What I’m Drinking: The Class of the Race
Once, I, and some athletic and newsworthy and hilarious and thirsty and running pals made a very silly Class of the Race video, which you should watch cause you like fun, and you like drinks (or why would you be here). But you can watch it without a pen in hand to write down the recipe for the drink had in the video, The Class of the Race that is, because I have the recipe directly below. It’s a swell sipper, too, one worthy of any race winners, and, though bourbon-based (well, bourbon and bubbly-based), one that I believe can be had in summer, due to said bubbly, chilled. A little simple syrup, to sweeten things up, a little Benedictine, to add those monastically-herbal notes, and a little Peychaud’s bitters to underline it all, round the drink out and make a worthy finishing line for your July Friday.
The Class of the Race, from Dark Spirits
2 ounces bourbon
1 ounce Benedictine liqueur
1/2 ounce simple syrup
2 dashes Peychaud’s bitters
Chilled brut Champagne or sparkling wine
1. Fill a cocktail shaker halfway full with ice cubes. Add the bourbon, Benedictine, simple syrup, and bitters. Shake well (but not so well that you expire from the effort).
2. Strain the mix into a Champagne flute. Top with the bubbly.
A Note: Pheidippides was the original marathoner, running from Marathon to Athens after a battle in 490 B.C. without stopping once, announcing, “We have won,” and then reportedly dying. I feel this is something you should know when having this, but don’t let it flatten your bubbles.