Sunday, December 23, 2012

A cocktail triple crown Three drink recipes from Dale DeGroff, King of Cocktails



MINT JULEP
Signature drink of the Kentucky Derby (May 2)

Ingredients:
3/4 oz. simple syrup or one teaspoon sugar
4 mint leaves and a sprig of mint
(Use tender, young sprigs.)
2 1/2 ounces Maker's Mark Bourbon
Preparation:
Prepare some very cold, very dry powdered ice with large cubes of Kold Draft ice and a canvas ice bag. Bruise the mint leaves in the bottom of a julep cup with sugar or sugar syrup and then remove the muddled leaves. Add ice to the three quarter mark and half of the bourbon. Stir to chill the julep cup. Top off with more powdered ice and the remaining bourbon and continue to stir until the outside of the cup begins to freeze. Garnish with the mint sprig and set aside to rest while the julep cup freezes over on the outside. Pick up carefully and imbibe.

WHISKEY SMASH*
*Dale DeGroff original
Ingredients:
1 1/2 ounces Maker's Mark Bourbon
1 ounce simple syrup
3 lemon pieces (cut a lemon in half and then quarter one of the halves, use three of the quarters)
5 mint leaves
Lemon wedge for garnish
1 mint sprig for garnish
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Preparation:
Muddle the lemon pieces, mint leaves and simple syrup in the bottom of a Boston shaker glass. Add the bourbon and shake well with ice. Strain into a rocks glass with ice. Garnish with a mint sprig and a lemon wedge.

BELMONT BREEZE*
*Dale’s original signature drink of the Belmont Stakes (June 6)
Ingredients:
1 1/2 ounces Maker's Mark Bourbon
1/2 ounce Dry Sack Sherry
1/2 oz. fresh lemon juice
1/2 simple syrup
Splash fresh orange juice
Splash cranberry juice
5 mint leaves
1 mint sprig
1 orange zest
Preparation:
Assemble the first six ingredients in a cocktail shaker with ice and shake well. Strain into a chilled cocktail glass and garnish with orange peel and mint sprig.

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