The Mint Julep, Part III, Louisville Stinger

If you haven't checked them out already, we've been drinking Mint Juleps over the last couple of days.

First, we tried the Traditional Southern-Style Mint Julep, a pleasant drinking bourbon cocktail of great prominence this time of year in the Commonwealth.

Then, we tried the Muddled Mint Julep, a similar, albeit a tad easier to drink version of the classic cocktail.

Today, on Day 3 of our stroll through the world of Mint Julep, I made an executive decision, and decided we'd try the Louisville Stinger in the place of yet another Mint Julep.

For those disappointed that they are not seeing another Mint Julep recipe, my sincerest apologies.  But, this Louisville Stinger is good, very good.  It may be the go-to order this weekend if you want something a little off the beaten path.  As you'll notice in the recipe, it's got bourbon and mint flavor, so you could make an argument that the Louisville Stinger is the long lost distant cousin of the Mint Julep (think of it as the 3rd cousin, three times removed).

And we're off (to drinking)!!

American Bar, page 356

Louisville Stinger

1 ounce bourbon
1 ounce light rum
1/2 ounce white creme de cacao
1/4 ounce creme de menthe

Shake the ingredients vigorously with ice.  Strain into a chilled cocktail glass.

For the Louisville Stinger, I'm using good ol' Jim Beam White Label, Bacardi Rum, and DeKuyper Creme de Cocoa and Creme de Menthe.

This will be an excellent cocktail for Kentucky Derby weekend. First, the mint pairs perfectly with the rest of the ingredients.  There is a nice cool mint flavor that is not too minty.  A little mint can go a long way, and this is just the right amount.  The creme de cacao provides a nice smooth chocolate flavor and aroma, and it too pairs well with the rest of the ingredients. 

Know though, that the mint really dominates the white creme de cacao.  Despite its larger contribution to the ingredient list, the creme de cacao takes a backseat to the minty goodness of the creme de menthe.

Also worth noting is the fact that this drink is shaken, not stirred.  I'm not going to delve too deeply into the ongoing debate between shaking and stirring (not in this post anyway), but on balance, a shaken drink will likely be a little cooler, a little more mellow as a result of the melted ice, and more frothy.  The Lousiville Stinger is all of these things when compared to a Mint Julep, and it's not even served over ice.

No matter which drink you prefer, the Traditional Southern-Style Mint Julep, the Muddled Mint Julep, or the Louisville Stinger, I hope everyone has a great Derby weekend.  My pick is still Ice Box, with a late charge to win it.  Until next week, cheers!

For more drink links, random musings, and my attempts to be witty, check us out @IMakeDrinks on Twitter.

The Mint Julep, Part II, Muddled Mint Julep

Since we're focusing so much upon the Derby's main drink, let's take a moment to focus on the race itself.

This year's Kentucky Derby has already gone through a bit of drama when the original favorite, Eskendereya, had to withdraw after some swelling in its left front leg.  Now, the favorite is a horse called Lookin at Lucky. 

But, in yesterday's lane draw, Lookin at Lucky drew the inside lane, which made me question the veracity of its namesake.  Lucky?  Not yet, anyway.  The inside lane is notoriously difficult to navigate unless the horse can get out in front early, or, if the horse can somehow find its way through traffic.

Sidney's Candy, the horse slated as the second favorite, is running out of the far gate, gate 20.  Some horse racing enthusiasts think that the far post positions for the two favorites somehow evens things out.  I don't know what to make of it, truthfully. 

My pick is Ice Box, in the second post position.  He's a late closer, which I think will prove usefull when Sidney's Candy runs out of gas at the end.

Now, onto the Muddled Mint Julep!

The Ultimate Bar Book, page 358

Muddled Mint Julep

12 to 14 fresh mint leaves
1 teaspoon simple syrup
4 ounces Kentucky bourbon
2 to 3 mint sprigs
Lemon twist (optional)

Muddle the mint leaves and simple syrup in the bottom of a chilled julep cup or old fashioned glass.  Fill the glass with crushed ice, add the bourbon, and stir until the glass is frosty.  Garnish with the mint sprigs, extending them above the rim, and a twist of lemon peel, if desired.

I'll be making this version with Jim Beam White Label, Simple Syrup (available at Fresh Market, or made on your stove if you're not as lazy as I am), organic mint, and lemon (though admittedly, I'm not going to include a lemon peel, because I find it unnecessary).

