Derby Tradition: In Search of the Perfect Mint Julep | TIME.com Food Derby Tradition: In Search of the Perfect Mint Julep With the Kentucky Derby just a day away, TIME takes a look at the history and remarkable innovation of the South's most notorious cocktail Follow @TIMEStyle This weekend’s Kentucky Derby at the Churchill Downs racetrack in Louisville marks the start of horse racing’s Triple Crown season. But for an ever-growing portion of the non-teetotaling population, it’s greater significance is the annual celebration of the South’s greatest cocktail: the mint julep. Sugar, mint and spirit, all piled high with ice and served in a silver cup, the julep is a drink so accessible and delicious that it’s no wonder it has earned as devoted a following above the Mason-Dixon Line as below. In fairness, the title of this article is a bit misleading—if you were to ask 100 bartenders how to make a mint julep, you’d likely receive well over 100 different responses. This is to say that there is practically no limit to the ways in which a julep can be constructed. That’s not a recent phenomenon either.

The 1968 Dictionary of Drink and Drinking describes the contention over the subject thusly: “The exact composition and making of a julep is a subject upon which any two Americans (one of whom is not necessarily a true Southenah, sah) are prepared to do verbal battle instanter.” The word “julep” itself is derived from an Arabic word that means “rose water.” Somewhere along the line, however, the rose and the water disappeared, and mint and sugar took their places. While it’s not known when exactly mint juleps—at least those that resemble the commonly accepted modern version of the cocktail—rose to prominence in the United States, most scholarship indicates that they had taken hold in Virginia by the late 18th century. And when I say taken hold, I mean Virginians consumed mint juleps everywhere, all the time, at an absolutely prolific rate. Here’s how a 2005 Baltimore Sun article depicted the prodigious consumption: “They drank them at dawn in their mansions, they drank them before going into battles during the Civil War.

They drank them traveling down the Chesapeake Bay.” On the other hand, traditionalists (especially those from Kentucky ) would insist that these were not true mint juleps: the spirit used was rye—or even more blasphemously, rum—rather than bourbon. Even if bourbon is to be accepted as an essential ingredient in a mint julep (and many of today’s forward-thinking bartenders would tell you it’s not), the method of preparing the cocktail is far from agreed upon. Some bartenders and aficionados suggest pre-mixing a mint syrup to ensure consistency, while others insist upon making each drink from scratch to ensure freshness. Hell, they can’t even agree on what sort of glass to use—most prefer the traditional silver (or copper) cup, but a vocal minority claim a tall, thin collins glass is actually preferable, given the difficulty of removing all the silver polish from the bottom of the fabled julep cup. Then there’s the endless debates over the order in which the ingredients should be added, how much muddling of the mint ought to take place and what sort of ice should be used.

So perhaps the best thing to do then, rather than attempting to provide hard and fast rules for julep construction, is to describe how some of the country’s top bars and bartenders go about making theirs. The classic mint julep that Colin Bryson of Sweetleaf in Long Island City makes requires close to a dozen mint leafs, a half-ounce of simple syrup, a sugar cube, 2.5 ounces of bourbon, a cup’s worth of ice and a julep cup (silver or copper). The precise portions can be (and often are) tweaked, but the principle ingredients remain the same. Bryson gently muddles the mint, sugar cube and simple syrup in a shaker before adding bourbon and transferring the concoction to the julep cup. He then adds crushed ice (small, rounded pellets) and garnishes with mint. For a drink that has created so much fervent debate, the mint julep is remarkably simple to create. More importantly, it’s delicious. A little on the sweeter side of classic cocktails? Definitely. But in a properly constructed julep, the mint balances perfectly with the sugar to form a drink that’s equal parts spiritous, sweet and aromatic.

Of course, it would be remiss to discuss mint juleps without describing how a bar a little closer to their ancestral home makes them. Bar Tonique in New Orleans uses roughly the same method and ingredients for its classic julep, save for one rather distinct difference: instead of the typical crushed ice, bartenders make shaved ice from larger cubes for each order. There’s little discernible difference in taste (which is to say, still delicious), but watching the bartenders manually grind each helping of ice somehow makes the construction of the drink seem more authentic—even if that’s not remotely rooted in fact. Yet no matter what purists might say, mint julep recipes don’t have to remain slavishly dedicated to the classic ingredients. Maxwell Britten, head bartender at Maison Premiere in Williamsburg, devoted an entire section of the spring cocktail menu to juleps. He’ll happily make the classic version, but you won’t find it on the menu.

Instead, there’s an array of original juleps, including the “Run for the Roses Julep” (which actually isn’t on the menu—it’s a special for the bar’s annual Kentucky Derby party) and the “Zombie #6.” The former sticks to the traditional bourbon for a base spirit (Four Roses Yellow Label, to be specific), but adds creme de menthe and rose water. The result is a julep whose dominant flavor bears a striking resemblance to a candy cane. Somehow, though, it manages to achieve a spiritous, minty taste without the overpowering sweetness of the Christmas treat. The mint julep may be the quintessential spring cocktail, but the Run for the Roses would be equally at home during the holiday season. Zombie #6, however, has its roots planted firmly in the long tradition of tiki cocktails. With four different kinds of rum—Diplomatico, Plantation, Gosling’s and 151—not to mention Apry, pineapple lime syrup and several dashes of absinthe, its ingredients bare little resemblance to those of the classic mint julep.

Nevertheless, when served in a julep cup piled high with crushed ice and a mint garnish, it can be all too easy to forget the discrepancies—especially with a drink this potent. Sweetleaf‘s “O’Sherry Julep” also employs rum (Haitian, in this case), but sticks closer to the classic julep recipe, adding grenadine and Oloroso Sherry. They introduce a level of complexity to the drink, while still maintaining the sweetness traditionally associated with a mint julep. But if either bourbon or rum can serve as suitable base spirits for a mint julep, then why not both? Scott Fitzgerald of The Greenwich Project in New York City did just that with the “Don Juan Julep,” which incorporates Brugal 1888 (a dry, aged Dominican rum), bourbon, demerara syrup, orange and angostura bitters, and mint. The icing on the cake for Fitzgerald’s creation is Fernet Snow, which is basically exactly what it sounds like: Fernet, mixed with water, then frozen and later crushed with a mallet.

