Derby Day or Cinco de Mayo??
HighLife Productions April 24, 2019
Next week the perfect storm. Whether you are from the south or the way south (Mexico) Derby Day and Cinco De Mayo back-to-back. The Mint Julep or the Margarita? Pick your horse and place your bets. No matted which side of the bar you are on these classic cocktails have stood the test of time for a reason.
THE MINT JULEP (MAY 4th)
The classic Mint Julep looks a little like this… beaded silver cup, crushed ice, sprig of mint and the bourbon…. Ahhh, can you hear the horses getting ready. Maybe its the excitement of the race or the festivities of the hats (oh derby hats) but a lot of ceremony surrounds one drink. The julep first got its start as a medicinal concoction used to settle the stomach. As a cocktail, it blossomed in the American South in the late 1700s, with a decidedly elite air, because not everyone had access to ice nor the silver or pewter cup in which the drink is served. Known as the unofficial drink of the South, the Mint Julep became the official drink of the Kentucky Derby in 1938. Nearly 120,000 Mint Juleps have been sold at the race every year since. That’s a lot of silver cups (which people at the race used to steal, so now they sell them instead).
So if on Saturday, you are tuning in to watch the race, enjoy Derby Day with friends be sure to have the iconic, perennial, best in breed Mint Juleps on hand for if your event/party does that you will always be sure to win, place, or show!
THE HIGHLIFE MINT JULEP
8 mint leaves + 1 mint sprig for garnish
1/4 ounce simple syrup (Best made ahead of time)
2 ounces bourbon, such as Rebel Yell or Ezra Brooks,
Crushed ice, Mint Bitters
Gently muddle mint leaves and simple syrup in the bottom of a julep cup, then add the bourbon and pack with ice. Swirl it all around in the cup so that it gets frosty, then add more ice to the top. Garnish with the mint sprig and dash of mint bitters.
CINCO DE MAYO — Sunday May 5th
If the all day drinking of bourbon on Derby Day didn’t wear you out then the quickly following of Cinco de Mayo certainly will. Cinco de Mayo is not a celebration of Mexico’s Independence (which is actually September 16th), but rather a celebration of Mexico’s victory in the battle at Puebla on May 5th, 1862 during the Franco-Mexican war. An unlikely victory but thank god they did or we all might be drinking French 75s instead of the classic Margarita!
One of the earliest stories is of the Margarita being invented in 1938 by Carlos “Danny” Herrera at his restaurant Rancho La Gloria, halfway between Tijuana and Rosarito, Baja California, created for customer and former Ziegfeld dancer Marjorie King, who was allergic to many spirits, but not to tequila. So its understandable that the limited ways to disguise the tequila existed. But how did the Margarita become so famous. Synonymous with spring break, Mexico, and wild nights dancing on the table. Why did the Margarita get cast into super stardom? It’s a perfectly balanced cocktail, and like the Mint Julep has its own glass! There are few other tequila cocktails as well known nor do they have as many variations. Spicy jalapeño, Cucumber, Prickly Pear, Strawberry, skinny… the variations are endless. Which is why we are going to pick just one to highlight today.
4 ounces blanco tequila
4 Ounces of homemade mix (thats lime juice, lemon juice, sugar, and water to taste) err on the side of less sweet here
2 ounces of prickly pear syrup (this is the best because it adds a level of sweetness without being cloying)
Salt for rim (optional)
Lime wedge, for garnish….
VIVA LA MEXICO
No matter which side of the border you are on. There is a cocktail for you. Next weekend is one of the most exciting times to be in NYC and one of the most delicious. So wear that sear sucker and derby hat on Saturday and drink that Mint Julep! Then get up bright and early on Sunday and celebrate with sombreros and Margaritas in the streets even if you don’t speak Spanish, we all speak the language of great cocktails.
How to Stop Your Party From Going Haywire
HighLife Productions March 29, 2017
My Mom loves to tell the story of the day she got married. She had planned for the perfect wedding but after rain, catering mishaps and even a very important person in her life telling her that they didn’t approve who she was marrying, because of religious differences, everything seemed to be falling apart; however, my mother told herself “nothing will ruin this day” and ignored it all.
When we host a party that does not go as we planned we ask ourselves, “Why me, why my party?” What we don’t realize at the time is that something is bound to go wrong. The more you plan for your party the greater your expectations are for how it will turn out; you expect your party to turn out exactly how you picture. With higher standards in mind, when something small goes awry, it has a larger impact on how we view our party than it should. We see the party running off track; however, all the guests are perfectly content.
