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Friday 5 o’Clock Coctail – The Mint Julep

Mint JulepTomorrow is the Kentucky Derby, and you know what that means!  That’s right – big hats and Mint Juleps.

The Mint Julep is a real blast from the past. It was developed in the Southeastern United States in the late 18th century, and has been the subject of songs, and featured in artwork, stories, poems and literature for over 200 years. It is truly an historic drink.

Here’s how to make a Mint Julep:

  • 4 oz of Good quality Bourbon
  • ½ oz of simple syrup (equal parts sugar and water)
  • 6-10 Mint Leaves (the small leaves are the sweetest for flavoring, but the big ones are great for garnishes)
  • Glass full of crushed ice

Directions: This drink really is supposed to be made with crushed ice. You can crush your ice in a blender, or use a mallet and a clean towel. Or, perhaps you are lucky enough to have a refrigerator that can make crushed ice for you.

Put a small amount of the ice in your glass and add the mint leaves. You will muddle the mint leaves with the ice – but don’t KILL it! Just mash it around a few times with the back of a spoon. If you muddle the mint too much it will get bitter.

Next, fill the glass the rest of the way up with ice so that the ice is actually mounded on top of the glass. Next, pour the Bourbon over the ice and let it settle to the bottom. As it does this it will cause the ice to melt somewhat. Then add the syrup, on top. There is no need to actually mix this up.

Garnish with a sprig of mint.

This Mint Julep is intended to be sipped from a silver or stainless steel cup on a hot day. As you drink the ice melts and the flavors of the mint and syrup blend with the whiskey in a delicious way. These days, most people serve them in glass Collins glasses – simply because that’s what we all have. Either is ok, but the metal cups get a nice frost on them from the condensation that is really cool.

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May 2, 2008 Posted by | Uncategorized | , , , , , | Leave a comment

How to Make a Collins Drink

With spring around the corner, we are going to start adding drinks that you will enjoy as the weather starts to warm up. That means more fruity and sour drinks, and fewer of the creamy deserty type that we normally associate with winter and the holidays.

The first of these is a classic family of drinks called the Collins. The most famous Collins drink is the Tom Collins, but there are many variations. So if you happen to be fresh out of Gin, don’t worry, you can probably still make a Colonel Collins!

Visit the How to Make a Collins Drink page to learn how to make the following drinks:

March 3, 2008 Posted by | Cocktails, Liquor | , , , , , , , , , | Leave a comment

Friday 5 0’clock Cocktail – Manhattan

Our drinking adviser, Travis, suggested we make our Friday 5 o’clock cocktail a Manhattan – largely because it has Bourbon in it.

Sound like a fine reason to drink a Manhattan to me.

How to Make a Manhattan

  • 2 1/2 oz Bourbon
  • 3/4 oz Vermouth
  • Dash of Angostura Bitters
  • 1 Maraschino Cherry
  • 1 Twist of Orange Peel

Instructions:
Combine the first three ingredients in a mixing glass with ice and stir gently. Strain the spirits into a chilled coctail glass and add the cherry and orange peel twist.

February 29, 2008 Posted by | Cocktails, Liquor | , , , , | Leave a comment