Derby Day, Mint Juleps At The Governor's House (Reprise)

Pin It

For those of you new to the blog, here is a reprint of a post I did a couple of year's ago. 

 I love the Kentucky Derby and  whether I am alone, with  friends or giving the party,I always make myself a mint julep to watch the race .  The recipe for the one served at the Governor's House is the one I make and can be found at the bottom of the post.  Joseph The Butler also has one posted in his blog with great pictures. Your choice!

 Many of you are probably too young to remember the Derby in the days of Secretariat, Seattle Slew, Affirmed and Alydar. The first three were all Triple Crown winners; the last, Alydar , was Affirmed's  neck- to- neck rival in all three races.  He was beautiful and rumored to have been named after Prince Aly Kahn, the Aga Kahn's son and one of Rita Hayworth's husband.  He was my favorite (the horse, not the Prince) and any other year, he would have also been a TC winner. 

Those were the great days of racing and the most exciting derbys I have ever watched.  No horse has ever come close to the excitement given by those four thoroughbreds.  Since Affirmed took the title in 1978, there has been no Triple Crown winner.

Also in the same year I posted a Derby Menu, something you might want to check out if you decide to have a group of friends at the last minute. Oh, and here is a new hat!

Derby Day, Mint Juleps At The Governor's House
Originally posted April, 2010


It's the drink synonymous with the Run for the Roses, and indeed on Derby Day, vast amounts of Mint Juleps are sipped under cover of splashy hats.

 The classic Kentucky Derby drink requires the perfect balance of mint, sweetness, and bourbon.  The one you will see below was the one prepared at the Governor's Party after the Derby when John Y. Brown (Kentucky Fried Chicken) was the Governor and Phyllis George Brown (Miss America) the First Lady of Kentucky.  Remember Chicken By George?

Stay tuned for my Derby Party Menu tomorrow!

Preparation

A mint julep is traditionally made of four ingredients: mint, bourbon, sugar, and water. Traditionally, spearmint is the mint of choice used in Southern states; in particular, Kentucky Colonel. In the use of sugar and mint, it is similar to the mojito. In preparing a mint julep, a fresh mint sprig is used primarily as a garnish, to introduce the flavor and aroma through the nose. If mint leaves are used in the preparation, they should just be very lightly bruised, if at all. However, proper preparation of the cocktail is commonly debated, as methods may vary considerably from one bartender to another. By another method, the mint julep may be considered as one of a loosely associated family of drinks called "smashes" (the brandy smash is another example, as well as the mojito), in which fresh mint and other ingredients are muddled or crushed in preparation for flavoring the finished drink. The step further releases essential oils and juices into the mixture, intensifying the flavor from the added ingredient or ingredients.

Kentucky Colonel Mint

Traditionally, mint juleps were often served in silver or pewter cups, and held only by the bottom and top edges of the cup. This allows frost to form on the outside of the cup. Traditional hand placement may have arisen as a way to reduce the heat transferred from the hand to the silver or pewter cup. Today, mint juleps are most commonly served in a tall old-fashioned glass, Collins glass, or highball glass with a straw.

 History

The origins of the mint julep are clouded and may never be definitively known. The first appearance of a mint julep in print came in a book by John Davis published in London in 1803, where it was described as "a dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning." However, Davis did not specify that bourbon was the spirit used. The mint julep originated in the southern United States, probably during the eighteenth century. U.S. Senator Henry Clay of Kentucky introduced the drink to Washington, D.C., at the Round Robin Bar in the famous Willard Hotel during his residence in the city. The term 'julep' is generally defined as a sweet drink, particularly one used as a vehicle for medicine. The word itself is derived from Arabic: ماء ورد‎ Māʾ ward and Persian: گلاب Golâb, meaning rose water. Americans enjoyed not only bourbon based juleps during the nineteenth century, but also gin based juleps made with genever, an aged gin. However, bourbon based juleps have recently decisively eclipsed gin based juleps.

