GSN Presents: Kentucky Derby Drinks by Mark Addison

Tradition goes a long way in the South and recipes are no laughing matter. Passed down from generation to generation, the sanctity of some recipes is often more carefully maintained than antebellum architecture and more heavily guarded than Fort Knox. So, you might think no recipe would be more revered and remain more rigidly unchanged than the official drink of the Kentucky Derby: The Mint Julep. But hold on to your fascinators! The bourbon-based iconic cocktail of “the most famous two minutes in sports” isn’t as sacred as you might think. As a matter of fact, from 2006 through 2015 the Mint Julep served at Louisville’s majestic Churchill Downs on the first Saturday in May wasn’t even made with bourbon: it was made with Early Times Kentucky whiskey. Oh, the scandal!

As a horse-owner and lover, the Derby is especially thrilling for me. Each year I look forward to the race and have friends and family over for a proper viewing-party. I love a traditional Mint Julep but this year I’m serving my own frosted interpretation of the classic and surprising my guests with two new Julep-inspired drinks to keep them happy and hydrated as we kick-off the summer season in style. While my friends have to wait until Saturday, I’m giving you a head start — recipes included — so you can plan a Derby party of your own that is guaranteed to land you in the winner’s circle!

Frosted Julep­

Mint Juleps at the Derby are enjoyed over crushed ice, which is not easy to come by. This recipe creates a similar icy consistence without the hassle.  The mint syrup imparts a strong mint flavor the classic can sometimes lack.  The addition of brandy is a nod to President Teddy Roosevelt, who enjoyed Mint Juleps on the White House lawn served in these distinctive glass cups that resemble the pewter mugs of Churchill Downs tradition. 

Mark Addison Frosted Julep recipe

Louisville

Barrel-aged bourbon is the pride of Kentucky, the residents of which often claim its invention. This riff on the Manhattan uses a semi-dry white vermouth, a slightly sweet herbal liqueur, in place of the traditional red vermouth and the dashes of mint bitters are a hat tip to the classic julep.  If the Mint Julep and the Manhattan had a lovechild, it would be the Louisville…

Mark Addison Louisville recipe

Southern Sangria

To some Southerners, the julep is sacred as is, but in this recipe, I’ve switched it up and infused it with another point of Southern pride: peaches. Topped-off with Champagne, the delicious result is a sparkling cocktail that transcends its inspiration and is sure to become a new classic in the years to come.

About Mark Addison

Mark Addison’s entertaining expertise, along with his dynamic personal style, has made him a sought-after authority on cocktails and cutting-edge entertaining. His book, Cocktail Chameleon, features 144 signature re-interpretations of classic cocktails and was recently named “Best in the U.S.A. – Cocktail Book” by the Gourmand World Cookbook Awards. He has shared his ideas on, mixing signature cocktails and cooking for guests in more than 100 television appearances on national and regional TV shows as well as a being a regular contributor to print and on-line publications.

For the next three months we will be sharing recipes and ideas from Mr. Addison and we will be giving away a copy of his book (a $50 value) at the end of it.

To enter send an email to: goodspirits@frodelius.com with your contact information.

GSN Alert: Kentucky Derby Cocktails 2015 Edition

Looking for some interesting beverages to enjoy during the big race?  Here are a few to choose from.  If you make all three, you will have a triple crown.

Mumm Mint Julep
2 oz. Mumm Cordon Rouge
1.5 oz. Absolut Citron Vodka
1 oz. Fresh squeezed lemon juice
0.5 oz Simple syrup
1 pinch Fresh mint

Pour all ingredients, except Mumm Cordon Rouge, into a mixing glass. Add ice, cover and shake vigorously for 7-8 seconds. Pour Mumm Cordon Rouge into a chilled cocktail-martini glass and pour the cocktail over it.

Dead Heat by Spencer Elliott (Bounce Sporting Club)
1 oz. Jack Daniel’s Fire
5 oz. Mumm Napa Brut Prestige
1 oz. Fresh Orange Juice

Add Jack Daniel’s Fire and orange jucie to a mixing glass with ice.  Shake well, then strain into a Collins glass, top with Mumm Napa Brut Prestige.

