One blink and it’s over…the Kentucky Derby!

12 May

I know this is a late post but better late than not at all.

Saturday May 7th, 2011 I witnessed (barely) the winning of Animal Kingdom…

People aren’t kidding when they say “it’s the fastest two minutes in sports.”  I’m not a “sports watcher” shall we say but when dressing up to see sports is involved, I’m there.

I went to a charming place in Park Slope to celebrate the “The Run for the Horses.”  I was ecstatic to see everyone dolled up and thought to myself ‘this is what it must have been like in London for the Royal Wedding’.  I ordered of course, my mint julep and sat anxiously waiting for the race.  As we went up for round two, the race got under way and by the time I sat back down it was over!  I couldn’t believe it.

I mean all that hoopla for one race around the track?! Surely, there must be more??  yep, no.  I obviously know nothing about the Kentucky Derby and had never witnessed it before.  I have to say, if you’re like me and you loathe most things associated with sports (sorry if you love ’em! but this is why I snagged myself a musician boyfriend) and you’re boyfriend drags you to any sports event this would be THE number one sport where I’d be more than willing to go.  Fab outfits, fab hats, great drinks and the sport is over before you know it!

The fab fashions of the Derby- Park Slope, Brooklyn

Pure Chicness


Fabulousness to a T

Yours Truly

Want to make your own Mint Julep? Here’s a great recipe from Food Network:

Ingredients Needed:

  • 4 cups bourbon
  • 2 bunches fresh spearmint
  • 1 cup distilled water
  • 1 cup granulated sugar
  • Powdered sugar

To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.

To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.

Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it’s right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.

To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Serve immediately.


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