For 150 years, equestrian enthusiasts and commoners alike have clamored to be a part of the Kentucky Derby, in some way, shape or form. In the last several decades, for the most part, that participation came in the form of watching the legendary race on television with friends and fellow horse race fans, be it at home or at a bar or pub.
But the stakes are higher this year in Louisville, Kentucky. Yes, pun very much intended. It is the 150th year that 20 three-year-old Thoroughbreds vie for the crown at Churchill Downs. And you know what that means! Any marked anniversary airing of a time-honored tradition always results in insanely cool and off-the-hook at-home viewing parties!
So, we contacted our friends at Heaven’s Door to see if they had some traditional and not-so-traditional cocktails for bourbon loving fans to help commemorate the big race. And boy did the Bob Dylan-owned brand come up with some amazingly delicious concoctions!
Let’s start off with a classic cocktail perfect for the Kentucky Derby, the Mint Julep. Julep, derived from the Persian word Golâb meaning “rosewater” was originally a delicate beverage made with sweetened water and rose pedals. The more well-known and modern rendition, known as the Mint Julep, would come into popularity in the early 19th century in the American south, where mint and bourbon were introduced to serve both as a cure-all to common ailments, as well as a refreshing concoction for hot and muggy summer days.
MINT JULEP
Ingredients
· 2 1/2 oz Heaven’s Door Ascension, Kentucky Straight Bourbon Whiskey
· ½ oz simple syrup or 2 sugar cubes
· 4 to 5 fresh mint sprigs, leaves only, plus springs for garnish
Instructions
1. Place 4 to 5 fresh mint sprig leaves and 2 sugar cubes, or 1/2 oz simple syrup into a julep cup, collins glass, or double old-fashioned glass.
2. Muddle well to dissolve the sugar and release the oil and aroma of the mint.
3. Add 2 1/2 oz Heaven’s Door Ascension
4. Fill the glass with crushed ice and stir well until the glass becomes frosty.
5. Garnish with a fresh mint sprig and serve.
PEACH SWEET TEA JULEP
Of course, with a classic cocktail comes a modern twist with some very traditional Southern flavors!
Ingredients
· 12 fresh mint leaves, plus a bunch for garnish
· 2 oz Heaven’s Door Revelation Double Barrel Whiskey
· 2 oz strong steeped peach tea
· ½ oz demerara syrup
Instructions
1. Brew a strong serving of your favorite peach tea and set aside to cool.
2. Add the mint leaves, Heaven’s Door Revelation and demerara syrup to a tin and shake with ice.
3. Fill a highball glass halfway with ice and add the cooled peach tea.
4. Use a fine mesh strainer to pour cocktail over the ice and peach tea.
5. Top with crushed ice and a bouquet of fresh mint leaves.
DRY MANHATTAN
Lastly, for something a little less sweet, perhaps a little more sophisticated, and with deeper flavor profiles, try this simple cocktail from Heaven’s Door.
Ingredients
· 2 oz Heaven’s Door Refuge, Straight Rye Whiskey
· 1 oz Dry Vermouth
· 2 dashes Orange Bitters
· 1 Orange Peel
Instructions
1. Add all ingredients to a mixing glass with ice, stir until lightly chilled.
2. Pour into a coup glass, express the orange peel and discard.
3. Enjoy!
THE BITES
Now you can’t have a blowout party without some amazing fare to match the quality of those tasty cocktails! After all, you want to make sure you are serving your guests responsibly! You want them to get home, safe and sound. So, for this story, I put together some traditional Southern favorites to serve your guests!
CAROLINA PULLED PORK
SANDWICHES
Ingredients Carolina Vinegar Sauce
· 1 1/4 cups apple cider vinegar · 3/4 cup ketchup
· 2 Tbsp. dark brown sugar
· 1 Tbsp. Worcestershire sauce
· 1 tsp. crushed red pepper
· 1 tsp. Dijon mustard
Pulled Pork:
· 1 (4-lb.) bone-in pork shoulder
· 1 Tbsp. Smoked paprika
· 1 Tbsp. dark brown sugar
· 1 Tbsp. kosher salt
· 1 tsp. dry mustard
· 1 tsp. onion powder
· 1/2 tsp. celery salt
· 1/2 tsp. celery salt
· 1/2 tsp. garlic salt
· 1/2 tsp. black pepper
· 1 Tbsp. canola oil
· 1 (12-oz.) pilsner-style beer
Instructions
Carolina Vinegar Sauce
1.Vigorously whisk together vinegar, ketchup, brown sugar, Worcestershire, crushed red pepper, and mustard in a medium bowl until sugar dissolves.