The ’88 and bourbon play off each other nicely and as the ice melts, the Fernet adds another layer of complexity to what is otherwise a relatively straightforward—though refreshing and enjoyable—julep variation. If a bartender is going to venture away from bourbon when making a julep, rum is usually the preferred alternative, but it’s not the only option. Tonia Guffey of Dram in Brooklyn went in an entirely different direction, ditching the spirituous, sweet qualities that usually define a julep. Instead, her “Bitter Baby Julep” decreases the potency but ramps up the bitterness in a big way. Pairing Cynar and Campari with Carpano Antica, simple syrup and lemon juice means the drink won’t taste anything like your grandfather’s mint julep, but it is an impressively innovative take on the modern recipe—especially for the more adventurous cocktail aficionado. Though there’s nothing wrong with innovation and originality when it comes to juleps, sometimes the boundaries can be stretched a little too far.

Joe Campanale, beverage director at L’Apicio in New York City, created the “Luca Mano-Freddo,” a cocktail featuring dill-infused vodka, Velvet Falernum, lime juice, cucumber and mint. While exceedingly refreshing and thoroughly appropriate for the season, the drink bares very little resemblance to the classic mint julep—both in form and in taste. Unlike the others tasted for this story, the “Luca Mano-Freddo” opted for ice cubes rather than crushed ice and it wasn’t prepared in a julep cup. So is it a true julep variation? Perhaps not. But a pleasant spring cocktail? Certainly. The mint julep may be viewed by much of the public as a purely Derby-centric cocktail, but it’s far too delicious to be confined to a niche market. It’s true that the julep process is an involved one—not all bars have ice crushers, fresh mint only lasts so long and julep cups are expensive—but the effort is well worth it for a cocktail that allows for so much innovation. Plus, juleps land right in the cocktail sweet spot: accessible enough for beginners, but spiritous enough for more experienced drinkers.

So even if you don’t plan on watching the Derby on Saturday, there are plenty of reasons to opt for a mint juelp—classic or original—this spring. Just be sure to keep an open mind if you ask the bartender how he makes his. Eric Dodds is a New York City-based reporter for TIME covering sports, culture and entertainment. Subscribe Popular Among Subscribers How to Make a Perfect Mint Julep | Serious Eats How to Make a Perfect Mint Julep Mint Julep 2012. Some will tell you this is the year of the Mayan Apocalypse. Others are just as certain this is the year of the Zombie Apocalypse. I don't buy either of those things, but one thing I do know is that 2012 is a portentous year nevertheless. Why? Because in 2012, the Kentucky Derby falls on May 5, and you know what that means? Derby de Mayo! Gird your livers, kids, or the first Saturday in May this year may nearly kill you. Start the day off right with a well-made mint julep. Yes, yes, start in the morning! That means a brunch julep or even perhaps one for breakfast.

In the South, where the julep originated, it was often a drink taken upon rising from bed, before going out to meet the day. But don't be a slouch. A proper julep is a beautiful thing, but you can't be lazy. A bottled premix isn't the way to go here. Today, I give you three and a half tips for a proper julep, but first, as a refresher course, let's review the basic procedure: Add sugar and water (or simple syrup) to a glass or julep cup. Add mint and lightly muddle, being sure to swab the sides of the glass with mint. Fill glass half full with crushed ice. Add bourbon and stir. Add more crushed ice and stir again, until the glass frosts up. Garnish with a bouquet of fresh mint. Tip 1: Use a Good, Strong Bourbon The julep is a drink to sip slowly. As the ice melts into the drink, it not only dilutes but further chills the beverage, resulting in a cocktail that only gets more refreshing as you enjoy it. But note the word "dilutes." As the ice melts, the bourbon dilutes.

Start with a good, strong bourbon—something bottled at 90 proof or higher. I also like a bourbon with a rye backbone, rather than a wheated bourbon, because I feel that wheaters are sweet enough on their own; using one in a julep results in a drink that's too sweet for my tastes. You don't need to go with bourbon, of course. You can use brandy or rye, for example, or even a good aged rum. But still, think about the proof level of the base spirit before you choose. Tip 2: Respect Your Mint About a year ago, I wrote a piece for this space in which I discussed the proper way to muddle mint . The trick is to have a gentle hand and not crush the mint. It's better to lightly bruise it, to release the minty oils; crushing it releases grassy and vegetal flavors, which can ruin a cocktail. Are you the visual type? See below. The first photo here shows crushed, overmuddled mint. The second photo shows Goldilocks mint: just right. Top: You don't want this! No no! Yucky! Bottom: This is what you want.

[ Photographs: Michael Dietsch ] I should add that it's not even necessary to muddle the mint for a julep. Place a sprig into the palm of one hand. Using your other hand, slap (or spank) the mint sharply, once or twice. Just slapping the mint will usually release enough of the oils for a cocktail. Rub the mint on the sides of the cup, and then leave it at the bottom of the glass. Be sure to also lightly slap the mint garnish you place atop the glass immediately before serving. The aromas of mint will tickle the nose and awaken the palate for the lusciousness that awaits. Tip 2.5: Or Make a Minted Simple Syrup Not everyone likes leaves in their cocktail. If you'd prefer to leave the leaves out, make a minty simple syrup, no more than one day ahead, so it tastes minty fresh. Take half a cup of sugar, half a cup of water, and 3/4 cups of packed mint leaves, and cook them together on a stovetop until the sugar dissolves. Strain and refrigerate.

