With one of the most entertaining drinking weeks coming up, I’m going to be posting a number of cocktails over the next few days to celebrate both the Kentucky Derby and Cinco de Mayo. We’re starting off with a Rye take on the classic Derby drink, the Mint Julep.
- 3 oz of Slow & Low Rye Whiskey
1/2 oz of Simple Syrup, Preferably Demerara
Lots of mint—10 springs mint (Reserve 1 sprig for garnish)
Copper, steel or aluminum cup
Method: Muddle whiskey and mint in a mix glass.Add 1 large cube of ice. Stir, but not so much as to dilute – a bakers dozen revolutions. Add liberal amounts of crushed ice to more than fill the tin cup.Fine strain contents of mix into a glass over crushed ice. Garnish w 6 mint leaves.
Method: Build and garnish with sprig of fresh smacked mint.
- 2 oz. Nolet’s Silver Dry Gin
- .5 oz Simple Syrup
- .75 oz Lime Juice
Method: Build in a Collins glass, muddle gently, fill with crushed ice, top with soda and garnish with mint.
- 1 part Midori Melon Liqueur
- 1 part Cruzan Aged Light Rum
- Juice of 1 Lime
- Melon Balls or Lime Wheels
Method: Shake all ingredients with ice and strain into a chilled cocktail glass with an optional sugared rim. Garnish with a melon ball and/or lime wheel on the rim.
(I may not be making a bracket, but I could get into March Madness if it was made entirely of cocktails like this.)
Created by Dana Richardson, TAG Restaurant, Denver
- 13 oz. The Famous Grouse
- 6.5 oz. The Famous Mint Tea
- 1 bottle Bordeaux Red Wine
- 3.25 oz. St. Elizabeth Allspice Dram
- 3 Naval or Blood Oranges
- 13 Whole Star Anise Pods
Method: Using a microplane grater remove the zest from 2 of the oranges over a pot or slow cooker. Add the remaining ingredients and bring to a simmer. As soon as it begins to simmer, lower the heat to the low setting. After 5 minutes, serve into punch or tea cups.
Use a channel knife to cut the orange into twists and add 1 to each drink with a star anise pod.
(Makes 13 servings)
Created by Stephen Halpin, Parliament (Dallas, TX)
- 2 oz Gran Patrón Platinum
- .75 oz Patrón Citrónge Lime
- .75 oz Key Lime Juice
- .25 oz Yuzu Juice
- 2 Barspoons Key Lime Zest
Method: Combine all ingredients in a stainless steel bowl and add liquid nitrogen. Stir consistently for 7 – 10 minutes until the liquid becomes a sorbet consistency. Add to a chilled coupe glass and top with a pearl of Patrón Citrónge Orange caviar*.
*Trade secret to Parliament.
Celebrate the Oscars in style, with booze! If you’re like me and have no clue what’s going on, this is the best way to watch the show.
- 1 ½ parts Bacardí Gran Reserva Maestro de Ron
- ¾ part Lemon Juice
- ½ part Pineapple syrup (1:1 sugar to pineapple juice)
- 1/4 part Honey syrup (1:1 honey to water)
- 1 sprig dill
Shake vigorously with plenty ice, double strain into a coupe glass and garnish with a sprig of dill
It’s President’s Day, so what way to honor the Founding Father’s memory than a new twist on a classic cocktail?
- 1 1/2 parts Basil Hayden’s® Bourbon
- 1/2 part Sweet Vermouth
- 1/2 part Dry Vermouth
- 1/2 part Maple Syrup
- 2 dashes of Bitters
Stir together Basil Hayden’s Bourbon, vermouth, maple syrup and bitters over ice in a rocks glass. Garnish with a cherry and serve.
Inspired by the man, the myth, the legend himself—Derek Zoolander—this cocktail will will have you really, really, ridiculously ready to strut your stuff on any catwalk. (Cocktail Created by Rob Krueger, Extra Fancy, Brooklyn)
- 1 oz. The Famous Grouse Smoky Black
- 3/4 oz. King’s Ginger
- 1/2 oz. Senor Blue Curacao
- 3/4 oz. Fresh Lemon Juice
- Hot Water
Build in a pre-warmed mug and top with hot water. Garnish with a half slice of orange.