This year I’ll be muddling juleps at Polo on the Lawn, benefiting Project Transformation Join me for a good cause … I’ll make you your first cocktail.
THE STANDARD POUR | May 4, 2-6pm
$5 juleps, $20 julep pitchers, long stem roses for every woman
$100 for biggest hat
YELP | May 19
The Village Country Club
RSVP: yelp.com Derby Listing
“food, bevies, and entertainment!”
SEERSUCKER AND SUNDRESSES at the MASON BAR | May 4, 11am
$3 Mint Juleps, $2 Miller Lights, $20 Derby Punch Pitchers
“Want to win a Derby hat? RSVP at http://www.themasonbar.com/forms/derby2013 to get $4 U Call Its & $4 Beer ALL NIGHT LONG!”
RECIPES
THE EQUESTRIAN (available at Central 214 through May 4)
$1 will be donated to Project Transformation for each one of these drinks that is purchased.
THE MINT JULEP JOLT
Ingredients
- 2 oz Bourbon
- 1 oz Sparkling ICE Lemonade
- 4 Mint Leaves
- 2 Sugar Cubes
- Crushed Ice
Place the mint leaves at the bottom of a glass and crush (for real authenticity use a julep cup). Pour in the Bourbon and Sparkling ICE Lemonade. Add in the crushed ice and stir. Garnish with mint sprig
WAGERING WHISKEY POP
Ingredients
- 1 Sugar Cube
- 4 drops of angostura aromatic bitters
- 1/2 shot of bourbon whisky
- Top it off with VOGA Sparkling
Polish the sugar cube with bitters and drop it into the glass. Pour bourbon whisky into a chilled glass. Top it off with VOGA Sparkling
RACING RASPBERRY TEA
Ingredients
- 1 bottle of Black Raspberry Sparkling ICE
- 4 mint tea bags
- 5-6 limes
- Mint sprigs
- Honey or agave nectar (optional)
Bring 4 cups of water to a boil. Remove from heat and add 4 bags of mint tea. Steep for 10 minutes. Chill in the refrigerator for about 3 hours. Approximately 8 teaspoons of lime juice, also chilled. Mix 1 cup of the chilled mint tea with 1 to 2 teaspoons of the lime juice in a chilled glass. If you would like your tea extra sweet add in some honey, agava nectar, otherwise skip to the next step. Add ¼ cup of chilled Black Raspberry Sparkling ICE to fill the glass. Add crushed ice and stir. Add a lime wedge and mint sprig for garnish
GIDDY UP
Ingredients
- 3-4 fresh figs, sliced (or 1 cup dried figs)
- 1-2 fresh gala apples, sliced
- 1 cup of cherries
- 2-3 oranges, sliced (not peeled)
- 1 lemon, sliced
- 2 bottles VOGA Italia Merlot
- 3 cups sparkling apple cider
- 1 cup orange juice
- ½ cup brandy
- ½ cup dark spiced rum
- 4 cinnamon sticks
- 5 whole cloves
Slice apples and insert whole cloves directly into the fruit. Combine all fruit slices in a glass pitcher and slowly pour in brandy and wine. Cover and chill from 2-24 hours (the longer, the better!). Before serving, add sparkling cider and orange juice. Stir gently and serve over ice.
Makes about 15 servings
DERBY DAIQUIRI
Ingredients
- 1.25 oz. Rum
- 1.25 oz. Sparkling ICE Kiwi Strawberry
- 3 oz. frozen strawberries
- 1 cup crushed ice
Add Rum, Sparkling ICE Kiwi Strawberry, frozen strawberries, and crushed ice in a blender. Blend until smooth and pour into glass. Garnish with strawberry