Belmont Stakes Cocktails

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Horse racing and whiskey cocktails go hand-in-hand and every race has their own official cocktail.

For all of you horse racing fans looking for a great drink, these drinks are worthy of the5552327_orig.jpg status associated with the Belmont Stakes, the  last leg of horse racing’s Triple Crown.These cocktails are top shelf classics along with the Mint Julep and the Black-Eyed Susan. Among the three horse races, the Kentucky Derby is the only race that has stuck with a single drink over the years and though the bourbon of choice has changed based on sponsorship, the Mint Julep has remained the drink to have while watching the Derby.

This is not the case for the other two races. The ‘official’ cocktails change regularly and, oddly enough, they often keep the same name. We have seen it with the Black-Eyed Susan and the Preakness Stakes and the same can be said of the Belmont.

The Belmont Stakes has had a number of ‘official’ drinks.

It all began with a little-known cocktail called the “Belmont Park” (Bacardi rum, port, one egg and a teaspoonful of powdered sugar) apparently existed in the 1920s and might have been the first cocktail of the Belmont racetrack.The Belmont Park was followed by  a  drink called “Big Apple”, which briefly preceded “White Carnation” as the official drink in 1976. “The Belmont Breeze” , the White Carnation’s successor in 1997,  was replaced as the official drink in 2011 by the “Woodford Reserve Belmont Jewel”.

The Belmont Park Cocktail may have appeared  in various  social  circles of the upper class  as early as 1890. And then  there is “Belmont Cocktail” with gin, raspberry syrup and cream from 1916. However, the Belmont Park Cocktail was first published 1925 in a book entitled  – Americana: Eight Cocktail Napkins, Hand Blocked, with Recipes and the Histories of Eight Famous Drinks ,whose publishers found a way around the Volstead Act of 1920. They added a shot of humor to the drink recipes. And what can be found in prohibition era book is  that  the authors poked fun at the Eighteenth Amendment. Non-alcoholic liquors and ‘flavorings’ were used as ingredients in the eight cocktails which included the Alabama, Barbary Coast, Belmont Park, Blue Blazer, Deadwood Dick, Manhattan, New Orleans Drip and the Rip Van Winkle Sleeper.

Frank Tynan, general manager of Belmont Park concessions for the Harry M. Stevens Company, told the New York (NY) Times June 8, 1975 Edition that the Belmont was working on an official drink to be called the “Big Apple.” And in 2015 Tynan told Newsday, that, “fruit juice, an apple liqueur and rum, I think,” may have been the ingredients found in the original “Big Apple” cocktail.

There is an interesting side note about The White Carnation, once a rather popular mixed drink, simple and tasty  the cocktail has the flavor of an orange cream soda. The ingredients are all pretty standard in the average bar.  It was the official drink of the Belmont Stakes from the 1970s until it was replaced in 1997 by Dale DeGroff’s variation of it, The Belmont Breeze. Although the White Carnation has lost some of its notoriety in recent years, it  still remains a fun drink to revisit.

In 1997, according to DeGroff, he set out to invent a great whiskey punch and wanted a spirit that had significance to New Yorkers, so he chose rye whiskey, since New York has always been a big rye town. Rye was one of the first spirits to be distilled in quantity in America and by none other than George Washington and Thomas Jefferson. He also wanted a drink that would appeal to a wide audience, so he introduced the sherry to temper the Rye: he finished with a combo that forms the base of the most popular drinks in the last ten years, cranberry and citrus. He also chose seasonal strawberry and mint as garnish, with a squeeze of lemon to cut the sweet. The New York Racing Authority loved the idea of a special whiskey cocktail for the Belmont that would appeal to a wider and younger  audience. The Belmont Breeze was thus born, and has been ‘official’ drink at the Triple Crown Race every year since with great success!

The Belmont Breeze is very similar with the exception of the whiskey, sherry, and cranberry, which contribute a note of sophistication to this newer drink.