Tip 3: Manage Your Crush A proper julep depends on crushed ice, but there are several ways to go about crushing. You can invest in a proper ice crusher, of course. Or use the one you already have: your blender. Be aware, though, that blenders tend to be a little too efficient; some of the ice will completely melt, so be sure to drain the water off before you build your julep. You don't want to water your drink down before it has time to properly chill, leaving you with an insipid julep. No one likes an insipid julep. Another method is to place ice cubes in a plastic or canvas bag and then whale away at it with a mallet or rolling pin. A canvas bag will wick away some of the moisture, whereas plastic will not. If you're using plastic, drain the ice before using. So with these tips, you should be able to make the best damn julep you've ever had. Just remember, though, it's going to be a long day, so be sure to pace yourself, and have plenty of food and water on hand, or you'll wake up on the 6th, praying for the world to end.

Get the Recipe Mint Julep Cocktail Recipe You must be logged in to post a comment. Adding comment … mrcharlied posted 2 years ago Having a neighborhood pub crawl with Kentucky Derby theme. Any suggestions on making a large batch of mint juleps to be shared by all? Approximately 30 people Porfirio posted 4 years ago When I originally commented I clicked the "Notify me when new comments are added" checkbox and now each time a comment is added I get several emails with the same comment. Is there any way you can remove me from that service? Cheers! catherine posted 5 years ago try some of the more smaller batch bourbon. such as Bakers or Jeffersons. I am a small batch drinker and collector . I also carry a book where ever i travel so that i can check on other bourbons. I recently found a new one. Called Jesse James. This has to be the smoothest one i have ever had. Will be definetly drinking this for a long time.

MixnSip posted 6 years ago I'm not much of a bourbon drinker (in fact I could use a bourbon for dummies book) but a couple of times a year when the sun is high and I can relax in the shade I really enjoy a julep. Usually I just mix Jim Beam or Wild Turkey but I've been reading a few things about Four Rose's of late, so maybe that will be my choice this year. ~ all comments loaded ~ How to Make the Perfect Mint Julep - Imbibe Magazine Daymon Gardner How to Make the Perfect Mint Julep Chris McMillian is a bartending institution— a walking, talking library of cocktail lore and history. A veteran of many of New Orleans’s finest and most historic bars, he’s also a constant presence at the Museum of the American Cocktail, which he helped to found. Here are his thoughts on everything from the virtues of hand-cracked ice to the love lives of ancient Greek gods to why it’s perfectly fine to drink a Julep in the morning. Imbibe: What first attracted you to the Mint Julep? Chris McMillian: Well, you know, I collect literature about drinks and drinking.

I think we [bartenders] all do; at some level, it kind of goes with the territory. And of all the drinks you encounter, none evokes the kind of written or oral response that the Julep does, with the possible exception of [Bernard] DeVoto and the Martini. Imbibe: Speaking of which, there is that wonderful piece by J. Soule Smith that you so often recite when making a Mint Julep. How long did it take you to memorize that? CM: I don’t know. There was a time when I read the text directly from paper, and over time it kind of sunk in. I still forget lines to this day. To me, it just—well, we all know the dark side of drinking, and for me, this expressed everything beautiful about drinking. Imbibe: What are some of the classic mistakes you’ve seen people make when creating Mint Juleps? CM: Well, I wouldn’t phrase it exactly that way. I think it’s more a general approach to making drinks. It’s not so much any main thing as it is all the cumulative things you do that add up to a good drink, [like] the proper service vessel.

Metal acts a conductor; glass acts as an insulator. So since cooling a drink is heat transfer, you radiate the heat away from the drink more quickly and efficiently through a metal container—hence, the metal [Julep] cup. Crushed ice: The more surface area you have, the more quickly and efficiently you will cool—typically, with a greater level of dilution, but because of the almost magical combination of the cup and the ice, the ice really maintains its coldness over a long period of time in the cup without too much dilution. And the dilution’s not really going to hurt that bourbon, either. I think the handling of the mint itself is a huge area. We see it especially with the Mojito—the bourbon’s a little more forgiving, because of its robust nature—but with rum, you really see the delicate nature of mint. I think many bartenders think they’re demonstrating their skill by showing off their muddling technique, but you’re really just supposed to delicately release the oil of the mint, and if you over-extract it, you start to release chlorophyll or vegetal matter within the leaf, which is bitter.

Imbibe: What’s the best way to get perfect crushed ice? CM: I hand-crush my ice. I have a Lewis bag and a large mallet. While I have access to a crushed-ice machine at work, if I had to leave the bar every time I needed to go get crushed ice, it would be a disruption to service, and if I kept crushed ice in the well, it would slush up and become wet. And the coldness and dryness of the ice at the inception of the drink is really one of the key elements of its success. Like people say with everything else, “fresh is better.” From the moment you crush it and take it out of its cold environment, ice is going to start to dilute and melt down. I don’t know if you’d call it cracked or crushed. I’d call it crushed. I pound the shit out of it with that mallet. Imbibe: So walk us through making a proper Julep. CM: I take my silver Julep cup, I add a small amount of simple syrup, less than a quarter of an ounce, into the bottom of the cup. I then add the mint—five, six sprigs.

I don’t think you can use too much mint. I think the main danger, like I said, is the over-extraction of the mint, and the more mint you use, the less extraction it requires. So I put it in the bottom of the cup. I then gently muddle the mint against the interior of the cup, trying to cover all of the interior surface. The small amount of syrup I placed in there almost acts as an adhesive, so that as I muddle, the oil that’s being expressed combines with the sugar, which is then adhering to the interior of the glass, creating a mint-oil-and-sugar rinse, if you will. I then crush the ice and put it in the glass. Have a nice cap on it, extending maybe 10 to 20 percent above the top of the glass, even more, like a snowball or a snow cone. Because the minute you put that room-temperature alcohol on there, the ice is going to diminish in volume dramatically and rapidly.

