And They’re Off … Kentucky Derby Cocktails Reinvented

Happy Friday!  As we eagerly get big hats and seersucker ready for the Kentucky Derby tomorrow, you don’t need to wait to get your derby drink on.  Get out today and celebrate the 140th Run for the Roses now with these Kentucky Derby cocktails specially created by some of NYC’s greatest behind the stick. Talk Derby to me!

The Mile High Julep by Shawn Chen at RedFarm’s Decoy

  • 1-3/4 oz TINCUP American Whiskey
  • 1/2 oz Ancho Reyes Chile Liqueur
  • 1/2 oz Ginger Syrup
  • 1/4 oz Fresh Lemon Juice
  • 6 to 8 Mint Leaves

Order of Operation: Combine all ingredients in a Julep tin, including hand-clapped mint.  Add crushed ice and churn until mixed thoroughly and the outside of the tin has frosted. Garnish with a large mint sprig and some sugar sprinkled over the mint and the ice.

RedFarm’s Decoy: 529 1/2 Hudson Street;

Dirty Derby by Stephen Yorsz at Leave Rochelle Out of It aka Rochelle’s

Dirty Derby

  • Old Forester 86
  • Simple syrup
  • Mint
  • Lemon
  • Kelso pilsner

Served in a pint glass.

Rochelle’s: 205 Chrystie Street;

Silver Cup by Jim Meehan at PDT

PDT Kentucky Derby Cocktail

  • 1 3/4 oz TINCUP American Whiskey
  • 1/2 oz Lustau Pedro Ximénez Sherry
  • 1/4 oz Peach Street Distillers Peach Brandy
  • 8 mint leaves

Order of Operation: In a julep glass, muddle the mint leaves with the sherry, then add the rest of the spirits and pebble ice.  Swizzle, then add more pebble ice (forming a mound) and three mint sprigs for garnish.  Serve with a steel straw and a smile.

PDT: 113 St. Marks Place;

The Perfect Gentleman by Scott Fitzgerald at Pergola


  • 2oz Buffalo Trace Bourbon
  • .5oz Carpanta Antica Sweet Vermouth
  • .5oz Cucumber-Rose Infused Dry Vermouth
  • 1 dash Orange Bitters

Order of Operation: Stir all ingredients in mixing glass. Strain into coupe. Garnish with Orange Rind Twist.

Pergola: 36 W. 28th Street;

Horse Power by Sam Ziar at Mulberry Project

Horse Power (Mint Julep from Mulberry Project)

  • 1oz Spearmint Tea
  • 3/4oz Home made Mint Syrup
  • 1.5 Rye Bulleit (you can also use Bourbon)
  • 3 drops of Coriander Bitters

Order Of Operation: In a mixing glass combine all ingredients add Ice and stir until cold. Strain over crushed ice and garnish with mint.

To make your own Mint syrup:  Equal part hot water and granulated sugar. When sugar has dissolved drop a Mint bunch for 10 to 12 minutes and strain.

Mulberry Project: 149 Mulberry Street; 




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