Recently, DeGroff updated the Belmont Breeze recipe and it is fantastic as well. The recipe is also tells given below.

Another ‘official’ drink served at the Belmont Stakes  is the Woodford Reserve Belmont Jewel that  was published in 2011. It  features the smooth flavor of Woodford Reserve. The drink is simple and delicious. It is a mix of bourbon whiskey with lemonade and pomegranate juice and it is perfect for any occasion with uses far beyond the June race. It is also an easy recipe to transform into a punch and serve by the pitcher-full to a thirsty crowd.

Original Belmont Park Cocktail (1925)

Makes 1 Drink
Ingredients:
½ Bacardi (non-alcoholic)
1 Egg
1 Teaspoonful Powdered Sugar
2/3 Port (non-alcoholic)

Directions:  Add ice, shake well and strain into cocktail glasses.

Big Apple Modern Cocktail 

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Makes 1 Drink
Ingredients:
1½ ounces Blade and Bow Bourbon
¾ ounce Berentzen Apple Liquor
pinch of ground cinnamon
sparkling or hard cider for topping
apples for garnish

Directions:  Slice the top third of an apple off and set aside for garnish.In a wide low-ball glass, add in the bourbon, apple liquor and cinnamon then stir.Top with sparkling cider and apple for garnish.

The White Carnation Cocktail (1976)

Refreshing and an creamy color to match the white carnations of the winner’s white carnation blanket.
Makes 1 Drink
Ingredients:

2 ounces Vodka
1/2 ounces Peach Schnapps
2 ounces Orange Juice
1/2 ounces Soda or Club Soda (more if you prefer)
Splash of Cream
Crushed ice

Directions:  Stir liquors, orange juice and soda together and pour over ice in a highball glass. Splash cream over top. Garnish with an orange slice.

The Original  Belmont Breeze (1997)

Recipe created by Dale DeGroff, head bartender at Manhattan’s Rainbow Room/Windows on the World

9783583_orig.jpgMakes 1 Drink
Ingredients:
1 1/2 ounces Seagram’s 7 whiskey
3/4 ounces Harveys Bristol Cream Sherry
1/2 ounces fresh lemon juice
1 ounce Simple Syrup*
1 1/2 ounces Fresh orange juice
1 1/2 ounces Cranberry juice
7-Up
Club Soda

Directions:

Shake first six ingredients with ice, then top with half 7-Up and half club soda. Garnish with fresh strawberry, a mint sprig and a lemon wedge.

*For the   Simple Syrup: Dissolve two cups sugar in one cup water, and boil. The longer water boils, the stronger the syrup.

The Belmont Breeze* #2

Here is Dale DeGroff’s 2013 update on the original he created in 1997.

Belmont-Breeze2-LR.jpgMakes 1 Drink
Ingredients:
1.5 ounces Rye Whiskey
0.5 ounces Pedro Ximenez Sherry
0.5 ounces Fresh lemon juice
1 ounce Fresh orange juice
1 dash Dale DeGroff’s Pimento Bitters (click here )
4 Mint leaves
1 Mint sprig
1 Orange slice

Directions: 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.

 

The Woodford Reserve Belmont Jewel (2011)

Makes 1 Drink
Ingredients:
1 1/2 ounces Woodford Reserve Bourbon Whiskey
2 ounces Lemonade
1 ounce Pomegranate juice
Lemon wedge or cherry for garnish

Directions:  Combine the ingredients in a cocktail shaker with ice.Shake vigorously.Strain over ice into a double old-fashioned glass. Garnish with a lemon wedge or cherry.

TODAY.com Parenting Team FC Contributor

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Delmonico Steaks

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First run in 1867, it is the oldest of the Triple Crown of Thoroughbred Racing, making it the longest continuously run race in North America, predating the Kent9428330.jpgucky Derby by eight years and the Preakness by six years. The Belmont Stakes is held every June at Belmont Park in Elmont, New York, just outside of New York City. The race, nicknamed The Test of the Champion and The Run for the Carnations, is the third and final leg of the Triple Crown and is held five weeks after the Kentucky Derby and three weeks after the Preakness Stakes, on a Saturday between June 5 and June 11.