The Kentucky Derby

The Kentucky Derby is a Grade I stakes race for three year-old Thoroughbred horses, held annually in Louisville, Kentucky, United States on the first Saturday in May, capping the two-week-long Kentucky Derby Festival and is widely considered the most prestigious horse race in the world. The race is one and a quarter miles (2 km) at Churchill Downs. Colts and geldings carry 126 pounds (57.2 kg) and fillies 121 pounds (54.9 kg). The race is known in the United States as "The Most Exciting Two Minutes in Sports" or "The Fastest Two Minutes in Sports" for its approximate duration, and is also called "The Run for the Roses" for the blanket of roses draped over the winner. It is the first leg of the United States Triple Crown of Thoroughbred Racing and is followed by the Preakness Stakes then the Belmont Stakes. The attendance at the Kentucky Derby ranks first in North America and usually surpasses the attendance of all other stakes races including the Preakness Stakes, Belmont Stakes and the Breeders' Cup.

The mint julep is well-known as the traditional beverage of the Kentucky Derby, a position it has held since 1938. Each year almost 120,000 juleps are served at Churchill Downs over the two day period of the Kentucky Oaks and the Kentucky Derby. For over 18 years, the Early Times Mint Julep Cocktail has been the designated "official mint julep of the Kentucky Derby". Early Times is a brand of Kentucky whiskey which was first distilled in 1860. The brand became popular during 1920s. During the prohibition in the US, this whiskey was exempt from the law, having been designated as "medicinal whiskey".

Mint Juleps at the Governor's House

Serves 12

3 cups sugar

1 1/2 cups water
2 bunches fresh mint, divided
24 oz. (3 cups) Kentucky bourbon
Crushed ice


Combine sugar and water and bring to a boil. Let simmer for 10 minutes until thick and clear.  While hot, stir in 1 bunch of mint sprigs.  Let cool.  Then strain the syrup into a small container and discard the mint.

When ready to serve, pour two ounces (1/4 cup) bourbon and 2 oz syrup into each ice filled, frosted cup.  Add a sprig of mint.

Some may find this a bit sweet, in which case only add 1 ounce of syrup to 2 ounces of bourbon and that way everyone can be happy! don't forget the sprig of mint!

Photo top Charles Walton
others from Google images

Baby It's Hot Outside...Cool Drinks!

Pin It

This has been one of the longest and hottest summers I can remember.  Not just the temperatures, but everything that's going on in politics and the world economy makes you want to pack it all up and head for them hills.  Unfortunately, most of us are so broke that's not an alternative. (Notice I said broke and not poor.  As a friend of mine used to say, "broke is temporary, poor is a state of mind")

These days, after the market closes at 4 p.m I find myself reaching for a glass of iced tea or lemonade.  It's so hot at that time here in Georgia that the idea of liquor is the last thing on my mind.  Now I understand why  Southeners are so fond of their iced tea and lemonade.  Afternoon temperatures have been in the mid to upper 90's since the beginning of May and just walking up to the mailbox is a chore.  The dogs, who are so fond of lying on the deck and watching for cats and squirrels, don't even want to go out.  All they want to do is head for the lake and dunk and that means I have to chase them in this heat and towel them off before they get their muddy paws all over the house.  

Cooking is the last thing on my mind these days and that says a lot about this heat.  We have  been doing lots of grilling and enjoying light meals. I will be back in full force when temperatures cool off but in the meantime I wanted to share some cool drinks that I have saved from this month's Southern Living and from Martha Stewart's website.  Enjoy!

Check out my favorite lemonade recipe in the lake blog. 

Tell me, what do you drink when it's this hot?!

Governor's Mansion Summer Tea Punch

Makes One Gallon

Ingredients

3 family-size tea bags

2 cups loosely packed fresh mint leaves

1 (33.8-oz.) bottle peach nectar

1/2 (12-oz.) can frozen lemonade concentrate, thawed

1/2 cup Simple Sugar Syrup

 1 (1-liter) bottle ginger ale, chilled

 1 (1-liter) bottle club soda, chilled

 Garnish: fresh peach wedges

 Preparation

1. Bring 4 cups water to a boil in a medium saucepan; add tea bags and mint leaves. Boil 1 minute; remove from heat. Cover and steep 10 minutes.

2. Discard tea bags and mint. Pour into a 1-gal. container; add peach nectar, lemonade concentrate, and Simple Sugar Syrup. Cover and chill 8 to 24 hours.