At that point I pour my bourbon in until I get to about 1/8 of an inch to 1/4 of an inch from the top—it depends on the size of the cup, but about three to four ounces—and then I top it with simple syrup. I like to put the sugar on afterward, à la Soule Smith, so you don’t have to get to the bottom of the drink in order to get to the reward. That is, to me, one of the most compelling qualities of the Julep: Every sip is different from the first, because it’s a built drink as opposed to a homogenized drink. I don’t typically stir my Julep up. That means that as the sugar sinks to the bottom, it’s going to be much more intense in bourbon at the top, and much sweeter and more minty at the bottom. Each sip progressively takes you there and each sip is different from the one preceding it. Few drinks have that multidimensionality, building to the crescendo—which I think is the payoff of the Julep—of the bourbon and the mint together.

And then I take a large bunch of mint, slap it to release the oils and enliven the senses through the fragrance, and garnish the drink. I then take a small straw and place it right in the mint itself so that when you reach down to take a sip, you really have to nuzzle your nose in the garnish so you get that additional olfactory stimulation. You know, the more senses you involve in an experience, the more intense an experience it’s going to be. And then, traditionally, you would wrap the cup in an Irish linen napkin, so as to keep your hand warm and your cup cool. Imbibe: How much simple syrup do you use? CM: I kind of judge that by the individual. If I’ve served them other drinks and I see they like a little more sweetener, I might add more. If it’s somebody who’s a whiskey lover, I might use a little bit less. One of the complaints about Juleps from many people is that they’re often oversweetened. We can probably say three-quarters of an ounce or an ounce total. You’re looking for a little more sweetness as opposed to less, but the bourbon itself is a naturally sweet spirit.

I guess it’s intuitive, at some level. You know, I’m a regular measurer in cocktails. I’m a great believer that if you want a drink to taste the same every time, you have to make it the same every time. And yet the Julep is one of the drinks that I do not measure, because of the nature of the quantity of whiskey and the intensity of flavor; you really have to tailor that to the tastes of the individual you’re serving. But if I were writing Chris McMillian’s recipe, I would say somewhere around an ounce. From time to time, I will vary the simple syrup I use. One of my favorite variations is peach syrup. Bourbon and peaches are a naturally complementary pairing—that’s the basis for Southern Comfort. It adds just another subtle flavor dimension on a classic combination. And in fact, peach brandy was one of the most common base materials for the Julep during the 19th century. Imbibe: Do you have a favorite Julep story? CM: Mint herself was a Greek goddess, a minor river goddess, in fact.

And Pluto, the god of the Underworld, was much enamored of her—not to the pleasure of his wife, who in punishment unjustly turned the innocent maiden into, essentially, grass, so she would be eternally trampled under the feet of everyone. While Pluto could not prevent this, he made it so that the more you trampled her, the sweeter she smelled. And today there’s a mountain in Greece named in her honor: Minthe. I think it’s part of this mythological connection—the Julep itself dates to Persia. Here we have Greek mythology and ancient Babylon intersecting with the New World. You know, you could do the Julep Monologues, based on the quantity and quality of written material that this drink has inspired since its introduction. Imbibe: The sad thing about this conversation is that now we want to make a Mint Julep, but it’s 8:30 in the morning. CM: Well, you know, that was their origin—the earliest references were in Virginia, where servants would bring them on silver salvers while you were still in bed.

You would consume two to three Juleps before arising, to fortify you against the malaise that was supposed to occupy the ether and make people sick. So if you’re in the mood, you can go ahead and indulge yourself and feel perfectly okay about it! Kentucky Derby Mint Julep - How to Make a Mint Julep By Kurt Soller This weekend, if you're anywhere near Kentucky, or anywhere near a group of people who care about horse racing for this weekend (and this weekend only), you're likely to come across the sweet mixture of sugar, mint, ice, and bourbon known as the Julep. But what about this classic American drink makes it southern? That's what we wanted to know, so we asked Esquire's resident cocktail historian, David Wondrich. He explained that, well, the julep's not really a Derby-owned drink at all; it doesn't even have to be made with Kentucky bourbon. That said, it's a damn good drink. Or it can be. If you do it right. Here's how, plus the reason you might consider sticking to straight whiskey if you find yourself on the Great Lawn this weekend.

Esquire: Can you explain what makes the Mint Julep an American classic? David Wondrich: It's the first real American drink. Even before the cocktail, the julep was a popular mixed drink. It was the first one to really popularize using ice, too, and the other reason is that, when made right, it's really great. ESQ: Is it often made right? DW: No. Almost never, in fact. And that's the problem. ESQ: What are we all doing wrong? DW: You're not using enough ice. Or you're using skanky mint syrup instead of using actual fresh mint. And if you are using fresh mint, you're mashing it up until it's total mush. If you macerate the mint too much, you know, it becomes bitter. ESQ: So I guess we shouldn't even get into the to-go ones at the Kentucky Derby? DW: Those are notoriously bad, with that artificial-tasting mint syrup. Listen, making juleps is hard. It's got a lot of steps, and there's a certain procedure you have to follow.

I've done them for events before, and it's really not something to try to produce in any sort of [high] volume. ESQ: Since you've done this before, can we have some pointers? DW: I usually do them four at a time. You put the sugar, or sugar syrup, in the bottom of the glass. Add six leaves of mint to each, and press it really lightly. Then you need shaved or cracked ice — I use a canvas bag with a huge mallet to do that — and you want to pack the glass with it. I, myself, happen to like cognac in my juleps, which is the pre-Civil War version, and you just want two-and-a-half ounces. Then you pack it with even more ice, because the ice will settle after you stir it. You can even pack the ice so it mounds on top. Add some fragrant, dark rum, something good and rich, then five or six sprigs of mint. ESQ: And don't macerate the mint? DW: No, no. Just a light press of the mint into the sugar syrup. Too much and it gets overpowering.

