The Kentucky Derby runs for the 139th time on Saturday, May 4, with a post time of 6:24 p.m.
If you want to host a derby party, you can't do it without a mint julep and a slice of derby pie.
Here are recipes for both:
8 mint leaves, plus mint sprig for garnish
1/2 oz. simple syrup (see recipe below)
2 oz. bourbon
In a chilled julep cup or fizz glass, muddle the mint leaves and simple syrup. Add the bourbon and crushed ice. Set a swizzle stick or bar spoon in the cup and spin between your hands to mix. Top with additional crushed ice and garnish with the mint sprig.
Makes 1 drink.
1 cup water
1 cup sugar
Combine sugar and water in a small saucepan. Bring the mixture to a boil over moderately high heat, stirring to dissolve the sugar, about 3 minutes. Let cool.
Transfer syrup to a jar, cover, and refrigerate until ready to use.
Makes about 12 ounces.
Editor’s note: In bartending, muddling means to crush leaves, herbs or fruit with sugar or simple syrup to release their juice and flavor into the drink. The wooden bartender’s tool called a muddler is made for this task. If you don’t have one, any wooden spoon will do.
— Food & Wine Cocktails ‘09
THAT HORSE RACE PIE
1 refrigerated pie crust
2 large eggs
1/2 cup plus 1 tsp. granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsalted butter, melted and cooled
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
1 1/2 cups chopped pecans or walnuts, toasted, or a mix of both
3 tbsp. Kentucky bourbon
1 cup whipping cream
1 tsp. pure vanilla extract
Preheat oven to 350 degrees.
Place the pie crust in a 9-inch (not deep-dish) pie plate.
Beat the eggs, 1/2 cup of the granulated sugar, and the brown sugar in a large mixing bowl until well blended, about 1 minute. Add the butter and flour and continue beating until smooth. By hand, stir in the chocolate chips, nuts and bourbon.
Pour into pie crust. Bake for 35 to 40 minutes or until the top is brown. (A toothpick inserted will not be clean when removed, but will be just not quite wet, similar to brownies.) Let cool on a rack.
Beat the cream with the remaining 1 teaspoon of granulated sugar and the vanilla extract until it forms stiff peaks. Serve with the warm pie.
Makes 8 servings.
— Bourbon: 50 Rousing Recipes for a Classic American Spirit, Fred Thompson