We do have a race course but the interest in horse racing is not very big, so I can't tell you when it's Derby Day in Klampenborg.
I can however tell you when it's Derby Day in Kentucky: That is when all the cocktail websites over flow with recipes for Mint - and other - Juleps.
This year my tastbuds took notice when a bourbon based Pineapple served at Julie Rainer's Clover Club Bar in Brooklyn was mentioned.
But I have not been able to find a recipe - just the telegram-style description on the cocktail menu, and that is not a lot to go on.
Since I had a whole pineapple to play with I figured I would make pineapple sirup two different ways.
Half the fruit was chopped into chunks and placed in a covered bowl with 2 dl white suger. 24 hours later I could pour off about 2 cl liquid. It was fresh, sweet, still tangy and very pinapply but with a tiny crunch of undissolved sugar.
The other half I blended and then pressed all juice out of the pulp, added an equal measure sugar to the juice and brought it to a boil. This was very sweet and dessert-like.
The first option is my faborit and what I used for my final drink:
- 6 cl bourbon - I used the work horse Bulleit
- 1,5 cl pineapple sirup
- bunch of mint (my garden mint is not at full grow yet so I couldn't pick as much as I wanted)
- Crushed ice
Add most of the mint and sirup to a julep cup. Muddle gently and then add bourbon and fill the cup about half way with ice. Stir until cup is very cold and then pack ice to a dome about the rind of the cup. Garnish with mint and some pineapple leafs.