As you may be aware, the Kentucky Derby is this weekend. If you happen to be in New Orleans instead of at Churchill Downs, make sure that you catch ‘the most exciting two minutes in sports‘ at Hot Tin’s Kentucky Derby Watch Party.
Hot Tin is the rooftop bar at the Pontchartrain Hotel. The bar is inviting the guests to don their best seersucker suits, linen dresses, fascinators, and fedoras for the soiree. They will also be offering up some excellent Derby inspired cocktails. You’ll find $12 Mint Juleps and $10 Old Forester Sazeracs; Old Forester Kentucky Mules; Sonoma Cutrer Rosé Frosé and Herradura Margaritas.
However, if you can’t make it to the race or Hot Tin’s Kentucky Derby Watch Party and you plan on watching the race at home, Hot Tin offers you this recipe to enjoy. The Wolf in Lambs Clothing is a smooth gin, lemon juice, and honey syrup cocktail that you’ll keep going back to even when the race is over.
How do you plan to watch the Kentucky Derby? Let us know in the comment section below. Enjoy!
Wolf in Lambs Clothing Cocktail
- 1.5 oz Gin
- 0.5 oz Honey Syrup
- 0.5 oz Lemon Juice
- Lambrusco to top
- Lemon peel for garnish
Shake and double strain gin, honey and lemon juice into a coupe. Top with Lambrusco, garnish with lemon peel.
The Hot Tin Bar is located atop of the Pontchartrain Hotel at 2031 St Charles Ave in New Orleans. For more information on the bar, visit their website at http://hottinbar.com/.
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Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
I like the Wolf in Lambs Clothing cocktail with a fresh basil leaf in it too. Got that idea from Jack Rose restaurant in New Orleans. Muddle it a little to release the flavor and — wow! Amazing!
Red Beans and Eric
Great tip, Thomas! Thanks for stopping by!