Dont skimp on the mint Juleps for Derby day…and beyond

first_imgUmstead Summer JulepCourtesy of Kyle Davis, Bar Manager, The Umstead Hotel and Spa2 ounces Four Roses bourbon8 to 10 sprigs mint½ ounce North Carolina tobacco-infused simple syrup1 slice Savannah Bee CompanyhoneycombIn a cocktail shaker, add mint and one scoop of ice. With a wooden muddler, muddle vigorously until ice is finely crushed. Continue by adding Four Roses bourbon and tobacco simple syrup. Shaking once more, transfer all contents into a mason jar or Julep cup using a bar spoon. Complete by garnishing with a generous slice of Savannah Bee Company’s fresh honeycomb and serve immediately. photograph by Juli LeonardDon’t let the mint fool you. That lighthearted, summery herb, equally at home in iced tea and lemonade, is here on a mission. Mashed up with sugar, its oils and essence make what comes next suitable for a springtime afternoon. Because without it, a julep’s just a whole lot of bourbon in the midday sun.At Churchill Downs racetrack in Louisville, Ky., they’ve been serving up juleps to Kentucky Derby fans for nearly a century. It became the signature drink of the track in 1938 when they introduced souvenir glasses for 75 cents, and today, the track sells about 120,000 of the cocktails over the course of race weekend. They don’t skimp on the mint: More than 1,000 pounds of freshly picked green leaves make it all happen.This year, as contenders like Verazzano, Goldencents and Orb get ready for the 139th “greatest two minutes in sports” on May 4, bartenders everywhere are tuning up their own version of the drink to toast them with.At the Umstead Hotel’s bar, a julep comes with tobacco-infused simple syrup, a slice of honeycomb, and homegrown mint. At Mandolin restaurant, Kentucky Colonel spearmint from The Little Herb House in Raleigh makes a star turn.The julep – whose name is derived from the Arabic gulab, or refreshing cocktail made of rose petals – is thought to have originated in the agricultural South as a morning pick-me-up sometime in the 18th century and was first mixed with rye or rum. Needless to say, a morning pick-me-up these days is more likely to include caffeine than alcohol, and a julep is now made with bourbon. Typically, that’s the ingredient that receives the most attention, but it would be a shame to let the mint to take too far a back seat.Hardy perennial  Some will tell you that mint is a weed. They are wrong. Actually, they are right, but the word ‘weed’ doesn’t do this aromatic perennial herb justice. Because while mint may be invasive, fans prefer to consider it simply tougher than most. Plant a little, get a lot. And you’ll need it, because mint is more than a flavorful addition to a cocktail; it’s also a perfect antidote to one. Known to soothe nausea and improve digestion, mint is claimed by some to improve alertness and memory. What more could you want in a daytime libation?So, once you have a gracious plenty of mint leaves at the ready –  put aside a good pile for garnish, and consider your options.The bartenders at Churchill Downs vouch for making a simple syrup and steeping mint in it overnight. They have volume to contend with; you might not. Another way is to soak the mint in bourbon for a short time, creating a sort of spiked extract.But muddling the mint with sugar in the serving cup itself is the traditional method. Using the end of a wooden spoon – or a muddler, which is a bartender’s pestle shaped like a baseball bat – muddling basically means smashing the leaves, releasing enough flavor to stand up to the bourbon.Even here, of course, there are schools of thought. Some abhor the idea of muddling at all, preferring their mint to remain a decorative flourish, not a flavor. Others suggest a gentle pounding that merely encourages a hint of mint to emerge. And a small minority argue for a well-muscled muddle, making for a super-minty cocktail, but one that begins to resemble a Mojito.Most use regular sugar, which acts as an abrasive. Some wouldn’t put sugar in a julep if their lives depended on it. Some insist on a splash of seltzer, others stick to flat water; some pour it all over crushed ice, others allow a cube or two.And as for the bourbon: Kentucky’s limestone water started the bourbon-making business there in the 1800s. Today’s small Kentucky labels like Four Roses, Heaven Hill, Town Branch, and Woodford Reserve draw on that heritage and make a worthy counterpart to a sprig or two of the minty weed.    Mandolin’s Mint JulepCourtesy of Addison Dailey, Bartender, Mandolin10 to 12 spearmint leaves*2 ounces Woodford Reserve bourbon1 ½ teaspoons raw turbinado sugarcrushed iceIn a julep cup, gently muddle the mint leaves with a little bit of ice. Add in the sugar and a splash of bourbon, continuing to lightly muddle until the sugar has dissolved and married into a mash with the mint. Next fill the julep cup (a little less than full) with ice, and add the rest of the bourbon; stir for 30 to 45 seconds until frosted. Top off with ice, andgarnish with a sprig of mint.*Mandolin uses Kentucky Colonel mint from The Little Herb House in Raleighlast_img

