The Kentucky Derby is held in Louisville the first Saturday in May.
Lee's Kitchen Tips:
Spearmint: Only use spearmint in a mint julep, not peppermint. Kentucky Colonel Spearmint is the preferred mint, but use whatever spearmint you can find.
Ice: If you have an ice-crusher dispenser on your refrigerator, that would be ideal.
You want small, rounded pellets of ice, not finely crushed. I don't have an ice crusher, so I added a few scoops of ice to a clean tea towel, folded it up, and crushed the ice with a metal mallet.
Bourbon: All bourbon is whiskey but not all whiskey is bourbon. Whiskey is a spirit distilled from fermented grain mash and aged in wooden barrels.
Bourbon is made from 51% corn and has to be stored in new charred-oak barrels. Bourbon is slightly sweeter than whiskey as a result of the corn used in the mash.
1 organic or carefully washed lemon
Squeeze the juice from half a lemon into a medium pitcher or glass measuring cup and reserve the squeezed lemon half.
In a small saucepan, combine the mint leaves, sugar, and water.
Bring to a boil, reduce heat, add the reserved squeezed lemon half, and simmer slowly for about 3 minutes.
Turn off heat and let cool to room temperature.
Remove the lemon half and using a fine mesh sieve, strain the liquid into the small pitcher or glass measuring cup with the lemon juice.
Cover with plastic wrap and refrigerate a few hours.
At the same time, place 4 mint julep cups into the freezer.
When ready to serve, fill each frozen cup full of crushed ice.
Add 1 cup of bourbon to the pitcher with the simple syrup liquid and stir to combine.
Pour into the 4 cups and garnish with a sprig of mint.
Makes 4
Lee's Kitchen Tips:
Spearmint: Only use spearmint in a mint julep, not peppermint. Kentucky Colonel Spearmint is the preferred mint, but use whatever spearmint you can find.
Ice: If you have an ice-crusher dispenser on your refrigerator, that would be ideal.
You want small, rounded pellets of ice, not finely crushed. I don't have an ice crusher, so I added a few scoops of ice to a clean tea towel, folded it up, and crushed the ice with a metal mallet.
Bourbon: All bourbon is whiskey but not all whiskey is bourbon. Whiskey is a spirit distilled from fermented grain mash and aged in wooden barrels.
Bourbon is made from 51% corn and has to be stored in new charred-oak barrels. Bourbon is slightly sweeter than whiskey as a result of the corn used in the mash.
1 organic or carefully washed lemon
¼ cup spring or filtered water
¼ cup raw organic cane sugar or granulated sugar
¼ cup raw organic cane sugar or granulated sugar
20 spearmint leaves
1 cup (8 ounces) Maker’s Mark or Knob Creek Kentucky bourbon
1 cup (8 ounces) Maker’s Mark or Knob Creek Kentucky bourbon
Ice, crushed
Spearmint sprigs for garnish
Spearmint sprigs for garnish
Squeeze the juice from half a lemon into a medium pitcher or glass measuring cup and reserve the squeezed lemon half.
In a small saucepan, combine the mint leaves, sugar, and water.
Bring to a boil, reduce heat, add the reserved squeezed lemon half, and simmer slowly for about 3 minutes.
Turn off heat and let cool to room temperature.
Remove the lemon half and using a fine mesh sieve, strain the liquid into the small pitcher or glass measuring cup with the lemon juice.
Cover with plastic wrap and refrigerate a few hours.
At the same time, place 4 mint julep cups into the freezer.
When ready to serve, fill each frozen cup full of crushed ice.
Add 1 cup of bourbon to the pitcher with the simple syrup liquid and stir to combine.
Pour into the 4 cups and garnish with a sprig of mint.
Makes 4
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