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.
 

If I’m an amateur – and I am – then this guy is in the pee wee leagues.
 

“I’m what you call a mixologist.” This is where the chuckle and smirk transformed into untamed, belly-aching laughter. Apparently Sean Combs – also known as Puff Daddy, Puffy, P. Diddy, Diddy, whatever – is not just an accomplished pop music producer, but he also whoops some serious ass behind the bar. Yes, this self-absorbed icon, who has banked tens – perhaps hundreds – of millions of dollars by recycling and repackaging 80s music for the masses, was gracious enough to enlighten the epicures at People magazine last month with his signature holiday cocktail. The potion, creatively titled Diddy’s Holiday Cocktail, is a daring, avant garde blend of Ocean Spray fruit juices and Ciroc vodka. How progressive!
 

Douche Diddy

For those of you lacking the palatal fortitude necessary to tackle such a complex, seasonal drink, Combs shares the guarded recipe to his signature cocktail, which can be enjoyed year round. The cleverly named Diddy is an exotic fusion of lemonade and – get this – Ciroc vodka. Feeling frisky? Follow the Puffster’s advice and add a little cranberry juice to the mix. Sensual and intrepid!
 

I’m late to the table on this one, but what the hell, it needs to be shared. I can hardly wait for the holidays , when it’ll be all about tha Diddy, pumpkin spiced bourbon be damned. The original story resides here, but I found it on Neyah White’s fantastic and informative blog.