The Mint Julep’s Origins

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Photo from Saveur

The Mint Julep has been the traditional beverage of Churchill Downs and the Kentucky Derby for nearly a century. It is made from a mixture of bourbon, water, powdered sugar, and mint. According to Churchill Downs, they serve over 120,000 for the Kentucky Oaks and the Kentucky Derby, which requires 10,000 bottles of bourbon, 1,000 pounds of mint, and 60,000 pounds of ice!

Chris Morris from Woodford Reserve Bourbon says “Centuries ago, there was an Arabic drink called julab, made with water and rose petals. The beverage had a delicate and refreshing scent that people thought would instantly enhance the quality of their lives.” When the julab was introduced to the Mediterranean region, the native population replaced the rose petals with mint, a plant indigenous to the area. The mint julep, as it was now called, grew in popularity throughout Europe.”

Why the Mint Julep? The drink’s ties to the Kentucky Derby can be traced back to a struggling bourbon industry during the 1930’s, but it did not start out as a festive drink. According to the Atlanta Journal Constitution, the drink was originally given to prevent diseases and provide pain relief from body aches. Other stories I have read said they were served for breakfast. It was the spirited equivalent of coffee. What a way to start the day!

The Julep is said to have its origins in Virginia. Much of Kentucky’s heritage and traditions began when it was still part of Virginia. They would have been made with rum or brandy and served in a silver cup. Having sterling silver cups, ice, and the servants to make the drink, was a sign of wealth. As the drink moved to Kentucky they started using bourbon.

Henry Clay, the famous Kentucky United States Congressman, Senator, and Secretary of State in the early 1800’s introduced the drink in Washington, D.C. at the famous Willard Hotel.

In 1938, it was named the official drink of the Kentucky Derby. According to Cocktail Times, Churchill Downs served the drink in a souvenir cup and charged 75 cents per drink. The Derby glasses went through several phases of glass, aluminum, Bakelite, and back to glass in the late 40’s. A complete collection of the glasses is quite valuable.

Since the 1940’s the track has commissioned a new design for the Mint Julep Glass every year. The popularity of the Mint Julep, synonymous with the Kentucky Derby, encouraged the other Triple Crown races to create their own drinks. Today, many sporting and special events have their own special cocktail or drink. We have all heard the term “The official drink of….” To think it all started very innocently with Kentuckians enjoying their favorite beverage on the first Saturday in May in the early 1900’s.

You can check out my Mint Julep recipe here!

 

 

 

 

What’s Cooking for the Kentucky Derby

The 143rd running of the Kentucky Derby is less than 2 weeks away. We’re already planning the menu for our annual Derby party. So, we’ve pulled out the cookbooks, Garden & Gun and Southern Living Magazine, looked online, and called friends who live in Kentucky. Only a few days left to get cooking for those guests!

Lynn has a large selection of cookbooks from Kentucky she always pulls out weeks before the Derby. She likes to add a little something new to the party each year. We have tried and true dishes and recipes everyone loves, but she loves to cook and likes to add something new.

Derby Cookbooks

You can tell by the picture she has about worn the cover off of Bluegrass Winners, a cookbook by the Garden Club of Lexington. She has had it forever, and it has some great pictures and complete menus and recipes for any occasion. Another favorite is The Kentucky Derby Museum Cook Book. It has an introduction with ideas to help plan your party and a ton of recipes and food suggestions. Another fun cook book is Cordon Blue Grass, Blue Ribbon Recipes from Kentucky, published by the Junior League of Louisville. The Southerners Cookbook from the Editors Garden & Gun is chocked full of great southern food, recipes, and delicious pictures.  Lastly, How to Throw a Great Derby Party by Sue Wylie is a fun little book with everything you need to know to throw a Derby Party.

Bourbon Books

Mint Juleps are a MUST for the bar. You can check out my Mint Julep recipe here.