You just want the fragrance of the mint, and a little taste of it. ESQ: So what should I order if I'm at the Derby? DW: Whiskey straight? It's hard to screw that up. But, actually, I would suggest that people drink the Derby Julep and just say the hell with it. Just realize it's not a real julep. That's what I would do. It's the custom of the country. ESQ: Why is the drink so connected to the Derby, anyway? DW: I don't think it goes to the early days, actually. It came with increased southern nostalgia, that whole cult of the julep as the southern drink of identity. That kind of came late in the 19th century, because as late as 1900, the julep was a standard bar drink everywhere. They sold more in New York probably than in Kentucky. But after the prohibition years, sometime in the 1930s or 1940s, the julep was made the official drink of the Derby. The drink and the race weren't born together, it just became [an equation] where southern icon plus southern icon equals Kentucky icon.

ESQ: It's not like the Kentucky one, with bourbon, is the right one. DW: Nope. Each state had its own julep. There was the Maryland one, which used rye, and the Georgia Julep, which used peach brandy. That's not the peach liqueur we use now, it was a brandy made with the real fruit. You can't get that anymore. But there were all kinds of juleps that didn't use whiskey. Me? My favorite is still using nice XO cognac. Because I can. Advertisement - Continue Reading Below 10 Unique Mint Juleps To Make For Kentucky Derby Day | Fox News Magazine 10 Unique Mint Juleps To Make For Kentucky Derby Day By FOX News Magazine | May 1, 2014 A cool way to get into the Kentucky Derby Day spirit? Whip up a classic southern drink made for sipping during steamy afternoons. PHOTOS: 17 Crazy Derby Day Hats The bourbon-fueled mint julep is a refreshing cocktail that marks the arrival of the annual Kentucky Derby.

Featuring zesty mint, crushed ice, powdered sugar, and the potent spirit, it’s traditional served in a silver or pewter mug to remain chilly during sweltering days. And it’s so thirst-quenching that the concoction may have been savored for centuries now. “In ‘A Dictionary of the English Language 1755,’ Dr. Samuel Johnson defines ‘julap’ as an extemporaneous form of medicine, made of simple and compound water sweetened,” explains Fred Minnick , author of “Whiskey Women” and the bourbon authority of the Kentucky Derby Museum . “People were distilling everything back then to stay alive. The julep mixture likely made poorly made distillates taste better." READ: Small-Batch Bourbons You Need to Try Now “The origins of the mint julep are pretty vague, but some signs point to it being initially used for medicinal purposes or just as a ‘start to the day drink’ that Virginians would drink in the 19th century,” says Chef Eli Kirshtein , former contestant on Bravo’s “Top Chef” who’s now based at The Luminary in Atlanta.

These days, the popular drink reigns supreme as the official cocktail of the Kentucky Derby, which, according to reports , has been served at Churchill Downs since the first horse races in 1875, with an average of nearly 120,000 consumed each year. “The mint julep is a drink claimed by the entire southern United States, but Kentucky popularized it in the 20th century,” adds cocktail expert Dale DeGroff , founder and president of the Museum of the American Cocktail in New Orleans. “By the 20th century, the julep became associated with the Kentucky Derby. Nowadays, Americans everywhere associate the jewel of the Triple Crown races with the mint julep. It’s an easy and delicious cocktail to enjoy during the spring and summer.” RECIPE: Mint Julep Ice Cream Best of all? Anyone can prepare their very own mint julep from the comfort of home with a thirst-quenching twist.

In honor of Derby Day, check out 10 tantalizing takes on the mint julep from renowned mixologists across the country below: From “How to Mix Drinks” by Jerry Thomas, adapted by Cocktail Expert Dale DeGroff, Founder and President of the Museum of the American Cocktail in New Orleans. Historic Mint Julep 1862 2 dashes high quality rum Preparation Dissolve the sugar into the water in a tall glass or a silver chalice julep cup. Add the mint and press gently in the sugared water to extract the flavor. Remove the sprigs and set aside for the garnish. Add the cognac and then fill with powdered ice. Place the mint into the drink stem side down and dash with the rum. Set the drink aside for 5 minutes to frost. La Isla Escondida at Mulberry Project in New York City. Horse Power Julep ¾ oz. homemade mint syrup 1.5 Rye Bulleit (you can also use bourbon) 3 drops coriander bitters Preparation In a mixing glass combine all ingredients. Add ice and stir until cold. Strain over crushed ice and garnish with mint.

To make your own syrup, add equal parts hot water and granulated sugar. When sugar has dissolved, drop a mint bunch for 10-12 minutes and strain. Mixologist Shawn Chen at RedFarm’s Decoy in New York City. The Mile High Julep 1 ¾ oz. TINCUP American Whiskey ½ oz. Ancho Reyes Chile Liqueur ½ oz. ginger syrup ¼ oz. fresh lemon juice 6-8 mint leaves Preparation Combine all ingredients in a julep tin, including mint. Add crushed ice and churn until mixed thoroughly and the outside of the tin has frosted. Garnish with a large mint sprig and some sugar sprinkled over the mint and ice. Stone Rose Lounge in New York City. Watermelon Julep 1 ¼ oz. Woodford Reserve Bourbon ½ oz. simple syrup 6 cubes fresh watermelon Preparation Muddle simple syrup and watermelon in a mixing glass. Add mint and press lightly to release oils. Add bourbon and mix well with cracked ice. Strain over crushed ice. Garnish with watermelon and fresh mint. Fig & Olive Restaurant in Newport Beach, California. Fig & Walnut Julep 2 oz.

