May 3, 2015

Rhubarb Rosmary Julep

I am always late to the Kentucky Derby Party - but I guess I have the best excuse: I am 4387.94 miles as the internet flies from Churchill Downs. How could anyone be expected to accurately time a drive like that?

This year however I was awake during the actual race - not that I was following it, I was working.

But as an after party I mixed myself a spring julep.  Where the Kentucky Derby may be definite proof spring has arrived in parts of the US, here - in Denmark - rhubarb is that incontrovertible marker.

So I started by cooking a good bunch of rhubarb cut into chunks with 5 cl sugar and 1 dl water for about 10 minutes - I added two sprigs of rosemary and a bit of fresh lemon peel as it came to a quiet boil.

Strain and cool the cordial - if you are lucky it will be a bright delicious pink - if not it will be just as good. Then I was ready to mix:

  • 6 cl bourbon - I used Bulleit
  • 6 cl rhubarb cordial
  • 1 barspoon Fernet Branca (If you choose to cook the rhubarb with mint for a more authentic Mint Julep you could use Fernet Menta instead)
  • 1 spring of rosemary
  • Extra cordial
Fill a nice glass or Julep cup half up with crushed ice - add the bourbon, rhubarb cordial and Fernet Branca and give it a few stirs. Fill with crushed ice - stir again and if any of the ice is above the drink drizzle it pink with a little extra crodial. Garnish with a sprig of rosemary and a straw.

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