Lynn has made Burgoo for years. Every region of the country has their own native stew or soup. Kentucky has “Burgoo.” No one can agree on the how, what, when, or why of Burgoo. There are many stories about its origin and the derivation of its name. After the Civil War Buffalo Trace hired Gustave Jaubert, the father of burgoo, to cook for its employees. When you tour the distillery you can see his burgoo kettles in the distillery’s Burgoo House.

In addition to Burgoo, ham is another staple at our party served with small rolls to make sandwiches. The last few years we have alternated between ham sandwiches and pulled pork. Either way you are getting the business end of the pig and a real southern treat. That pretty much covers the main dish, now what do you serve with that that burgoo and pork?

We have lots of salads we have served over the years. You can make it as simple as coleslaw or as elaborate a salad as time allows. We have many guests who ask to being something so we suggest a salad. Salads are easy and travel well.

Keeping that Southern theme other good additions are pimento cheese, cheese straws, and spiced nuts sitting around. We also love to have Virginia peanuts around. They are crunchy, and very different for our Southern California guests. Kentucky was part of Virginia at one point in time! All are very good, very southern, and easy to serve.

I know what you are thinking, what’s for dessert? Well, you will have to keep an eye on the blog to find out. Make sure to order your Derby glasses, napkins and supplies from Becky Biesel at Party Kits & Equestrian Gifts in Louisville – the store has been around forever and you can now order online.

What do you have planned for your Derby party menu?

 

 

 

Restaurant Review: Jimmy’s Famous American Tavern (Southern California)

Jimmy’s Famous American Tavern has become a favorite of Lynn’s and mine when we are in the Brea area. Many refer to it as “JFAT” which they use on their website, napkins, and use the logo generously on all branding. The food is good, the drinks creative, and it’s a fun atmosphere. They have five locations in Southern California – I’ve tried their Brea and Dana Point locations

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The idea for Jimmy Famous Tavern, or JFAT, grew out of the idea of the English taverns that made their way to New England. These were primarily drinking establishments that had limited food options. Jimmy wanted to create this atmosphere where people would gather for great brews, cocktails, and wine. But to enhance the experience Jimmy wanted to add excellent food to his taverns. His concept was to use fresh ingredients, blending tradition with creativity. They use the best ingredients prepared fresh daily from scratch.

We had heard about JFAT from a friend who raved about their Dana Point location. We have been there 5 or 6 times now and we have always been pleased with our experience. The food and drink are always impressive.

The Brea restaurant, like the others, has a very warm feel to it. There is a lot of wood, warm colors, low lighting at night. One of the architectural features of the Brea location is it opens up onto a park like setting in the Village at La Floresta. The window and doors from the restaurant and patio open up to create an open air restaurant. On a warm southern California day or evening it is awesome. If you are there on a chilly evening they close those windows and doors and with low lighting you feel the warmth of a Pub setting.

We both started with a “Boulevardier” which I would describe as their version of an Old Fashioned. But this is not your father’s Old fashioned. It has Bulleit Rye, Aperol, and Carpano Antica in it. And they finish it off with the orange peel and a life changing dark sweet cherry.

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We skipped the starters because we had a big lunch. I would suggest you start with “Warm House Made Salt & Pepper Potato Chips.” They are drizzled with Maytag bleu cheese & scallions. Or try the Brussel Sprouts, or Whiskey Shrimp. I can’t list them all but try as many as you can.

Lynn ordered the Signature Grilled Santa Fe Salad for dinner. It is made with grilled romaine, corn, salsa fresca, avocado, topped with green chile caesar dressing and grilled flat iron steak.

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I couldn’t decide what to order and our waiter Joshua suggested the French Dip and he was spot on. It’s prepared from mouthwatering prime rib, then topped with Swiss cheese, crispy onions, with creamed horseradish on a Ciabatta roll.

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My mouth is watering writing this review. I think we need to go back for lunch or dinner in the next few days! Go for a drink, go for appetizers, or go for dinner. JFAT offers great drinks, food, and service.