The Mile High Julep by Shawn Chen (RedFarm’s Decoy)
1-3/4 oz Tincup American Whiskey
1/2 oz Ancho Reyes Chile Liqueur
1/2 oz Ginger Syrup
1/4 oz Fresh Lemon Juice
6 to 8 Mint Leaves

Combine all ingredients in a Julep tin, including hand-clapped mint.  Add crushed ice and churn until mixed thoroughly and the outside of the tin has frosted. Garnish with a large mint sprig and some sugar sprinkled over the mint and the ice.

GSN Alert: May 2 & 3, 2014 – Kentucky Derby/Mint Julep Days

In honor of the 140th annual Kentucky Derby, Good Spirits News is proud to present a selection of variations on the classic Mint Julep cocktail for you to enjoy while cheering on your favorite race horse.

Maker’s Mark® Strawberry Julep
2 parts Maker’s Mark® Bourbon
2 fresh strawberries
1 part simple syrup*
6 mint leaves
1 part fresh lemon juice

Muddle strawberries, mint leaves and simple syrup in mixing glass. Add Maker’s Mark® and lemon juice and fill with ice. Shake well and double strain into a martini glass.

*Simple syrup
1 cup granulated sugar
1 cup distilled water

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Blackberry Mint Julep Margarita
Created by Gaston Martinez, Milagro Tequila Ambassador
2 parts Milagro Anejo
1 part Lime Juice
1 part Honey Syrup
5 Blackberries
6 Mint Leaves

Muddle berries and mint. Add rest, shake and strain over ice in julep glass. Garnish with blackberries and mint sprig.

Substituting the bourbon for Anejo tequila makes sense since we mature this tequila in used bourbon casks. The cask is a huge source of the flavor found in both spirits and will have many similarities. Salud!!!

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The Tullamore Dewlep
Created by Tullamore D.E.W National Brand Ambassador, Tim Herlihy
2 oz Tullamore D.E.W. Original
½ oz white vanilla sugar syrup
Dash peach bitters
12 mint leaves

Pour all ingredients into a cup. Gently muddle mint, fill with crushed ice and stir gently to combine garnish with a sprig of mint and straw (Requires use of Julep cup for maximum impact)

Kentucky and Ireland have a great deal in common. They both produce fine fiddlers, fine horses and fine whiskey. And, while musicians trade tunes and breeders trade horses, whiskey aficionados trade recipes – like this Irish twist on a Southern classic.

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Major Bailey
Created by Jon Santer
2 oz Hendrick’s Gin
1 Sugar cube
¼ oz simple
8 Leaves Mint

Muddle in julep glass. Top with crushed ice until a mountain peak of ice forms above the glass. Garnish with copious amounts of mint and a cucumber spear.

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Fort Julep
Created by Joaquin Simo, Pouring Ribbons
2 oz Lillet Rosé
1/2 oz Green Chartreuse

Glass: Julep (silver or pewter is traditional, but a steel cup will do nicely and a plain ole rocks glass works in a pinch)
Ice: Crushed
Garnish: Mint, lightly spanked before inserting.

Rub 2-3 mint leaves inside of julep cup, then discard leaves. Add Chartreuse & Lillet Rosé, fill midway with crushed ice, swizzle or stir to agitate and incorporate, then add more Crushed Ice. Top with spanked mint sprigs.

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Basil Hayden’s® Jockey’s Julep
Created by Rob Floyd (Los Angeles, CA)
2 parts Basil Hayden’s® Bourbon
8-10 Mint Leaves
8 Blueberries
1 part Fresh Lime Juice
3/4 parts Simple Syrup

Muddle mint leaves and blueberries in a mixing glass. Add remaining ingredients and shake over ice. Fine strain into a rocks glass with crushed ice. Garnish with blueberries and a sprig of mint.

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Knob Creek® Storyville Julep
Recipe by Bobby “G” Gleason, Beam Master Mixologist
1½ parts Knob Creek® Bourbon
½ part Thin Honey Syrup (3 parts honey, 2 parts water)
1½ parts Fresh Pressed Pineapple Juice
6 Fresh Mint Leaves
Club Soda

Muddle pineapple, honey syrup and mint in a tall highball glass. Fill with ice, add Knob Creek® Bourbon and stir top with club soda. Garnish with a pineapple clip and mint top.

GSN Backbar Review: Mar. 3-7, 2014

U.K. import Crabbie’s Original Alcoholic Ginger Beer has added a new flavored offering to its portfolio, Spiced Orange, which will be sold in the 42 states within the brand’s distribution footprint. The 4.8%-abv beverage will be available in four-packs of 11-ounce bottles or in a 16.9-ounce bottle. The new addition will have a lighter ginger profile with an added orange flavor and is ideally served chilled with a slice of orange, by itself or in ginger beer cocktails.