And like most spectator sports, horse racing, at the Belmont Stakes and the Triple Crown are all about traditions, food and drinks. The Kentucky Derby is famous for it’s Mint Julep and Hot Browns Bibb Salads, while the Preakness Stakes is known for its Maryland Crab Cakes and Black Eyed Susans.

There are so many iconic food associated with New York City. And what comes to mind for me is a nice juicy steak, like the ones served at the legendary Delmonico’s Restaurant. Delmonico’s opened in Manhattan’s financial district in 1837 and it broke new ground in the American dining industry. It was the first establishment to go by the French term, “restaurant,” and the firsts did not end there.

del.jpegDelmonico’s was ahead of its time, allowing female patrons to dine without the accompaniment of a male escort. It was the first restaurant to have a printed menu, offer a separate wine list, use tablecloths and also the first to have diners sit at private tables.

With that being said, no other dish, but the Delmonico Steak would be the prefect meal serve to your guest on race day, with the accompaniment of side dishes like Dauphinoise Potatoes and Creamed Spinach or Green Beans .

Serves 6

Ingredients:
Six 20-ounce boneless prime rib-eye steaks, at room temperature
Sea salt, to taste
Coarsely ground black pepper, to taste
1/3 cup extra-virgin olive oil

For the Herb Butter:
3 fresh bay leaves
1 Tablespoon fresh thyme leaves
2 tablespoons sea salt
1 pound (4 sticks) unsalted butter, at room temperature

Directions:
For the Herb Butter:
Combine the bay leaves, thyme, and salt in a spice grinder and process until powdery.

Place the butter in a mixing bowl. Add the powdered mixture and, using a hand-held electric mixer, blend well.

Scrape the butter mixture onto the center of a sheet of plastic film. Pull the film up and over the soft butter and, using your hands, form the butter into a roll about 1 3/4 inches in diameter. Wrap tightly and refrigerate for up to 1 week, or wrap in freezer wrap, label, date, and freeze for up to 3 months.When ready to serve, unwrap the herb flavored butter and, using a sharp knife, cut crosswise into 1/2-inch-thick slices, allowing one slice per steak.

For the Steaks:
Clean, oil, and preheat the grill.Wipe excess moisture from the exterior of the steaks using a paper towel. Season one side with salt and pepper.

Place the steaks on the hot grill, seasoned side down. Grill for 3 minutes. Season the top side and, using tongs, turn the steaks and grill for 3 minutes to just sear the exterior.

Remove the steaks from the grill and, using a pastry brush, lightly coat both sides of each steak with olive oil.

Return the steaks to the grill and cook, turning occasionally, until the exterior is nicely charred and the interior has reached the desired degree of doneness on an instant-read thermometer.

Remove from the grill and let rest for 5 minutes before serving with a generous pat of Herb Butter.

Cook’s Notes:
Alternatively, you can also cook the steaks by pan searing.Sprinkle each steak with the pepper and salt; then rub each steak with a small amount of olive oil.

Pre-heat a cast-iron skillet over high heat; then place each steak in the skillet. Uncovered, sear on one side of the steak for 5 minutes then turn the steak over and sear the other side for 3 minutes.Reduce the heat and cook for an additional 8 to 10 minutes or until the internal temperature is 145 º F for medium doneness.

Serve each steak topped with slice of the chilled herb butter.
– – IMPORTANT FOOD SAFETY REMINDER – –
It is recommend to use an instant-read thermometer to check the doneness. Rare steak will have an internal temperature of 120 º to 125 ºF; medium-rare to medium should read 130 º to 150 º F. This should take somewhere near twenty minutes, depending upon the thickness of the meat and the heat. Above 150 º F, a steak is considered well-done, which is not a desirable temperature for a really good steak! A steak should sit for five minutes or so before cutting, so remember that it will continue to cook as it sits when you gauge the internal temperature.

