PREAKNESS
The Preakness: Baltimore's Horse Racing Cocktail
The Preakness cocktail originated at the Pimlico Hotel in Baltimore, created specifically to honor the Preakness Stakes horse race that has run at Pimlico Race Course since 1873. The race itself was named after a horse called Preakness who won the Dinner Party Stakes at the track in 1870, according to Pimlico's historical records.
While the exact date of the cocktail's creation remains unclear, the drink appeared in bartending guides by the 1930s and represents Baltimore's connection to thoroughbred racing tradition. The Preakness Stakes became the second jewel of the Triple Crown, positioned between the Kentucky Derby and the Belmont Stakes.
The cocktail combines rye whiskey with sweet vermouth and Bénédictine, creating a Manhattan-style drink with herbal complexity from the French liqueur. Some recipes add a dash of bitters, while others include a twist of lemon, as noted in David Wondrich's Imbibe!. The use of rye whiskey connects the drink to Maryland's historical whiskey production, particularly the rye whiskey that was common in the Mid-Atlantic region during the 19th and early 20th centuries.
The Preakness remains a specialty during race season in Baltimore, though it never achieved the widespread popularity of drinks like the Mint Julep at the Kentucky Derby. The cocktail represents an era when major sporting events inspired signature drinks at the venues and hotels surrounding them.
RECIPE:
2 oz rye whiskey
3/4 oz sweet verdom
1/4 oz Bénédictine
1 dash Angostura bitters
Lemon twist for garnish
Method:
Add rye whiskey, sweet vermouth, Bénédictine, and bitters to a mixing glass with ice.
Stir until well-chilled, about 30 seconds.
Strain into a chilled coupe glass.
Express lemon twist over the drink and garnish.