New recipes

The Mint Romney Cocktail

The Mint Romney Cocktail


Ingredients

  • 2 Ounces Woodford Reserve
  • 1/2 Ounce maple syrup
  • 1/2 Ounce lime juice
  • 4-6 leaves of mint
  • Soda

Directions

Muddle mint, lime, and maple syrup in a highball glass. Add Woodford Reserve, then top with soda.


Cocktails with a Curator: Romney's "Lady Hamilton as 'Nature'"

In this week’s episode of “Cocktails with a Curator,” join Curator Aimee Ng on a fascinating journey as she traces the life of Lady Hamilton (née Amy Lyon), who was seventeen years old when she posed for this painting by George Romney. Lady Hamilton’s great strength was her ability to transform herself: the daughter of a blacksmith, she married Sir William Hamilton, the British ambassador to the Kingdom of Naples, and fell in love with Lord Horatio Nelson (apparently with her husband’s blessing). Along the way, she became a darling of the court of Naples and a favorite of Maria Carolina, sister of Marie Antoinette. As an homage to her time spent in Naples, this week’s complementary cocktail is a Limoncello Spritz.

Cocktail Recipe

Limoncello Spritz
1 oz. limoncello
1 oz. sparkling lemonade
Topped with Prosecco and garnished with mint

Audiences under 21 are encouraged to join with a non-alcoholic drink.


Original Kendal Mint Cake Recipe

Recipe Ingredients:

(optional) non-traditional – but becoming popular

Recipe Method:

Into a saucepan put the sugar and milk and bring it slowly up to the boil on a medium heat – stir this on the boil until the evaporation leaves behind a thick mixture. You can test it is ready by dropping a small amount into a glass of cold water and see if it forms into a soft ball when rolled between finger and thumb.

Remove from the heat and add the peppermint essence – then, with a wooden spoon, beat the mixture until it is smooth and slightly setting, but still pliable.

Pour this into a small and shallow tin which you have buttered – but keep back one tablespoon which you continue to beat until it starts to become grainy. Add this to the top of the mint cake and spread it over when it is in the tin and leave the Kendal Mint Cake to set in the fridge – once set turn the cake out of the tin and cut into thin bars – keep them in an air-tight tin.

OPTIONAL: when the Kendal Mint Cake has set you can pour over it a melted milk or dark chocolate, allow it cool before spreading it evenly over the cake and leave it to set once more in the fridge before turning it out of the tin and cutting it into bars – keep them in an air-tight tin.


How to Mix Election Day Cocktails for Obama and Romney Supporters

Polar Seltzer HonopixFrame PacificCoastNews.com Jason Merritt/Getty Images

Cheers! It's Election Day, which means after you cast your vote for your preferred presidential candidate, you should probably kick back and celebrate! After all, this momentous day only happens once every four years, so why not throw an impromptu party and invite some friends over?

Whether you're in favor of Barack Obama (like Katy Perry) or Mitt Romney (like Melissa Joan Hart), there's a patriotic-themed cocktail for you. Check out these festive recipes from Polar Seltzer, a zero calorie, zero carb, zero sugar, zero sodium (wowza!) beverage loved by stars like Kelly Bensimon, Kathie Lee Gifford, Andy Cohen and others:

1 part Patron Tequila
1 part Cointreau
1 part pineapple juice
1 part freshly squeezed lime juice
Pinch of sea salt
Polar Raspberry-Lime Seltzer
Fresh pineapple for garnish

Combine all of the ingredients, other than the seltzer in a cocktail shaker with crushed ice. Shake vigorously, until it shows condensation. Pour into glass. Top with Polar Seltzer and garnish with skewered pineapple.

MINT ROMNEY

Splash of cream
Chocolate syrup
Polar Mint Chocolate Seltzer
Sprig of mint for garnish

In a cocktail shaker combine the cream and the chocolate syrup with ice. Shake vigorously, and then pour into a glass. Top generously with Polar Mint Chocolate Seltzer. Stir gently. Garnish with mint.

Drizzle the bottom of a large goblet with butterscotch and then scoop ice cream, drizzle again with more butterscotch. Top with Polar Butter Rum Seltzer.