Cooking temperatures and times and may vary for your oven, broiler stove top or grill.

TODAY.com Parenting Team FC Contributor

Lemon Pepper Shrimp

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This is my version of P.F. Chang’s China Bistro Lemon Pepper Shrimp. Basically, the dish is a   wok-crisped shrimp stir-fried with celery, bean sprouts, scallions and fresh lemon slices in an aromatic black pepper sauce.

Chefs at P. F. Chang’s  cook most dishes in heavy woks over extremely high heat with sparks flying and flames nipping at their noses. The special stove is designed so that the tall fires work at the back end of the wok, away from the chef. The well-ventilated stove is built with a steady stream of running water nearby to thin sauces and rinse the woks after each dish is prepared. Like most home cooks, I don’t have one of those super efficient  professional stoves at home. So the challenge for me was to tweak this recipe for standard kitchen equipment. Using a regular electric range  and  a large cast iron skillet, I was able to recreate  the dish  in my kitchen.

Another thing to consider is that the sauce is key to this  dish.  The kitchen  staff and line  cooks move extremely fast back in those P.F. Chang’s kitchens. The chefs are well-trained, but they eyeball measurements for sauces with a ladle, so each wok-prepared dish is going to come out a little different each and every time it is made.  Just like home cooking, the and measurements at the restaurant aren’t exactly scientific.

With all that being said,the shrimp is lightly breaded in cornsatarch and flash fried in oil. For best results, strain the shrimp out of the oil, add it back to the pan with the sauce, and you’ve got yourself pretty good dish just as  tasty  as the original!

Serves 2

Ingredients:
For the Sauce:
1 Tablespoon vegetable oil
2 Tablespoons chopped garlic
1/2 teaspoon minced ginger
1/3 cup soy sauce
3/4 cup water
2 teaspoons cornstarch
1/4 cup dark brown sugar
2 teaspoons lemon juice
2 teaspoons coarsely ground black pepper

For the Shrimp:
1 pound medium raw shrimp (31/40 count), shelled and deveined
1/2 cup cornstarch
1 cup vegetable oil
4-6 thin lemon slices, each cut into quarters
1 teaspoon vegetable oil
2 large green onions, sliced  diagonally
2 celery stalks, sliced  diagonally
1 cup bean sprouts

Directions:
Make sauce by heating 1 tablespoon oil in a wok or large saucepan over medium heat. Saute garlic and ginger in the hot oil for about 15 seconds being careful not to burn the garlic. Add the soy sauce, then dissolve cornstarch in the water and add the mixture to the pan. Add brown sugar, lemon juice and black pepper and bring mixture to a boil. Simmer for two minutes then remove it from the heat.

Coat all the shrimp generously with cornstarch. Let the shrimp sit for about five minutes so that the cornstarch will adhere better.

Heat a cup of oil in a wok or large skillet over medium heat. Add the shrimp to the pan and saute for 3 to 4 minutes or until the shrimp starts to turn light brown. Strain the shrimp out of the oil with a slotted spoon or spider and discard the  oil. Replace shrimp back in the wok along with the lemon slices, saute for a minute, then add the sauce to the pan. Toss everything around to coat the shrimp thoroughly. Cook for another minute or so until the sauce thickens on the shrimp.

As the shrimp cooks, heat up 1 teaspoon of oil in a separate medium saucepan. Cut the green part of the scallions into 3-inch lengths. Add the scallions, celery and bean sprouts to hot oil along with a dash of salt and pepper. Saute for 2 to 3 minutes until  the scallions begin to soften.

Remove from the heat and build the dish by adding the stir fried vegetables to a serving plate. Add the shrimp over the vegetables, garnish with scallions and serve.

 

TODAY.com Parenting Team FC Contributor