This is a little sweeter, more accessible version of the Mint Julep.  But don't be fooled, it is still a strong bourbon drink.  Not much changes in this drink, compared to yesterday's Traditional Southern-Style Mint Julep, except that additional mint is used at the start, muddled with the simple syrup.  The added mint provides a little sweetness, and a more prominent mint flavor.  The same aroma is present as a result of the prominently placed mint sprig as a garnish. 

This is a great cocktail, no doubt about it.  It requires a little more mint, and a very small amount of effort with the muddling.  Is it better than the Traditional version?  I don't know - to each their own, right?  I like them both, but I'd probably make the Traditional version more often, if only for convenience sake.  I also like bourbon enough to drink it with less periphery. 

Tomorrow, more Mint Julep madness!  By the end of this week, you're going to know more about Mint Julep variations than a Louisville bartender.


For more drink links, random musings, and my attempts to be witty, check us out @IMakeDrinks on Twitter.

The Mint Julep, Part I, History, and the Traditional Southern-Style Mint Julep

It's Kentucky Derby season!  That's right folks, it's that time of year where we all pretend that we care about horse racing.  And, in honor of the occasion, we're doing a 3-part series on the Mint Julep, publishing gems through the end of the week.

Now before saddling up to the local OTB, and before lighting up that Marlboro Red, you know, just to fit in the aforementioned OTB, take a moment to learn of the Mint Julep.

The Mint Julep is the only cocktail that comes to mind around Derby season, and consists of 4 basic ingredients: bourbon, mint, sugar and water. 

It is thought that the first Mint Juleps were made on the east coast around 1750 or so, a likely combination of mint leaves and whatever moonshine was available in Maryland, North Carolina and Virginia (source link).  For the linguists, the word "julep" is derived from the word "julab", a drink made of water and rose petals that was popular in the Middle East and Europe.

The drink didn't make its way to the Commonwealth of Kentucky until the 19th century, whereupon the main alcohol consumed was what we now refer to as bourbon (though again, it probably tasted more like your everyday moonshine back then, and different from the bourbon we know of today). 

In 1938, the Mint Julep became associated with the Kentucky Derby by way of the commemorative glassware that Churchill Downs used when serving the cocktails.  The Mint Julep had made many appearances in prior years at the horse track, but it was the glassware sealed the Mint Julep and Kentucky Derby together in perpetuity.

If you're enamored with the history of the drink, I recommend checking out Joe Nickell's book "The Kentucky Mint Julep."  If Joe's book doesn't satisfy your Mint Julep obsession, you sir, have a problem. 

You should know too, that no one in the Commonwealth drinks these things, even during the Derby.  The Mint Julep is a part of the event for part-time revelers, and not the good ol' Kentucky boys and girls ("You can tell the people from out of town at Derby parties...[t]hey get all excited because they feel like a julep is the thing they have to drink.").

Which is not to make you think that the Mint Julep is a bad cocktail.  It's a fine drink all its own, though, it is usually not as minty as people would like to believe.  It's far more bourbony than people realize.  Yes, I just made up the word "bourbony" - try and use it in a sentence today, I dare you!

Bourbon is one of my favorite alcohols.  Thing is though, sometimes a Mint Julep makes you feel as though you're misusing good bourbon by adding anything to it but a splash of water.

Today, we're going to try our hand at the first of a few recipes, the Traditional Southern-Style Mint Julep.  Be forewarned, this traditional version is really really bourbony.  Mint is an aromatic in the Traditional Southern-Style version, and little more.

Tomorrow, we're going to make a Muddled Mint Julep, a version that is likely more palatable for the average cocktail drinker (and likely too, an abomination to anyone who reveres bourbon neat).

To the drink!

The Ultimate Bar Book, page 358

Traditional Southern-Style Mint Julep

4 ounces Kentucky bourbon

1 teaspoon simple syrup

4 to 6 mint sprigs

Pour the liquid ingredients into a juliep cup or collins glass filled with crushed ice.  Stir well until the glass is frosty.  Garnish with the mint sprigs, extending them above the rim, and serve with a straw.

For this cocktail, I'm using classic Jim Beam White Label, Simple Syrup, and organic mint leaves.

