Mint juleps

by Caitlin Saniga

Mint juleps have been a part of Kentucky Derby celebrations since about 1938. Traditionally, the drink is served in frosty silver julep cups. Other glasses, stored in the freezer ahead of time, stand in just fine, though. True Southerners believe a mint julep should only be served and sipped while the sun is out. It’s an afternoon drink.

• 2 cups water
• 2 cups sugar
• 25 mint leaves, rinsed thoroughly
• 750-ml bottle of Kentucky bourbon
• crushed ice
• mint sprigs for garnish
• 8 highballer glasses or julep cups

I’m about to make a ridiculous but awesome suggestion for crushing the ice. If you don’t have a snow cone machine (I don’t.) or a high-power food processor (I didn’t want to risk mine.), you’re going to have to get creative. My suggestion: Empty a tray of ice cubes into a clean towel. Gather the edges of the towel around the ice to create a sack. Repeatedly beat the sack of ice against a brick wall or pavement to crush the ice. It works. Trust me.

Make a simple syrup by bringing the water and sugar to a boil in a medium pot over medium heat. With the lid off, let the liquid simmer for 5 minutes. Pour the liquid into a glass container and add the mint leaves. Store in the fridge about 4 hours or overnight. Store glasses in the freezer as well.

Strain the mint leaves from the simple syrup. Fill the frosty glasses with crushed ice. Start by adding 1/4 cup bourbon and 1 tablespoon simple syrup to each glass. Use a stirring stick to mix the drink. Taste it, and adjust the bourbon/simple syrup ratio if needed. Add a sprig of mint to each glass for garnish. Serve immediately.

Makes 8 with refills.

Recipe adapted from: KentuckyDerby.com

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