|
|
|
Kentucky Derby Cocktails
Put on your big hats and enjoy some fabulous cocktails during the race!
|
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!!!
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!!!
|
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.
|
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
|
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. |
|
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.
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.
