Imbibist

Being a good drinking and gambling man (or couple), Lovely Girlfriend and I spent the weekend of the 2009 Kentucky Derby at a favorite Nevada casino resort. I will refrain from mentioning the name of the resort, as it generally offers an enjoyable experience. Indeed, this property is one of the few remaining casinos in Northern Nevada that is not overrun by the fortified wine, malt liquor, and methamphetamine crowds. I would hate to shame a decent establishment over a silly bartending mistake, but the mistake deserves to be retold.
 

A Traditional Mint Julep, courtesy of Velo Steve via Flickr.

We watched the race – an intense come from behind victory by the 50-to-1 long shot Mine That Bird – from the anxious confines of the sports book. After witnessing the historic finish, along with the expressions of anguish and elation from the betting populace, we felt it necessary to imbibe the traditional drink of the Kentucky Derby, the Mint Julep.
 

I realize there are many variations on this classic cup, but when I order a Mint Julep from a nondescript bar in a casino, I’m expecting Bourbon whiskey. After taking our order, the bartender filled two highball glasses with light rum and Sprite, and topped them with a sprig of mint. “There must be customers ahead of us,” I thought, until he presented the two glasses to me.
 

“Here you go,” offered the bartender.
 

“What’s this?” I replied.
 

“Mint Julep!”
 

“With rum and Sprite?”
 

“Yeah! Mint Julep!”
 

“I’m pretty sure it’s supposed to have Bourbon,” I said, carefully avoiding any accusations of ignorance.
 

Another patron chimed in. “That ain’t no Mint Julep, buddy. Yer supposed to use whiskey, goddammit!”
 

“No, Mint Julep! Here you go!” the bartender insisted.
 

And so we went, with drinks in hand and a new appreciation for local interpretation. Who were we to argue? In Reno, a flubbed Mojito and a Mint Julep are one and the same. For a more accurate and tastier take on the Mint Julep, see this entry from Imbibe Magazine.
 

OK, summer is not here quite yet, technically speaking. But the weather has been beautiful, save a few rainy days. Seventy-four degrees just the other day. That’s only seven or eight degrees cooler than it will be on an average day in July here. And I’ve already attended – check that, hosted – a weekend pool party, and that was in late March.
 

So as far as I’m concerned, Summer is Here.
 

Which has me thinking about summer drinks. Many a whiskey lover will agree it is a difficult beverage to tolerate on a warm and bright day. Same goes for brandy. Gins, rums, and tequilas tend to excel in these conditions, which is why so many of the summer classics – your pisco sours, daiquiris, margaritas, and the like – are based on these spirits. My favorite summertime concoction, however, is not based on one of the clear liquors. It’s not even a cocktail, by definition, but a highball.
 

I’m talking about the Pimm’s Cup.
 

Yeah, yeah, I know. Pimm’s is a gin based liqueur. But it’s far from gin… you wouldn’t make a martini with it.
 

Why I love this tipple so much, I am not sure. Perhaps it’s the fresh cucumber. Maybe the ginger beer. Or it could be the memories and anticipations of past and future trips to New Orleans, a veritable center of drinking on this fine planet. Regardless, below is my personal take on this classic.
 

Pimm’s Cup
2 oz Pimm’s No. 1 Original Cup
Cock’n Bull Ginger Beer
Fresh Cucumber
 

Lightly muddle a cucumber slice or two in the bottom of a highball glass. Fill with ice. Add Pimm’s, and top off with the Ginger Beer. Give it a stir, and garnish with another cucumber slice. Consume. Repeat until tipsy.

Understand that it’s the ginger beer that will make the drink. I’ve played around with a few different brands, including Reed’s and Bundaberg, but I find the spiciness of Cock’n Bull essential in separating my version from the kid drinks. Perhaps one day I’ll shell out the $2.55 for a single bottle of Blenheim’s, but until then…