Let’s Go Out Tonight: Minty Fresh — July 22, 2008
This article is from the archive of The New York Sun before the launch of its new website in 2022. The Sun has neither altered nor updated such articles but will seek to correct any errors, mis-categorizations or other problems introduced during transfer.
FOOD & DRINK
THE JULEP, DECONSTRUCTED A thousand pounds of mint are used to make the more than 100,000 mint juleps served during the weekend of the Kentucky Derby each May. Ever wonder how — or why — the mint julep became the Derby’s official drink? One of the country’s foremost mixologists and a former beverage director of the Library Lounge at the Ritz-Carlton in New Orleans, Chris McMillian, divulges the julep’s history during tonight’s installment of the American Museum of Natural History’s Adventures in the Global Kitchen lecture series. A tasting follows, but if that only whets your whistle, stop in at the bar at Eighty One restaurant (45 W. 81st St., between Central Park West and Columbus Avenue, 212-873-8181) across the street from the museum. A seasonal cocktail, the Setting Sun, offers another take on bourbon, mixing Maker’s Mark with blood orange purée, Cointreau, and a splash of lime juice. 6:30 p.m., AMNH, Linder Theater, Central Park West at 79th Street, 212-769-5200, $20.
