Woodford Reserve is offering 99 $1,000 mint juleps during the Kentucky Derby in an online sale that began recently. It's the third year for the pricy cocktail, with proceeds going to the Secretariat Foundation (started by Secretariat's owner, Penny Chenery, to assist equine-related charities). This year, the sugar, mint, and ice - along with the bourbon, of course - will all come from Kentucky.
The buyers will have their drinks served on May 3 during the Derby at Churchill Downs in a gold cup that commemorates the 35th anniversary of Secretariat's 1973 win. The drink will be mixed with fresh sprigs of mint from Claiborne Farm, where Secretariat is buried. The ice will come from limestone water in Woodford County and the sugar is a naturally grown sorghum made in Louisville.
Two of the cups are studded with diamonds and sapphires and will be auctioned on the Web site. The online sale ends April 29.
"After the first glass, you see things as you wish they were. After the second, you see things as they are not. Finally you see things as they really are, which is the most horrible thing in the world." ~Oscar Wilde
In the April 2008 issue of Bon Appetit magazine, St. John Frizell tells us how to shake the perfect cocktail:
To shake your cocktail like a pro, hold the shaker with your right hand wrapped around the top and cradling the bottom. Place the shaker over your right shoulder and shake hard until the drink is well chilled, 10 to 15 seconds. Now pour it into a glass - a good shake will leave a layer of very fine ice shards on the surface of the drink. In his influential bartender's manual, The Savoy Cocktail Book, Harry Craddock instructs: "You're trying to wake it up, not send it to sleep!"
1 1/2 cups fresh lime juice 1/2 cup fresh lemon juice 1/2 cup water 1/2 cup sugar 2 tbsp lime zest 2 tbsp lemon zest 2 cups premium tequila 1 1/2 cups triple sec Lime slices, for garnish 1/4 cup coarse salt
Combine the lime juice, lemon juice, water, sugar, lime zest, and lemon zest in a small saucepan over medium heat. Bring to a boil, stirring, and cook until the sugar dissolves. Remove from heat. Cool to room temperature.
Combine the cooled citrus syrup with the tequila and the triple sec and chill thoroughly.
Meanwhile, chill margarita glasses and then wet the rim of each with a lime slice. Put the salt in a saucer and dip the rims into the salt.
Serve the chilled margarita mixture in salted glasses, over ice if desired, garnished with lime slices.
2 cups fresh lime juice 3/4 cup sugar 2 cups vodka 8 cups crushed ice Lime slices, for garnish
Combine the lime juice and sugar in a bowl and whisk to dissolve the sugar. Pour half of this mixture into an electric blender, add 1 cup vodka and 4 cups of ice and blend until smooth. Divide among 4 glasses, such as margarita glasses. Repeat with remaining ingredients. Serve immediately with lime slices for garnish.
2 pints vanilla ice cream 6 cups ice cubes 2/3 cup vodka 2/3 cup kahlua 2/3 cup Nocello Cocoa powder, for garnish
Combine 1 pint ice cream, 3 cups ice, 1/3 cup vodka, 1/3 cup kahlua, and 1/3 cup Nocello in a blender. Process on high until smooth, about 2 min. Pour into tall glasses and garnish each one with a sprinkle of cocoa powder. Repeat with remaining ingredients.
Serve perfect martinis for two anywhere with this portable bar set. Serve them shaken or stirred but always in style. This travel bar includes all the essentials: two 3-oz. glasses, two olive picks, stainless steel shaker, double jigger, funnel and round flask. Foam interior secures components. Black leatherette case.
2 1/3 c. light brown sugar 2 sticks butter, softened 1 tsp ground nutmeg 1 tsp ground cinnamon 1 tsp ground cloves 1 tsp ground cardamom Boiling water 1 bottle dark rum
Put everything except the rum and water in a food processor. Run until mixture is creamy. To serve, fill 12 mugs halfway with boiling water, then in each stir in two heaping tablespoons of mixture and follow with 3 oz. of dark rum.