The Belmont Breeze*
In 1997 I set out to invent a great whiskey punch that would appeal to a wide audience, so I combined rye, sherry, cranberry and citrus and called it the Belmont Breeze. The NYRA loved my idea of a special whiskey cocktail for the Belmont and served it at the Triple Crown Race for over ten years!
1.5 oz. Rye Whiskey
0.5 oz. Pedro Ximenez Sherry
0.5 oz. fresh lemon juice
1 oz. fresh orange juice
1 dash Dale DeGroff’s Pimento Bitters (available at...)
4 mint leaves
1 mint sprig
1 orange slice
Preparation: Assemble the first six ingredients in a goblet filled with ice.
Garnish with a mint sprig and an orange slice.
Optional: top with Soda and / or 7UP.
2 ounces Bourbon ( Bulleit, Makers, or Knob Creek)
0.5 ounce simple syrup
2 sprigs of Mint
Muddle sprig of mint in bottom of a highball glass with sugar syrup. Add bourbon and fill with crushed ice. Swirl with bar spoon until outside of the glass frosts. Garnish with mint sprig.
In a cocktail mixing glass, muddle strawberries, lemons, bitters, and simple syrup. Add Rye, ice, and four mint leaves; shake well and double strain into an old-fashion glass.
Garnish with mint sprig.
*Dale DeGroff created this in 2013 in honor of
Rosie Napravnik, first female jockey to ride all
three legs of the Triple Crown.
1.5 oz (30ml) Hendrick's Gin
1.5 oz (30ml) Lillet Rouge
0.5 oz (15ml) Fresh lemon/lime Juice
0.25 oz (8ml) simple Syrup (1 to 1 ratio)
2 dashes Dale's Pimento Bitters
Place all ingredients in a cocktail shaker with ice and shake well.
Strain into a chilled cocktail glass. Garnish with an edible flower.