2. Measure 1/2 cup sauce into a small bowl; reserve for slow cooker.
3. Cover remaining sauce (about 2 cups) in medium bowl; set aside for serving.
Pulled Pork
4. Pat pork dry with paper towels. Stir together smoked paprika, brown sugar, salt, mustard, onion powder, celery salt, garlic salt, and pepper in a small bowl; sprinkle all over pork.
5. Heat oil in a large cast-iron skillet or heavy-bottomed pan over high until hot but not smoking.
6. Add pork; cook, turning occasionally, until browned on all sides, about 10 minutes.
7. Transfer pork to a 5- to 6-quart slow cooker. Add beer to skillet; reduce heat to medium, and cook 30 seconds, stirring to scrape up any browned bits from skillet bottom.
8. Pour beer mixture and reserved 1/2 cup sauce over pork in slow cooker.
9. Cover and cook until pork easily pulls away from bone using a fork, 5 to 6 hours on HIGH or 8 to 10 hours on LOW.
10. Remove pork from slow cooker, and transfer to a large heatproof bowl; let stand 15 minutes.
11 Remove and discard bone.
12. Shred meat using 2 forks. Add 1 cup of the reserved sauce from medium bowl to meat, and toss to coat.
13. Serve pork on buns with remaining sauce on the side.
AIR FRYER FRIED CHICKEN
Ingredients
For the marinade
· 2 lbs. bone-in skin-on chicken pieces
· 1 cup buttermilk
· ¼ cup hot sauce
· 1 teaspoon each paprika garlic powder, black pepper, salt
For the breading
· 1 cup flour
· ½ cup corn starch or replace with more flour
· 1 teaspoon each paprika garlic powder, onion powder, salt, pepper
· Oil for spraying chicken Canola, Peanut, Vegetable, or olive oil
Instructions
1. Combine buttermilk, hot sauce, and spices for the marinade in a large bowl. Add chicken and mix to combine. Cover and marinate up to 24 hours or use right away.
2. Pre-heat air-fryer to 375F
3. In a medium shallow bowl, whisk the flour, cornstarch, and spices for breading. Drizzle 2-3 tablespoons of the buttermilk batter into the flour mixture and mix it through with a fork.
4. Working with 1 piece at a time, dredge chicken the flour mixture and press flour on the top chicken to form a thick crust. Transfer chicken to a pre-heated air fryer in a single layer without overlapping. You may need to work in batches if needed.
5. Generously spray chicken with oil or brush it down with oil. You will need to apply a generous layer enough to coat all the breading or the flour will not cook and create a crispy crust. If at any point during the cooking you still see raw flour, go ahead, and brush it with a little more oil. The more oil you apple the crunchier the crust will be.
6. Set the Air-Fryer to 30 minutes and start. After 15 minutes, flip the chicken and lightly spray the other side with oil. Continue cooking for 10 minutes or until the chicken is golden and the internal temperature reaches 165 degrees. Repeat with the remaining chicken as needed.
TRADITIONAL COCONUT MACAROONS
Ingredients
· 14 ounces sweetened shredded coconut
· 14 ounces sweetened condensed milk
· 1 teaspoon pure vanilla extract
· 2 extra-large egg whites, at room temperature
· 1/4 teaspoon kosher salt
Instructions
1. Preheat the oven to 325F.
2. Combine the coconut, condensed milk, and vanilla in a large bowl.
3. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.
4. Carefully fold the egg whites into the coconut mixture.
5. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.
5. Bake for 25 to 30 minutes until golden brown.
6. Cool and serve.
Bon Appetit!