With this cocktail, I wanted to provoke the different senses while staying true to the simplicity of the Julep. It is one of the few cocktails that provides a unique tactile experience for the drinker—the touch of an ice cold metal cup and the feel of condensation. Taste, obviously, is paramount. Roasted peaches and pecans help complement bourbon’s existing notes of nut and orchard fruit. As for smell, I wanted to deviate from flavours and notes already found in the drink, adding an element of fragrance with the scent of basil. Finally, I wanted to have my Julep look unique, which is why I chose to use orange ice in the form of frozen peach juice. The cocktail’s name is a salute to Canadian Ron Turcotte, who rode the famous horse Secretariat for all three of his record-setting Triple Crown victories.
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