5 O’ Clock Friday…Mad Men Style!

Alright Mad Men fans, these drinks are for you!  These two treats are from The Unofficial Mad Men Cookbook: Inside the Kitchen, Bars, and Restaurants of Mad Men which shares over 70 authentic recipes from the kitchens, restaurants and bars seen on Mad Men

21 Classic Minut Julep‘21’ Club Mint Julep
Courtesy of The ‘21’ Club New York, New York

Fresh mint leaves
1/2 ounce fresh lemon juice
1 ounce Mint Simple Syrup (see recipe below)
2 ounces bourbon

1. In a Collins glass, muddle mint leaves in fresh lemon juice and Mint Simple Syrup.
2. Fill glass with crushed ice and add bourbon. Stir. Garnish with a bruised mint leaf.

Yield: 1 drink

Mint Simple Syrup

Bunch of fresh mint leaves
A bout 2 cups sugar
Boiling water

1. Crush a goodly bunch of mint leaves in a quart container.
Fill to halfway mark with sugar, then fill with boiling water. Stir well to dissolve sugar.
2. Let mint steep while syrup cools. Strain. Let the syrup cool to room temperature and spoon it into a jar. Seal tight and store in refrigerator for up to three weeks.

MaiTaiMai Tai
adapted from Trader Vic’s Rum Cookery and Drinkery
by Victor J. Bergeron (Doubleday , 1974)

Note: We prefer our Mai Tai with orange juice, which was not in the original version. We’ve included it here in case you prefer a fruitier drink.

1 lime
1 ounce Jamaican rum
1 ounce Martinique rum
2 ounces orange juice (optional)
½ ounce orange cura.ao
1/4 ounce orgeat syrup
1/4 ounce rock candy syrup (simple syrup)
Sprig of mint, for garnish
Fruit stick, for garnish

1. Cut lime in half. Squeeze juice over shaved ice in a cocktail shaker. Reserve one half of lime shell. Add rums, orangejuice if desired, orange curacao, orgeat syrup, and rockcandy syrup.
2. Hand-shake ingredients well and pour over shaved ice into Mai Tai (double Old Fashioned) glass. Decorate with the lime shell, fresh mint, and a fruit stick.

Yield: 1 drink

Get social with The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men by Judy Gelman and Peter Zheutlin (Smart Pop, 2011):