As the official cocktail of the Kentucky derby, this traditional mash of mint leaves and sweet bourbon serves to refresh and quench all day long. If it’s not fresh mint, it’s not a Julep!
Why Do People Drink Mint Juleps at the Kentucky Derby?
The mint julep originated in Virginia as a “breakfast drink” (uh, let’s hope not for people on their way to the office), and spread in popularity across the South. Originally, it was called a Virginia dram. Then, at the first Kentucky Derby in 1875, Southerners enjoyed it at the race. The mint julep became the official drink of the Derby in 1939. Chris Goodlet, curator of the Kentucky Derby Museum said of its origins to CNN, that “[The cocktail] ties together two of Kentucky’s most well-known industries: horse racing and bourbon.” People were pretty mad during Prohibition, when they couldn’t enjoy Juleps at the Derby anymore, so you may partially have their nostalgia for it to thank for the fact that alcohol is legal now.
Mint Julep
Description
A celebratory cocktail for the Kentucky derby or all toasting occasions.
Ingredients
For the cocktail:
- 12–15 fresh mint leaves
- 2 ½ oz Woodford Bourbon
- ½ oz simple syrup (recipe below)
- Crushed Ice
- Garnish: Fresh Mint Sprig
For the simple syrup:
- 1 cup water
- 1 cup sugar
Instructions
For the cocktail:
- Place 12-15 fresh mint leaves into your cocktail shaker, add in a scoop of ice cubes, add in the simple syrup, and shake vigorously for 30 seconds to release the mint oils into the simple.
- Add in the bourbon and shake again for about 20 seconds. Add crushed ice to your julep cup, creating a dome.
- Strain and pour your cocktail over the domed ice. Add the fresh mint sprig as a garnish.
For the simple syrup:
- In a small saucepan, bring the water and sugar to a boil, stirring until the sugar is dissolved.
- Remove the saucepan from the heat. Allow the syrup to come to room temperature. Then pour into a container.
- This Simple Syrup will last a minimum of 2 weeks as is in the refrigerator or if you add a tablespoon of vodka or rum it will last longer.
Recipe by Sarah Cascone
Photography by Dave Bryce
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