Prepare thy livers, the Kentucky Derby and Cinco de Mayo are upon us. I'm not big on either celebration, but let's be real, I'm not one to pass up themed cocktails.
Today's face-off brings us head to head with two divisive spirits: whiskey and tequila. In my experience, most people have had a horrific experience with one or the other and avoid it forever. Newsflash: everything in moderation, my friends. Also: water. Also: you can learn to love again.
Let's start with my particular poison: whiskey. I don't know why mint juleps are specifically reserved for Derby Days, but I think the mojito's awesome cousin should be showing up to more family functions, yes? Yes.
Extra Minty Mint Juleps
Who doesn't love mint? Don't answer that, it's not a thing. Mint simple syrup makes everything better and more summery. (Try it in iced tea!) As it's been upward 75 degrees around here, we're gonna need more mint.
1 oz. Super Minty Simple Syrup (2 parts sugar + 1 part water + a handful of mint)
A bunch of mint
2 oz. whiskey (I go with Bulleit.)
1) To get started, boil the sugar, water and mint together until clear. I typically do one cup of sugar to a half cup of water, but you can make more or less, depending on your needs. If you're going to make more, add a little vodka, which will help it keep longer.
2) Once the simple syrup is boiled, put the whole mix (including the mint) in the refrigerator to cool down. In the meantime, if you want to get fancy you can blend up shaved ice in the blender. I personally find the typical amount of ice completely distracting, but to each their own.
3) Once everything is chilled, put a few sprigs of mint in the bottom of the cup, add the simple syrup and half-muddle/half-mix to release the powers of super mint. Stir in the whiskey, add the ice and call it a day.
Next up, we have Cinco de Mayo's beverage of choice, the margarita. For me, margaritas are one of those things that are terrific if made well and hideous if not. (Jose Cuervo, I'm looking at you.) Last year I got really into the idea of a spicy margarita. Although I'm a baby when it comes to anything past a poblano, the heat adds a nice kick to something that is otherwise too sweet, even for me.
Verdita-rita
Recently I stumbled upon verdita, a mint/cilantro/pineapple/jalapeno accompaniment to tequila shots and I thought, why not mix them? The result is sort of like a fresh but kicky tequila punch and can totally be modified for our teetotaler friends. Everybody wins.
A bunch of cilantro
Half a bunch of mint
Three jalapenos, more if you're really brave
64 oz. of pineapple juice
2 oz. blanco tequila (I like Cazadores.)
A lime, if you're feeling citrusy
1) Slice the tops of the jalapenos and take out the seedy middle. (If you want it to be hotter, you can leave it in.) Dice 'em up.
2) Mix everything in a blender. You might have to do this in two parts. Once blended, strain out the pulverized veggies and refrigerate the mix.
3) Once chilled, add the tequila and pour in the verdita. If you want, you can add a squeeze of lime. Get crazy.
Sidenote: The verdita mix might separate, just give it a stir and you're good to go.
Have a good weekend, guys! Be safe and responsible and don't end up like a
sad owl.