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Kentucky Derby Cocktails

Put on your big hats and enjoy some fabulous cocktails during the race!

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Blackberry Mint Julep Margarita

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.

Tip from Gaston Martinez, Milagro Tequila Ambassador: 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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Spring Reviver

1 oz. Rhubarb Tea

1 oz. Solerno Blood Orange Liqueur

1 oz. Lillet Rosé

.75 oz. fresh lemon juice

3 dashes Absinthe

Glass: coupe

Garnish: strawberry slice and mint sprig or edible flower
Shake ingredients with ice and fine strain into a chilled coupe glass, garnish with a strawberry slice and a mint sprig or an edible flower.
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The Tullamore Dewlep

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. –Tullamore D.E.W National Brand Ambassador, Tim Herlihy
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Major Bailey (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 (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.
By Michael Hepworth

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What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
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