Being of the ‘it’s better to fish when everybody is drinking and watch sporting events on the tube’ camp, we’ll probably be fishing this weekend when folks by the houseful will be enjoying their dose of vitamin B (bourbon) while watching fast ponies and strange hats parade by at the Kentucky Derby.
Wanting to make maximal use of our remaining time in the South I’ve done a bit of digging around this week as to how one goes about crafting a Kentucky-traditionalist-approved Mint Julep. She Who Must Be Obeyed and I have taken in our share of unique sporting events involving critters over the years, though we’ve never had a shot at the Derby and it’s mint julep lore.
While drawing nothing near the attention that a fall weekend of college football might, it is very clear that the Kentucky Derby is a revered, much anticipated event. Your mint julep is to made with good bourbon, crushed ice and the freshest mint; you hold your silver cup by the rim or handle only (so as not to disturb the frost on your cup and the cooling beverage inside).
And put away that mint syrup, traditionalists muddle every cup by hand.
(We’ll see you on the river Saturday, but will be having one of these when we get home.)
2 ounces bourbon (Bulleit in our camp of late)
3/4 tsp. superfine sugar
4+1 mint sprigs
Muddle four of the mint sprigs with the sugar in your very traditional silver julep cup or tall / highball glass like the rest of use.
Add the bourbon and stir to make sure the sugar is dissolved, then fill the glass with crushed ice (and crushed ice only); now stir again with a bar spoon.
Garnish with the final mint sprig and go to it.
Enjoy.