Four Roses Bourbon .75 oz. St. Germain Elderflower Liquor .5 oz. lime juice .25 oz. Taylor Tawney Port .25 oz. simple syrup 2 slices of fig ¼ inch thick grated walnut ice Preparation Using a Boston mixing glass or a 2 piece shaker, combine figs, port, simple syrup, and lime juice. Muddle into a nice paste. Add mint leaves, bourbon, and liquor. Add ice and hard shake vigorously for about 8-10 seconds so ingredients can infuse. Strain contents over ice in an old fashioned glass or rocks glass. Cut the fig in half and use as a garnish. Grate some walnut over the drink and add a mint sprig. Mixologist Mariko Amekodommo. Ingredients 2 oz. mezcal 8 orange mint leaves (if not available, you can also use a wedge of orange and muddle it with 8 regular mint leaves) ¾ oz. honey simple syrup Preparation Muddle all ingredients together and pour over crushed ice. Garnish with extra mint leaves. Cocktail expert Dale DeGroff, founder and president of the Museum of the American Cocktail in New Orleans.

Georgia Peach Julep crushed ice Preparation Muddle mint leaves, sugar, and splash of water in a julep cup or rocks glass. Add bourbon, brandy, splash of water, and fill cup with crushed ice (10-20% above rim of cup, like a snow cone) and stir. Garnish with a sprig of fresh mint and peach slice. Add a small drinking straw. Celebrity caterer and founder of Elegant Affairs, Andrea Correale. Blueberry Mint Julep Ice Pops Ingredients ¼ cup fresh mint leaves 1 cup water 3 Tbsps. frozen limeade concentrate ¼ cup bourbon ½ cup blueberries Preparation In a blender, combine the mint, water, sugar, and limeade concentrate. Cover and blend until evently combined and mint is blended into small pieces. Place blended mixture in a saucepan and bring to boiling, stirring to dissolve sugar completely. Remove from heat. Stir in the bourbon and whole blueberries until well combined. Pour mixture into ice pop molds and freeze overnight or until completely frozen. Serve. TART Restaurant in Los Angeles. Champagne Julep 8 oz.

champagne Preparation Place one sugar cube at the bottom of a champagne flute. Tear 3-4 mint leaves and place in flute over the sugar cube. Pour champagne over mixture and allow sugar cube to dissolve. Owner/Beverage Director Bryan Dayton of OAK at Fourteenth in Boulder, Colorado. Photo courtesy of Justin Lee. Peche de Vigne Julep 2 oz. Knob Creek Oak Barrel Bourbon ½ oz. Peche de Vigne Fruit Liqueur ½ oz. simple syrup fresh mint Ingredients Muddle mint leaves. Add bourbon, liqueur, and simple syrup. Pour over crushed ice and garnish with extra mint leaves. Kentucky Mint Juleps: The Ultimate Recipe Kentucky Mint Juleps: The Ultimate Recipe By Meathead Goldwyn Bourbon is the quintessential American whiskey and the drink of choice of many of the best pitmasters in the south. Made in Kentucky, mostly from corn, when properly made, filtered, and aged, Bourbon can rival the finest Cognacs in richness, depth, and complexity. Mint is a weed. Plant some now and you'll be engulfed by it in two years. There are many types, so go to the plant store and pinch a few leaves.

Pick the one you like the best. Pick two. By the time the Kentucky Derby rolls around on the first weekend in May, mint is ready to pick, even in harsher climes, and it flourishes all summer long sporting lovely lavender flowers by midsummer. The refreshing mint julep became the official drink of the Derby in 1938 and was served in water glasses. According to the Derby Museum at Churchill Downs in Louisville, the glasses disappeared from the track dining room. So management started charging 25¢ per glass and the most popular race souvenir was born. They are collector's items and older glasses command hundreds of dollars on eBay. By 2010 the production run was up to 700,000 and they can be bought in stores. Sterling Silver Julep Cups were introduced in 1951 and they play an important role in Derby lore. Traditionally, the governor of Kentucky salutes the victorious Derby owner with a toast at the fashionable Winner's Party following the race. The official silver cups sell for $750 on their website.

You can order unofficial Mint Julep Cups on Amazon for much less and read more about the drink in the book The Kentucky Mint Julep by Colonel Joe Nickel . My wife and I always watch the Derby with a mint julep in hand. Tell me about your Derby traditions. Mint Julep For One 1 sprig of mint for garnish Optional. Replace the water with seltzer to make it more lively. Method 1) Rinse the mint to make sure any dirt splashed on the underside of the leaves is gone. Don't dry them. The moisture from the rinse is helpful in making the drink. 2) Put the leaves in a 12 ounce cocktail glass and pour the sugar on top. Muddle them together gently with a muddler or the handle of a wooden spoon. When the leaves and wet sugar begin to turn to a little mushy, add the water and the bourbon, and stir with a fork until the sugar dissolves. Top with crushed ice, garnish with the sprig of mint, add a straw, and you're off! Mint Juleps for Seven Simple syrup is on every bar in the world. It is simply equal amounts water and sugar by volume.

Below is a simple syrup infused with mint, perfect for juleps and mojitos. All the flavor, and no green stuff in your teeth! This makes a fairly sweet drink, as they like it in the South. You can cut back on the syrup and add a splash of sparkling water if you wish, and I often wish. Makes. 14 ounces of mint syrup, enough for 8 (12 ounce) drinks Preparation time.15 minutes to make the mint syrup, 5 minutes to make the drink Ingredients 1 cup of mint leaves, rinsed, de-stemmed, and chopped coarsely 1 (750 ml) bottle respectable Kentucky Bourbon Crushed ice About the Bourbon. Knob Creek is my favorite sippin' whiskey, but I no way I'm mixing it with sugar and mint. Maker's Mark is a popular, less expensive choice. But for this recipe, the mint is the star, so I use an inexpensive bourbon, like regular Jim Beam. About the mint. Be sure to remove the stems and the large central vein which can be bitter. Leaves only, please. Liven it up a bit. Before serving, dose it with a splash of club soda if you wish.

