Unbridled
Thomas J. Story
“The inspiration for this cocktail was based on the mint julep and a David Lentz cocktail called the pimlico that used to be on the list at the Hungry Cat in Los Angeles,” says Lulu’s beverage director, Rosemary West. “The name came about because the Hammer Museum was built in 1990 and the winner of the Kentucky Derby that year was Unbridled.”
Find this recipe and more from Alice Waters in Sunset's feature about the new Lulu restaurant at L.A.'s Hammer Museum here.
How to Make It
1
Muddle the mint leaves in a shaker until leaves are broken down and aromatic. Fill the shaker with ice and add rye, orange juice, lime juice, and date syrup, and shake vigorously.
2
Fill a double Old Fashioned glass with clean ice and double strain from the shaker into the glass. Garnish with a sprig of mint.
Ingredients
25 mint leaves, plus a sprig for garnish
2 oz Old Forester Rye 100 Proof
1 oz orange juice
1 oz lime juice
¾ oz date syrup
Directions
1
Muddle the mint leaves in a shaker until leaves are broken down and aromatic. Fill the shaker with ice and add rye, orange juice, lime juice, and date syrup, and shake vigorously.
2
Fill a double Old Fashioned glass with clean ice and double strain from the shaker into the glass. Garnish with a sprig of mint.
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