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A good flailing through the cobwebs of antiquity is required to locate the embers of early school days and rote indoctrination to religion, but at this holiest time of the year they glow sufficiently to once again renew my faith. The catechism rings true yet.

What happened on Good Friday? The 10-shot rule was established for the cut at the Masters, sister, and we celebrate it still.

What happened on Holy Saturday? Somebody, maybe Raymond Floyd because he was kind of a dude, first called it “Moving Day at Augusta,” and we celebrate it still, sister.

What happened on Easter Sunday? Nothing yet, sister, but according to the prophet Jenkins, Arnold Palmer so loves the world that he will send his son, Jack Nicklaus, to save our wretched souls. We’ll treat him badly at first, of course, because people suck. But on a future Easter Sunday, he shall rise again and shoot 30 on the back nine to win his sixth green jacket. [Thwack! of ruler on desk] Do not say “suck!” Yes, sister.

Life is replete with traditions like the historically accurate and Vatican-verified oral tradition shared above and the green jacket, which was renamed in honor of Nicklaus. (It was originally known as “the green upper-body garment with lapels that will get you laughed out of any place other than Augusta National.”)

Other dimming but still kicking memories of this time of year include visiting a butcher called Swiacki in the section of Philly known as Port Richmond, which is the ancestral home of my lot. These visits, with my grandfather Walt, who was born in 1890 in Poland (Prussia at the time), were to secure the traditional crown jewel of Easter celebrations in our family — yards of kielbasa measured in arm lengths, slashed free with a knife and coiled into brown paper for safe passage.

The smoked meat was prepped to meet its doom in a large pot of boiling water and upon extraction left a steaming pond accented by bobbing lily pads of fat globules. Long after Walt passed on, I started another tradition with my father: After the kielbasa was readied, I would ladle a few scoops of the heated liquid grease into a snifter and offer him an aperitif of Kielboisier (pronounced to the tune of Courvoisier). Thusly was born a signature drink never drank by even the most desperate drunk.

It’s impossible to know whether we invent special occasions and events so we can drink, or we like to drink as part of celebrating traditions, but who cares so long as there are drinks enough for everyone. What’s undeniable is that to varying degrees we identify specific drinks with specific events or moments in life — champagne with New Year’s and winning things in general, mint juleps with the first Saturday in May, a Pimm’s Cup at Wimbledon and so on. The mint julep is what can safely be called a true signature drink — at the shindig for Kentucky Derby winners, the state’s governor offers up a toast using a sterling julep cup, and the cocktail’s history with the event dates back to the 19th century.

Masters week is golf ’s clubbiest bit of merrymaking and includes no small amount of tippling. There is not a drink or cocktail universally associated with the club or the tournament, however. Patrons with basic tickets have access to beer at concession stands but no hooch. For those with Willy Wonka golden tickets and friends in green jackets, a sit on the veranda outside the clubhouse or a trip to Berckmans Place will include the opportunity to knock back a few Azaleas, the unofficial signature cocktail for seven days at Augusta National.

A man in green I know informs me that you generally don’t see folks drinking Azaleas at the club other than during the Masters, so it isn’t exactly a mainstay. Nevertheless, the Azalea has qualities that recommend it for your home consumption when you tune in this month — it’s tasty, it goes down easy, its colors scream “Oh glorious spring!” and, best of all, it ranks among the most malleable of cocktails.

Mess with a martini too much and it’s not a martini at all. Get too cute with a manhattan and next thing you know you’re drinking a Newark. The Azalea, bless its heart, was made for tinkering.

It’s impossible to know whether we invent special occasions and events so we can drink, or we like to drink as part of celebrating traditions.

Some mixers and shakers posit that the Azalea was conceived as a gin-based drink. I can’t argue the point — I’ll just observe that most gin-based professionals of my acquaintance don’t muck about with fruit juice. If you want some firepower in your Azalea, go for the gin.

