Kentucky Derby Cocktails

The Perfect Mint Julep

4 cups bourbon
2 bunches fresh spearmint
1 cup distilled water
1 cup granulated sugar
Powdered sugar

Preparation:

To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.

To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.

Now begin adding the mint extract 1 tablespoon at a time to the julep mixture.

Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it's right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to "marry" the flavors.

To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup.

Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep. When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Serve immediately.

Kentucky B & B

2 oz Bourbon
1/2 oz Benedictine
Stemware: Brandy Snifter Glass

Pour the bourbon and Benedictine into a brandy snifter and stir. Place your bet and serve.

Louisville Cooler

2 oz Bourbon
1 oz Orange Juice , 1/2 oz Lime Juice
1 tsp Powered Sugar
Garnish: Orange Slice
Stemware: Old-Fashioned Glass

Shake all the ingredients in a shaker with ice cubes and strain into an old-fashioned glass over ice. Garnish with an orange slice.

The Crown of Roses

1 oz. Crown Royal
½ oz. amaretto
1 oz. pineapple juice, ¼ oz. cranberry juice
3 dashes Angostura bitters
Garnish with a maraschino cherry

 

Fill a cocktail shaker two-thirds full of ice and add all of the ingredients. Shake for approximately 15 seconds. Strain into a chilled cocktail glass and add garnish.

Royal Stretch
The Royal Stretch is a refreshing drink alternative for race day. The blend of Crown Royal paired with brisk sparkling water and a hint of cherry juice is easy to make and satisfying.

1 ½ oz. Crown Royal
3 oz. sparkling water or club soda
Splash of cherry juice or grenadine

Serve over ice in a collins glass with mint leaf garnish.

Baby Hot Browns

Ingredients

1 chicken bouillon cube, 1/2 cup hot water
1/2 cup half and half
3 tablespoons unsalted butter
2 tablespoons of flour
1 cup grated Swiss cheese
5 strips bacon, cooked, crumbled
1 onion, sliced thin
6 ounces cooked turkey, thinly sliced
18 slices of party rye or small French bread
Parsley

Preparation

Dissolve bouillon cube in hot water, add half-and-half.
In a saucepan, melt butter and add flour. Whisk and cook until mixture is frothy and raw flour taste is gone. While stirring, add the bouillon mixture. Stir constantly with a whisk until the sauce thickens and begins to bubble. Add Swiss cheese and stir until smooth. (If sauce needs to be thinned, heat and add a little water).

Place slices of turkey and onion on each bread slice. Top with sauce and crumbled bacon. Heat at 350 degrees for 10 minutes. Garnish with fresh parsley.