Classic Mint Juleps
Let’s throw the best Kentucky Derby Party around! This… coming from a California girl curiously living in the Deep South.
In my mind, throwing the best Derby Party has everything to do with buying all of the mint and all of the bourbon. With those two staples… everything else will fall into place. This… coming from the California girl (who really likes bourbon).
A big hat is important. A television that plays the races is pretty essential. Red roses are a nice touch. Fried chicken will keep the masses contented. A Derby Pie (totally in our near future) is above and beyond, and totally major.
All of the bourbon, though. First we’re really going to need all of the bourbon.
Adorning our bourbon is also pretty important.
Horse racing cocktail spears found here!
With all the bourbon and all the mint, here we are… OFF TO THE RACES!
(I had to.)
Ice becomes a major part of Mint Juleps because the cocktail has so few ingredients: mint simple syrup, bourbon, and ice.
Crushed ice all the way. I’ll be crushing ice all summer thanks to this ice crushing dream machine. Count on it!
A bit of mint simple syrup in the bottom of each tumbler.
Lots of crushed ice.
I had no idea how fast ice melts in the South. Lightening speeds. Seriously.
Bourbon on top of the ice, on top of the mint simple syrup.
My Julep bourbons of choice: Bulleit, Jack Daniels (which isn’t bourbon, but whiskey), Woodford Reserve, Buffalo Trace, and Knob Creek. I also think a rye might be nice! Select what makes you happy.
More ice, forever and ever.
A paper straw. A horse racing accessory. A sprig of mint as giant as your hat or as dapper as your bow tie. Even this California girl knows this much to be true.
Classic Mint Juleps
recipe from epicurious
For the Mint Syrup:
1 cup granulated sugar
1 cup water
1 big handful fresh mint leaves and stems
For the Cocktail:
1 scant ounce mint syrup
about 2 cups crushed ice
2 ounces bourbon
fresh mint sprigs for garnish
To make the mint syrup, in a medium saucepan combine sugar, water, and mint over medium heat. Bring to a simmer, stir, and allow to simmer for 5 minutes. Remove from heat and allow mint to steep for 15 minutes. Remove and discard the mint leaves, place syrup in a small jar and refrigerate until chilled through. Mint syrup can be made up to 1 week in advance.
To make a cocktail, add mint syrup to the bottom of a glass. Top with about 1 cup of crushed ice. Add bourbon and stir. Top with more ice, filling the glass. Add a mint sprig and straw and stir just before serving.