The Kentucky Derby isn’t just the most thrilling two minutes in sportsāit’s a time-honored tradition that marries the pomp of horse racing with the rich culinary culture of the South. Central to this celebration is the Mint Julep, a refreshing cocktail that has become synonymous with the Derby experience. Let’s dive into the charm of this classic drink and why it deserves a spot at your Derby Day celebration!(The video below was uploaded in 2019) š
A Storied Sip of the South
The Mint Julep is much more than just bourbon, mint, and sugar; it’s a storied concoction, first recorded in 1793, that dates back to the 18th century. Originally a Persian medicinal elixir called a “golÄb” (in Arabic “julab”), made with rose petals instead of mint, the julep has evolved into a symbol of Southern hospitality and grace. Made traditionally with four simple ingredientsācrushed ice, fresh mint, sugar, and Kentucky bourbonāthis cocktailās simplicity belies its deep cultural significance and delightful taste. (Prior to the Civil War, due to the French bringing it over from France, it was made with old French Cognac and a float of Jamaican Rum…. and before that, in France, it was made with peach brandy.)
The Perfect Derby Day Ritual
At the Kentucky Derby, the Mint Julep is more than just a beverage; it’s a part of a larger spectacle. Served in iconic silver or pewter cups and garnished with a sprig of mint, sipping a Mint Julep at Churchill Downs is a ritual that connects everyone to the rich history of the races. The clink of ice in the metal cups mingles with the buzz of the crowd, creating an ambiance of excitement and anticipation.
How to Make Your Own Mint Julep
Making a Mint Julep at home (or as a pro working in a kick-ass bar!) is an easy way to bring a taste of the Derby into your living room (or bar-room). Hereās how you can make it:
1. Ingredients:
– 2Ā½ oz. Kentucky bourbon
– 1 oz. simple syrup
– 8-10 mint leaves, plus a sprig for garnish
– Plenty of crushed ice (and I do mean crushed, not pebbled or small cubes please)
2. Method:
Classic drink’s classic tools to make crushed ice. Shown: Lewis Bags, a white rubber mallet (Lowe’s), a Wood Mall (Czech Republic), and a folded old fashioned bank coin bag underneath the wood mall – the original Lewis bag – ultra-affordable, and easily available! You can use either the white rubber mallet or a wood mall. And either of the bag choices to make your crushed ice.
– In a julep cup or highball glass, lightly muddle (stir muddling is fine) the mint leaves with the simple syrup to release the oils from the microscopic mint gland tubules located on the underside of the leaves.
– Fill the glass halfway with crushed ice (use a mallet and a canvas bag to crush and “FrappĆ©” the ice), pour in the bourbon, and stir well. Originally silver or pewter cups were used, and stirred until the outside of the cup frosted over.Ā
– Top with more crushed ice to form an ice dome, and garnish with a mint sprig.
– Optional: sprinkle with powdered sugar for an extra touch of sweetness.
Embracing the Tradition
Whether you’re hosting a Derby party or simply enjoying the race from home, crafting the perfect Mint Julep is a wonderful way to participate in the festivities. It’s not only about the drink but also the experienceādressing up, placing a playful bet, or even hosting a hat contest can all add to the fun.
Why We Love It
Always Question The Preconceived Answers
BTW “Chlorophyll” found in greens including sweet peas, is not bitter. Pure chlorophyll is relatively tasteless, but plant-like. The old “chlorophyll is bitter” myth is the easy go-to answer without thinking or researching further. Whatever it is (most probably various things found in different bitter tasting plants) that makes certain plants taste bitter, it is not the chlorophyll.
The above 3 photos were taken by me at a magnification of 2,000X. You can see the oil droplets at the end of the tubules on the underside of the leaf. There were no tubules or oil visible anywhere on the tops of the leaves that I could see.
The Mint Julep, with its cool, crisp flavors, perfectly complements the excitement of the Kentucky Derby. It invites us to slow down, savor the moment, and enjoy the company of friends and family. This Derby season, we raise our julep cups to tradition, camaraderie, and, of course, the incredible athletesāboth equine and humanāwho make this event so spectacular.Ā
So, dust off your julep cups, gather your ingredients, and get ready to toast to the Kentucky Derby! Whether you’re at the track or watching from afar, a Mint Julep in hand is the best way to feel a part of the action. Hereās to a safe race and a delightful Derby day!
I’m a strong advocate for craft apprenticeship programs. Hundreds of years ago skilled trades in Europe developed guilds and a guild system consisting of apprentices, journeymen, and master craftsmen levels of competence. These systems still exist today under various names, and in different forms because they work. These mentorship programs were developed to protect and develop the crafts, and to build strong industry standards. A journeyman craftsman from one area could travel toĀ another to learn more under a different master craftsman, and traveled with a letter of recommendation from the former master craftsman. We are all familiar with the “letter of recommendation” from former employers – which sadly, for litigious reasons, this is no longer a common practice. Too bad. Perhaps it needs to come back – at least for the skilled trades anyway.
Author Michael Ruhlman, known for interpreting the culinary arts for both home cooks and professionals through his 40 published books, discusses bartending in “The Book of Cocktail Ratios” (Scribner, 2023). On page 1 of the introduction titled “The Power of Ratios,” he explains that cocktail recipes rely heavily on precise ratios rather than unique ingredient combinations. He writes: “Most cocktail recipes, even more than food recipes, are fundamentally defined by their ratios, rather than by a unique combination of ingredients” fundamentally defined, meaning that exact measurements are fundamentally define the drink; any deviation of even one ingredient can unbalance the drink, rendering it unpalatable. For example, the subtle flavor profiles of many Tiki drinks depend on meticulous ingredient measurements down to the drop, similar to how dashes of bitters define cocktails like Manhattans, Old Fashioneds, and Sazeracs. Which, by the way, is also why it is essential to rinse and drain all mixing equipment in between drinks. Those 6 drops of Scotch still clinging to the walls inside the jigger will (subtly or not) alter the next cocktail being measured if the jigger is adding unwanted scotch into the drink).
