The Cocktail Quarterly, Vol. VIII

The Cocktail Quarterly Derby Edition

Vol. VIII

For the 144th year running, diminutive men and three-year-old Thoroughbreds will don matching outfits and make the mile-and-a-quarter rounds at Churchhill Downs this weekend.

We will be watching, we will be wagering, and we will be waking up Monday morning sunburnt and needing to restock the bourbon shelf.

The cup we'll be tippling:

A Mint Julep, of course. Some 120,000 of them will be mixed on the Derby grounds this weekend.

Herein: three ways to mix one at home.

We've also got four more Derby-inspired recipes for you to try.

Try one. Try all.

And may the ghost of Secretariat be with the ponies you put your pennies behind.

The Cocktail Quarterly, Vol. VIII

The julep was originally a gin drink. Arrived stateside by way of Britain in the first half of the 19th century.

Kentucky Senator Henry Clay introduced the drink to Washington's social elite around 1840.

And it was adopted by Churchill Downs as the official pick-me-up of the Derby in 1938.

Juleps are served in a pewter cup, which the drinker should hold by the top or bottom rim so as not to disturb the frost that accumulates around the cup's exterior.

And it should be tippled slowly, allowing the ice to dilute the contents beneath.

If you want it the way they make it down Derby way, use spearmint, which is native to Kentucky and packs a more enduring punch than peppermint.

Whatever you do, don't mix the two.

Here's how Jim Betz, head bartender at Manhattan's Eleven Madison Park, mixes his.

Eleven Madison Park Classic Mint Julep
Jim Betz

2½ oz minted (optional) Woodford Reserve*
½ oz mint turbinado syrup
Crushed ice

Build drink in a julep cup. Add crushed ice, swizzle and top with more crushed ice. Garnish with a generous amount of mint.

*Betz mints bourbon by mixing one liter of bourbon (Betz and the Derby use Woodford Reserve) and 35 grams of mint leaves in an ISI container. Have one? Charge twice with N20 without a discharge. Shake. Let stand for five minutes. Discharge the air back into the bottle and pour any liquid that escaped back into the ISI. Let stand for five minutes, or until the bubbles stop. Strain out any mint before using. 

Minted Turbinado Syrup is equal parts hot mint tea to turbinado sugar (Sugar in the Raw). Make a mint tea (15 g mint:16 oz. boiling water). Let stand for 3-5 minutes while tasting. Dont let it go bitter. Strain off flavored water into 16 oz. turbinado sugar and whisk until combined.

The Cocktail Quarterly, Vol. VIII

Eddy Buckingham
Sauza 901 mixologist/restaurant owner

3 oz. Sauza® 901® Tequila

1 oz. agave syrup
1 bar spoon of water
5 mint sprigs

Muddle 4 mint sprigs in pewter mug. Add agave syrup and a bar spoon of water. Fill with crushed ice. Add Sauza® 901®, stir well. Add more crushed ice. Garnish with fresh mint sprig.

The Cocktail Quarterly, Vol. VIII

1 ½ oz. Cynar®
¾ oz. Wild Turkey 101® Bourbon
½ oz. simple syrup
½ oz. fresh lemon juice
½ oz. fresh grapefruit juice
12 mint leaves
2 oz. soda water
2 dashes Fee Brother’s Grapefruit Bitters

In a Julep cup or rocks glass add mint and all ingredients except soda water and bitters. Gently muddle, add ice then soda, and top with bitters.

The Cocktail Quarterly, Vol. VIII

Charles Washington
LOCL Bar in the Nylo Hotel

1½ oz Jefferson’s classic bourbon
½ tsp. fresh lime juice
1 oz. ginger beer
½ oz Grenadine

In a glass, combine ginger beer, lime juice, bourbon and Grenadine. Stir and pour into a Champagne flute. Garnish with a twist of lime and a blackberry.

The Cocktail Quarterly, Vol. VIII

Named for 2015 Derby hopeful Upstart
Jim Betz
Eleven Madison Park

¾ oz. Lustau East India Solera Sherry
¾ oz. Cynar
¾ oz. Woodford Reserve Rye
1 oz. Diplomático Reserva Exclusiva
1 dash Bittermens Xocolatl Mole Bitters

Stir with ice, strain into a coupe.

The Cocktail Quarterly, Vol. VIII

Lynnette Marrero
Tijuana Picnic

1 oz. mezcal
1 oz. jalapeño-infused tequila
1 oz. fresh lime juice
¾ oz. cucumber juice
½ oz. agave syrup
5-6 mint leaves

Shake and strain into a highball glass with a salt and pepper rim. Garnish with mint sprig.

The Cocktail Quarterly, Vol. VIII

Jessica Duré
American Whiskey

2 oz. Bulleit Rye
½ oz. Amaro Lucano
½ oz. rose syrup
½ oz. lemon juice
1½ oz. Great South Bay Blood Orange Pale Ale
Blood orange

Combine all except the pale ale. Drop in two wheels of fresh blood orange and shake vigorously. Before straining, add pale ale and strain all into a glass over a couple cubes of fresh ice. Garnish with a blood orange peel.

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