Mint Julep

While this fine for the day of, my grand father made his juleps a year in advance by combining the mint and simple syrup with the bourbon for about 7 days in a stock pot. Drained through coffee filters back into the bottles and left to mellow until next Derby Day the result is nothing short of heavenly. Cheers everyone!

If you make a simple syrup (as we prefer to) make it a day ahead of time and soak your mint leaves in it while it is still warm and keep them there until ready for use. Skip the peach.

I grew up in Kentucky, and to paraphrase the recipe in my 1958 "Kentucky Cooking New and Old" cookbook by the Colonelettes, you muddle a bit of powdered sugar, 1 mint leaf, and a small glug of bourbon in the bottom of your ancestral silver julep cup. Fill the cup with crushed ice, then bourbon to the top, garnish with a mint leaf for aroma, and sip. Unmatched.

To only specify "2 1/2 ounces bourbon" in this recipe is like saying "2 oz meat" in a recipe for steak tartare. The type of bourbon is important here, people. As a former bartender, I'd recommend a bonded bourbon by Old Granddad (which is 100 proof and in my mind most traditional for juleps), or a cask strength bourbon such as Makers Mark Cask Strength. With all of that ice and syrup a higher-proof bourbon will resist the dilution a bit and keep some good bite and flavor.

If you make a simple syrup (as we prefer to) make it a day ahead of time and soak your mint leaves in it while it is still warm and keep them there until ready for use. Skip the peach.

Just a note: superfine is definitely not the same as powdered sugar. Powdered sugar contains cornstarch and makes nasty lumps in your drink. Superfine (or confectioners) sugar is what you want.

You can drop some regular granulated sugar in a food processor, give it a few spins and voilà! Superfine sugar.

My neighbor and I did extensive research on the ratio of alcohol to simple syrup and arrived at a ratio of 3 to 1. Guests who drove to these research events take an Uber home.

For Mint simple syrup, pour freshly made syrup that has been allowed to cool down a few minutes after boiling over fresh mint leaves. Cover the mint and syrup mixture with a pot lid to trap and condense the mints essence back into the syrup. Steep for 20 -30 minutes, then strain. Bonus, use any left over syrup for Mojitos!

A 19th century recipe from a famous publisher of the Louisville Courier-Journal, Judge Henry Waterson: "Pluck the mint gently from its bed, just as the dew of the evening is about to form on it. Select the choicer sprigs only, but do not rinse them. Prepare the simple syrup and measure out a half-tumbler of whiskey. Pour the whiskey into a well-frosted silver cup. Throw away the other ingredients and drink the whiskey. As a fellow Kentuckian, I concur.

I am convinced that most people pretend to like mint juleps on Derby day because that is the thing you must quaff. Few people drink the stuff other days of the year. Much more pleasing is a drink called Spire, created by Woodford Reserve especially for Derby week. One and a half ounces bourbon, 2 ounces lemonade, 1 ounce cranberry juice. Shake and pour into glass. Garnish with lemon twist. Heavenly, and not cloyingly sweet. Note: I do not work for Woodford or live in Kentucky.

If going the peach route, find peach juice and make into ice cubes. I had this once and I’ll never forget it...

My superfine sugar (Domino in a 12 oz tall and thin plastic container) is very very fine granulated sugar......I believe this is still different than confectioners sugar (which I always thought was the same as powdered sugar)......so choose carefully......The Domino superfine container label also lists it as "Quick Dissolve" and "the beverage sugar", so I think this is probably what you want to use - obviously another brand besides Domino is ok as well)

I always mix in a good amount of bourbon, add ice, then top off with bourbon as needed. Solves this problem.

To All, Do not use Peach in a true original Mint Julep...use a dash of sugar syrup. And please, never use a coffee syrup like Monin in a cocktail. Happy Derby!