Culinary Heritage

Gingerbread Cookie Recipe

Ingredients:

• 1 cup of brown sugar
• 1 1/2 cups of white sugar
• 1 cup of shortening
• 4 3/4 cups of flour
• 2 cups of eggs
• 2 cups of molasses

General baking instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix brown sugar and butter until smooth, then add the molasses and continue to blend until well mixed.
3. In another bowl, sift together the dry ingredients flour and spices
4. Slowly alternate the dry and wet ingredients until the dough is mixed.
   (If needed, add water or milk by half teaspoon to soften sparingly)
5. Remove the dough from the mixing bowl and refrigerate for at least an hour.
6. Taking a little bit at a time, roll the dough into 1/8 of an in. thickness and cut into desired shape, such as cookie shapes or small brick pieces for gingerbread houses.
7. Bake for about 10-20 minutes or until the bread starts to get golden brown - Size dependent.
8. Let cool and start building!

Mint Julep

The Southern-style Mint Julep is the signature drink served at the Round Robin Bar of the Willard InterContinental Washington, D.C. In the early 1830s, Kentucky senator Henry Clay introduced the Mint Julep to Washington, DC at the Willard's historic Round Robin Bar. Traditionally, Mint Juleps were made with rum, rye or brandy. Henry Clay’s version featured sour mash corn whiskey distilled in Bourbon County, Kentucky.

His recipe is followed to this day at the Round Robin Bar, as the Willard seeks to preserve this piece of history. The senator is also said to have had a barrel of Kentucky Bourbon delivered to him in Washington. Today, the Round Robin serves the Henry Clay Mint Julep as its signature drink, and sells more than 20,000 juleps throughout the year. As bartender Jim Hewes says, "the Mint Julep is a light libation of extraordinary character."