"derby" news and stories

Burgoo who?

Burgoo is a traditional Kentucky stew of multiple meats (at least three) and a bounty of veggies simmered down for hours until they break down to a uniform consistency. The standard sentiment is that if you can still make out an okra pod or slice of carrot, keep cooking 'cause it ain't burgoo yet -- but as the dish is usually made in such massive quantities (we're talking GALLONS), most regular utensils will just sink down into the mire.

So - what's a burgoo chef to do? Well, many Kentucky restaurants rely on 2x4 studs, and folks at community cookouts and church festivals often use rakes to stir the stuff while perched above on chairs as they tend giant pots set over open wood fires. The flavor and texture are said to be reminiscent of mulligan stew, and my North Carolina born husband swears it's a kissing cousin to Brunswick stew, but the guests at our yearly Kentucky Derby soiree have taken to calling it "The Liquid Meat." That is, when their mouths aren't crammed full of the 'goo.

I know the Kentucky Derby was last month, and by some measures the venerable Mint Julep only crosses our radar then and then only. But when the day is hot and the thirst is mighty, I'd strongly suggest banging out a Julep. In continuing with the mint in cocktails theme, I'd like to cobble together a love letter of sorts to perhaps America's most iconic cocktail. . . an ode to the Mint Julep, in quotes and in a video link:

"They say that you may always know the grave of a Virginian as, from the quantity of julep he has drunk, mint invariably springs up where he has been buried."
Frederick Marryat, 1839

"....that the mounds of ices, and the bowls of mint-julep and sherry cobbler they make in these latitudes, are refreshments never to be thought of afterwards, in summer, by those who would preserve contented minds."
Charles Dickens, while traveling in America, 1842

"If the mark of a great cocktail is the number of unbreakable rules it generates, then the mint julep may be America's preeminent classic, edging out the martini in a photo finish.
William Grimes, 'Straight Up Or On The Rocks'

Source

Mint juleps (and anything else with whisky) are Kentucky Derby staples, but if you're not a big drinker, or are acting as designated driver, you might feel like you're missing out when it comes to celebrating the "run for the roses." There are plenty of non-alcoholic "mocktails" that you can mix up so you won't be left out of the party. These two recipes are both from the LCBO Mocktails recipe section. The first is a non-alcoholic Mint Julep variation, which is both appropriate and refreshing. The second drink is known as the "Derby Mocktail" and is a fruitier, more colorful Derby choice.

Mint Mocktail

5 oz lemonade
6 mint leaves, torn 
1 oz ginger juice
1 tbsp fresh blueberries (garnish)

To a cocktail shaker filled with ice, add lemonade, mint and ginger juice. Shake well and strain into a Collins glass filled with ice. Garnish with blueberries and a mint sprig.

Derby Mocktail

3 oz. pineapple juice
3 oz. tangerine juice
1 tsp grenadine
1 maraschino cherry (garnish)

Fill a cocktail shaker with ice. Add all ingredients, shake and strain into a hurricane glass filled with ice. Garnish with a maraschino cherry.

[Recipes and Image LCBO]

Source

The Kentucky Derby, in its 132nd run, takes place this Saturday at Churchill Downs in Kentucky. It's called the "run for the roses" because of the huge floral wreath that is draped over the winning horse. This cocktail is called the Crown of Roses, after that very wreath. Though the mint julep is the classic Derby drink, there is no reason not to branch out and try something new on Derby Day this year. The Crown of Roses is more colorful and much fruiter than a julep, but still has the classic (and traditional) Derby whisky in it.

Crown of Roses

1 oz. Crown Royal whisky
1/2 oz. amaretto
1 oz. pineapple juice
1/4 oz. cranberry juice
3 dashes Angostura bitters
1 maraschino cherry (garnish, optional)

Fill a cocktail shaker with ice and add all of the ingredients. Shake well, then strain into a chilled cocktail glass and add garnish.

[Image Barnone Drinks]

Source