3. Pour chilled tea mixture into a punch bowl or pitcher. Stir in ginger ale and club soda just before serving. Garnish, if desired.

Junior League Of Austin

via Southern Living

Lavender Infused Lemonade

Serves 12 

Ingredients

3 cups granulated sugar
3 cups water
1/4 cup dried lavender
4 cups fresh lemon juice (from 16 to 20 lemons)
Ice, for serving
Lemon slices and fresh lavender sprigs, for garnish

Directions

Bring sugar and water to a boil in a saucepan, stirring until sugar has dissolved. Stir in lavender. Remove from heat, and let stand for 10 minutes.

Strain, discarding lavender. Let cool.

Stir in lemon juice. (Lemonade can be refrigerated in an airtight container for up to 1 week.) Serve over ice, and garnish with lemon slices and fresh lavender sprigs.

Martha Stewart

Mint Julep Sweet Tea

Makes 4 cups

Ingredients

1/2 cup loosely packed fresh mint leaves

1 lemon, sliced

2 tablespoons sugar

3 cups cold sweetened tea

1 cup bourbon

Crushed ice

Garnish: fresh mint sprigs

Preparation

Combine first 3 ingredients in a 2-qt. pitcher. Press mint leaves against sides of pitcher with back of spoon to release flavors. Stir in tea and bourbon. Serve over crushed ice. Garnish, if desired.

Lemon Mint Lemonade

Serves 4 to 6

Ingredients

1/4 cup sugar for simple syrup
Ice cubes
1 2/3 cups freshly squeezed lemon juice
2 tablespoons julienned mint, plus leaves for garnish
1 lemon, sliced 1/4-inch thick, plus more for garnish

Directions

1.In a small saucepan, combine sugar and 1/4 cup water. Bring mixture to a boil, stirring until the sugar has dissolved. Remove from heat. Let stand until completely cool.

2.In a large pitcher half-filled with ice, add 2 cups water, lemon juice, simple syrup, mint, and lemon slices. Stir to combine. Serve over ice. Garnish with mint leaves and lemon slices.

Martha Stewart

Blueberry Lemon Iced Tea

Makes 5 cups

Ingredients

1 (12-oz.) package frozen blueberries

1/2 cup fresh lemon juice

3 family-size tea bags

3/4 cup sugar

Garnishes: fresh blueberries, lemon rind strips

 Preparation

1. Bring blueberries and lemon juice to a boil in a large saucepan over medium heat; cook, stirring occasionally, 5 minutes. Remove from heat; pour through a wire-mesh strainer into a bowl, using back of a spoon to squeeze out juice. Discard solids. Rinse saucepan clean.

2. Bring 4 cups water to a boil in same saucepan; add 3 tea bags; let stand 5 minutes. Discard tea bags. Stir in sugar and blueberry juice mixture. Pour into a pitcher; cover and chill 1 hour. Serve over ice. Garnish, if desired.

Southern Living
MAY 2011

The Belmont Stakes...Gallagher's Belmont Breeze

Pin It

The Belmont Stakes is the final leg of the Triple Crown and will be run this Saturday at Belmont Park, New York.  The official drink is the Belmont Breeze and what better place to enjoy it than at one of New York's great steakhouses, Gallagher's.

Founded in 1927 at the height of Prohibition, Gallagher's soon became the place where famous and notorious New Yorkers could find a great steak and a stiff drink. After Prohibition ended in 1933, Gllagher's became more famous than ever primarily due to their exceptional steaks.  Aged for 21 days at a constant temperature of 36 degrees to ensure tenderness, their prime steaks are grilled over hickory coals. This combination of all-natural dry aging and hickory coals makes a steak you cannot find any place else in the New York area.

If you cannot make it to Gallagher's by post time on the day of the race, all it takes is a few ingredients to have an authentic Belmont Breeze at home.  Make this easy recipe for Clams Casino and you won't notice the difference!


Gallagher’s Belmont Breeze

1½ oz. Jack Daniel’s whiskey

¾ oz. Harvey’s Bristol Cream sherry

½ oz. lemon juice

1½ oz. orange juice

1 oz. simple syrup or sweet and sour mix

1½ oz. cranberry juice

7 Up

Club Soda

Strawberries or Lemon wedges

Directions


Shake the first 6 ingredients with ice. Top with half 7-Up and half club soda. Garnish with a strawberry or lemon wedge.