Interview: Thomas Allen Pauly, Woodford Reserve Artist

Each year, Woodford Reserve puts out a special edition Kentucky Derby bottle. The official bottle for 2017 has been released and is available in specialty liquor stores across the county. I had the opportunity to interview Thomas Allen Pauly, the artist who created the art for this year’s label.

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The 2017 Woodford Reserve bottled, art by Thomas Allen Pauly

Woodford Reserve has been releasing a special Kentucky Derby bottle for 19 years (it’s also the official bourbon of the Kentucky Derby). They are always a work of art – colorful, and exciting. Each one is different. This year’s art was inspired by the view Tom saw when he got his first glimpse from the roof of Churchill Downs. He has photographed there for years but never from the roof.

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Tom was born and raised in Chicago not far from Wrigley Field. He got his introduction to horse racing at Sportsman’s Park in 1978, going with a friend who had a horse in one of the races. The horse, Rusty, won, and Tom got his picture with the group in the winner’s circle. He was hooked on horse racing. Tom decided to use the picture as inspiration for a painting. Once he had finished the painting he showed it to his friend who wanted to purchase it. This led Tom back to the track to watch more racing, shoot pictures, and do more painting.

His first Kentucky Derby was in 1999 when Charismatic won. He did a painting of Charismatic from images he had taken that day. He now makes it an annual event. Most recently he has been there taking pictures for Illinois Racing Magazine. This year he will be covering the race from a different perspective for Chicago Style Magazine.

In 2010 and 2011, Churchill Downs and The Game invited Tom to have a solo exhibit at the track for the Kentucky Oaks and Kentucky Derby. It was here he met Don Berg, the CFO of Brown Foreman. Berg liked Tom’s work and bought a piece. It was this friendship that brought him the opportunity to pitch them on doing the bottle art. In 2016 he did his first Kentucky Derby bottle for Woodford Reserve. With this year’s bottle he is now the first artist to be awarded the honor of doing a second bottle. What an honor for him to do the art for one of the best bourbons in the world depicting the “greatest two minutes in sports.”

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Last year’s Woodford Reserve bottle, art by Thomas Allen Pauly

Tom’s art has taken him around the world to see, photograph and paint horses from the Arc de Triomphe, to the Dubai World Cup, the Hong Kong Cup, and numerous Preakness, Belmont’s, and Breeders Cup Races. He has also been to painted steeplechase races in the U.S. and abroad. And, he was the official artist for American Pharoah when he won the Triple Crown.

Thomas Allen Pauly & American Pharoah copy

Back to the bourbon. Woodford Reserve is an amazing, balanced bourbon. It has hints of spice, fruit, nuts and of course the grain. Everyone’s palate is different and you will pick up different overtones of flavor. It is good neat, on ice, in a Mint Julep, or mixed if you must.

It was delightful talking with Tom. We are both fans of horse racing and bourbon. And how does Tom like his Woodford Reserve? In an Old Fashioned made with a mix he calls “The Elixir” from the Pair O’ Lakes Lodge in Spooner, Wisconsin.

I got my bottle of Woodford Reserve from Hi-Times Wine Cellars. The bottles will start to appear in most good liquor stores. They make a great addition to any bourbon collection. Enjoy the bourbon and the bottle with a good friend any day, but especially on Derby Day (Saturday, May 6th this year).

Some exciting news!

I’m really excited to share some news about Bourbon Bill. A couple months ago, Whisky Chicks reached out to see if I would be interested in guest blogging for them (I’m not a chick – but they wanted my perspective!). Today, my first post is up on their blog! I’ll still be creating unique content for Bourbon Bill, and also be writing occasionally for Whisky Chicks. Check them out and read my first blog post below!


Meet Bourbon Bill

I was born in Louisville, Kentucky and grew up right across the river in Jeffersonville, Indiana. My childhood revolved around three things – basketball, horse racing and bourbon. Two of the three became passions of mine (As a ’76 graduate, I do still follow Purdue basketball and, begrudgingly the last few years, Purdue football).

