Reported by: Jessica NollWeb produced by: Jessica NollA Mint Julep is best known for its consumption at the Kentucky Derby. But what is it, mint, bourbon? But what makes a good Mint Julep perfect? As the traditional thirst-quencher for Derby-goers, the Mint Julep has been in the hands of race enthusiasts for about 100 or the 134 years that the Derby has been around. Every year, according to the Churchill Downs Web site, 120,000 Mint Juleps are served in the two-day period, between the Kentucky Oaks and the Kentucky Derby weekend. If you’re not sure what that really means – that’s about 1,000 pounds of mint in two days. How do you make the very best Mint Julep? Jay Dickerson, EQ @ The Party Source’s Resident Bar Chef, says the perfect mint julep is not so much a formula, but “ceremony.” A traditional Mint Julep has only four ingredients: mint, bourbon, sugar and water. Dickerson likes to serve them in a classic silver or pewter julep cup. How do you hold it? “Only by the bottom and top edges of the cup” said Dickerson. This allows frost to form on the outside of the cup. Dickerson also suggested that you always use the freshest mint, frost the glass or metal mug well before serving, use shaved or finely crushed ice, position the mint garnish and straw carefully together (so that each sip includes that wonderful mint aroma), and – most importantly, use good bourbon. Here’s a tip from Amy Tobin: Keep Jay’s Mint Simple Syrup in the fridge to sweeten iced tea. It’s delicious and refreshing.
Perfect Mint JulepMakes 1 mint julep 3 ounces Kentucky bourbon Mint leaves 2 tablespoons mint simple syrup, recipe follows Crush a few mint leaves in the bottom of a hi-ball glass. Add 2 tablespoons of syrup and muddle ingredients together to release oils from mint. Then fill the glass with crushed ice. Add bourbon and stir until glass is frosted. Top with more crushed ice. To serve, garnish with a fresh sprig of mint. Mint Syrup: 1 cup sugar 1 cup water 1 bunch fresh mint sprigs In a medium saucepan, combine sugar and water. Boil for 5 minutes, without stirring. Pour over a handful of mint and gently crush the mint with a spoon. Refrigerate syrup mixture overnight in a jar with a lid. Remove mint leaves and keep refrigerated. This will be good for several weeks. Courtesy of Jay Dickerson, EQ @ The Party Source
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Emeril's Mint Julep6 to 8 fresh mint sprigs 1 tablespoon simple syrup Crushed ice 2 1/2 ounces bourbon Fresh mint sprigs In a tall glass, add the mint and simple syrup. With the handle of a spoon, crush and mash the leaves to extract the flavors. Fill the glass with the crushed ice and pour in the bourbon. Using a teaspoon, jiggle the contents to mix and chill. Garnish with fresh mint sprigs. Courtesy of Food Network
Food Network’s Perfect Mint Julep4 cups bourbon 2 bunches fresh spearmint 1 cup distilled water 1 cup granulated sugar Powdered sugar To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times. To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool. To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon. Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it's right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to "marry" the flavors. To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep. When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Serve immediately. Courtesy of Food Network
"The Perfect Mint Julep"The mint julep drink was originally a morning tonic made from rum, sugar and water or fruit juice, is thought to have its roots in Virginia. Since many Kentucky farmers owned stills, (which they used to make corn whiskey or what is now called bourbon), bourbon was substituted for the rum. 1 liter Maker's Mark Lots of fresh spearmint leaves 1 cup Distilled water 1 cup Granulated sugar Powdered sugar for garnish Mint sprigs for garnish 1. To prepare the mint extract, remove about 40 small mint leaves – wash and place in a small mixing bowl. Cover with 3 ounces of Maker's Mark. Allow the leaves to soak for 15 minutes. Then gather the leaves in a clean, soap-free piece of cotton cloth and vigorously wring the mint bundle over the bowl of whisky. Dip the bundle again and repeat the process several times. Then set aside. 2. To prepare the simple syrup, mix 1 cup of granulated sugar and one cup of water in a cooking pot. Heat to dissolve the sugar. Stir constantly so the sugar does not burn. Set aside to cool. 3. To prepare the mint julep mixture, pour 3 1/2 cups of Maker's Mark into a large glass bowl or glass pitcher. (Pour the remaining whisky from the liter bottle into another container and save it for another purpose). Add 1 cup of the simple syrup to the Maker's Mark. 4. Now, begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You may have to leave the room a time or two to clear your nose. The tendency is to use too much mint. You are looking for a soft mint aroma and taste – generally about 3 tablespoons. 5. When you think it’s right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to "marry" the flavors. 6. To serve the mint julep, fill each glass (preferably a silver mint julep cup) half full with shaved ice. Insert a sprig of mint and then pack in more ice to about an inch over the top of the cup. Then, insert a straw that has been cut to one inch above the top of the cup so the nose is forced close to the mint when sipping the julep. 7. When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Then serve. Courtesy of Maker's Mark
Other Mint Julep Treats:
Frozen Mint Julep
25 fresh mint leaves
1/2 cup simple syrup, (equal amounts sugar and water simmered until sugar dissolves)
3 cups ice
1/2 cup bourbon
Mint sprigs, for garnish
In the bottom of a tall glass, combine mint leaves and simple syrup and crush leaves with the handle of a wooden spoon – the more you mash the leaves, the more mint flavor you will extract.
In a blender combine the simple syrup, ice, and bourbon and blend on the "ice crush" setting until ice is finely chopped and smooth.
Rub the rims of tall glasses with orange segments or a little simple syrup and dip glass rims in sugar, and then fill with the frozen mint juleps and garnish with fresh mint sprigs.
Courtesy of Food Network
Mint Julep Sorbet
1 cup sugar
2 cups water
1/2 cup packed fresh mint leaves
1/4 cup bourbon
1/4 cup club soda
Mint sprigs for garnish
Combine sugar, water, and mint leaves in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat and cool to room temperature.
Add the bourbon and club soda to the cooled syrup, stirring until combined. Freeze mixture according to manufacturer's directions in an ice cream freezer.
Place sorbet in a freezer-safe container and allow mixture to freeze for 4 hours before serving. Garnish with fresh mint sprigs.
Courtesy of Food Network
Stonefruit and Mint Julep
1/2 cup water
1 cup sugar, plus more for garnish
2 cups mint leaves, plus 1 bunch
2 bottles Southern whiskey
2 cups stonefruit puree (peach, nectarine, apricot, plum, etc.)
Lime wedges
Mint or lavender sprigs, for garnish
To make a mint-flavored simple syrup, begin by boiling the water and sugar with 2 cups of roughly torn and bruised mint in large saucepot. Boil just until the sugar dissolves completely. Cool and strain the mint out of mixture.
Add 2 bottles of whiskey and fruit puree to the infusion. Pour the mixture into a large bottle or pitcher. Stuff the pitcher with the remaining bunch of fresh mint. Cap and put in freezer overnight (if using a pitcher cover with plastic wrap).
Glasses: Wipe the rim of each glass with a lime wedge, then in sugar for a frosted appearance and chill. Fill with julep mixture straight from the frozen bottle and garnish with a mint or lavender sprig.
Courtesy of Food Network
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