El Floridita...The Cradle of the (Real) Daiquiri

Pin It




Hemingway and Errol Flynn at El Floridita in the '50s

It's that time of the year when the warmer weather gets us thinking of switching from our usual winter libations to fun and refreshing cocktails, at least once in awhile.  To tell you the truth, this post has been in the archives for over a year waiting for me to find an old photo of my grandfather at one of his favorite jaunts, El Floridita in Old Havana.

In my house, it was a name that was frequently mentioned when I was a child.  My father was often going to or coming from El Floridita when he had business downtown, although I never heard my mother's name mentioned in the mix.  Unlike La Bodeguita del Medio another of Havana's famous bars, the Floridita seemed to attract more of the Cuban elite and less of the tourists that frequented the city in those days.  Both were a short walk from the Hotel Ambos Mundos where Hemingway used to stay.  It is said that one day he stopped by to use the bathroom and when he came out he saw all these filled glasses lined up at the bar.  He asked what they were and asked for a sip and the rest is history.

Hemingway's room at the Hotel Ambos Mundos in Old Havana

History of Floridita

Founded on November 16, 1519, the township of San Cristobal de La Habana celebrated its 298th birthday in 1817. At that time Havana was a city of just over 84,000 inhabitants, protected by a system of fortresses and walls from the constant siege of corsairs and pirates.

The wall divided the city in two: the walled portion, where the rich Spaniards and Cuban-born whites resided: and the portion outside the wall, inhabited by poor blacks and country folk, who entered and exited the walled city every day.

One of the main access points to the walled city was the Monserrate gate, with its entrance on Obispo Street and it’s exit on O'Reilly Street. Like the other gates, it opened at a set time in the morning and closed at a set time at night, signaled by cannon blasts at the San Carlos de la Cabana Fortress.

Around that time, ice made its appearance in Havana. Although it had been lauded for its medicinal benefits, it was put to its greatest use in this city to chill drinks, warding off the sweltering tropical climate.

Thus emerged, at the corner of Obispo and Monserrate Streets, an establishment named after the "queen" of fruits: La Pina de Plata (The Silver Pineapple). There, one could calm a terrible thirst with juices, milkshakes, an almond-flavoured drink called Chorchata, and soft drinks made from fruit. Also available were alcoholic beverages and, by the end of the nineteenth century, the first combinations became fashionable: simple mixtures of rum, gin, vermouth or cognac which were the ancestors of classic international cocktails.

When it was close to 100 years old, La Pina de Plata changes its name to La Florida, with the goal of attracting the numerous visitors from the United State who passed through the Florida peninsula. The people gave the spot its definitive name with which it has achieved worldwide fame: EL FLORIDITA.

At that time there was an open bar from which it was possible to observe passers by. The 10-meter-long mahogany bar and the same Corinthian friezes remain today. In the 1910's it incorporated a restaurant area, headed by French chef Lapont.

In 1914, bartender Constantino Ribalaigua Vert arrived at El Floridita. A Spanish immigrant, he was known as "Constante" to his friends. In 1918 he took over from Salas Perera as the owner.


Hemingway with Constante tending bar

Constante was a master Cuban bartender, the very embodiment of professionalism, creativity, and cleanliness. He devoted his whole life to his profession, preparing cocktails behind the bar, and converted El Floridita into the city's cathedral of cocktails. Indeed, he had numerous creations: Presidente, Habana Special and much more. But the Daiquiri is undoubtedly the cocktail that achieved the greatest international fame, and for that reason, there is a phrase embossed in bronze on the ice chest over the bar: "The Cradle of the Daiquiri."

El Floridita became the most famous bar in Havana, and one of the most famous in the world. In 1953, “Esquire” magazine, called it one the world's seven best bars, along with, the Pied Piper bar in San Francisco, the Ritz in Paris and London, Raffles in Singapore, Club 21 in New York and the bar at the Shelbourne Hotel in Dublin.