Bourbon and whiskey were part of growing up in the area. My grandfather always had a bar stocked with whiskey of all kinds. He even “sweetened” his coffee some evenings with a shot of whiskey. Many Sunday afternoons were spent on the deck in their backyard that overlooked the Ohio River, where friends would stop by for a drink and good conversation. My dad, an avid woodworker, built a beautiful bar and my parents were always hosting a Derby party, New Year’s Eve party or a group for another occasion. My parents were wonderful hosts, as were my in-laws. I think my wife, Lynn, and I learned that from our parents, and have passed that on to our kids as well.

While still a Hoosier at heart, today I live in southern California after being transferred in the late 70’s. It was here I met the love of my life, Lynn, on a blind date during a polo match at Will Rogers State Park. We started having Derby parties each year and, naturally, the featured drink was a Mint Julep. This was the late 70’s and 80’s when our generation was drinking wine coolers and beer, not hard liquor. Meanwhile, we were drinking bourbon and making mint juleps, whiskey sours, and other bourbon drinks at our parties, which few understood but grew to like.

Years ago, when we would go back to visit my parents in Indiana and wanted to see a distillery or horse farm, we wrote a letter or made a phone call. There was no internet or email to book a tour and it took initiative to get a visit. And there were no crowds. Once, we visited Claiborne Farms and saw Secretariat, who in 1973 became the first Triple Crown winner in 25 years. The groom brought him out of his pasture for us to see, and he was covered in mud. Lynn even fed him a peppermint from my mom’s purse. That would never happen today.

An avid horse racing fan, I enjoy collecting memorabilia and following the horses – including seeing American Pharaoh win the Triple Crown at the Belmont. You will find many of my blogs around the Triple Crown racing months involve horse racing-themed releases, like the Woodford Reserve Derby bottle or the Maker’s Mark release of the American Pharaoh bottle.

As bourbon began to see a renaissance 10 years ago or so, and the Bourbon Trail in Kentucky really began to grow, so did my collection and interest. I’m a proud owner of 20 & 23 year old bottles of Pappy Van Winkle, along with a number of very fine bourbons. Our bar cart at home is full and my basement is filling up. Lynn and I also love the outdoors, going to shows and plays, and exploring both where we live as well as new areas of the country. Our two kids, Taylor and Burch, live in Virginia and Texas respectively, which leads to even more travel to visit them. With that generally comes good food and new adventures.

As a result, my friends prodded me to start writing, and from there grew my blog, Bourbon Bill. I hope you’ll enjoy sharing in the role bourbon plays in my family’s life – whether at Derby parties or for a celebratory drink when our two kids (grown and of legal drinking age) are home – or our bourbon adventures. I look forward to sharing my bourbon adventures with the Whisky Chicks!

(Read the original blog post here.)

Bar Review: Vaca (Costa Mesa, CA)

Lynn and I have been wanting to eat at Vaca in Costa Mesa, CA, ever since we saw Amar Santana on Top Chef. We have been to his restaurant Broadway in Laguna Beach several times. The food is amazing and the bartenders are friendly and very knowledgeable. We love to sit at the bar to eat and enjoy talking with the bartenders and other restaurant goers we have met from all over the world while sitting at the bar (I have embarrassed our kids for years because I will chat up anybody that will listen).

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We had tickets to see “Finding Neverland” at the Segerstrom Center and decided to have some of the Tapas at Vaca before the musical. Vaca is very conveniently located literally around the corner from Segerstrom, so it was easy to park for the musical and then walk over to the restaurant for dinner. Well we had a great time. Vaca has a nice long bar with a back bar with shelves and bottles 20 feet tall.

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Writing these blogs is always an education for me and hopefully you, my readers, as well. To go along with Amar’s Spanish cuisine, he has also replicated Spain’s love of the ultimate Gin and Tonic. Their signature drink is the “The Vaca Tonic” made with Brooklyn Gin, Frozen Gimlet, Fever Tree Mediterranean Tonic, and Basil Blossom. What they don’t include in the description is their amazing ice. The drink was served with a handmade, perfectly clear round ice cube. I watched them make it, what a work of art. It was a very refreshing drink and went well the Ensalada de Remolacha, a roasted beet salad with cana de cabra, and walnuts. We followed it with the Pulpo a La Gallega, a warm Spanish octopus, with fingerling potatoes, pimenton, and Spanish olive oil.