Vodka will result in a smoother experience, but you should make it in your own image. The mass-produced version available at the Masters seems to be a lot of ice, a shot or two of vodka, lemonade to near the brim and enough grenadine to change the hue. I mixed up a few different Azalea recipes and poured them down Corknolia Lane (my drinkhole). The Masters’ version would be my choice for a session, but were I having just one or two, I’d opt for the more nuanced recipe described above.

In the second half of my at-home taste test, I had a deep conversation with Hamilton, our newish pug (RIP Churchill), about religion and the whole god-dog thing. He hinted that his faith revolves around a saliva-covered tennis ball, then cocked his head and stared at me a bit. It was a sign to make another drink, I deduced. After a few sips, I thought about my departed cousin Jimmy Dooley, who squeezed more laughs out of life than anyone ever. A priest once admonished Jimmy, who was Port Richmond through and through, for his wayward pursuits and fondness for drink.

“Father,” said Jimmy, “all the things you call sinning are the highlights of my life.”

How to make an Azalea

-Pour 2 oz good vodka (or gin if you prefer), 2 oz pineapple juice, 1 oz lemon juice (not lemonade) and a spoonful of grenadine into a cocktail shaker filled with ice.

-Shake, shake, shake, then pour through a strainer into a tall glass filled halfway with rocks.

-Note: A lemon garnish on your Azalea is lovely. Just don’t use actual azalea leaves — they’re highly toxic.


History of the Mint Julep

According to Travels of Four and a Half Years in the United States of America, an 1803 book written by John Davis, the mint julep was a cocktail steeped with mint that was imbibed in the morning by many Virginians. But the libation had already gained popularity by then in fact, there were multiple types of juleps widely available in the 18th century, as &ldquojulep&rdquo was more of a cocktail category for any spirit served over crushed ice, rather than a specific drink. The O.G. mint julep was likely made with cognac or brandy, but once France&rsquos cognac trade slowed in the mid-1800s due to the phylloxera epidemic (aka when a particular aphid insect destroyed a great deal of the country&rsquos vineyards), whiskey took its place in the cocktail. Over time, bourbon whiskey specifically became most associated with the mint julep because it was the go-to for poor farmers who couldn&rsquot afford imported spirits, like rum.

By the late 1930s, the cocktail was declared the official drink of the Kentucky Derby and started being served in souvenir julep cups. Experts say that the julep cup was first used as a horse racing trophy back in 1816, reflective of the drink&rsquos historic association with racing. Today, nearly 120,000 mint juleps are sold at the racetrack for the Kentucky Derby (that takes about 10,000 bottles of bourbon and 1,000 pounds of fresh mint!).


The Ultimate Guide to French Press Cocktails (Plus Recipes)

Bartenders have been serving small batch cocktails with the French press for years. The coffee brewing tool is just one of the contemporary cocktail renaissance’s many contributions to drink culture. Now, home bartenders are also embracing this fashionable way of creating bespoke elixirs of spirits, juices, fruits, herbs, and whatever else they can scrounge up in their kitchens.

While the French press is conventionally used to separate coffee from the grounds, its use in cocktails serves a similar purpose and does so with an allure that makes it worth trying.

Why use a French press for cocktails?

The French press is a great tool to use when making cocktails for three main reasons: It has the ability to mix both hot and cold drinks it can separate solid ingredients that were used to impart flavor into a spirit or mixture and it does so in small batches, which is great for session drinking with others.

Its unique value proposition as it relates to mixing drinks is one that can’t be undermined, as it is pretty much the only tool that can accomplish these tasks. It’s the perfect marriage of practicality and style, and its efficiency and convenience are the forefront of its appealing attributes.

One thing to keep in mind when developing French press-friendly cocktails is that there needs to be a component of the mixture that needs to be strained (in other words, some solid ingredient or ingredients, like basil and strawberries used in a recipe below). Without some sort of fruit, nut, spice, herb, vegetable, or other ingredient that adds flavor or texture to the cocktail, serving the mix in a French press would only be for aesthetics.

Muddled cocktails

Muddled drinks are one style of cocktail that works well when applied to the French press technique, because muddling involves releasing flavor from herbs, or fruits, via agitation. Think about making a Mojito, for example: Simple syrup and mint are muddled together at the bottom of the glass, then some lime juice and rum are added, before it’s topped with ice and soda water.