One of the old timers

Since that time El Floridita has been frequented by distinguished visitors to Havana, ranging from artists to official guests of the government. But U.S. novelist Ernest Hemingway, winner of the Nobel Prize for literature, was the most assiduous of all. He became a personal friend of Constante and after the latter's death in 1953, Hemingway continued to consider El Floridita his favorite spot in Havana during the more than 20 years he lived in the country. His favorite bar stool and a bronze bust unveiled in 1954, when he was awarded the Nobel Prize for his "Old Man and the Sea" are permanent witnesses to his presence.

El Floridita and its Daiquiri have been immortalized in literature on more than one occasion. Perhaps the best description was written by Hemingway himself, in "Islands in the Stream".The British Regency style and décor that El Floridita bar/restaurant has today dates back to the 1950's, as does the carpentry work, lamps and the paintings on the walls.

In 1991 El Floridita was totally remodeled, respecting all the original elements, including the bust of Hemingway and the bar top.

Some of El Floridita's Customers

The Duke and Duchess of Windsor, Gene Tunney, Jean-Paul Sartre, Gary Cooper, Luis Miguel Dominguin, Tennessee Williams, Charles Scribner, Spencer Tracey, Rocky Marciano, Ava Gardner, Samuel Eliot Morison, Buck Lanham, Herbert Matthews.

Hemingway with his wife Mary and Spencer Tracy while filming The Old Man And The Sea 1958

Hemingway and Gary Cooper 1951

And more recently: Paco Rabanne, Joaquin Sabina, Pablo Milanes, Alicia Alonso, Silvio Rodriguez, Javier Sotomayor, Naomi Campbell, Kate Moss, Matt Dillion, Danny Glover, Jack Nicholson, Giorgio Armani, Gianni Mina, Jean Michel Jarre, Fito Paez and others.

and, of course, my grandfather and his cronies way before Hemingway ever set foot!

My grandfather standing left in white suit, his brother seated left

El Floridita Daiquiri*


2 oz white rum
1/4 oz maraschino liqueur
1 oz lime juice
2/3 oz sugar syrup


Shake briefly with a glassful of crushed.  Strain into a glass.
Serve in an open champagne or martini glass.  You can top with a maraschino cherry.

Note:  Use real lime juice.   When squeezing the limes extract only the juice and nothing else. You do not want oils from the skin to get into the drink.

Constante Ribalaigua Vert (known as Big Constante), who ran the El Floridita when Hemingway was a regular customer, was described by the contemporary cocktail writer David Embury as follows: His limes were gently squeezed with his fingers lest even a drop of the bitter oil from the peel get into the drink; the drinks were mixed (but not overmixed). . . The stinging cold drink was strained through a fine sieve into the glass so that not one tiny piece of ice remained in it. No smallest detail was overlooked in achieving the flawless perfection of the drink

*From the 1934 Bar La Florida Cocktails Guide

Floridita Daiquiri #2

2 oz rum
1 oz lime juice
¼ oz grapefruit juice
¼ oz maraschino liqueur
½ tsp sugar


This was the house Daiquiri at the El Floridita Bar in Havana. The grapefruit makes a really nice addition, working almost as an alternative to sugar in taking the edge of the lime. This version is excellent frozen.

Papa Doble (Hemingway Daiquiri)

4 oz rum
2 oz lime juice
½ oz grapefruit juice
½ oz maraschino liqueur


This was Hemingway’s usual drink at the El Floridita, and is basically a double sized Floridita Daiquiri without the sugar. Since Hemingway was diabetic he limited his sugar intake, and apparently simultaneously doubled his rum intake to compensate. Hemingway drank them frozen, and the freezing probably helps mellow the acidity a little. Some suggest making the maraschino a float on the final drink. It is worth noting that potent, acidic, minimally sweetened drinks were quite common in the first few decades of the 20th Century, so a sugar-free Daiquiri was not such an odd idea for the time. Obviously, you could (perhaps should) either cut this one in half or share it between two.

No matter which one you choose, at least have a real one!