I'm a big fan of this version of the Mint Julep, though it will be too strong for many drinkers.  You're essentially making a sweet version of a straight bourbon, with some very pleasant aromatics thrown in the mix. 

I think Jim Beam is a good choice here.  I should add, that I think Jim Beam is a quality bourbon.  Yes, it's cheaper than everything else on the shelf, but, their white label is a good product.  Believe it or not, I prefer it to Jack Daniels whiskey.  Do I think it compares to Woodford or something in the middle range of bourbon price points?  No.  But that's OK, Jim Beam is perfect for this type of mixed cocktail, whereas Woodford may be a better choice when drinking bourbon neat.

You're going to enjoy this drink if you like whiskey, it's that simple. But, if you find it a little strong for your tastes, I have a few suggestions:

1. Let it mellow. Don't touch the drink for five minutes, and let the ice do its work. You'll be surprised the difference in the first taste of a drink after its freshly made, and after its had a chance to marinate for a minute. And sometimes, the first taste of a drink will go a long way in determining your overall enjoyment of (and moreover willingness to finish) the rest of the drink.

2. Increase the syrup by just a touch. Not a lot! Just a little - like a half more of a teaspoon. Any more than that and you're going to be drinking sugar-whiskey, and you're really veering away from the core of the traditional Mint Julep recipe.

3. Swirl the mint leaves in the drink, and then place them back as a garnish. This is going to impart a touch more mint flavor into the cocktail - probably more than you'd likely think.

I'd do one or two of the above, but only if necessary. I enjoy the drink as is, but if you need a little bit of a buffer to make it drinkable, have at it. You're supposed to enjoy cocktails, remember? It's no fun if you're suffering through them!

Tommorrow, we're going to make a Muddled Mint Julep, a sweeter version of the drink. The Amateur Mixologist, your home for all Mint Julep related news and information.



For more drink links, random musings, and my attempts to be witty, check us out @IMakeDrinks on Twitter.

Beauty Spot

Ever heard of this cocktail?  Me neither.  Like every other cocktail invented, this one has a few different recipes swimming about the ether.  Some contain a few juices here or there, but we're leaving those ingredients out of the mix, as the one we're drinking today contains egg white.  That's right, raw, uncooked egg white.

Still reading?  Nice!  I like you, you're an adventurous soul.  Good on you, lad. 

Funny thing about this drink - it's called the Beauty Spot, and it contains some rather delicate flavors - which, if I were a guessing man, would put this drink squarely in the relm of being a bit of a lady's cocktail.  Except, that it has RAW EGG WHITE!! 

Not to malign my loyal female readers, but I think it's safe to say that males are more inclined to consume such bizarre ingredients like raw egg white at a greater clip than the females.  Perhaps, among other reasons, it is because women are smarter than us gents!  "Delicious drink v. possible salmonella poisoning?  I'll let you take this one Bruno."

It does make a lovely picture, no?

The Ultimate Bar Book, page 175

Beauty Spot

2 oz gin
1/2 oz white crème de cacao
1 egg white
1/2 teaspoon grenadine

Shake the gin, crème de cacao, and egg white vigorously with ice.  Strain into a chilled cocktail glass.  Drop the grenadine in the center of the drink; do not stir.

For the Beauty Spot, I'm using:

- New Amsterdam gin (one of the better bargins out there gin-wise - around $12-14, and very good gin);

- DeKuyper Crème de Cocoa (if you're at all inclined to read a nice sidebar on the differences between the word cocoa and cacao, read here);

- Rose's Grenadine; and

- An organic cage-free egg from Fresh Market (even my cocktails gotta be cage-free eggs homey).

This is the first cocktail I've made with an egg white.  I'm a little cautious, admittedly, about consuming uncooked egg.  I figure though, that if Rocky can do it, so can I. 

And it turns out to be a good drink.  The gin pairs nicely with the crème de cacao, giving it a light chocolate aroma and taste that is rather delicious.  Thus far, a couple sips in, I have not reached any grenadine.  The grenadine functions like the cherry in the bottom of the glass.

While I cannot taste the egg's contribution to the cocktail, I'm sure it's adding something to the mix.  I talked with some friends about this cocktail recently, and it's worth restating what I had told them about the drink: the consistency of the drink is normal, not weird or phlegmy (words I did not expect to write on Amateur Mixologist, ever: phlegmy). 

