Mint Julep’s for the 139th Running of the Kentucky Derby!

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Yes we have Mint Julep’s in the house!!

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How can you have a Kentucky Derby Party with out Pie…I covered that in my last post ūüėČ

Or without Mint Julep’s!!!!

HAPPY DERBY DAY EVERYONE!!!!

So cheers to the Kentucky Derby that will run tonight at
6:24 pm est.

It’s just simple all you need is some Kentucky Bourbon!!!

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And the¬†official¬†sliver mug…okay I don’t have that but if you
would go to the Derby your’s would be served in them ūüôā

Mint Julep Cup

Ingredients

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sugar and water in a pan to make a simple syrup

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I use about a 1/4 cup of mint, then I muddled it with the end of a wooden spoon

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Done¬†muddling ūüôā

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Then I add ice, bourbon, simple syrup, cap it

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Shake it, pour over crushed ice

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Then serve with a garnish of mint

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Recipe

Kentucky Bourbon 1 – 1 1/2 oz each glass
Mint – lots of mint, to muddle in glass
simple Syrup – 2 – 4 tbsp. its up to you
2-4 tbsp. water, club soda, 7up etc.
Crushed ice

Simple Syrup is equal parts water and sugar (mine is dark because I use pure cane sugar) heat in a sauce pan stirring to melt then let cook for a couple of minutes then let cool before using.

Okay as I was out last week look what I found

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Yes this is a Mint Julep Soda

Plantation Style Mint Julep Soda

The soda was pretty good, it was like Sprite or 7up with Mint, I enjoyed it, it was rather refreshing if I do say so myself ūüôā

I also poured a little into my “Real Mint Julep” ūüôā

So now I’m ready for the Kentucky Derby, I one for each hand ūüôā

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Cheers everyone!!!

HAPPY DERBY DAY!!!!

Oh and don’t forget your hat!!!

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Ciao Bella…..Limoncello

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cover Limoncello is simply delicious, and I’ve always wanted to make it, but it does take some time and you must be¬†patient.

FYI – below was taken straight from Wikipedia

Limoncello (Italian pronunciation: [limonňąt É…õllo]) is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri. It is also produced in Sicily, Sardinia, Menton in France, and the Maltese island of Gozo. Though there is debate about the exact origin of the drink, it is at least one hundred years old.

Traditionally, it is made from the zest of Femminello St. Teresa lemons, also known as Sorrento lemons or Sfusato Lemons. Lemon zest, or peels without the pith, are steeped in grain alcohol until the oil is released. The resulting yellow liquid is then mixed with simple syrup. Clarity and viscosity are affected by factors like the relative temperatures of the two liquids. Most lemons, including the more-common Eureka lemon, will produce satisfactory limoncello

Limoncello is traditionally served chilled as an after-dinner digestivo. Along the Amalfi Coast, it is usually served in small ceramic glasses themselves often chilled, the Amalfi coast being a center of both ceramics and limoncello production. This tradition has been carried into other parts of Italy.

Limoncello is the second most popular liqueur in Italy but has recently become popular in other parts of the world. Restaurants in the United States, Canada, the United Kingdom, Australia, and New Zealand are increasingly offering limoncello on their beverage and dessert menus. In the United States commercial producers using California lemons have introduced USA made limoncello, including Rometti Limoncello, Ventura Limoncello, and Fabrizia Limoncello. Limoncello is an increasingly popular ingredient in cocktails. Limoncello imparts a strong lemon flavor without the sourness or bitterness of lemon juice.

Okay let’s get making this good stuff!!!

 There are so many recipes out there for Limoncello, using Everclear, vodka, a lot of sugar a little sugar, steep for 7 days, steep for 21 days, steep for 45 days.  

This is the way I did it, first I choose to let steep for 42 days, so part two coming in 42 days, then part three coming in another 42 days.
I used 10 lemons, and I used “Potato Vodka” 80 proof…yes I know its better with Everclear or Vodka that’s 160 proof, but I have been wanting to drink “Potato Vodka” for awhile now so instead I decided to make my Limoncello out it.

Now part two will be adding the simple syrup, then letting steep for another 42 days…so I figure on April 25th will be the post date for part two and then part three post and drinking day should be on June 7th. ¬†Ahhhh just in time to start the summer, I can already picture me sitting on my back deck, at dusk, listening to the fountain that runs in my little pond, maybe having some friends over for the 84 day celebration to sip on my first batch of Limoncello!!

Wait 84 days!!!!! ¬†to make one batch…maybe I will start another batch in April, then another in May…just so I have enough to last the summer and if its good!! Well I might have a batch making party monthly!!!! ¬†We will see!!

This is what you will need to the process

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wash the lemons!!!

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peel your lemons, only the yellow part, try not to get the white pith part the best you can
I found out that the fresher your lemons are the easier they are to peel, so try to look for nice bright firm lemons.

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put peels into a glass jar that can seal tightly

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filter the alcohol, now you don’t have too, but some people do, its a debate all around¬†whether¬†to do this or not, most say to use a brita filter, but I didn’t have one so I used a coffee filter…will I filter next time…NO

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make sure all the peels are covered by the alcohol

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seal tightly and put in a dark cool place, every few days or once a week give your jar a swish

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Now what to do with all those lemons…juice them and make Fresh Lemonade!!!

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Or you can pour the juice into ice cube trays and freeze, then once frozen put cubes in a ziploc bag and now you have fresh lemon juice when you need it for a recipe.

Okay “Part Two” Limoncello in 42 days!!

Recipe

Part One

750 ml  pure grain alcohol (like everclear or 150 proof vodka)
I used 80 proof Potato Vodka, next time I will try it with a higher proof
10 firm lemons
1 large with a tight lid (i used a half gallon Ball canning jar)

Part Two in 42 days

1 cup sugar
1 1/2 cup water

Wash lemons with vegetable wash or soap…I did
then peel the zest of the lemons, you only want the yellow part, do you best not to get the white pith part or at lest very much of it.
Put peels in the jar, and pour your alcohol over top of the peels making sure all are covered.  You can use a coffee filter and strainer to pour the alcohol through as I did, next time I will not do this process.  I will just pour it straight in the jar.

Store the jar in a dark cool spot, and every few days give a swish until Day 42.

On Day 42 in a small sauce pan add  sugar and water, cook over medium heat, stirring until sugar is dissolved  once dissolved let cook for one more minute then remove from and a cool completely.  Once mixture has cooled pour into jar with the peels and alcohol and stir.  Then put it back into that cool dark spot for another 42 days.
When day comes, strain (to catch peels) jar¬†contents¬†into a pitcher, then using a funnel pour liquid into¬†decorative¬†bottles or bottle, you can give them out as gifts if you want, or like me I’ll be keeping my “Liquid Gold”.
Whatever you keep store it in the freezer, that is how you want to serve it, ice cold in small glasses just for sipping.  

Let me know when you start your own batch!!  Enjoy!!!