The mint ends up floating in the drink — which isn’t a terrible thing — but if this cocktail were scaled up, and made in a French press, the mint would be pressed to the bottom and what would be left is a delicious mixture that still has the flavor of the mint, but with a cleaner texture. (Having solid particles in fizzy drinks also makes them lose their carbonation at a faster rate, so there is an actual benefit to maintaining the quality of the cocktail as well.)

Cocktail infusions

Infusions are an entire topic in and of themselves, but the main purpose of this technique is to use an ingredient (e.g. a pepper) to give new flavor, and texture, to a spirit. Some ingredients infuse spirits quicker than others — a good rule of thumb here is if it cooks down quicker, it likely infuses quicker as well.

The most important thing to remember as it relates to infusions in a French press is that alcohol is a solvent, and the higher the ABV of a mix, the quicker the spirit will pull flavor from whichever ingredient is being used. When using this method to infuse a spirit, the most crucial thing to remember to do is let the spirit and solid infuse by themselves without adding any components of the cocktail that may lower the ABV (juice, citrus, liqueurs, etc.). This will ensure that the cocktail yields the best concentration of flavor. When it comes to hot drinks, the heat will also help infuse the drink quicker, just like brewing hot coffee or tea. (Pro tip: Infusing a spirit separately ahead of time will cut down on the preparation of the French press cocktail.)

Below are three French press cocktail recipes to make at home.

If Pizza Were a Cocktail

Ingredients:

  • 1 cup white wine
  • ½ cup Aperol
  • ½ cup Campari
  • ½ cup lemon
  • ¼ sugar syrup
  • Strawberries (quartered)
  • Basil
  • Mineral water
  1. Add the syrup, 4 strawberries cut in quarters, and a small handful of basil leaves to the French press.
  2. Using a wooden spoon, or muddler, muddle the ingredients together until the juice from the strawberries is released and the mix is fragrant.
  3. Add the rest of the ingredients to the French press, let the mix rest for 1 minute, then press and strain to separate the liquid from the solids.
  4. To serve, strain into a glass over ice, and top with a splash of mineral water, and garnish with a basil leaf.

Jamaican Rum Punch

Ingredients:

  • 1 cup rum
  • ¼ cup Grand Marnier
  • ½ cup pineapple
  • ⅓ cup lime
  • ¼ cup simple syrup
  • Toasted coconut (chips or chunks)
  • Jalapeño (sliced)
  • Mint leaves
  • Cinnamon stick
  1. Add rum and toasted coconut to the French press and allow the mix to infuse for at least 20 minutes.
  2. Then, add half of a sliced jalapeño, a halved cinnamon stick, and a handful of mint leaves to the French press before topping with the rest of the ingredients.
  3. Let the mix rest for 10 minutes, then press to separate the solids from the liquids.
  4. To serve, strain over ice in a double rocks glass and garnish with either mint or a pineapple leaf.

Serves: 4-6


Kentucky Mint Julep

Ingredients

  • 2.5 oz Kentucky Bourbon
  • 3/4 oz Simple Syrup
  • 4-5 Mint Leaves more for garnish
  • Crushed Ice

Instructions

The History of the Kentucky Mint Julep

The Mint Julep has been the official drink of the Kentucky Derby since 1938. However, its history is much more expansive. It was first mentioned in print in 1803 It’s also said that KY Senator Henry Clay made the drink popular in Washington, D.C. at the Round Robin Bar around 1850.

The notoriety doesn’t end there, either — many presidents have fancied the Mint Julep and many writers have made them popular in their works, such as novelists Margaret Mitchell and F. Scott Fitzgerald.

Did You Know?

Each year, almost 120,000 Mint Juleps are served over the two-day period of Kentucky Oaks and Kentucky Derby weekend at Churchill Downs Racetrack. That’s a feat that requires more than 10,000 bottles of Old Forester Mint Julep Ready-to-Serve Cocktail, 1,000 pounds of freshly harvested mint, and 60,000 pounds of ice.

