muddled

Silver & Gold: The lost MxMo

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I missed the last MxMo and had come up with a recipe which utilizes gold cherries (Rainier I believe is the legit name) that I didn’t want to go to waste. I’ve made a few of them now and I can confidently say that it works with most fruit currently in season if cherries aren’t your thing.

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If you think that mint julep’s are only made for the Kentucky Derby season, I will fight you. I will also most likely lose due to being deceptively weak for my size. Juleps are delicious and I don’t know why I haven’t posted one before. They’re super old school in that they’re one of those types that can be messed around with a great deal and you’d still know what it is. The important thing is to not fuck them up by how you make one (or 10). If you asked me what the most important part of any mint julep is, I’d probably say ‘technique’ (and then you’d roll your eyes at my pretentiousness). Even though I do think the quality of the spirits used in any drink is important, sometimes how that cocktail is made can be a deciding factor in making it great.

Story time: I like to shop @ Etsy. So what? Well, the problem is I kinda suck at it. So I purchased a set of silver plated cups a few weeks back thinking they were gonna be proverbially sweet. Well…About that: they were tiny. I mean, these things are good for Peter Dinklage to drink out of. They’re pretty though, so I’ll use them for making tiny-wittle-drinks for myself when no one’s around.

If you were wondering about the name, it came from me being bamboozled into buying “golden cherries” at the market, along with incorporating silver (blanco) tequila and my puny little silver cup.

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  • Espolon blanco tequila
  • Aperol
  • Fernet Branca
  • Woodford’s Reserve spiced cherry bitters
  • mint
  • rainier cherries

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You’re gonna need to fight your instincts of muddling the mint in the mixing tin. Trust me. A mint julep is built in the serving tin (or glass) and you’ll want to muddle it there to preserve all the flavor and aroma.

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This is a fun drink to make and it just smells lovely; If you like mint. If you don’t, who are you?? 

We’ll make this drink in 3 steps:

Take a NICE sprig of mint (as seen above) and lightly muddle them into the tin or glass you’re going to serve the drink in. Make sure you rub the entirety of the inside with the mint, then discard it. 

4 rainier cherries (pitted). muddle them in the shaker.
add 1 1/2 oz of tequila
Add 3/4 oz of Aperol
Add 2 dashes of the spiced cherry bitters
Add 2 barspoons of simple syrup
Add a BIG chunk of ice and shake (the idea is to dilute as least as possible).

Add crushed ice to the serving tin with the mint about half way.
Strain the mixing tin’s contents into it.
With a barspoon or a swizzle, stir it a bit in a fast, upwards motion.
Top up with more crushed ice. 
Drizzle ~1/4 oz of Fernet on top.
Garnish with the other sprig of mint. 

[ Enjoy ]

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“crush it around the borders of the glass and leave no place untouched. Then throw the mint away—it is a sacrifice.” – From the Old Receipt of Soule Smith

I’m fairly certain I’ve talked about Chris Mcmillian before on the blog or twitter or in my dreams, I don’t know. But you should definitely check this post from The Museum of the American Cocktail.

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