The classic Mint Julep: the ultimate Derby Day cocktail

It’s Derby time again.  Will you watch the Derby on TV while sipping a cocktail, or host a Run for the Roses party, or are you just looking for a good cocktail to enjoy?  The classic Mint Julep is the answer to all of these challenges, and is de rigueur for Derby watching.  A key ingredient for the Mint Julep is fresh mint, so don’t try to skimp on it.  You should be able to pick up some mint in the produce section of your local supermarket.  Look for the fresh herbs and try to get a big bunch, rather than a little package (some stores will have both).  Shop early before they’re sold out.  Rinse your mint well when you get home, and discard any wilted leaves.

This delicious cocktail is easy to make and fun to drink.  The traditional Mint Julep is served in a silver or pewter cup, because the metal chills down rapidly as the Julep is stirred, acquiring a cool-looking coat of frost.  Unless you pre-chill your metal cup, however, it will melt more of your ice.  An official cup looks cool, but to tell the truth, you don’t really need one.  If you don’t mind missing out on the frost, you can use an Old Fashioned glass, or even a Collins glass.  Whichever kind of glass you use, pre-chilling it in the freezer or with ice is a good idea.  So get out your muddler and practice your Mint Julep tonight so you’ll be ready for Derby Day.  (If you don’t have a muddler, use a spoon or any other blunt instrument that will fit in your mixing glass.)

Mint Julep

6-8 Mint Leaves

½ oz Simple syrup or 2 sugar cubes or 2 tsp. sugar

2 oz Bourbon whiskey

You will build this cocktail in the glass.  Place the mint and simple syrup or sugar into your Julep cup or an Old Fashioned glass (if you’re using sugar, add a teaspoon of water).  Muddle 15-20 times to dissolve the sugar and to release the oil and aroma of the mint.  Pour in the bourbon and stir.  Fill the glass with crushed ice and stir briskly until the outside of the glass frosts up.  Garnish with a sprig of mint.

Mint Julep

Readers of this blog are aware that I’m working my way through the load of mint I bought to make Mojitos for Mardi Gras.  Mint, I thought, what can I make with mint?  Mint Julep!  And I even had all the fixin’s.  The only thing lacking was an official julep cup.   The traditional Mint Julep is served in a silver or pewter cup, because the metal chills down rapidly as the Julep is stirred, acquiring a cool-looking coat of frost.  To tell the truth, however, you don’t really need the cup.  If you don’t mind missing out on much of the frost, you can use an Old Fashioned glass, or even a Collins glass.  Whichever kind of glass you use, pre-chilling in the freezer or with ice is a good idea.

Bourbon purists will eschew the bitters in this recipe, and that’s fine.  I like the way the bitters help bring out the complex flavors of the bourbon, but a Julep is great either way, and the better the bourbon, the less inclined I would be to add the bitters.  (Speaking of Bourbon and bitters, I’ll have to do a post on the Orange Robert sometime.)   So get out your Muddler and practice your Mint Julep so you’ll be ready for Derby Day.

 

Mint Julep

6-8 Mint Leaves

½ oz Simple syrup or 2 sugar cubes or 2 tsp. sugar

2 oz Bourbon whiskey

dash Stirrings® Blood Orange bitters (optional)

Place the mint and simple syrup or sugar into an Old Fashioned glass (if you’re using sugar, add a teaspoon of water).  Muddle 15-20 times to dissolve the sugar and to release the oil and aroma of the mint.  Pour in the bourbon and stir.  Fill the glass with crushed ice and stir well.  Add the dash of bitters and stir again.  Garnish with a sprig of mint.