ONE WEEK ONE WEEK ONE WEEK.
Do you have your tickets?! No idea what I’m talking about? K go check out my pre Packwood Grand party post to catch up.
Meanwhile, I’ll be here sharing the most amazing cocktail recipes. THESE ARE SO GOOD. The Modern Julep is one that I know all you boys are going to absolutely love.
Serve these up before heading to Packwood to get into the horse racing spirit, but you can ALSO use these recipes for your next get together or outdoor BBQ. MY FAV is Uncle George’s G+T.
K let’s get pouring.
Packwood Grands lead mixologist, David Bain from Bridgette Bar, and I hung out the other day. He walked me through his pro tips and tricks on fashioning the most impressive, BUT SIMPLE, make-at-home summer cocktails.
Guys… I MADE THEM. It’s that easy. If I can do it, you can do it.
- + 8-12 mint leaves
- + 2 strawberries
- + 2 oz. Buffalo Trace Bourbon
- + 1 oz. Black Tea Simple Syrup
- + Orange bitters
- + Crushed ice
- In a Julep cup, lightly press one full and cleaned strawberry with 6-10 mint leaves
- Add black tea simple syrup (1:1)*, Buffalo Trace bourbon, and bitters
- Pack lightly with crushed ice
- Garnish with a whole strawberry cored and stuffed with mint leaves
The mint julep is synonymous with horse racing and derby events like Packwood Grand. Sophistication and
David made the point that this cocktail is usually served in a tin cup to keep the drink extra cool in hot weather, but you can use a tall collins glass, as well.
Can’t you picture us all in fancy dresses and obnoxiously large hats sipping this one under the hot summer sun? It starts a little boozy, BUT as the crushed ice melts it waters down the drink.
PS THE GARNISH. So cute!! David cored the strawberry and cut a small hole in the bottom. Then he stuck a bundle of fresh mint leaves through the berry and VOILA. How cute?!
“We’re right in time for berry season. We’re getting in some great local strawberries right now. This is something you can easily add to a classic cocktail like a mint julep or moscow mule to really impress your guests with a new take.”
- + 2oz No. 3 Gin
- + 15ml basil cucumber shrub**
- + 15ml cucumber water***
- + 15ml chamomile tea simple syrup (1:1)
- + 15ml fresh lemon juice
- + Ice
- + Graver Tree tonic
- Add No.3 Gin, basil shrub, cucumber water, simple syrup, lemon juice, and ice into a shaker tin
- Shake well; strain into collins glass filled with ice
- Garnish with cucumber peel and basil leaves
- David’s Pro Tip: combine shrub, cucumber water, tea simple, and lemon juice to speed up your service
- *Earl Grey/Chamomile simple
- 5tbls. Earl Grey or Chamomile, depending on which you’re making
- 1.5L water
- 1L sugar
- Combine tea and water, boil, reduce by 1/3 strain solids, add sugar and bring to a simmer and let cool
- **Basil Cucumber Shrub
- 5-6 sprigs basil
- 1 whole cucumbers peels (from the juicing stage)
- 1L apple cider vinegar
- 1L sugar
- Bring vinegar and sugar to boil and pour it over basil and cucumber peels in a mason jar and seal! Best to leave for days but will be usable overnight
- ***Cucumber Water
- 2-3 cucumbers
- Peel all the green and juice cucumber; cheese cloth or fine strain the pulp out
- Note: This product has a one day shelf life
STOP RIGHT NOW.
This one.
The color even looks refreshing. Uncle George’s G+T is a refreshing twist on the classic gin fizz using seasonal ingredients.
Plus when you bust out the cucumber water and chamomile simple syrup your guests will be majorly impressed. Side note: the simple syrups + cucumber water are actually really easy to make at home. Prep before hand, grab some glass bottles from IKEA and you’re good to go.
FUN FACT: The drink {and the event Packwood Grand} is named after George Packwood, a prohibition era Calgarian who lived in Mount Royal and held the largest illegal still of whiskey in Alberta.
When all else fails… we resort to the classics…..
A FLUTE OF VEUVE
Pop that bottle girl and get pouring. Our go-to is simple: Veuve.
xxoo Drea Marie
