Reading this recipe in the Post-Gazette made me realize that the Pittsburgh foodie isn't from and has never lived in the South:

"Originally, juleps were served in sterling silver cups or mugs. The reason is that silver is an excellent heat conductor, which allows a beautiful white coating of frost to form on the outside of the mug.

"While silver is still preferred on the verandas of the wealthy, inexpensive glasses that can go into the dishwasher are favored by the rest of us."

[the recipe part of the article]:

"Into the bottom of a 14-ounce glass, place a big sprig of fresh mint leaves and a heaping teaspoon of sugar. Splash in soda water to fill one-third of the glass.

With the back of a spoon or a pestle, muddle and crush the mint. Add crushed ice to the top of the glass. It looks like way too much. It's not.

Pour a shot of bourbon over the ice.

Our bartender poured Maker's Mark from a spout top. (I can never figure out how they know how much is enough. It looked like lots more than a shot.) Give the drink a good stir. Now add crushed ice to round up over the rim of the glass like a snow cone. Swirl another shot of Maker's Mark bourbon over the top. The crushed ice will settle some.

Tuck a large, fresh sprig of mint into the glass, and sprinkle a little sugar over the mint, about one-half teaspoon. Top with a lemon twist, add a straw and serve."

**
One of the things I was definitely taught about making juleps was to frost the cups and to refrigerate the tray, as you don't want to ruin the frost on the tumblers. I see nothing about that in the article - but I was also told to make a mint syrup without bruising the mint for a better julep. I've had them with crushed mint leaves, and really can't tell much of a difference (especially after a few...).

I made this recipe on Saturday and it was AWESOME. I used Yellowtail Riesling for the wine, raspberry lemonade, and a mixture of Chopin vodka and Peachtree Peach Schnapps for the liquor, and it was a huge hit with my girlfriends :) Thanks!

I had a couple margaritas, and shot some tequila. I also spent all day making Barbacoa.

Yes Cinco de Mayo is pretty much a convenience holiday more than anything else.........it is just another day for us college kids to get drunk for no reason and throw big parties.....although a holiday really isnt even needed for that to begin with.

TTT

The glorious days of Cinco de Mayo and the Kentucky Derby once again collide!

Yay!!!

I suppose we could compromise and have Mojitos?

http://blogs.thatsthespirit.com/home...with_roses.jpg

Ah, Mint Juleps. :)

http://www.straitpinkie.com/wp-conte...4/kdbarbie.jpg

And until there is a "Cinco de Mayo Barbie", the Derby wins. ;)

Hmmm like this one?
I think we are back to a draw :cool:

http://cdn101.iofferphoto.com/img/it...dotw-8332a.jpg

Hennessy.

I'll be skipping both as I will be fly fishing for trout up in the blue ridge mountains. I will however be in England for Royal Ascot in late June and Henley Royal Regatta at the begining of July. Then it's a couple of days up in Scotland at my cousin's stretch of salmon water to see if I can convince Brother Salmon to impale himself on a bit of bent wire dressed with feather hackle.
As to drinks, Champagne and/or French 75s at Ascot, Pimms Cup and Champagne at Henley, and Glenmorangie with Cuz. Full morning rig including top hat at Ascot; rowing club blazer, white flannels, and straw boater at Henley; and chest waders, thermals, heavy wool trousers, and wool shirt under an Aran sweater. Fishing gloves and a tweed hat with fold down ear flaps. Looks like hell but it keeps one from freezing even in early July.

Well I certainly stand corrected! :o So back to a draw it is. :)