Press Release Iberia reduces the use of plastic on its flights

first_imgSustainability is a top priority for Spanish flag carrier Iberia, and one of its key strategies is to reduce, re-use, and recycle plastics, achieved by means of the following initiatives: Reduction The initiatives listed below mean that each year 68.5 tonnes less plastic is loaded aboard Iberia aircraft: Paper has replaced plastic for wrapping blankets and duvets.The plastic packaging of some items in long-haul Business class toilet kits have been eliminated. Headphones in all seating classes are no longer wrapped in plastic.As of September, the plastic wrapping of children’s kits on long-haul flights will also be eliminated.Plastic swizzle sticks for beverages have been replaced with bamboo ones. Plastic bags used for collecting and storing soiled linen, blankets and pillows are now thinner. Paper drinking straws have replaced plastic ones.Plastic use on the ground has also been reduced dramatically at Iberia’s Premium Lounges in the Adolfo Suárez Madrid Barajas Airport, where returnable glass bottles have replaced cans and plastic containers, and suppliers have been asked to use bulk formats for many goods. This has led to a reduction of nearly one million cans and 200,000 plastic containers, or 23.5 tonnes of cans and 6.5 tonnes of plastic every yearRe-useWherever possible, Iberia re-uses plastic items, such as the bags used to collect and store cabin linen, blankets, etc. to reduce the impact of these products on the environment.Recycling Iberia’s LIFE+Zero Cabin Waste programme makes its operations more sustainable by recycling 80% of the cabin waste generated on board, including plastics. All these initiatives have been implemented within the framework of Iberia’s commitment to the UN Sustainable Development Goals (SDG), in this case refered to Goal 12: Responsible production and consumption. In adherence to the UN SDG Goal 13: Climate action, Iberia has implemented numerous measures to reduce fuel consumption and emissions, including the replacement of its fleet with aircraft that are between 15% and 25% more fuel efficient than their predecessors. Digital formats have replaced the newspapers and magazines once carried aboard, which alone accounts for a 615-tonne reduction in annual CO2 emissions. Bulky paper cockpit manuals and maps have also been replaced by digital media.last_img

Press Release Lantals newest innovation seat heating and cooling

first_imgThermal comfort is very individual and perceptibly influences the well-being of passengers. Lantal’s latest innovation, the Seat Heating & Cooling System, enables highest personal comfort and well-being and creates an individually adjustable microclimate independently of the cabin temperature. Visitors to this year’s Aircraft Interiors Expo have the opportunity to test this special function on site at Stand 6E70 in Hall B6.The following experience is familiar to every traveler. You are sitting in an airplane and feel either too hot or too cold. You are uncomfortable and have few options to improve your microclimate, since cabin temperature control is centralized. Selective temperature control for seats as found in upscale automobiles has not been available in aircraft so far. This latest Lantal innovation delivers a personalized microclimate for First and Business Class passengers, regardless of the temperature in the cabin.Heating wires. Image: LantalSeat climate features such as heating and cooling can be combined to achieve genuine well-being. The result is optimized seat temperature profiles for each passenger with continuous moisture extraction to assure dry seat surfaces and an exceptional travel experience.Lantal’s Heating and Cooling System is based on Gentherm® technology. It creates added value for the airline’s brand. The modular system components can be easily combined and integrated into any seat concept.Installation and disassembly are simple and convenient. The Seat Heating and Cooling System was developed in compliance with specific industry standards and is designed to meet the most exacting reliability requirements.Lantal – The company Lantal is the leader in the design, production, and distribution of textiles, parts, and services for the international aircraft, bus, and railway markets as well as for business jets and superyachts. The company offers forward-looking counsel and coherent all-in-one solutions with the objective of achieving the ultimate in passenger well-being.last_img