There are few cocktails that are more quintessentially southern than a Kentucky Mint Julep. From my Kentucky kitchen to your glass, I hope you’ll love each sip!

Y’all come back now, ya hear?

Did you enjoy my Kentucky Mint Julep Recipe? Read my other blog posts here.

Follow me on social: Instagram, Facebook, Pinterest, Tik Tok, Twitter, and LinkedIn.


13 New Spins On The Classic Mint Julep From Top Mixologists

One of my favorite cocktails out there is the mint julep. Famous for being sipped during the Kentucky Derby each year at Churchill Downs, the cocktail—traditionally made with mint, sugar, bourbon, and crushed ice—can actually be adjusted slightly for a unique spin on the classic drink.

“The beauty of the Mint Julep is its simplicity,” says Tony Abou-Ganim, a Master Mixologist based in Las Vegas. “It offers a timeless template, a blank canvas as it were. The Mint Julep beckons the artistry of bartenders to give it their own interpretations, while not straying too far from its cherished roots.”

Town Branch Distillery, the first distillery to open up in Lexington. KY since prohibition, just launched a new bartender campaign around the drink to salute the 147th running of the Kentucky Derby this year.

The distillery collaborated with 13 of the best bartenders in the U.S to create new interpretations of the classic drink that pay homage to their hometown or other inspiration.

Even better, we’ve got the recipes for the whole lineup along with a personal statement on each from their bartender creators explaining their inspiration:

Recipe #1: Texas Julep

by Brett Esler, Idle Hands/Armadillo Den (Austin, Texas)

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2 oz Town Branch Kentucky Straight Bourbon

.5 oz Black-Peach Tea Syrup*

“Just outside of Austin, in the Texas Hill Country, you’ll often see ‘World Famous Peach’ stands peppered everywhere in the sweltering summer heat. And if you’ve ever pulled over to the side of the road to indulge, it’s easy to understand why. It’s also no secret how quenching a proper Mint Julep can be in said summer heat. So what better way to cool off by marrying the two together in this refreshing Julep riff with Town Branch Bourbon.”

Recipe #2: Back to the Track Julep

by Carley Gaskin, Hospitality 201 (Chicago)

2 oz Town Branch Kentucky Straight Bourbon

“Chicago has two seasons, the bitter cold winters and the absolutely gorgeous summers. I wanted to create a delicious Julep that could be enjoyed not only during Derby Season, but year-round! The honey adds a beautiful texture that pairs perfectly with the bright acidity of grapefruit and, of course, Town Branch Bourbon.”

Recipe #3: Vital Roots

by Sharfiq Cosby, Revival 1869 (Clayton, North Carolina)

2 oz Town Branch Kentucky Straight Bourbon

2 full droppers chocolate bitters (Bittermens Chocolate Mole Bitters is preferred)

1 barspoon Demerara syrup

1 barspoon orange marmalade (local, if available)

“My inspiration for this cocktail is a guy named John Dabney. As an African American bartender myself, I’m pretty sure many others wondered if any of these classic cocktails were invented by our own and if not invented, then popularized somehow. The Mint Julep is one of those cocktails. John Dabney was a African American slave from Virginia and his ‘Hail Storm’ Julep is the blueprint for Mint Juleps, in my opinion. Aesthetically and factually, this can’t be denied and anyone can fact check me on that. Mr. Dabney ushered in the use of crushed ice with the ‘Hail Storm,’ and this since then has been vital to Mint Juleps because, as the ice dilutes, the drink becomes more complex. I always say to myself, ‘If you're going to be anything, be vital,’ and I believe John Dabney was just that to cocktail culture.”

Recipe #4: One Mint Julep

by Rebecca Monday, Vaso at the AC Hotel Columbus (Dublin, Ohio)

2 oz Town Branch Kentucky Straight Bourbon

.5 oz Charred Orange Cordial*

“My cocktail’s name was inspired by the song ‘One Mint Julep’ by Ray Charles. As seasons turn in Ohio from winter to spring and summer, I find that Ohioans are in search of spring breaks straight into summer flavors. While making the One Mint Julep, I was able to combine spring and summer flavors of sweet oranges, methods of grilling and charring, as if in a backyard get-together, bright yuzu notes, and fresh mint to round out the cocktail, all while highlighting Town Branch Bourbon and giving homage to the classic Mint Julep. Vaso transitions with seasons as we are an outdoor rooftop bar and our community joins us in this transition by getting excited to sit outside and watch the beautiful sunset views. This cocktail was inspired by that season transition with a culinary twist.

