At Whiskey School Martha learned that in the early 1700's the good people of Virginia drank Mint Juleps at breakfast! (Good heavens those people all must have been half in the bag by lunch.) Though it wasn't until the 1930's that it was made with bourbon, prior to that it was made with cognac. Here's Elayne Duke's recipe for the Kentucky Derby favorite: Mint Julep.
8-10 leaves of mint
2 oz Bulleit
.5 oz Demarea Sugar Syrup
Glass: Julep Cup or Rocks Glass
Garnish: 1-2 stalks of fresh mint
Directions: Muddle mint leaves in your rocks glass, then add bourbon, sugar syrup ad crushed ice. stir until well-chilled and garnish with mint stalks.
When Martha made this cocktail at "Whiskey School" (aka: a class called "The Cocktails that made Whiskey Famous" at the Astor Center) she used the hugest, juiciest lemons ever...and the drink was way too tart! If this happens to you just add a little more simple syrup, to taste!
Martha thought the drink tasted a bit like Fruity Pebbles. (She has a secret love of crappy sugar cereal!) Enjoy!
This is Elayne Duke, "Sommelier of Spirits" recipe for The Whiskey Smash
2 oz Dickel 12
1 oz simple syrup
6 lemon quarters
5 mint leaves, plus one sprig for garnish
Muddle lemon, simple syrup and mint in a mixing glass, then add ice and Dickel-shake vigorously and strain into a rocks glass filled with ice. Garnish with a sprig of mint.
Martha learned a thing or two at that Whiskey class. The first thing is what exactly Vermouth is: It's a wine infused with herbs and grain alcohol. The second thing is a biggie: you should never shake an all alcohol drink. James Bond telling the bartender, "Shaken, not stirred." for his martini...actually had it all wrong! When you shake a drink with all booze, the strongest flavor will overpower the whole drink and the more subtle flavors will be lost. Stirring gently folds and mixes them together. Third lesson: if your drink is all booze add ice to the mixing glass first. If your drink has citrus in it...ice should always be added last.
This Manhattan Recipe comes from Elayne Duke via "The Cocktails that made Whiskey Famous" class at the Astor Center in NYC.
2 oz Bulleit Rye
1 oz sweet vermouth
3-6 dashes of Fee Brother barrel aged bitters
In a mixing timber add ice, then the liquors and bitters. Stir with a teardrop bar spoon, strain into a coupe or rocks glass and garnish with a cherry.
Hot of the iphone from Manhattan
So, last week I went to a Cocktail Class at the Astor Center and it was all about WHISKEY! Our "welcome cocktail" was "The Roadster." (Every class should start with a cocktail, don't you think?)
Anyhoo...this drink was delicious, and it went down easily...so easily in fact that I forgot to take a picture of it, until it was gone....oops....but the glass still looked pretty!
Here's how our instructor, Elayne Duke, master mixologist and alcohol know-it-all told us to mix it up:
2 oz. Bulleit
.75 oz Orchard Apricot
.5 oz St. Germaine (Elderflower Liqueur)
.75 oz fresh lemon juice
Mix the ingredients in a large tumble filled with ice. Stir with a teardrop bar spoon. Strain into a coupe glass, rimmed with sugar and garnish with an orange peel. Like most Whiskey drinks, it's strong, but tasty!
Enjoy XOXO Martha
Baby it's cold outside!
Weather you just need to warm up, or you need a little nip to help with your winter cold, the hot toddy is the drink that can make it all better!
2 shots of brown liquor (whiskey, bourbon, rum, scotch....pick your poison!)
2 Tablespoons Honey
A big squeeze of lemon juice
hot water (tea bag optional)
A lemon wedge with a few cloves poked in the rind to float in the drink
There seem to be two camps when it comes to the hot toddy....those who like it with tea and those who don't. So do as you please!
Add the liquor and honey to the bottom of a mug, then fill the glass with hot tea or water and stir in lemon juice and float the wedge. Be patient and let it cool a bit....I don't want you to burn your tongue!
Here it is: the official drink of Martha's Winter Hot Tub Wallowing Team!
Hot Buttered Rum
(It rhymes with Yum for a reason)
cinnamon & hot water
In a mug or glass add about 2-3 ounces of dark rum, a spoonful of brown sugar, a pat of butter and some spices, like cinnamon or nutmeg. Pour hot water over it and stir well.
I should probably not be writing about something "French" considering we have an expert in the field among us at the Pantry, but I'm quite sure the only thing truly French about this drink is the Chambord, and the deliciousness.
In trying to find something unique to bring to the NYE celebration at my friends house last night, I ventured into our cocktails section and saw the Chambord and Champagne beverage, so I bought a bottle of Chambord! How perfect. Of course, there were so many drinks at the party, that the Chambord was barely touched, and in my *tipsy* exit, I swiped the bottle to bring home.
So here I was tonight, hoping to find something to use the Chambord with, and magically there happens to be a little tag with drink recipes on it attached to the bottle. How wonderful.
So I made, and am now quite pleasantly drinking this wonderful concoction! Happy New Years to all!
1 1/2 oz Vodka
1/2 oz Chambord
2 oz Pineapple Juice
All into a shaker with ice, and pour into vessel of choice. (I am using a stemless wine glass, as anything else in a house of toddlers is just asking for it)