The History part is from the Floridita website here
Daiquiri #2 3 and comments from here

Photos from Floridita website, Google and Lindaraxa Photo #12 

Champagne With Brandied Apricots

Pin It

I'm not one for mixed cocktails.  Vodka on the rocks with a twist is my drink and, ocassionally, (and when I can afford it) a glass of Veuve Clicquot.  Notice I didn't just say Champagne.... Sometimes, though, when I'm in a festive mood, this cocktail can be a lot of fun to serve your guests, particularly on New Year's Eve.  You don't need the best Champagne in the world but be reasonable!

This recipe can easily be doubled or tripled to serve a large crowd.


Yield: about 6 servings

Ingredients

1/4 cup sugar

1/4 cup apricot brandy

1/4 cup vodka

1 cup dried apricots

1 (750-milliliter) bottle Brüt Champagne, chilled

Directions


1.Mix sugar, brandy, and vodka in a large jar with a tight-fitting lid. Stir until sugar is dissolved. Add the dried apricots, making sure they are completely covered with the brandy mixture. Close lid tightly, turn jar over, and shake well; let stand overnight. Brandy mixture can be made ahead and chilled for up to a month.

2.To serve, place one apricot and 2 tablespoons brandy mixture in the bottom of each Champagne flute. Top with chilled Champagne. Serve immediately.


This is an old recipe from Southern Accents

Forever Amber: Cognac, Armagnac and Calvados

Pin It

When it comes to brandies, nothing competes with France's amber trio,  Cognac, Armagnac and Calvados, each a pure product of its own terroir. Cognac comes from a sector of chalky soil near the town it's named for, in the Charentes region north of Bordeaux. The area's white wines were little more than swill for British seamen until double-distillation was tried in the 17th century. Now double-distilled in gleaming onion dome-shaped vats, cognac is aged in barrels of Limousin or Tronçais oak.

My favorite!

Armagnac's territory lies south of the Garonne river in the Midi-Pyrénées region once known as Gascony, of Musketeer fame. Made with white wine from three areas—in ascending order of excellence, Haut-Armagnac, Ténarèze and Bas Armagnac—it's produced in complicated stills known as alambics using a distinct, continuous-distillation process, and aged in oak.. Racy armagnac is dry and velvety smooth, with a generous aroma and a long-lasting aftertaste.  For a wonderful article on Armagnac check out France Today's article by Chris Redman.

Armagnac aging in "Paradis" at the Château de Laubade

Apple orchards replace vineyards in Normandy, where Calvados, familiarly called calva, was named after one of the departments in which it's made—double-distilled from apple mash fermented with yeast. First recorded in the 16th century, calva is the basis of the true Normand, the pause during a hearty meal for a nip to aid digestion and revive the appetite.

Adapted from the December 2007 issue of France Today

Lindaraxa's Tidbits...The Best Glasses

Remember those brandy snifters? Throw them out! No longer acceptable if you are a serious Cognac, Armagnac or Calvados drinker!

Believe it or not, the traditional snifter is not the ideal choice of stemware for the enjoyment of fine French brandy. The best glass for this purpose has a rounded belly with a tapered chimney. If you don't have glasses like this, use a tulip-shaped champagne glass, not a snifter. It may feel strange at first to drink your Armagnac from a champagne flute, but you'll be rewarded with a better drinking experience

Here's what you need to get! This glass is from Riedel.

Oh, I know, nobody is going to throw away those snifters and buy new ones. But if you are in the market for new cognac glasses, make sure you get the right ones.  At the risk of getting killed, I am seriously considering getting a couple of these, at least for my own enjoyment.

Derby Day...Mint Juleps at the Governor's House

Pin It

It's the drink synonymous with the Run for the Roses, and indeed on Derby Day, vast amounts of Mint Juleps are sipped under cover of splashy hats.

 The classic Kentucky Derby drink requires the perfect balance of mint, sweetness, and bourbon.  The one you will see below was the one prepared at the Governor's Party after the Derby when John Y. Brown (Kentucky Fried Chicken) was the Governor and Phyllis George Brown (Miss America) the First Lady of Kentucky.  Remember Chicken By George?

Stay tuned for my Derby Party Menu tomorrow!