With each drink too, the chocolate flavor comes forth a little more.  I'm on sip 3 or 4, and I'm realizing that it's as though in my first couple of sips the gin somehow rose to the top.  In this 3rd or 4th sip range, I'm settling into a mixed area of sorts, with a less prominent gin flavor. 

One could argue that you could add as much as 1 full ounce of the crème de cocoa, and it would be a good fit.  I think it is all dependent on how much you like gin.  If you like gin, 1/2 an ounce of the crème de cocoa is enough.  If you think gin is just OK, maybe add a touch more crème de cocoa than the recipe requires.

The grenadine adds a nice finish, in the same way a maraschino cherry is perfect after a chocolate shake. 

This is a one-order maximum drink.  I mean, uncooked egg is not ideal in mass quantities, right?  If you're in the need for something very different (uncooked egg always qualifies as very different), the Beauty Spot is a solid choice.



For more drink links, random musings, and my attempts to be witty, check us out @IMakeDrinks on Twitter.

The Duchess & The Week of April 25, 2010

We're cutting right to the chase this week, and drinking on a Monday!  No rest for the weary.

Quickly though, I do want to tell you what we're drinking this week: In addition to The Duchess, we'll be drinking a unique cocktail called the Beauty Spot, and later this week we'll be paying close attention to Mint Juleps in light of the Kentucky Derby that takes place this weekend.

The soundtrack this week is the streaming preview of the new The National album, "High Violet."  You can find the streaming audio here, accompanying a stellar article about the band.  The National may be my favorite band of the moment.  Their last two albums are off-the-charts good.  Upon first listen, "High Violet" is more outstanding work.

The album drops May 11th, and if you haven't already done so, I highly recommend pre-ordering it on Amazon so that it arrives on your doorstep the date of its issuance (link, if you're so inclined). 

Now, we drink:

The Ultimate Bar Book, page 214

Duchess

1 oz Pernod
1 oz dry vermouth
1 oz sweet vermouth

Shake the ingredients vigorously with ice.  Strain into a chilled cocktail glass.

This is the Good and Plenty of cocktails.  One sip, and you will immediately be transported to the last time you tasted a Good and Plenty candy.  You either liked or were revolted by its licorice shell.

As mentioned in the Sazerac post, licorice jelly beans were always my favorite candy.  I know that this preference places me squarely in the minority.  Still though, it has its benefits - like enjoying the flavor of this cocktail.  Others would likely turn away in disgust while I sip with pleasure.

There isn't a strong licorice aroma to the cocktail, but each drink will provide a dominating anise flavor profile that is unavoidable.  The vermouths, both of them, are a bit of filler mostly, perhaps meant to cut out the strongest of the licorice flavors in the Pernod.  I've had Pernod straight, and while I enjoy the first couple sips, one does become a bit numb to the taste after 3-4 sips into the glass. 

The licorice flavor in straight Pernod is too powerful after a few drinks.  Ever heard of the notion that your first bite of a particular food gives you something like 75% of the pleasure, and that it's diminishing returns from there?  Pernod is like that, though, you can boost the percentage to around 95%.

The same cannot be said here.  Here, the licorice and vermouth pair well, to provide a nice licorice flavored cocktail, while not beating you over the head with a single-note of Pernod.

The Duchess is for licorice lovers only - and though I recommend everyone expand their horizons when it comes to cocktails, knowing ones' preferences should be commended and rewarded.  If you're not down with Good and Plenty's, then you're probably not going to be down with The Duchess.

Looking forward to another stellar week.  The Beauty Spot will definitely be a change of pace, and I am very much looking forward to dissecting the Mint Julep...until then...



For more drink links, random musings, and my attempts to be witty, check us out @IMakeDrinks on Twitter.

Pall Mall

Today, we're talking about Pall Mall, the cocktail, not the cigarette manufacturer.  I remember the cigarettes though.  In college, the smokers bought the cheapest packs available, and Pall Mall cigarettes fit the bill.  I also remember on the packaging, Pall Mall used the phrase "In Hoc Signo Vinces", meaning in this sign you will conquer.