Recipe #5: . And Miami On The Inside

by Pete Sierwuk, The Dalmar (Fort Lauderdale, Florida)

1.75 oz Town Branch Kentucky Straight Bourbon

The inspiration for this drink comes from a mix of those quirky names, the energy of hearing them called out with your race ticket clutched in one hand while holding an ice cold, refreshing Julep in the other. The feeling of excitement and adrenaline paired with refreshing mint, Bourbon and guava. Two of the best things about South Florida are the sunny days and the Cuban food. So I wanted to pair two of my favorite flavors from this combo: mint and pastelitos (guava pastries). The combination is refreshing, tropical, and every sip makes you long for the sunny, beach-filled days, hopefully with a winning race ticket in your hand.

Recipe #6: Apricot Julep

by Tony Abou-Ganim, Modern Mixologist (Las Vegas)

1.5 oz Town Branch Kentucky Straight Bourbon

.5 oz Marie Brizard Apry Liqueur

10-12 fresh spearmint leaves

“The Mint Julep is a creation that brings wisdom to fools, turns wallflowers into the life and soul of the party, makes the clumsy graceful, the weak strong, and brings sophistication and charm to the most ill-mannered lout.” —Gary Regan, “The Book of Bourbon”

Recipe #7: Best Coast Julep

by Sarah L.M. Mengoni, Kimpton Hotels & Historically Drinking (Los Angeles)

1.5 oz Town Branch Kentucky Straight Bourbon

2.5 oz mango kombucha (GT brand, widely available, is recommended)

.5 tsp white granulated sugar

“In making this Los Angeles-inspired version of a Mint Julep, I chose to use kombucha as a nod to the cult of health here in L.A. It’s the place where health food trends start, are propagated and become part of the identity of the city. The mango in the kombucha plays deliciously well with the toasty barrel aromas in the Town Branch Bourbon and reminds me of the Mexican fruit carts that are all over the city. The aromatics and visual appeal of mint in the classic Mint Julep are so important, and I wanted to recreate that effect. As SoCal is known for its citrus, lime was the perfect replacement. The aromatics from the oils in the peel add a subtle layer of complexity to the drink, and the palm tree garnish smells great and looks like a day at the beach. As it should, the Town Branch Bourbon shines in this cocktail, like the sun does every day in L.A.”

Recipe #8: Early Spring Julep

by Daniel Dufek, Shanghai Speakeasy (Madison, Wisconsin)

2 oz Town Branch Kentucky Straight Bourbon

.5 oz Early Spring Old Fashioned Syrup*

“This cocktail is sort of a love letter to both the Wisconsin Old Fashioned and a Julep. I love and hate both cocktails dearly. :) When they’re done well, they’re great and distinctive cocktails. When done poorly, they're pretty terrible. I’ve done Old Fashioned builds before, where I incorporate the muddled cherry and orange (that is so popular across Wisconsin) into a compound simple syrup, so it can still be executed like a traditional Old Fashioned (spirit, sugar, bitters, water). This drink uses a syrup that is based on that same idea. However, as a nod to this particular transitional season we’re in now, I’ve swapped out the cherry for pomegranate, and then utilized it here in place of the traditional simple syrup (or sugar) of a Mint Julep. It’s fruity, but still whiskey forward, and the bitters and acidity of the pomegranate molasses are a really nice foil for the sweetness of the sugar and mint.”

Recipe #9: Julep Old Fashioned

by Freddie Sarkis, Liquor Lab (Nashville, Tennessee)

2 oz Town Branch Kentucky Straight Bourbon

.25 oz Demerara syrup (2:1 Demerara sugar to water)

2 dashes Angostura Bitters

“Nashville is a city that loves whiskey, the ones made not far from here and the ones made just a little ways north. Giving a little Julep-inspired twist to a year-round favorite mixes it up and still keeps it simple enough that anyone can easily enjoy it in their own home without much fuss.”

