Richly satisfying: the Millionaire Cocktail

Feeling rich right now? Like a million bucks? Yeah, me neither. Stock market-shmock market...talk about not worrying about things out of my control. What little discretionary income I have left I have decided to dedicate to the further expansion of my culinary and bibulous boundaries. Like all my money isn't spent there right now, but since I'm setting my goals conservatively these days it seems like a prudent (not to mention satisfying) course through these turbulent times. With that in mind, if I can't live like a millionaire, then at least I can drink like one with the Millionaire Cocktail, as presented in Jason Wilson's ever intoxicating spirits column in The Washington Post. A recent essay he wrote was about replacing expensive bottles of hooch with less expensive alternatives. Great advice contained there. The Millionaire is an old school concoction, and his recipe varies slightly from the original. On first sip I wasn't sure about it....kind of strange with its bourbon-absinthe combo and a slight sweetness from the grenadine. But I have to say it really grew on me, and with the second...and third..and further sips I was really digging it. Absolutely worthy of sharing. You might say richly satisfying!
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Millionaire Cocktail
from Jason WilsonThe Washington Post

Wilson: "This is a variation of a drink that was a standard in early 20th-century cocktail books. The original called for rye whiskey, orange curacao, grenadine and egg white; sometimes a dash or two of pastis or absinthe was included as well. Here, bourbon is used instead of rye, Cointreau instead of orange curacao, and Pernod is a more economical alternative for rinsing the inside of the glass than absinthe would be. Use a pasteurized egg if you are concerned about the risk in eating uncooked eggs. By the way, you might be a millionaire if you can afford to rinse a glass with real absinthe. A new status symbol?"

1 serving

ingredients:
Absinthe or Pernod for rinsing the glass, plus 1/4 ounce absinthe for the cocktail
Ice
2 ounces bourbon
1/2 ounce Cointreau
1/4 ounce freshly squeezed lemon juice
2 to 3 dashes grenadine
1 tablespoon egg white (see headnote)

method:
Use just enough absinthe or Pernod to rinse or coat the inside of a cocktail (martini) glass. Pour out any excess.

Fill a cocktail shaker two-thirds full with ice.

Add the bourbon, Cointreau, lemon juice, grenadine, egg white and the remaining 1/4 ounce of absinthe. Shake vigorously for 60 seconds, then strain into the martini glass.
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One year ago today @ E.D.T.: The taco truck glory that is Taqueria Uruapan!

Derby Day = Julep Joy!

It's Derby Day in Louisville, Kentucky, the day of the Run for the Roses, and with that all drinkers with any self-respect will think of but one thing: an icy cold Mint Julep, one of the true classics of cocktail culture and a drink more associated with a sporting event than any other. In this great article in last Wednesday's Washington Post, drinks columnist Jason Wilson pontificated on the mint julep. It's past, it's muddy present, and just what is the proper way to make it (see below for his preferred version). Perhaps my favorite passage from his column:
"Here are some of my other personal rules for drinking -- and debating -- a mint julep:
· A mint julep is an afternoon drink; never drink one after the sun sets.
· A mint julep is to be enjoyed by itself; never try to complicate it by mixing it with food.
· If you're from the South, no one up North will ever make a mint julep the right way."
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The following is reprinted from the Post:
Mint Julep

Summary:
This variation on Henry Clay's 19th-century recipe is served at the Round Robin Bar at the Willard Hotel. Bartender Jim Hewes recommends using red-stemmed mint and Maker's Mark bourbon.

For richer bourbon flavor, Spirits columnist Jason Wilson recommends trying a higher-proof bourbon such as Wild Turkey 101-proof or Wild Turkey Rare Breed (108 proof). Be sure to use crushed ice, and serve this drink extremely cold, with frost on the glass. One variation: Instead of dusting with confectioners' sugar, add a tiny splash of rum at the end.

You may want to start with a glass that's spent time chilling in the freezer. And don't forget to serve this with a straw for sipping.

1 serving

ingredients:
8 to 10 mint leaves, plus 1 mint sprig, for garnish
1 teaspoon sugar
2 1/2 ounces bourbon
Sparkling water
Crushed ice
Twist of lemon peel, for garnish
Confectioners' sugar, for dusting

method:
Chill a (tall) Collins glass in the freezer for 10 minutes.

Combine the mint leaves, sugar, 1 ounce of the bourbon and a splash of sparkling water in the chilled glass. Use a spoon or wooden muddler to gently crush (muddle) the mint into the mixture.

Add a handful of crushed ice and stir vigorously. Add the remaining 1 1/2 ounces of bourbon and a splash of sparkling water. Fill the glass to the brim with ice (tightly packed), then use a bar spoon or knife to agitate the mixture ("with relish" according to Jim Hewes) until frost appears on the outside of the glass. Garnish with the mint sprig and lemon twist, and dust the top with confectioners' sugar. Insert a straw and serve immediately.
Recipe Source: From the Round Robin Bar at the Willard Hotel.

photo from the Washington Post