Irish whiskey upstart Teeling launches its first product in the U.S. April 1. Teeling’s debut release, an eponymous blended Irish whiskey finished in Flor de Caña rum casks, is positioned at $40 a bottle. Initially launching in 17 states through importer Infinium Spirits, the 46%-abv, non-chill-filtered expression is expected to be in national distribution by next year.

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Brown-Forman has unveiled the 2014 limited edition Woodford Reserve Kentucky Derby bottle. Rolling out this month, this year’s commemorative offering features artwork by Louisville-based artist David O. Schuster, which depicts horses, jockeys and the final stretch of the Kentucky Derby race. The 2014 Woodford Reserve Kentucky Derby bottle will be available nationwide, priced at around $43.99 a 1-liter. Woodford Reserve has served as the official Bourbon sponsor of the Kentucky Derby for 16 years.

All information courtesy of Shanken News Daily.

GSN: Backbar Review – February 25-March 1, 2013

Camus Cognac has unveiled a limited edition offering commemorating its 150th anniversary. Camus Cuvée 5.150 is a blend of Grande Champagne, Petite Champagne, Fins Bois, Bon Bois and Borderies Cognacs, of which 1,492 individually numbered decanters were produced, priced at $13,500 each.

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St. Helena, California-based Charbay Distillers is adding Añejo and Reposado variants of Tapatio Tequila, for which it became the exclusive U.S. importer last June. Tapatio Reposado is aged for eight months in oak barrels and retails for $38 a 1-liter bottle. The Añejo ($44 a 1-liter) is aged 18 months in first-fill ex-Bourbon casks, and the Blanco, which was previously available, retails at $38 a 1-liter and is aged for six months in stainless steel. All three are produced by master distiller Carlos Camarena at the Altena Distillery.

Chivas Regal is debuting three new limited edition offerings of its 18-year-old variant in the U.S. market. Entitled “The Drop,” the collection was created in partnership with Italian design firm Pininfarina. 1,500 bottles of the first expression are available in the U.S. at $140 each, featuring a blue metallic-finish outer case and a wood veneer. The second, of which 120 individually numbered bottles are available in the U.S. at $495 each, takes the same aerodynamic design cues a step further. It features a solid wood inlay and includes two Pininfarina-designed glasses. The third, Chivas 18 Mascherone by Pininfarina, is a seven-foot, four-inch piece—made of an oak internal structure clad in aluminum—that will be made to order by Pininfarina on request at $100,000 each.

Campari’s Wild Turkey distillery has extended its Russell’s Reserve small-batch Bourbon brand with a new single barrel offering. Created by Wild Turkey master distiller Jimmy Russell and his son, Eddie, Russell’s Reserve Single Barrel (55% abv) is Wild Turkey’s first unfiltered Bourbon. The new, high-proof offering will be available starting next month, priced at around $49.99 a bottle.

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Brown-Forman is set to release this year’s special edition Woodford Reserve Bourbon bottle for the 2013 Kentucky Derby. The packaging features art by Oregon-based painter Eric Bowman, which includes a close-up of a racing scene, as well as a sky blue neckband at the top displaying Bowman’s signature and a tag hanging around the bottle with information about the product and the artist. The bottle will be available in 46 markets across the country for a suggested retail price of $43.99 a 1-liter bottle. Woodford Reserve has been a sponsor of the Kentucky Derby for the past 15 years.

Colorado’s Woody Creek Distillers is set to make its debut with six ultra-premium spirits offerings. In addition to its core vodka brands, Woody Creek Potato Vodka and Reserve Stobrawa Potato Vodka, the company’s products include Baby Bourbon, Gin, Apple Brandy and Pear Eau de Vie, all sourced locally from the Aspen Valley. Another label, Olathe Corn Whiskey, is in production and scheduled for release in 2015, after a stint of aging in American white oak barrels.

Heaven Hill Distilleries is rolling out two new flavors—Cherry Cola and Strawberry Banana for the Burnett’s vodka line.  They are line priced at $10.99 a 750-ml. The Burnett’s portfolio now includes 31 different flavors.

All information courtesy of Shanken News Daily