The Kentucky Derby has the mint julep as its signature cocktail. The Belmont Stakes has several, including a white carnation libation. So it’s no surprise that the Preakness celebrates the second leg of the Triple Crown with a drink called the black-eyed Susan, named after the flowers used to create a blanket for the winning horse. We asked Tim Riley, the beverage director for the Bagby Restaurant Group, including Fleet Street Kitchen and Ten Ten, to share a recipe with us. Here’s Riley’s adaptation. Also, more Preakness cocktails on our On the Town blog.
- 3/4 ounce (1 1/2 tablespoons) raw-sugar syrup
- (see directions below, note)
- 1 1/2 ounces Bulleit Bourbon
- 3/4 ounce (1 1/2 tablespoons) Flor de Caña Extra Dry Rum
- 1 ounce freshly squeezed lemon juice
- 1 ounce freshly squeezed orange juice
- 1/4 ounce (1 1/2 teaspoons) pineapple juice
- 2 dashes orange bitters
- Lemon peel, Luxardo maraschino cherry for garnish
- To make the raw-sugar syrup, combine one part sugar with one part water in a small pan.
- Heat until sugar dissolves. Let cool.
- Shake remaining ingredients except garnishes with cooled sugar syrup and ice until well chilled.
- Strain into a high-ball-glass filled with crushed ice.
- Garnish with a lemon peel and Luxardo maraschino cherry.
Makes one drink. Note: Sugar in the Raw is recommended. Brown sugar can also be used.