Though the massive number of juleps served on race day has helped make the drink famous, the Derby itself has actually much damaged the reputation of the mint julep. Obscene quantities of mass-produced liquor made shoddily from poor ingredients have turned this tasty drink into a laughing stock. This is a shame. A mint julep is a fine drink and easy to make, too.
Mint Julep Recipe
- Three ounces of bourbon
- A few good-sized sprigs of mint
- Two tablespoons of simple syrup or instant-dissolving bar sugar.
- Mix and pour over crushed or shaved ice
- garnish with an additional mint sprig. A nice shady spot under a tree helps as well. Now you've got yourself a nice, refreshing, sweet drink.
Mint Juleps for a Crowd
- Boil a half-cup of water
- Add one cup of sugar, and refrigerate until cool.
- Pour about a quart and a half of bourbon into a jar, bottle, or other container, and add the mint leaves.
- Refrigerate the mixture over night. Strain the liquor into a pitcher and discard the mint leaves, and add the sugar water mixture.
This recipe serves six. It should go without saying that you probably want to learn to do this yourself, as most bartenders certainly will not go to the trouble to make a good, authentic mint julep. Said one bartender, a Kentucky native, "They're a huge pain in the ass to make."
History
The mint julep's link to the Kentucky Derby began merely as a marriage of convenience. Soon after the opening of the Churchill Downs racetrack in 1875, mint juleps were as common as horses. The reason was that mint grew abundantly in the surrounding area, and the bourbon - this being Kentucky - was stocked more than amply. Where the drink actually originated is another matter, although most likely the originator owned a seersucker suit. That is to say, somewhere below the Mason-Dixon line. It's sort of the South's answer to the Long Island Iced Tea. Several states claim the mint julep as their own. Most people would agree it originated in Virginia. Virginians themselves are quick to bolster their claim by reminding doubters that Bourbon County, whence bourbon originated, was once part of Virginia.
Making large a volume of juleps
Though the drink's origins are murky, one fact remains clear: When produced in mass quantities, as the mint julep often is, it can turn into a big ol' mess. However, when done properly, large amount of juleps can be made without sacrificing the taste. First, get a large, claw-foot bathtub... Just kidding! First:
- Fill a large punchbowl halfway up with crushed ice.
- Next, take about 50 mint sprigs and pour over them four ounces of water, with two ounces dark Jamaican rum, and one-quarter pound of instant-dissolving bar sugar.
- Mix this around thoroughly, allowing the leaves to break up into the mixture.
- Then strain it all over the ice, making sure not to let any mint stems or mash seep through.
- Now, some recipes say that at this point, you should place straws around the bowl, one for each guest. Not to be a ninny or prude, but let's face it, it's a scary world out there, with all sorts of germs, viruses, and bacteria. And how well do you really know your friends? So do yourself and everyone else a favor and get a nice big ladle.
