The Triple Crown Drinks
Okay, so we’re a day late and a dollar short with our Mint Julep recipe. But, we were inspired by the Derby and in our research discovered that the Preakness and the Belmont have their own signature drinks too. I guess horse lovers might’ve known this but we were ignorant souls. Ironically, the Belmont is, at 143 years, the oldest stakes, but it has the newest drink, circa 1998.
The Kentucky Derby’s drink is the well known Mint Julep. The Preakness’ beverage of choice is the Black-Eyed Susan, which after reading the recipe, pretty much advertises the impact the beverage is likely to have on your eye after a couple of them. The Belmont’s beverage is now the Belmont Breeze. The former signature beverage was the White Carnation — aptly named since the winner of the race gets a blanket of white carnations. But, mostly people drink beer at the Belmont — such a classy joint.
As to how any of these drinks fit into personality type, I’d say Organic Freedoms would be the least likely to know about the races or the drinks whereas Classics would be the most likely to know all about them. We are the Cliff Clavens of the world after all. Funs might know but not care. And I bet more than a few Smart Structures were aware of all of these drinks. Organic Structures are a wild card. Depends on whether or not they grew up watching and or attending these events and have fond memories!
Off to the races — or the bar!
- 4 cups bourbon
- 2 bunches fresh spearmint
- 1 cup distilled water
- 1 cup granulated sugar
- Powdered sugar
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 towels. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.
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. [You must do this because no amount of stirring will dissolve sugar in cold water. Simple syrup like this lasts in your fridge for two weeks and can also be used to sweeten iced tea, iced coffees, etc.]
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.
- 2 oz vodka
- 1/2 oz peach schapps
- 2 oz oj
- soda
- splash of Cream
- Crushed Ice
Stir liquors and soda together and pour over ice in a highball glass. Splash cream over the top then garnish with an orange eslice.
- 1 1/2 oz Seagrams 7
- 3/4 oz Harveys Bristol cream sherry
- 1/2 oz fresh lemon juice
- 1 1/2 oz fresh oj
- 1 1/2 cranberry juice
- 1 oz of soda
- 1 oz of 7Up
- Fresh strawberry
- Lemon wedge
You may substitute 1 oz of sweet & sour mix for lemon juice and simple syrup although fresh ingredients are best.
Shake first 6 ingredients with ice and topwith half 7up and half soda, garnish with fresh strawberry, mint sprig and lemons wedge.