Preparation

A mint julep is traditionally made of four ingredients: mint, bourbon, sugar, and water. Traditionally, spearmint is the mint of choice used in Southern states; in particular, Kentucky Colonel. In the use of sugar and mint, it is similar to the mojito. In preparing a mint julep, a fresh mint sprig is used primarily as a garnish, to introduce the flavor and aroma through the nose. If mint leaves are used in the preparation, they should just be very lightly bruised, if at all. However, proper preparation of the cocktail is commonly debated, as methods may vary considerably from one bartender to another. By another method, the mint julep may be considered as one of a loosely associated family of drinks called "smashes" (the brandy smash is another example, as well as the mojito), in which fresh mint and other ingredients are muddled or crushed in preparation for flavoring the finished drink. The step further releases essential oils and juices into the mixture, intensifying the flavor from the added ingredient or ingredients.

Kentucky Colonel Mint

Traditionally, mint juleps were often served in silver or pewter cups, and held only by the bottom and top edges of the cup. This allows frost to form on the outside of the cup. Traditional hand placement may have arisen as a way to reduce the heat transferred from the hand to the silver or pewter cup. Today, mint juleps are most commonly served in a tall old-fashioned glass, Collins glass, or highball glass with a straw.

 History

The origins of the mint julep are clouded and may never be definitively known. The first appearance of a mint julep in print came in a book by John Davis published in London in 1803, where it was described as "a dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning." However, Davis did not specify that bourbon was the spirit used. The mint julep originated in the southern United States, probably during the eighteenth century. U.S. Senator Henry Clay of Kentucky introduced the drink to Washington, D.C., at the Round Robin Bar in the famous Willard Hotel during his residence in the city. The term 'julep' is generally defined as a sweet drink, particularly one used as a vehicle for medicine. The word itself is derived from Arabic: ماء ورد‎ Māʾ ward and Persian: گلاب Golâb, meaning rose water. Americans enjoyed not only bourbon based juleps during the nineteenth century, but also gin based juleps made with genever, an aged gin. However, bourbon based juleps have recently decisively eclipsed gin based juleps.

The Kentucky Derby

The Kentucky Derby is a Grade I stakes race for three year-old Thoroughbred horses, held annually in Louisville, Kentucky, United States on the first Saturday in May, capping the two-week-long Kentucky Derby Festival and is widely considered the most prestigious horse race in the world. The race is one and a quarter miles (2 km) at Churchill Downs. Colts and geldings carry 126 pounds (57.2 kg) and fillies 121 pounds (54.9 kg). The race is known in the United States as "The Most Exciting Two Minutes in Sports" or "The Fastest Two Minutes in Sports" for its approximate duration, and is also called "The Run for the Roses" for the blanket of roses draped over the winner. It is the first leg of the United States Triple Crown of Thoroughbred Racing and is followed by the Preakness Stakes then the Belmont Stakes. The attendance at the Kentucky Derby ranks first in North America and usually surpasses the attendance of all other stakes races including the Preakness Stakes, Belmont Stakes and the Breeders' Cup.

The mint julep is well-known as the traditional beverage of the Kentucky Derby, a position it has held since 1938. Each year almost 120,000 juleps are served at Churchill Downs over the two day period of the Kentucky Oaks and the Kentucky Derby. For over 18 years, the Early Times Mint Julep Cocktail has been the designated "official mint julep of the Kentucky Derby". Early Times is a brand of Kentucky whiskey which was first distilled in 1860. The brand became popular during 1920s. During the prohibition in the US, this whiskey was exempt from the law, having been designated as "medicinal whiskey".

Mint Juleps at the Governor's House

Serves 12

3 cups sugar

1 1/2 cups water
2 bunches fresh mint, divided
24 oz. (3 cups) Kentucky bourbon
Crushed ice


Combine sugar and water and bring to a boil. Let simmer for 10 minutes until thick and clear.  While hot, stir in 1 bunch of mint sprigs.  Let cool.  Then strain the syrup into a small container and discard the mint.

When ready to serve, pour two ounces (1/4 cup) bourbon and 2 oz syrup into each ice filled, frosted cup.  Add a sprig of mint.

Some may find this a bit sweet, in which case only add 1 ounce of syrup to 2 ounces of bourbon and that way everyone can be happy! dont forget the sprig of mint!

Photo top Charles Walton
others from Google images