Method 1) Put the mint, sugar, and water is a small saucepan and bring to a boil to dissolve the sugar. Then turn it down to low for about 5 minutes to extract the mint flavor. Turn off the heat and let it cool at room temp. 2) Filter the syrup through a fine mesh strainer. You can then bottle it and keep it in the refrigerator for weeks. 3) Fill an 12 ounce cocktail glass half way with crushed ice. Pour in 3 ounces of Bourbon, add 1 1/2 ounces of syrup, and stir or shake well because the syrup will sink to the bottom. Garnish with a sprig of mint and a straw, and get your bets down. newsletter Please read this before posting a comment or question 1) Please use the table of contents or the search box at the top of every page before you ask for help, then please post your question on the appropriate page. 2) Please tell us everything we need to know to answer your question such as the type of cooker and thermometer you are using. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you.

Please read this article about thermometers . 3) If you post a photo, wait a minute for a thumbnail to appear. It will happen even if you don't see it happen. 4) Click here to learn more about our comment system and our privacy promise . Remember, your login info for comments is probably different from your Pitmaster Club login info if you are a member. Moderators: Mint Julep Recipe on Food52 Edit Recipe Add Photos Author Notes: For the sweetener, make a rich sugar syrup by heating 2 parts by volume sugar with 1 part by volume water until the sugar is dissolved and the mixture is just simmering. Throw in as many mint leaves as will fit in the pan (it isn’t expensive, don’t be cheap) and turn off the heat, stir to mix in the leaves, then allow to cool to room temp, a couple of hours. Strain the syrup off the leaves into a clean jar, it will keep in the fridge for a few weeks (if it even lasts that long, mine never does). For spirit, bourbon is the choice par excellence, but the original was made with anything from rum (Jamaican please) to brandy.

In fact, if you can find REAL peach brandy, that is, spirit distilled from fermented peaches and aged in wood barrels (not a sweetened cordial) a julep made from a combination of that and either bourbon or brandy is an absolute knockout. It’s tough to find nowadays but not impossible. Execution couldn’t be simpler: Combine the ingredients in a fancy-schmancy julep cup if you have it, a cheater tin if you don’t, or a double old-fashioned glass if you must. Fill with crushed ice and stir until ice forms on the outside, with all that crushed ice it won’t take long. Ice out of an ice crusher is fine, but even better is ice crushed in a canvas bag with a wooden mallet, or for the budget minded, a kitchen towel with a rolling pin. This ice takes on more of a snowy consistency and is absolutely beautiful. Once the ice has formed on the outside of the vessel, top with additional ice into a cone and add an irresponsible (again, don’t be cheap) amount of fresh mint tops. Trim a straw down so that you have to bury your nose in mint to drink and sip slowly in the sun so you don’t catch hypothermia.

— Erik Lombardo Advertisement 3/4 ounce rich mint syrup, or to taste 1 bunch mint Crushed Ice For the sweetener, make a rich sugar syrup by heating 2 parts by volume sugar with 1 part by volume water until the sugar is dissolved and the mixture is just simmering. Throw in as many mint leaves as will fit in the pan (it isn’t expensive, don’t be cheap) and turn off the heat, stir to mix in the leaves, then allow to cool to room temp, a couple of hours. Strain the syrup off the leaves into a clean jar -- it will keep in the fridge for a few weeks (if it even lasts that long -- mine never does). Combine the ingredients in a fancy-schmancy julep cup if you have it, a cheater tin if you don’t, or a double old-fashioned glass if you must. Fill with crushed ice and stir until ice forms on the outside -- with all that crushed ice it won’t take long. Ice out of an ice crusher is fine, but even better is ice crushed in a canvas bag with a wooden mallet -- or, for the budget minded, a kitchen towel with a rolling pin.

This ice takes on more of a snowy consistency and is absolutely beautiful. Once the ice has formed on the outside of the vessel, top with additional ice into a cone and add an irresponsible amount of fresh mint tops. Trim a straw down so that you have to bury your nose in mint to drink and sip slowly in the sun so you don’t catch hypothermia. Mint Juleps, A Springtime Cocktail for the Ponies | Bourbon Central Mint Juleps, A Springtime Cocktail for the Ponies Buy an Authentic Julep Cup Every first Saturday in May since 1875, Kentuckians, horse-racing fans, and countless celebrities have converged on Louisville, KY to mark the commencement of spring by cheering the thoroughbred racehorses at the Kentucky Derby. And since 1938, the Mint Julep has been a staple as well as the official cocktail for what has been called “the most exciting two minutes in sports”. The Mint Julep is an original American creation (much like it’s main ingredient, bourbon), and was popularized by Kentucky Senator Henry Clay in the 18th century. It’s a simple cocktail , made from a combination of bourbon whiskey, mint, sugar, and ice.

But the exact method and proportions seem to be up for debate every year. In fact, if you ask 10 Kentuckians how to make a Mint Julep, you will likely get 10 different answers. A traditional and more bracing recipe variant would be: Place one bruised mint leaf and a dash of sugar in the bottom of an old-fashioned glass and muddle Fill with crushed ice Fill to top with a heavy pour of straight Kentucky bourbon A lot of bars and restaurants will serve Mint Juleps in the spring time, but they often don’t satisfy, by serving the polar opposite of the above recipe. They are light on the bourbon and heavy with sugar syrup to better cater to modern palates. For most people today, the best Mint Julep can be found somewhere in the middle.

