The Daily Tippler

Since this Saturday, May 2nd, is Derby day I am offering variations on the official drink of Churchill Downs; the Mint Julep.

And how did the Mint Julep become the official drink of the Kentucky Derby? The answer to this question also hints at how it came to be primarily made with Bourbon. As I mentioned yesterday Julep’s were initially made with a choice of spirits; but, naturally, once Americans started making their own Whiskey preferences shifted in this direction for both price and patriotism. Being the cradle of Whiskey in the U.S. the farmers of the south east were known to take Julep’s in the morning like coffee. Through this the drink became intertwined with the region and the Mint Julep became Churchill Downs’ signature drink in 1938. Below is the official Early Times recipe and the official recipe of the Derby and Churchill downs. All though it doesn’t vary much from yesterday’s there are some subtle differences that I feel make this recipe less refreshing.

Mint Julep:

-2 oz.  Early Times Bourbon
-1 Tablespoon Simple Syrup
-1 Tablespoon Water
-2 Sprigs Mint

Crush a few mint leaves in the bottom of a glass. Add Water and Syrup and stir. Fill with crushed ice and add spirits. Stir gently until glass frosts and garnish with a mint sprig.

Since this Saturday, May 2nd, is Derby day I am offering variations on the official drink of Churchill Downs; the Mint Julep. The Julep as a concoction dates back to Egypt in the 900’s. Originally a name for an elixir with medicinal powres it maintained this guise all the way up to the early 1900’s. All though by this time it was definitely being served in bars as an early cocktail.  The early Mint Julep’s were offered with different kinds of spirits, whiskey, gin or brandy, as opposed to today’s which are made with bourbon. Below is your basic Mint Julep Recipe, but I have left the spirit option open with the disclaimer that I have not tried it with gin.

Mint Julep:

-3oz. Spirit (Whiskey, Gin, Bourbon, Brandy)
-1/2 Tablespoon Sugar
-1 Tablespoon Water
-3 Sprigs Mint

In the bottom of a mixing glass dissolve the sugar in the water. Take 2 sprigs of mint and place them leaf side down in the sugar water. Press the mint leaves with the bottom of a spoon to grind out the flavor. Pull the mint sprigs out of the water and press them against the side of the glass with the back of the spoon to drain out all of the liquid; discard the sprigs. Add the spirit and ice and stir. Strain into a highball glass filled with crushed ice and garnish with the remaining mint sprig.

The association between writers and drinking is long and dubious, so this week I present literary reference cocktails. Friday’s cocktail comes from the most unabashed of all alcoholic writers: Kingsley Amis. In addition to fiction Amis wrote prolifically on drinks and drinking. The cocktail below he designed and named for himself, enjoy.

The Kingers:

-2 oz. Montilla
-1 oz. Orange Juice
-1 dash Angostura Bitters

Combime ingredients over ice and stir. Strain into a chilled cocktail glass.  

The association between writers and drinking is long and dubious, so this week I present literary reference cocktails. F. Scott Fitzgerald’s prohibition era novels are booze soaked and he and Zelda were know to get good and tight. Gin was the popular spirit of the day and makes many an appearances in a novel and a Martini.

The Fitzgerald:

-1 1/2 oz. Gin
-1 oz. Simple Syrup
-3/4 oz. Lemon Juice
-2 Dashes Angostura Bitters

Combine ingredients in a shaker over ice. Strain into a chilled rocks glass and garnish with a lemon.

The association between writers and drinking is long and dubious, so this week I present literary reference cocktails. James Joyce was said to have an addictive personality and may have battled the bottle up until his death. This drink fittingly features Irish Whiskey.

The James Joyce Cocktail:

-1 1/2 oz. Irish Whiskey
-3/4 oz. Sweet Vermouth
-3/4 oz. Triple Sec
-1/2 oz. Lime Juice

Combine ingredients in a shaker over ice and strain into a chilled cocktail glass.</p

The association between writers and drinking is long and dubious, so this week I present literary reference cocktails. Ernest Hemingway was famous for many things beyond his writing including his habit of imbibing in warm places. So what more fitting a drink to be named for him then a double strength Daiquiri; purported to have been invented by a former bartender of his.

The Hemingway Daiquiri:

-3oz. Light Rum
-1 1/2 oz. Lime Juice
-1 1/2 oz. Grapefruit Juice
-1 oz. Maraschino Liqueur

Build in a collins glass over ice and garnish with a lime and a cherry. 

I’m offering five cocktails this week that feature Holland Gin as the main ingredient. Today’s is again courtesy of David Wondrich and I promise I’m not getting lazy and niether is he. But I guess what you can take away from the name of this one is that you can mix and match a lot of drinks using the flavors you like; just grab the correspondding liqueur.  Again, he recommends a two parts sugar to one part water proportion on your Simple Syrup.

The Improved  Holland Gin Cocktail (#2): 

-2 oz Holland Gin
-2 dashes teaspoon simple syrup
-1 dash Orange Curacao
-2 dashes Orange Bitters
 

Combine all ingredients over ice and stir. Strain into a chilled cocktail glass. Twist a lemon peel over the drink and rim the glass with it before dropping in.

Some of you may have recently noticed a new addition to the Gin aisle at your local liquor store; Holland Gin or Genever Gin. Gin as we know it, in the dry London style, was introduced in this country around 1890. Before that it was made in a sweetened Holland style not at all reminiscent of London dry. Holland Gin never really went away; but it did fall out of popularity in the U.S., in favor of the dry style, causing imports to cease. The Gin has made a recent return to the U.S. market because the current cocktail revival has demanded it.  I’ve personally tasted a couple of brands and it reminds me of un-aged corn whiskey on the sweeter side.