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Friday, May 2, 2008
Mint Juleps anyone? Recipes and how-to information.
The Mint Julep has been the traditional drink at the derby for more than 100 years, and during that time about as many variations — some refreshing, some not — of the drink recipe have been imagined.
Some of the recipes suggest the aromatic mint should be used as a garnish while others suggest muddling — otherwise known as stirring and gently crushing — the mint.
One aspect of this race-day concoction that doesn’t seem to vary is the ice — almost all agree, crushed is best. What to place the ice and the drink in is another matter. For a more musty mixologist, the only choice is a sterling silver julep cup; for the rest of us, a rocks glass should do the trick.
So when you’re ready to celebrate the most exciting two minutes in racing this weekend, the Lounge Lizards have gathered a few refreshing recipes for the popular drink for you to try.
A Smithsonian article says the widespread success of the famous race is thanks in part to Southern tradition, big-name movie stars, the rise of mass media, the minty minty drinks and loads of luck. Whatever the case, the Lounge Lizards will be raising a glass tomorrow with a toast to red roses, big hats, fast horses and the much-admired quintessential drink of the 134rd Kentucky Derby.
Early Times Mint Julep recipe 2 oz. Early Times Whiskey 1 tbsp. simple syrup (recipe below) Mint sprigs Crushed ice Crush a few mint leaves in the bottom of an 8-oz. glass and fill with crushed ice. Add one tablespoon of simple syrup and one tablespoon of water. Add 2 oz. Early Times. Stir gently until glass frosts. Garnish with a fresh mint sprig, sip and enjoy.
Mint simple syrup* 1 cup water 1 cup sugar 1 bunch fresh mint sprigs Combine sugar and water. Boil for 5 minutes without stirring. Pour mix over a handful of mint leaves, and gently crush the mint with a spoon. Refrigerate overnight in a closed jar. Remove mint leaves, but continue to refrigerate. Stays fresh for several weeks. * Speaking from experience - don’t overcook the simple syrup or you’ll have a batch of simple crystals instead. — RECIPE FROM EARLY TIMES WHISKEY
Thoroughbred Punch Serves 15-18 1/2 cup sugar 4 oz. lemon juice 6 oz. orange juice 4 oz. Grenadine 1 Liter Woodford Reserve Bourbon 1 Liter club soda Combine sugar with the lemon and orange juice and stir well. Add Grenadine and Woodford Reserve and stir again. Add the club soda, garnish with mint sprig and Ice mold and serve. For an alcohol-free version substitute Woodford Reserve with sweetened ice tea. — RECIPE BY TIM LAIRD, CCO (CHIEF COCKTAIL OFFICER) OF LOUISVILLE-BASED BROWNFORMAN
Julep Mintalicious Martini 2 oz. Kentucky Bourbon 2 oz. orange liqueur 1/2 oz. vanilla vodka 1 oz. Mint Julep syrup (stores like Arrow Wine sell this pre-made) 2 oz. tonic water Shake, strain, garnish with an orange slice and mint spring. — A LOUNGE LIZARDS TAKE ON A RECIPE FROM COCKTAILTIMES.COM
Run for the Roses Cocktail Serves 2 3 oz. orange vodka 2 oz. peach brandy 2 oz. Southern sweet iced tea (recipe below) 2 oz. fresh lime juice 2 rose petals for garnish Chambord for floating Add first four ingredients into a cocktail shaker filled with ice. Shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into two rocks glasses filled with crushed ice; pour Chambord so that it floats on the top of the drink. Garnish drink with rose petals.
Southern sweet iced tea recipe Use five tea bags for one quart of boiling water. Steep for 10 minutes and add one cup of sugar while tea bags are steeping. Stir to dissolve. Place in refrigerator to cool. — CREATED FOR LAST YEAR’S KENTUCKY DERBY FESTIVITIES BY GREY GOOSE VODKA’S NICK MAUTONE
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