It’s hard to resist mouthwatering Cuban Mojitos during the spring season, but when it comes to enjoying “the greatest two minutes of sports,” we’re going for another classic from down south. The Mint Julep is one of the oldest cocktails in existence and probably the most difficult to make, but like the Cuban treat that also shares a bouquet of freshly picked mint leaves, this icy, refreshing mixture is always worth the effort. The Mint Julep is also the official drink of the Kentucky Derby where ladies wear their finest hats and gents place bets for a chance to hit the jack pot and celebrate summer in style. The major sports event is happening on May 1st, so get racing to your nearest bar and show off your skills by preparing not just any bland concoction, but The Perfect Mint Julep. There’s no better way to begin spring like a winner.
The Perfect Mint Julep Recipe
Ingredients
1L Bourbon (We used Maker’s Mark)
Lots of spearmint
Distilled water
Granulated sugar
Powdered Sugar
To prepare the mint extract: Remove about 40 small mint leaves. Wash and place in a small mixing bowl. Cover with 3 parts of bourbon. Allow the leaves to soak for 15 minutes. Gather the leaves in a clean, soap-free piece of cotton cloth and wring the mint bundle over the bowl of bourbon. Dip the bundle again and repeat the process several times. Then set aside.
To prepare the simple syrup: Mix 1 cup of granulated sugar and 1 cup of water in a cooking pot. Heat to dissolve the sugar. Stir constantly so the sugar doesn’t burn. Set aside to cool.
To prepare The Perfect Mint Julep: Pour 3 ½ cups of bourbon into a large pitcher. Add 1 cup of the simple syrup to the bowl. Add three tablespoons of mint extract or until you’re pleased with amount. Pour the whole mixture into an empty liter bottle and refrigerate for at least 24 hours.
To serve The Perfect Mint Julep: Fill each silver Mint Julep cup half full with shaved ice. Insert a sprig of mint. Pack in more ice to about an inch over the top of the cup. Insert a straw that has been cut to one inch above the top of the cup. When frost forms on the cup, pour the refrigerated mixture over the ice. Sprinkle powdered sugar on top.
