1 teaspoon powdered sugar
2 teaspoons water
Muddle mint leaves, powdered sugar, and water in a Collins glass. Fill the glass with shaved or crushed ice and add bourbon. Top with more ice and garnish with a mint sprig. Serve with a straw.
Source: drinksmixer.com
Mint Julep Iced Tea
Makes 6 (8-ounce) servings
Brown sugar syrup
1 cup firmly-packed light brown sugar
1 cup cold water
1. Heat the sugar and water in a small saucepan over medium heat. Bring to a boil, stirring occasionally. Simmer for 6 to 8 minutes. Remove from the heat and cool. Store, covered, in the refrigerator.
Note: The syrup will have a medium-brown color.
Makes about 1 cup
Iced Tea
2 tablespoons (6 tea bags) mint tea
1 quart cold water
Brown sugar syrup
1 to 1 ¼ cups bourbon
2 ice cubes
Mint leaves
Confectioners’ sugar, optional
1. Place the loose tea or bags into a large glass container. Add the cold water. Stir well, and chill, covered, in the refrigerator overnight. Strain the tea through a fine sieve or remove the bags. Note: Strain the leaves through a sieve lined with a coffee filter.
2. Press the leaves or bags to extract all the liquid. Sweeten to taste with the brown sugar syrup, and chill, covered, in the refrigerator until serving time. To serve, pour the sweetened mint tea into a 2-quart pitcher, add the bourbon, and stir. Add the ice cubes and a few bruised mint leaves. Pour into ice-filled glasses, and garnish with mint dusted with confectioners’ sugar, if desired.
Source: “Celebrate Virginia!” by Rowena J. Fullinwider, James A. Crutchfield and Winette Sparkman Jeffery, Cool Springs Press, 2004