Southern Classics

The American South Julep by Stir

Bartender: Josh Treadway

Mint Julep History 

The mint julep became a popular breakfast drink with Virginia high society during the turn of the 19th century‭. ‬The juleps were‭ ‬made with brandy or rum‭, ‬but soon poor Southerners started making them with a cheaper alternative‭ ‬–‭ ‬Kentucky bourbon‭. ‬In 1938‭, ‬the sprit became the official drink of the Kentucky Derby‭, ‬where they were first sold for 75‭ ‬cents each‭.‬

• 10 fresh mint leaves
• 1 1/2 tsp. sugarcane syrup
• crushed ice
• 2 1/2 oz. bourbon, cognac, apple brandy, or Holland gin

Since there are many interpretations of this drink throughout the South, Stir thinks it best for you to choose your spirit and they’ll take care of the mint, crushed ice, sugar, and TLC. If making at home, place the mint leaves in the bottom of an old-fashioned glass and top with syrup. Fill the glass 3/4 of the way full with crushed ice, then add liquor of your choice. Stir and garnish with a mint sprig.

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Old Fashioned by Easy Bistro

Bartender: Alex Jump

Old Fashioned History

It’s believed that the old fashioned as we know it was created in Louisville‭, ‬Kentucky‭, ‬in 1880‭. ‬A bartender named James E‭. ‬Pepper‭ ‬created the drink in Louisville before taking the recipe to NYC’s Waldorf-Astoria bar where it took off‭. ‬

• 2 oz. bourbon or rye (try Sazerac six year rye)
• 1/4 oz. Oleo Saccharum syrup
• 2 dashes house bitters blend

Combine all ingredients in an old fashioned glass. Top with ice and stir briefly to chill. Garnish with a Luxardo maraschino cherry.

For the Oleo Saccharum Syrup:

• 4 lemon peels
• 1 orange peel
• 2 cups superfine sugar
• 2 cups water

In a mason jar, combine the citrus peels and superfine sugar. Let them sit overnight in the fridge. The next day, dump contents of jar (the sugar should be wet with citrus oils by then) into a sauce pan and combine with two cups of water. Stir well to combine and then bring to a boil on the stove. Remove from heat and let cool completely. After syrup has cooled, strain out the citrus peels and store in the fridge for up to a month.

For the House Bitters:

• 2 bar spoons Fernet Branca
• 20 dashes Peychaud’s Bitters
• 40 dashes Orange Bitters
• 80 dashes Angostura Bitters

Combine bitters in a mason jar or bitters bottle for easy use.

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Jazz Sazerac by St. John’s Meeting Place

Bartender: Lauren Masters

Jazz Sazerac History

We can thank New Orleans for the Sazerac‭, ‬which is known as the first‭ ‬“branded”‭ ‬cocktail‭. ‬The Sazerac was first created in the 1830s by apothecary owner and Peychaud’s Bitters creator Antoine Amédée Peychaud‭. ‬In 2008‭, ‬it was named the official cocktail of New Orleans by the Louisiana House of‭ ‬Representatives‭. ‬

• 2 oz. Sazerac rye
• 1/4 oz. Turbinado sugar
• 2 dashes Peychaud’s Bitters
• 1 dash of Angostura
• absinthe rinse
• flamed orange peel

Stir ingredients on ice until chilled. Rinse glass with absinthe. Serve in a rocks glass straight up. Flame orange peel for garnish.

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Ramos Gin Fizz by Robar

Bartender: Jordan McHugh

Ramos Gin Fizz History

NOLA is also credited with this creamy cocktail created in the saloon of Henry C‭. ‬Ramos around 1907‭. ‬Ramos kept his recipe top secret until prohibition when he decided to release it to the public in hopes of keeping the gin fizz alive‭.‬

• 1 large egg white
• 1 oz. heavy cream
• 1 oz. simple syrup
• 1 dash orange flower water
• 1/2 oz. fresh lemon juice
• 1/2 oz. fresh lime juice
• 1 1/2 oz. dry gin

Dry and cold shake all ingredients vigorously until thick. Strain into a tall Collins glass. Serve with a long orange twist.

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Vieux Carré by The Social

Bartender: Josh Rosa

Vieux Carré History

Where would we be without New Orleans‭? ‬Yet another classic‭, ‬the Vieux Carré is a 1930s-era drink credited to Walter Bergeron‭, ‬head bartender at the famous Carousel Bar‭. ‬The name translates to‭ ‬“Old Square‭,‬”‭ ‬the official name of the French Quarter‭.‬

• 3/4 oz. George Dickel rye
• 3/4 oz. cognac
• 3/4 oz. Dolin Rouge
• 1/4 oz. Benedictine
• 1 dash Angostura Bitters
• 1 dash Peychaud’s Bitters

Combine ingredients and stir, then strain over rocks. Garnish with a flamed and floated lemon peel.

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