The Spearmint Julep

This Saturday sees the return of The Kentucky Derby, the biggest horse race in the world. To mark the occasion, Joe has decided to mix up that iconic cocktail, The Mint Julep. In true Greatest Drink In The World... This Week-style, though, some alterations have been made! The Spearmint Julep is the result.

The Recipe:

- Make simple syrup as usual, add one cup of sugar to one cup of boiling water, and dissolve sugar thoroughly

- While the syrup is still hot, add a generous bunch of spearmint leaves,

- Allow it to cool,

- Pour the mixture into a blender and give it a quick "whiz,"

- Pour a 2 count of your "pre-prepared" spearmint syrup into a glass,

- Add 6 to 8 fresh spearmint leaves, (the cooked spearmint and fresh spearmint have a different flavor!)

- Muddle

- "Cram" your glass with chipped ice,

- Stir,

- Add even more ice,

- Add a 4 to 5 count of Wild Turkey Kentucky Bourbon,

- Stir,

- Add more ice still!

- Garnish with a sprig of fresh spearmint and a "touch" of seltzer.

Original Recipe by Joe the Bartender, Passage to India restaurant, Salem, MA.

It would have been easy to say that substituting spearmint for the mint in this week's drink was yet another stroke of genius on our resident alchemist, Joe's part, or that we, the entire Greatest Drink team sat around a darkened table in a smokey room trying to decide exactly how to improve upon this American classic.

But the truth must be told. It was an accident. A lucky accident borne of a busy night, multiple people multi-tasking and an uncommon breakdown in communication. As Joe was preparing to create this concoction, he delegated the preparation of the syrup and mint mixture to his trusted Sancho Panza-type sidekick and beloved Passage to India fixture, Dilip.

Somehow, Dilip's end result contained fresh spearmint in the place where fresh mint was expected.

Upon the discovery of this departure from the norm, it was unanimously decided to go ahead and try the mix in the cocktail recipe.

The finished result was nothing short of amazing. The spearmint created an even cooler feel to the drink, taking the fire out of the bourbon without masking the taste. Delicious. A real winner!

Joe's Notes: I have been excited about the upcoming Kentucky Derby for some time now. Not because I am a gambling man, but so that I can introduce the Mint Julep into the Greatest Drink library. The Mint Julep is a classic American cocktail, and I think our Spearmint Julep is a refreshing alternative to the original.

As with many of the cocktails that have a herbal ingredient, it was first introduced as a medicinal tonic. A couple of years ago I had the pleasure of serving a real Kentuckian a Mint Julep. The lady in question sat at my bar and as the conversation developed, I was informed that "I am a thoroughbred Kentuckian, honey, bluegrass through and through."

Coming from the U.K., I had always had an image of this breed sitting on their veranda wearing a light floral printed dress and fanning themselves cool from the midday heat. My guest was wearing a mickey mouse sweatshirt and a baseball cap. Not exactly my naïve image, nonetheless, she did insist upon calling me "honey," which delighted me to no end. I asked her if I could make her a Mint Julep as I had never had the opportunity of getting a true opinion straight from the horses mouth as it where. After clearing up that I was not actually calling her a horse, she agreed.

With bated breath I waited for her to take the first sip. " Not bad, Honey" she replied.

"Not bad," I said "is not good."

"Well, Honey, two things. Firstly, cook the mint," she then explained the process of infusing the sugar syrup with mint." And cut the straws short, you want to be able to smell the fresh mint leaves. Also, add more ice, we Kentuckians like our Juleps icy cold"

Grateful for her advice, and with the whole "horse reference" thing hanging over me, I thought better of pointing out that that was three things, and not two.

So I hope you enjoy this weeks drink, it is a collaboration from both myself, Dilip, and a real live Kentuckian.

One final note, knowing that my son had recently done a report on the state of Kentucky for school, I asked him what information he could give me. This is what he said. "Abraham Lincoln was born in Kentucky, 50 percent of the people that get married for the first time are teenagers, and it is against the law in Kentucky for women to swallow live frogs."

Almost not-even-remotely-related video "here.")

Maker's Mark Manhattan

Going a little 'Old School' this week, and breaking out one of the classic cocktails; The Manhattan.

The Maker’s Mark Manhattan, to be specific.

The Recipe:

Into a cocktail shaker full of ice, add:

- A 6 count of Maker’s Mark Bourbon

- A 2 count sweet vermouth

- A “dash" of Angostura Bitters

- Stir, (Don’t shake!)

- Strain into a large martini glass

- Garnish with 2 Maraschino cherries

Recipe by Joe the Bartender, Passage to India Restaurant, Salem, MA

Joe the Bartender's notes: It is claimed that the Manhattan was first served to Winston Churchill's mother at New York City's Manhattan Club in 1874.

The original Manhattan was made with America rye whiskey. However, during Prohibition, rye whiskey became very difficult to get hold of, and so Canadian whiskey was used. At the end of Prohibition , it was decided, (by whom I don't know,) that American whiskey should again be used for this American drink. Unfortunately, the production of rye whiskey is a slow process which requires a very long aging process. The bourbon distilleries where able to get back on track much faster, hence the replacement of bourbon for rye.

I know some of you purists out there will not agree with my choice of Bourbon, but what the hell this is about what I like.

I have just returned from a trip with some like-minded bartender friends from a Rodeo in Fort Worth Texas.

After a day of having our senses abused by the smell of horse #@*! and being surrounded by some very large and noisy Texans, we went in search of some more comfortable surroundings, ie. a bar. On entering said establishment we ambled up to the bar to see what was on offer. One of my colleagues spotted a bottle of Makers Mark. After some instruction, the young cowgirl barkeep was able to produce a rather splendid MM Manhattan. We spent the rest of the evening consuming rather a large quantity of these, as well as plates of some indistinguishable meat. I believe there was some interaction with a mechanical bull at some stage of the evening, but after all those fabulous Manhattans, it all becomes rather a blur.

Yea haw!

Chris the Barfly's notes: Without the contrasting benefit of Texans, cowgirls or bulls, mechanical or otherwise, I was presented with this classic and venerable cocktail by Joe.

My first impression was that this is surely not for nuns, teetotalers or kiddies. The Maker's Manhattan has all its burrs; unsanded or smoothed, and is a cocktail requiring a somewhat more seasoned palate. Made famous by Ol’ Blue Eyes and his Rat Pack, The Manhattan became the symbol of style and among the most famous of cocktails.

Now, I have never visited those smoky New York hang-outs of Frankie, Sammy, Dino, and the boys, but one can't help feeling a bit more sophisticated with this little bowl of bravado soup at one's side. It was about mid-way through it, I found myself wishing that I had this with a cigar. Perhaps a nice Cuban, sitting in a plush wing-backed chair in front of a fire. Because that is what this drink does; Makes you feel warm inside and give you a feeling of being spoiled by simple pleasures.

No wonder Frankie and his gang drank them.