It’s a cosmic confluence that was surely foretold by the Aztecs: Cinco de Mayo and the Kentucky Derby fall on the same day this year. In another case of synchronicity, Dave Stolte (Home Bar Basics) and Chris Bostick (The Varnish) made Margaritas and Mint Juleps (and a lot of other cocktails) at a recent gathering hosted by the Stoltes.
Dave Stolte (L) and Chris Bostick (R) show off their Shaker Faces.
It was Stolte versus Bostick in a Margarita Showdown, and when the dust had settled, the winner was…well, they both shared their recipes, so we leave that decision to the reader. Bostick also made his classic Mint Julep, and even though they didn’t battle this one out, Stolte and Bostick again kindly shared their recipes.
Enjoy your cocktails and celebrate Secretariat’s victory over the invading French forces in the Battle of Churchill Downs!
Margarita by Dave Stolte
Margarita by Dave Stolte
Ingredients:
- 1.5 oz reposado tequila
- .75 oz triple sec
- .5 oz lemon juice
- .5 oz lime juice
Chill a cocktail glass in the freezer at least ten minutes. Add ingredients in a shaker about a third-full with ice cubes. Shake well to blend and chill, then strain into the chilled glass. Garnish with a lime wheel.
Bostick's Good 'ol Texas Margarita
Bostick’s Good ‘ol Texas Margarita
Ingredients:
- 2 oz Siete Leguas Reposado
- 1 oz fresh lime juice
- .75 oz orange curaçao (Pierre Ferrand Dry Curacao works great)
- .25 oz simple
Shake all ingredients together and pour into double old fashioned glass filled with hand cracked ice. Garnish with lime wedge. Eat 2 cheese enchiladas with chili gravy, rice and beans. Repeat.
Thomas Mint Julep
Thomas Mint Julep
Ingredients:
- 2oz Cognac
- .25oz Jamaican Rum
- .25oz simple
- Sugar cube
- 7-9 mint leaves
- Powdered sugar
Start by adding mint and sugar cube. Add the simple and gently press leaves to release oils in mint. DO NOT MUDDLE MINT!!! Next add crushed ice and lightly swizzle. Top off and cap w/ crushed ice. You want a nice little dome here. Drizzle rum over top of julep. Garnish w/ generous mint bouquet. Make sure to wake it up by lightly slapping it to release oils. Sprinkle powdered sugar on top. Enjoy!
Mint Julep by Dave Stolte
Ingredients:
- 3 oz bourbon whiskey
- .5 oz simple syrup
- 10 spearmint leaves
Add ingredients to a chilled shaker. Muddle lightly and stir to blend. The key here is lightly – if you bust up the mint leaves, they’ll release bitter chlorophyll. The flavor you want is actually in the little fibers that coat the leaves. Add an ice cube and let it steep in a cool place for five minutes. Fill an Old Fashioned glass or Julep cup about two-thirds of the way up with crushed ice. Gently strain the infused whiskey and sugar over the crushed ice – don’t shake too much.
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