An easy way to solve this issue is taking a quick survey or judging the conversations in the room. If you, as the host, ask a guest “how are you enjoying everything?” your guests will appreciate your taking time to speak with them and you will also gather key information. Look for tone in their answer rather than the answer itself because guests are inclined to give you a positive response; no one will tell you “this party is going terribly”.
The truth is that guests don’t have expectations of your party in mind until after they are there, at the very least their threshold for a good party is a lot lower than yours. While you may see your party as going terribly, they may see that it is running smoothly. The pasta didn’t come with your catering even though you made it explicitly clear what you had ordered? Your guests do not know that, just work around it! Honestly, the guests usually could care less about the things you see as problems. Further, these flaws may actually be enhancing the experience and may be a primetime to make memories. Be spontaneous! Oh, it is raining during your wedding? Why don’t you dance in the rain, I am sure that it will make for a great memory to put in your photo-book.
At this point you may be thinking that the title is misleading, but it’s not. The solution to stopping your party from going haywire is to expect things to go wrong. Once you start seeing flaws in the party, it will lead into a downward spiral where everything seems to be going poorly. However, if you are not satisfied, here are some tips to fix common mishaps:
I. Rain: It is very easy to plan and book around the weather if you are planning a party a week or two in advance. Parties that require long term planning cannot do this. In these scenarios be sure to notify your guests of the weather as soon as you can . An easy solution is to move your party inside if it is outdoors. You can also set up tents and umbrellas to avoid everyone from getting wet. With the accuracy of weather forecasts in modern times rain should be pretty easy to work around.
II. Important Guest is Late: If someone important to your party is late, your guests may be growing impatient. An easy solution is to distract them. Tell jokes or a funny story about the guest being late in the past. Survey the audience, ask them to tell jokes, play a game, there are so many options! The key is just to be prepared when the moment comes because being spontaneous may sound easy but can be very hard for some people . Therefore, planning ahead with some activities that could help pass time is a key.
III. Food Mishaps: these scenarios are why it is so important to have a backup plan and to be in contact with your catering constantly leading up to your event. It will be hard to find a backup for good quality food if something goes wrong. If the food was mis-delivered or destroyed in some fashion, the catering you use will usually provide a backup, but don’t count on it. If your food never shows up, or they are not able to provide a backup, you need a plan. Have somewhere in mind that will be able to provide food on the spot (although not very luxurious pizza is always a decent option). A way to avoid this entire scenario is to confirm with the food service repeatedly before your party, especially a week in advance and the morning of. If an un-replaceable item is destroyed, say a wedding cake, it may seem like a big deal but the faster you move on the less likely it is to ruin your day. Your guests won’t care if you serve them backup deserts and it is sure to make its place in the memory books.
IV. Silence: This is one of the scariest scenarios, if no one is mingling all eyes are on the host. This scenario is rare and usually only occurs when your guests have some hostility between them or a crowd of introverts. It becomes your job to spark conversation and introduce people. Meeting people is always the hardest part, talking with them after is the easy . If your guests are hostile toward one another try to do something to to draw their attention away from that hostility. Some of the techniques from part II should do the trick or introduce them to other guests at the party.
What do you think? Would you handle these situations in the same way? If you have any other inquiries about party mishaps please let me know below!
Author: Paul Erlanger, Intern for Highlife Productions
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Private events are our specialty especially around the Holidays. If it’s a sit down dinner for 10 or a Holiday Party for 75 every event is personable and detail oriented as well as worry-free as HighLife lets YOU be the guest at your own party. For this private holiday party in particular we brought in artisanal sno-cones and custom shaved ice for added holiday flare. As well as a buffet station of holiday favorites. Here’s to the Holidays. Merry Christmas!
Services provided: NYC Model Event Staffing, Holiday Event Design, Holiday Event Production, Private NYC Catering, Bespoke NYC Mixology Services.
HighLife Productions celebrated Memorial Day 2016 in Style with a curated, farm-to-table deluxe old-fashioned BBQ. Free Range BBQ Chicken with Mandarin Glaze, Whole fish grilled Branzino tacos with Tzatziki and market heirloom tomatoes, Seared Flank Steak, Corn on the Cob on the Grill, fresh watermelon with egyptian sea salt and mint, and finally homemade apple pie with ice cream. Yum!
Services provided: NYC Model Event Staffing, Holiday Event Design, Holiday Event Production, Private NYC Catering, Bespoke NYC Mixology Services