Why the Mint Julep Still Rules the Kentucky Derby and Beyond
Why the Mint Julep Still Rules the Kentucky Derby and Beyond
Why the Mint Julep Still Rules the Kentucky Derby and Beyond
The Mint Julep evokes a sense of 200 years of Southern history that is almost impossibly idealized, and nobody seems to mind. It is essentially a large cup of whiskey, and yet it has been embraced by every strata of society as something that's perfectly acceptable to enjoy several of on a Saturday afternoon. It is simultaneously exuberant and genteel, a sign of a great party and yet deeply serious, and has found favor with everyone from Teddy Roosevelt to Margaret Mitchell. The same jaded bartender who rolls his eyes at your request for a copper Moscow mule mug will not only accept but insist on a traditional pewter cup for your mint julep.
The Kentucky Derby without juleps would be shorter than a commercial break. But add in mint juleps? Suddenly it's a multi-day event, and the thought of dressing up like a carnival barker from the 1930s seems necessary. Important even. It's about tradition. So that you should take part in now matter where you are in the country. So as we prepare for this year's edition we wanted to revisit how you should make the classic Mint Julep while also showing you two variations you'll want to mix during this year's Run for the Roses.
Don't be fooled by the Mint Julep. Its campaign materials may have you convinced it's just a harmless little minty refresher, but in reality it's nearly a double-pour of bourbon, tempered only by mint and a touch of sugar. Nonetheless, some 120,000 Mint Juleps are consumed across two sunny days at Churchill Downs during the Kentucky Derby, proving that some cocktails can become refreshing daytime summer sippers just by sheer force of will, and a little crushed ice. Find out the best bourbon to use for your Mint Julep here, or if the race is about to start, quickly fix one up according to the recipe below.
- 2.5 oz. bourbon
- 0.5 oz.-0.75 oz. simple syrup (to taste)
- 10-12 mint leaves
In a metal cup, gently muddle the mint into the simple syrup. Add bourbon and fill 2/3 with crushed ice. Stir to chill, until a frost forms on the outside. Then pack the rest of the cup with ice. Take two mint crowns, lightly bruise them with your fingers, and stick them against the inside close to the straw. Enjoy.
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