Show notes
@makersmark @woodfordreserve #kentuckderby #mintjulep #bourbon #horseracing
Oh yes, it’s Derby time and that means Mint Julep time!!! The Classic Mint Julep It’s all about the pomp, circumstance, and temperature.
The vessel- Pewter Cup The Bourbon – Maker’s Mark (although this is in dispute)
Sugar- 1 to 2 oz. granulated
Mint Leaves- about 10 per glass
The Pomp- Muddle the mint leaves and sugar cup. Muddle, don’t shred or crush the mint leaves.
Temperature – Add crushed ice to ¾ of the cup
Circumstance – Add 3 shots gently over the ice, the gently will fade as the day wears on.
Add a straw all the way the bottom, bar straws work best.
Garnish with sprig of mint.
Sips, Suds, & Smokes – THE perfect Mint Julep
Ok so we have no Pomp, Circumstance, but this baby is HOT.
Sugar – 1 Cup of granulated and 1 oz of powered
Mint – you’ll want plenty, 50 springs to the brix and then more for the drinks
Bourbon- Woodford Reserve (somehow this just works)
Prepare the brix- Add 1 cup of hot water with 1 cup of sugar. Once the sugar has dissolved, add a handful of mint leaves (about 50) and let it steep for 15 min. Let the brix cool to room temp, then refrigerate up to 2 days in advance. So we make these in solo cups if needed so forget the fancy cup.
Fill the Solo Cup half with crushed ice, add a few mint leaves, then add more ice to ¾ full
Add the 1 oz of powdered sugar on top of the ice
Pour 1 to 2 shots of the mint brix over the ice
Pour 4 to 6 shots of Woodford Reserve (it’s a bigger cup, pour it on)
Insert a straw, 2 long skinny Collins straws work best
Garnish with a sprig of mint, dash of powered sugar, and admire your funny clothes
Enjoy and hope your horse comes in So there are some strange variations and we have tried nearly 40 different combinations (man that was fun) to arrive with THE perfect Mint Julep.
Enjoy and Keep Sippin’ Good Ol’ Boy Mike with consultation from Good Ol’ Boy Jim
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