The Kentucky Derby on Saturday means a day full of floppy hats, mint juleps and spare dollars lost to casual bets.
Try this new twist to the mint julep, in time for Derby day
Simple changes make a big difference in the classic drink.
The tradition is charming for a reason: Things we do over and over give us the warm 'n' fuzzies.
But drinking the same beverage year after year can get a little dull.
We love mint juleps. But we also love shaking things up.
So this year, why not try a fresh take on the classic julep cocktail? Given its simple construction — bourbon, mint, sugar and ice — ad-libbing is easy.
Want a spring spin? Toss in some berries or peaches. Almost any fruit can jockey for a spot.
In place of the sugar, consider a simple syrup — you can make your own by heating up equal parts sugar and water until the sugar dissolves. For more flavor, add an herb, fruit or spice in the mixture for about a minute. Rhubarb simple syrup, anyone? Ginger? Grapefruit?
The spirit — bourbon — is mix-and-matchable, too. Other American whiskeys, such as rye, work, too. Give Japanese whiskey a go for something truly off the beaten track. Or try Scotch, for a smoky twist.
Mix up the herb element, too. Replace mint with rosemary, basil or Asian shiso, each of which brings its own merits to the flavor table.
These picks are foolproof, so get shaking. And while we're on the subject — maybe it's a backward baseball cap-kind of year, too.
Japanese "Julep"
Serves 1.
Note: Shiso leaves are available at Asian grocery store. It is called tía tiô in Vietnamese stores. Mint can be substituted. From Amelia Rayno.
• 1 1/2 c. crushed ice, divided
• 5 shiso leaves or fresh mint (see Note)
• 2 oz. (1/4 c.) Japanese whiskey
• 4 1/2 tsp. pickled plum simple syrup (see recipe)
• Splash of water
Directions
Pile a cup of the crushed ice in a traditional mint julep silver cup with a straw. Arrange 4 shiso leaves on 1 side.
Place the fifth leaf between your palms, clap (to open up the fragrant oils) and add to a shaker with the remainder of the crushed ice, the whiskey, splash of water and the simple syrup. Shake hard and pour over the crushed ice.
Nutrition information per serving:
Calories215Fat0 gSodium65 mg
Carbohydrates22 gSaturated fat0 gTotal sugars22 g
Protein0 gCholesterol0 mgDietary fiber0 g
Exchanges per serving: None.
Pickled Plum Simple Syrup
Makes 1 cup.
Note: Find pickled plums at Asian grocery stores. From Amelia Rayno.
• 1 c. water
• 1 c. sugar
• About 6 pickled plums, plus 1/2 c. of liquid from the jar (see Note)
Directions
Heat the sugar and water in a small saucepan on the stovetop until the sugar dissolves. Add the plums and 1/2 cup plum juice and allow to come just to a boil. Allow to cool completely.
Nutrition information per 1/8 cup (1 oz.) serving:
Calories110Fat0 gSodium70 mg
Carbohydrates29 gSaturated fat0 gTotal sugars29 g
Protein0 gCholesterol0 mgDietary fiber0 g
Exchanges per serving: 2 carb.
Rosemary-Campari "Julep"
Serves 1.
Note: To make simple syrup, heat equal parts sugar and water until sugar has dissolved. Cool completely before using. From Amelia Rayno.
• 1 1/2 c. crushed ice, divided
• 2 oz. (1/4 c.) rye whiskey
• Splash of water
• 1/4 oz. (1 1/2 tsp.) Campari
•1/2 oz. (1 tbsp.) simple syrup (see Note)
• 2 sprigs of fresh rosemary
Directions
Pile 1 cup of crushed ice in a traditional mint julep silver cup with a straw. Arrange 1 rosemary sprig on the side. Place the other in a shaker with the remainder of the crushed ice, the whiskey, splash of water, Campari and simple syrup. Shake hard and pour over the crushed ice.
Nutrition information per serving:
Calories180Fat0 gSodium1 mg
Carbohydrates11 gSaturated fat0 gTotal sugars10 g
Protein0 gCholesterol0 mgDietary fiber0 g
Exchanges per serving: None.
Sushi, burrito bowls, short stacks and more were on our minds as we ate our way through the metro.