We love derby cocktails for so many reasons: they’re refreshing, easy to make, and they always seem to have the terroir of the American South. This relatively new entry from the 1998 Breeders’ Cup checks all the boxes and then some. The original recipe calls for one drop each of both Angostura and Peychaud’s bitters, but we found that overly fussy and not very detectable in the drink – it’s up to you.
Stir with ice and strain into a chilled cocktail glass or a julep cup filled with crushed ice. Garnish with a piece of candied ginger.