Save the Date: Join the Willard InterContinental to Celebrate the 141st Belmont Stakes June 6th

Royal Ascot not on this year's grand tour? Fair ladies, gentlemen and Triple Crown horse race enthusiasts all, are dashing to the Willard InterContinental to celebrate the 141st Belmont Stakes, on June 6.

The third and final leg of the Triple Crown, follows five weeks after the Kentucky Derby and three weeks after the Preakness Stakes. From 4:00 p.m. to 7:00 p.m. the Willard Hotel is hosting an elegant afternoon at the races party in its opulent lobby sponsored by Washington Life magazine.

The party will be filled with stallions and fillies, dressed to the nines, sipping champagne and handcrafted Plymouth Gin Belmont cocktails and an elegant array of hors d'oeuvres will be presented by white-gloved waiters as chocolate fountains with strawberries and smooth live Jazz sweetens the day. $50 entry fee and reservations are necessary for this exclusive pony bash. Call 202-637-7305 for reservations.

TRIPLE CROWN COCKTAILS
By Jim Hewes, Barman, Round Robin & Scotch Bar

SOUTHERN STYLE MINT JULEP
KENTUCKY DERBY - MAY 2

2 oz. Maker's Mark Bourbon
1 tsp sugar
Branch water
8-10 red-stem mint leaves
Freshly cracked ice

Muddle mint leaves, a small measure of bourbon and sugar in a tall glass tumbler, add small amount of cracked ice and stir, refill with remaining ice. Top with rest of the bourbon and branch water and re-stir. Garnish with fresh mint and a zest of lemon, dust with sugar.

BLACK-EYED SUSAN
PREAKNESS - MAY 16

2 oz. Jim Beam Rye Whiskey
1/2 oz. orange liquor
1 oz. lemon juice
1 oz orange juice
1/2 oz lime juice
1/2 oz raspberry liquor

Mix all ingredients except raspberry liquor with ice in mixing glass. Place raspberry liquor in chilled martini glass, float contents of mixing glass into martini glass. Garnish with a blackberry and a twist of orange.

THE BELMONT COCKTAIL
THE BELMONT - JUNE 6

2oz. Plymouth gin
1/2 oz. triple sec
1/2 oz. raspberry puree
1/2 oz. lemon juice
Splash of champagne

Combine ingredients over ice and shake well. Strain into a fluted champagne glass. Add a spritz of Champagne. Garnish with fresh berries.