Mint Julep Day is today May 30, 2020 which recognizes this historic drink of the south, served in frosted julep cups and made with a spirit of the region, rye, brandy, rum and of course Kentucky bourbon.  Famously associated with the Kentucky Derby and served at Churchill Downs since the first race in 1875, they have been around since the late 1700’s, the drink is made with four ingredients spirit, sugar, mint and crushed ice.

The mint julep is from a family of cocktails known as Smashes of which the Mojito is also related and was introduced to Washington society at the Willard Hotel by Kentucky Statesman Henry Clay, the senator also brought with him a barrel of well-aged bourbon.  Clay’s personal diary eloquently lists his recipe as:

“The mint leaves, fresh and tender, should be pressed against a coin-silver goblet with the back of a silver spoon. Only bruise the leaves gently and then remove them from the goblet. Half fill with cracked ice. Mellow bourbon, aged in oaken barrels, is poured from the jigger and allowed to slide slowly through the cracked ice.”

“In another receptacle, granulated sugar is slowly mixed into chilled limestone water to make a silvery mixture as smooth as some rare Egyptian oil, then poured on top of the ice. While beads of moisture gather on the burnished exterior of the silver goblet, garnish the brim of the goblet with the choicest sprigs of mint.”

In Kentucky and other southern states, the Julep cup is the traditional service vessel, either in pewter or silver, these cups are also used as celebratory gifts for weddings or births, for trophy’s and accomplishments, engraved with dates and family names and sometimes emblems like horseshoes. The cups are made either beaded or banded or a combination of both, straight or tapered bases and come in assorted heights depending on the pattern which are often associated with the southern states Virginia, Tennessee, Maryland and of course Kentucky, whose simplistic pattern has a rolled banded top, wide shoulders and tapered base. 

Traditionally this is a drink of Spring and Summer, mainly due to the season where fresh mint grows in the garden and because it is cool and refreshing, especially when served in an icy Julep Cup.  Kentuckians prefer their Juleps made with fresh Spearmint and depending on whose recipe you use it is made with simple syrup or powdered sugar and of course bourbon.  One Chef in Kentucky puts fresh mint in a bourbon bottles, refills it with the bourbon and lets it age up to a year to slowly infuse the minty flavor into the bourbon over time before serving.

Preferences for the perfect receipt are varied and each bourbon distillery in the state has a slight variation to the four-ingredient recipe. Personally, I prefer the wheated bourbons to soften the bite of the mint and something a little higher in proof, at least 90 to cut the sweetness of the sugar but feel free to serve with your favorite brand or make a couple pitcher of different brands to compare.   I have listed some tips for making a Julep:

Once used for medicinal purposes and served as a morning tonic with a dram of spirit, the Julep has become a historic cocktail worthy of its own glass and a day of celebration especially when the temperatures climb.

As Daisy Buchan said in the Great Gatsby – “Open the Bourbon ……..and I’ll make us some Mint Juleps!”

Classic Recipe

2 parts bourbon

½ part simple syrup

Mint Leaves

Crushed Ice

Stemmed bouquets of mint cut to the same height as the straw

Instructions

Line the bottom of the glass with a handful of mint leaves pulled from the stems and simple syrup

Gently press the mint leaves to release the oils careful not to tear

Fill the glass halfway with crushed ice, add bourbon and stir

Add more as to fill, the straw and mint and gently swirl before serving