The Ice Box - A Thyme Julep

I have watched the Kentucky Derby for as long as I can remember.  I was always fascinated by the elegance and pageantry of the event - the hats; the seersucker; and - of course - the Juleps!  In many ways, my love of the Derby mirrors my enthusiasm for cocktail culture. 

This year, I put my $2 Win-Place-Show bet on Ice Box and settled in to watch the race.   Even though I had created the Old #152 for the Derby, a Julep was required imbibing.  Nevertheless, a lack of mint and an abundance of thyme forced my hand, and palate, in a different direction. 

And so.... The Ice Box....

The Ice Box
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2 1/2  oz straight bourbon
1 oz thyme syrup*

Pour syrup and half the bourbon in a glass (a highball glass is preferred, but a stemless cocktail glass works just as well). Add crushed ice and swirl until the outside of the glass frosts.  Add more crushed ice and the remaining bourbon and swirl again.  Garnish with a sprig of thyme.

* For the syrup: Combine 1 cup of water and 1 cup of granulated white sugar in a pan. Bring just to a boil. Remove from heat and add 2-4 sprigs of fresh thyme. Steep overnight. Strain. Store in refrigerator.

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Thoughts and a photo after the jump

The Old #152 Cocktail - a Kentucky Derby Cocktail

Named for the Official Steam Engine of the Commonwealth of Kentucky, the Old #152 is my entry into the Eleven Madison Park/Maker's Mark Kentucky Derby Cocktail Challenge.

I wanted to create a light but complex drink to highlight the season. Sticking to the "Official State Things" concept I wanted to build the drink around blackberries (the official State fruit of both Kentucky and Alabama). The recipe is below.

 EMP "received many impressive recipes from some of the top mixologists in New York and the tremendous number of high caliber submissions did not make this an easy decision." So...As somewhat expected even beforehand....I didn't make it to the finals. Still, I had a lot of fun putting it together and I'm proud of my end product.


The Old #152 Cocktail
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2.0 oz. Maker's Mark Kentucky Straight Bourbon Whiskey
1.0 oz. Fresh Lemon Juice
0.5 oz. Herbes de Provence Syrup *
1 tsp Blackberry preserves **
2 barspoons Green Chartreuse
2 Dashes Regans' Orange Bitters No. 6

Combine all ingredients and shake with ice. Strain through a mesh sieve to remove blackberry seeds into a chilled cocktail glass. Garnish with a twist of lemon (and a blackberry if available/seasonal).
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* For the syrup: Combine 1 cup of water and 1 cup of granulated white sugar in a pan. Bring just to a boil. Remove from heat and add hot syrup to 6 Tbsp. Herbes de Provence. Steep overnight. Strain. Store in refrigerator.

** A high quality/ primarily Blackberry preserve is best. I use Agrimontana More from Italy. If the preserves have a lot of seeds, like the Agrimontana, light muddling is recommended before shaking.