I always found this a curious tagline for a cigarette manufacturer.  The phrase stems from Constantine, the Roman emprorer, and his conversion to Christianity upon allegedly seeing the sign of the cross.  I say allegedly because I think it's far more likely Constantine saw the benefits of mass rule under Christianity, as opposed to actually seeing a vision. 

In any event, what is Pall Mall, the cigarette manufacturer, trying to say by using this tagline?  And if the line is to be taken literally, what exactly will Pall Mall's smoking audience conquer when smoking under their brand?  Seems a bit grandiose to me.  I guess we should all set such high goals, eh?

Today though, we ditch the smokes, and turn to the drink of the same name - the Pall Mall!

American Bar, page 200
Pall Mall

1 1/2 oz gin
1/2 oz dry vermouth
1/2 oz sweet vermouth
1 teaspoon white creme de menthe
Dash of Angostura bitters

Stir the ingredients in a mixing glass with ice.  Strain into a chilled cocktail glass.

For this cocktail, I'm using the last of the Bombay Sapphire (going to have to run to the store for a new bottle), Martini Rossi Dry Vermouth, Gallo Sweet Vermouth, DeKuyper Creme de Menthe, and Angostura Bitters.

This has a pretty weird range of flavors.  The mint is the first flavor, you can smell it before taking your first sip.  Soon, thereafter, you'll taste the sweet vermouth.  Sweet vermouth has a way of pronouncing itself in cocktails, little else seems to be as sweet in the same way.  The last distinct flavor is the gin, though, the gin is really taking a backseat to the mint and sweet vermouth, and it is abundantly clear that I could have used a far lesser gin than Bombay Sapphire. 

I don't love this drink.  I like mint too, so this is a bit disappointing.  I just don't think the sweet vermouth pairs well with the rest of the drinks contents.  And the bitters are heavily masked by the mint, which makes me question its addition to the ingredient list.  I'm sure it adds a spice element that would otherwise not exist if the bitters were not included, but even so, its not adding a noticeably agreeable flavor.

I think mint flavored cocktails, or at a minimum those cocktails featuring creme de menthe, are fickle beasts.  Mint doesn't pair well with everything.  In fact, it doesn't pair well with most things.  That's why eating food after brushing one's teeth is usually an awkward experience.  Pairing mint with sweet wine, which is essentially what sweet vermouth is, seems awful in theory.  Perhaps the reason this cocktail isn't a complete failure is that there are enough additional ingredients to mask what could otherwise have been a debacle of a pairing, the mint flavors with sweet vermouth.

I don't think the Pall Mall is something I would ever order at a bar or restaurant. There are far better gin based drinks, and though I don't pretend to be an authority on mint cocktails, there have to be better choices (ex. the Stinger).

Drink Links

We have a ton of excellent drink links, covering topics ranging from a 400lb pig roast to the best airlines for in-flight beer.  What can I say, we serve a broad audience.

Bartending takes off in Singapore.  "Once seen as an unglamorous low paying job in Singapore, it has evolved to a point where bartenders now have a semi-celebrity status that is equal to that of well-known chefs."

Angustora Bitters Shortage Update.  "Well, it seems the shortage is over."  Go ahead, make a Sazerac, in honor of the averted crisis! 

Fruity cocktail article from an Indian newspaper.  Note the double entendre of "Indian summer" when an American audience reads the quote:  "It's a long and hard Indian summer, and the cocktails are meant to soothe and refresh."

New York City Bars, new ones anyway, worth checking out.

The end of the bar car?  Say it ain't so!

Sign of the apocalypse...Burger King may being featuring mimosas.  Oy vey, I don't know what to make of this.  The classic Pulp Fiction scene whereby the guys are talking about ordering beer at an overseas fast food restaurant is WHOLLY DIFFERENT than champagne mimosas at a nearby Burger King.  God help us all. 

Washingtonians: Pig roast at Poste, tonight, 9pm.  They're opening the patio and cooking a 400lb hog.  Wait, one second, did they say a 400lb hog?!  Run, don't walk.  Warren, I'm looking at you.
And finally:

The best airlines for in-flight beer!!  See!  You knew that subscribing to our RSS feed was going to pay dividends!  Next step, excuse to fly on Alaska Airlines...

Tomorrow, we're making the Pall Mall - see you then!


For more content, updates, random musings, and my attempts to be witty, check us out @IMakeDrinks on Twitter.