My favorite Mint Julep recipe: Cook up a batch of mint-infused simple syrup (mint, sugar, and water) Pour one shot of the syrup and 2.5 shots of bourbon into a tall julep cup with crushed ice Rub a bruised mint leaf around the rim of the glass Garnish with a fresh sprig of mint lightly dusted with powdered sugar I find that having the mint-infused syrup cooked up ahead of time makes serving a large party much easier. Also, it helps diffuse the mint flavor more evenly through the drink, which makes it go down easier for those unfortunate few less accustomed to drinking whiskey, while not sacrificing the strength of a proper Mint Julep. Opinions can differ greatly on which bourbon to use for a Mint Julep, and there is no gospel. However, in my opinion, it is best to use a drier & woodier tasting bourbon, like Woodford Reserve . This balances well with the sweetness already present in the drink. Much like many bourbon cocktails , I find that using a sweeter bourbon with additional sugar/syrup added to the drink is often overkill.

A well-balanced cocktail demands that no single flavor smother the others, and by using a drier bourbon, we can better accomplish that balance. Often overlooked, the Julep Cup plays an equally important role in the proper enjoyment of a Mint Julep. The cups in which Mint Juleps are served range from elegant and traditional sterling silver julep cups to more common but less traditional glassware . There are also pewter , silver-plated and nickel-plated cups available that work just as well. A solid sterling silver Julep Cup is the most traditional and eye-catching of the choices, yet they can retail for anywhere from $400 for a basic, unadorned silver cup to $1000 for the fancier really traditional ones. They can make a fantastic collector’s item or special gift, but it is unlikely you will break out a set of 12 at your next Derby party. However, a sterling silver julep cup would be a wonderful, decorative collector’s item for any horse racing or bourbon enthusiast. While not commonplace, these sterling silver works of art are reserved for special occasions only or serve as decorative centerpieces — unless you happen to be sitting on Millionaire’s Row at Churchill Downs.

(we can dream, right?) Silver-plated , nickel-plated , and pewter mint julep cups are far more affordable and still capture the old-time essence of the mint julep experience. Many can be found for $30 to $50, sometimes even a little cheaper if you’re lucky. And if you’re more concerned about the drink itself than how it’s served, you can get a serviceable stainless steel or glass julep cup . The stainless julep cups usually run $15-20 a piece whereas glass ones can be found as cheap as 5 bucks per glass if you buy a set. (you can also use a Collins or highball glass, it doesn’t have to be officially marketed as a julep glass) In closing, I’ll leave you with a bit of trivia. If you have ever had a “gulab jamun” dessert at an Indian or Persian restaurant, you have tasted a surprising connection to the Julep. “Gulab” is actually the origin of the word julep. While julep usually implies a sweet and sometimes medicinal drink, gulab means rosewater.

And coincidentally, the winning horse of the Kentucky Derby is draped with a blanket of 554 red roses, hence why some also call the Derby the “Race for the Roses”. Anyway, with that don’t forget to equip yourself for your next Kentucky Derby party. You can’t make a perfect mint julep without a traditional julep cup. Let me know if you have any questions… Buy Your Mint Juleps Cups (Amazon.com) How to Make a Mint Julep That Doesn’t Suck How to Make a Mint Julep That Doesn’t Suck How to Make a Mint Julep That Doesn’t Suck By Rachel Raczka @rachelraczka Video by GuruAmar Khalsa @GuruAmarK April 30, 2015 While some folks might assume the mint julep has Southern roots, its history can be traced back centuries, the word itself meaning “rose water’’ in Arabic. Like with most cocktails, its origin is muddled (ha), but a general backstory is that juleps were once introduced for medicinal purposes.

“Alcohols like Bénédictine or Chartreuse were known as elixirs for long life,’’ said Thea Engst, manager of River Bar in Somerville. “Because there were usually so many herbs in them, they were thought to bring you back to health, but now we known them as liqueurs.’’ Before they were minted, juleps were once touted as “prescription juleps,’’ said to relieve stomach aches and nausea, before falling into a category of their own. Like sours, cobblers, and daiquiris, juleps remain modest at their core, explained Alden & Harlow bar manager Seth Freidus. “If you go back to the early 1800s, you have the category of slings, which were sugar-spirit-water cocktails,’’ he said. “And eventually you had a minted sling, which then became the mint julep.’’ Advertisement The mint julep was crested as the signature cocktail of Churchill Downs in 1938, and stands today as the libation of choice at Kentucky Derby parties across the country. No actual medicinal benefits have been discovered, unfortunately.

Mint Juleps are easy enough to make — simple syrup, mint, and a spirit, typically bourbon or rye — but even easier to mess up. “A lot of people debate the muddling of the mint and the process of that, but I think that people over-muddle in general when using fresh herbs,’’ said Joe Fisketti of Rosebud Kitchen. “That leaves a real bitterness to the drink.’’ The correct method involves delicately crushing the mint into the syrup. “You want to press it just enough to squeeze out the oils to infuse your sweetener,’’ added Freidus. Or infuse your syrup with mint (and strain it out) to avoid the risk altogether. Likewise, your serving chalice plays a huge role in making a proper julep, the traditional silver julep cup being the vehicle of choice. It’s preferred for how well it holds a chill, but often comes with a price. Luckily, cooling down a rocks or Old Fashioned glass is easy — Rosebud uses Mason jars for that extra Southern charm — and crushed or shaved ice works just fine.

Advertisement “Just chill your glasses ahead of time in the fridge, or pour a little soda water over ice and let it sit for a few seconds to give a cup that nice frosty look,’’ advised Engst. If bourbon isn’t your jam, other spirits like gin or rum also play well with the julep equation. Freidus even prefers a blend of one part cognac, one part Demerara rum. “Just put a giant bouquet of mint on top and sit outside in the sun and sip it,’’ he said. Thea Engst’s Mint Julep Two ounces bourbon for a customer, how sweet they like it start with a A quarter ounce simple syrup Six mint leaves Muddle the mint lightly to release the aromatics in the bottom of a glass with your syrup. Add crushed ice — get as fine as you can get it. Add your bourbon, and give it a good stir. Top with lots of mint garnishes.

Question: What spirit usually goes into the making of a mint julep?
Answer: Bourbon