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May 06, 2006

The Juleprita

Right now, on the east coast, it is 2:30 AM. Yesterday, of course, was Cinco De Mayo: a Mexican holiday celebrating a massive beatdown of French expeditionary forces at the Battle of Puebla (circa 1862). The holiday is also celebrated in America, where (like most holidays) it mostly serves as an excuse to drink. Though the makers of Corona contend that their beer is the official drink of Cinco de Mayo festivities, most people I know would prefer to drink Margaritas. They taste better than crappy Mexican beer, plus get you drunk considerably faster.


Tomorrow, if you didn't already know, is the 132nd running of the Kentucky Derby. As sporting events go, it's not that interesting: the whole thing only takes about two minutes. In this sense it's slightly less boring than NASCAR (though NASCAR does have those hilariously deadly car wrecks). However, the great thing about the Derby isn't the horse race itself -- it's all the traditions surrounding the race. For instance, the Kentucky Derby is the only sporting event that has its VERY OWN COCKTAIL: the delicious Mint Julep.


The Julep is yet another fabulous innovation brought to us by wealthy, alcoholic White Anglo-Saxon Protestants. This drink's got it all! It's got bourbon and mint and bourbon and sugar... AND BOURBON!

It's not every year that Cinco De Mayo and the Kentucky Derby come on consecutive days. In order to celebrate this happy convergence, I've invented a delightful new cocktail: The Juliprita! It's the perfect drink for those lonely hours between your tequila induced Cinco-buzz and your shameless Derby-day bourbon bender. Here's the recipe:


2.5 oz. Tequila
2.5 oz. Bourbon
1.5 oz. Triple Sec
5 Sprigs Mint (if unavailable, just crush a dozen Altoids into a fine powder)
1 oz Lime Juice (use real limes, NO MIX!)
Kosher Salt

Mixing instructions:

Dump all liquor into a cocktail shaker (or a well-chilled bucket). Slosh it around a bit until it seems mixed. Drop mint sprigs and most of the sugar into liquor and muddle it with a blunt muddling instrument until you get pretty bored of muddling. Moisten the rim of any clean glass you can find with the husk of a lime (you DID use real limes, RIGHT?) and dip half of the glass's rim into kosher salt. Then, dip the other half into what's left of the sugar. Dump some ice into the shaker/bucket and then shake it. SHAKE IT REAL GOOD. Pour the drink into your salt and sugar lined glass.


Posted by Joey at May 6, 2006 02:33 AM

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What happens if you don't use kosher salt?

Posted by: Fred at May 6, 2006 12:46 PM

If you don't use kosher salt, your cocktail will lay a massive guilt trip on you. Trust me, it will happen. Also, the kosherness of the salt may counteract the not-so-kosherness of the traditional post-Cinco/pre-Derby repast: Pork Rind and Cheddar Quesadillas.

Seriously though, I only recommend kosher salt for the same reason most recipes do these days: it's good quality salt. You could use fancy "sea salt" if you like. The main point is NOT to use traditional table salt. Iodine is not a pleasing flavor in a Juleprita.

Posted by: joey at May 6, 2006 01:41 PM

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