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After those 2 dishes and finishing my gin, it was time for a bourbon drink and some pork. First I ordered the “That’s the Spirit” which is made with Baker’s Bourbon, Bittermans Hiver Amer, Clear Creek Cranberry Liquor, and Lemon. My drink was very refreshing.

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Lynn had an excellent Spanish Tempranillo from the wine list. Both were a nice compliment to the pork and beef we ordered.   We tried the pork belly which was amazing. For our last dish we tried the La Bola, crispy potato balls with ground beef, aioli, and spicy tomato sauce. All were amazing and all so different.

We enjoyed the environment, company, food, and drinks. I would heartily recommend Vaca. We want to go back soon and enjoy some steak. Steak is not something you normally describe when talking about Spanish restaurants but Amar focuses on steak, tapas, ham, paella, and Spanish wine. If you plan to be in the area, make reservations. If you are not in the area, make a trip. Go to theatre, or shopping and end the day at Vaca.

A Touch of Glass

People enjoy whiskey at host of different ways. Some like it neat, some with a little ice, or mixed in a cocktail (check out my blog post on the different ways to drink whiskey).   No matter how you like it there is a glass for the method of choice. I am only going to explore a few of those glasses today.

The Glencairn whisky glass is a style of glass developed by Glencairn Crystal in Scotland for drinking whisky (in Scotland it is whisky without the “e”). The glass has a capacity of over 5 ounces but it was designed to hold 1.5-2 ounces of whisky or bourbon. The glass was designed to give you the maximum aroma from the spirit you are drinking. You will find these for sale at many of the distilleries with their logos engraved in the glass. They can also be found at most nicer liquor stores like Hi-Times, Bev-Mo, and Total Wine. Amazon even has a selection of them.

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I enjoy tasting bourbon neat in Glencarin glasses. They aren’t really sized for any ice in them. What I like most about Glencairn glasses is how light and smooth the glass is. It really helps to get the full aroma of the whisky I’m tasting.

The next glass I want to discuss is the traditional style whiskey glass, an Old Fashioned tumbler. This is a glass you see in every bar. They come in a variety of sizes. The first one I have pictured I bought at Old Pogue Distillery. It is a standard smaller size old fashioned glass that they had their logo engraved on. You can find similar glasses (without the engraving) at a lot of home stores with a barware selection. The real advantage of this size and style over the Glencarin glass is you can add a small amount of ice, or whiskey stones to open up your whiskey. I will sometimes start a new bourbon neat and then add a very small ice cube to open it up and change the experience.

Old Pogue Glass

The next glass is my favorite. A Rogaska mouth blown, hand cut and polished by an expert craftsman, crystal rocks glass. I like this glass because first of all its very pretty, and very heavy. It has the feel and look of quality. It will hold the large round ice cubes, or big square cubes. You can drink neat out of this glass but it has such a large opening you lose a lot of the nose. This type of glass is great for cocktails as it holds a lot of liquid. I use it to make our Old Fashioneds and Manhattans. These glasses are available at Bloomingdales for $60.00 a pair.

Old Fashioned

It would take volumes to discuss all the glasses designed to hold mixed drinks. As anyone who follows my blog knows, horse racing season and Mint Juleps are upon us. There are 2 main ways to drink a mint julep: the traditional silver julep Cup or the Libby glass mint julep tumbler. But I will go into more detail in April about Mint Juleps, specialty cocktails, and Kentucky in the spring.

Mint Julep

There are a ton of great options out there for enjoying your bourbon (or whiskey in general). You can find old fashioned glasses and other fun barware at just about any home store these days. You will find just as there are, “Different horses for different courses,” there are also “Different glasses for different bashes” (made that up – not sure I’ll use it again).