Recipe #10: The Mint Chocolate Julep

by Anthony Baker, “Professor Baker” (New York)

1.5 oz Town Branch Kentucky Straight Bourbon

.75 oz crѐme de cacao liqueur

6 dashes Angostura Cocoa Bitters

“This is a typical Mint Julep recipe with a small twist. I added chocolate flavor using crѐme de cacao liqueur, which may remind drinkers of mint chocolate ice cream. I felt this was the perfect opportunity to mix these two commonly married flavors together using fresh mint instead of the usual crѐme de menthe.”

Recipe #11: The Stretch Runner

by Lucinda Sterling, Middle Branch and Seaborne (New York)

1.5 oz Town Branch Kentucky Straight Bourbon

.5 oz Cherry Heering Liqueur

6 to 8 fresh shiso leaves

6 to 8 anise hyssop leaves

10-15 fresh spearmint leaves

.5 oz applejack (New York State preferred), float

“My inspiration for The Stretch Runner was cherry liqueur, light and zesty in flavor, yet complementary to the oak and vanilla in the Bourbon. With so many great applejacks hailing from New York, I thought it would be a great partner with the caramel notes in the Town Branch.”

Recipe #12: Mountain Honey Julep

by Antoine Hodge, The Wine Bar & Cellar (Sylva, North Carolina)

2.5 oz Town Branch Kentucky Straight Bourbon

.5 oz Orange Blossom Mountain Honey Syrup* (2:1 honey to water)

“I am currently in Sylva, North Carolina working at The Wine Bar & Cellar and opening a rustic Southern Italian restaurant called Ilda. I chose to use mountain honey instead of simple syrup, not to disrespect the original Julep recipe, but to incorporate the amazing local ingredients I have in my reach and use them to reinterpret a Derby classic!”

Recipe #13: “No Kings”

by Deke Dunne, Allegory at the Eaton DC Hotel (Washington, D.C.)

1.5 oz Town Branch Kentucky Straight Bourbon

1 oz Don Ciccio & Figli Cerasum Aperitivo

Peychaud’s Bitters, sprayed

“Washington, D.C. has a rich history of graffiti art, from the legendary graffiti artist Cool Disco Dan in the ‘70s and ‘80s to the more recent iconic murals and pop-ups of the No Kings Collective. In order to pay homage to a criminally underappreciated art scene, I give you the ‘No Kings.’ No Kings is a Julep variation made with Town Branch Bourbon, which has notes of mint and cherry, and I combined it with Washington D.C.’s very own Don Ciccio & Figli Cerasum Aperitivo, a juicy, cherry blossom bitter liqueur. I then combined those ingredients with fresh mint and Peychaud’s Bitters, which has notes of cherry and anise. The spraying of the bitters is a representation of the amazing street art pioneers that spanned generations in Washington, D.C.”

Life is an adventure, and I’m always on the hunt for the next exciting journey. I’m a Lvl 1 Cicerone (beer sommelier) and spirits enthusiast based in San Francisco. I

Life is an adventure, and I’m always on the hunt for the next exciting journey. I’m a Lvl 1 Cicerone (beer sommelier) and spirits enthusiast based in San Francisco. I hold a Certificate in Whisky from The Edinburgh Whisky Academy and have been writing professionally for over 15 years. Beyond Forbes, my work appears regularly place like Fortune, Fast Company, and Conde Nast Traveler. You can follow what I’m up to now on Twitter @emily.


6. Mint No-Churn Ice Cream

If you love mint chocolate chip ice cream, and have a lot of fresh mint? Get ready to DIY. Heat 2 cups of heavy cream with a cup of packed fresh mint leaves to a simmer, then turn off heat and let cool to room temp. Refrigerate overnight with the mint in it, then strain. Whip the mint cream to soft peaks, then fold in a can of sweetened condensed milk and a pinch of fine salt, and whip again to get back to soft peaks. Fold in chopped dark chocolate or chocolate chips and freeze to scoopable.