Stir Well, Slap Lightly: Tips for a Perfect Kentucky Derby Mint Julep
The Kentucky Derby weekend has arrived, bringing with it the cherished tradition of sipping mint juleps. Horses are poised, bets are placed, hats are ready, and bourbon awaits to be poured into thousands of these iconic cocktails. It is unmistakably Kentucky Derby time.
America's most famous horse race reports that over 125,000 mint juleps are consumed during the annual two-day festival at Churchill Downs in Louisville, Kentucky. According to the official website, this requires roughly 10,000 bottles of Kentucky bourbon, 2,250 pounds of freshly harvested mint, and 475,000 pounds of ice. However, you need not be at the event to enjoy this classic refreshment. The julep—a simple blend of sugar, water, fresh mint, crushed ice, and bourbon—is both accessible and easy to recreate at home.
A Brief History
Mint juleps have been enjoyed at the Kentucky Derby since its inception in the late 19th century, but they became the race's signature drink in the 1930s. This shift occurred when the Derby introduced a commemorative cup for serving the cocktail, and attendees began sneaking them home as souvenirs, according to Martha Dalton, co-founder of Never Say Die bourbon. "Instead of fighting against that, they embraced it. From then on, the mint julep became completely synonymous with the Derby," Dalton explains. Her company is named after a Derby-winning racehorse famously revived with a shot of whiskey as a foal.
Dalton notes that the julep's origins trace back to ancient Persia, where a sweetened rose water tonic called "gulab" was used for its medicinal properties. The drink spread to medieval Europe, where alcohol was introduced, and eventually to the American South, where mint and bourbon distilleries were abundant.
Why the Southern Charm Endures
"Every sip is slightly different," says Angelos Bafas, bartender and co-founder of Cato bar in London. The bar is named after Cato Alexander, the 19th-century Manhattan bartender credited with popularizing juleps. "The ice dilutes, and the aromatics of the bourbon open up as the day proceeds," Bafas adds.
How to Make One at Home
For a traditional mint julep, Bafas emphasizes that stirring the ice is crucial to achieving the right level of cold and dilution. Continue stirring until the outside of the cup becomes frosty. "People tend to forget that water is an ingredient, and it is actually a very active and important one when it comes to juleps. It allows the bourbon to shine through and makes the drink more palatable," he explains.
Plucking mint from his homegrown plant and brushing it lightly against the cup, Bafas notes that the mint should be slapped (a light tap) rather than muddled (mashed). "The mint has to release the delicate aromas. Muddling can give you a grassy, very chlorophyll flavor," he warns.
Variations
Bafas suggests adding a few drops of aromatic bitters to "give a bit of flavor and bring some body to the game." For those seeking creativity, there are numerous twists on the classic mint julep. Bafas makes a London Julep, which uses slightly less bourbon and adds elderflower liqueur for a sweeter, more accessible drink with an English twist. He also recommends a highball julep, created by adding a splash of soda. "It is technically a mojito made with bourbon, but it is based on the DNA of juleps," he says.
Recipe for a Cato Classic Mint Julep (Single Serve)
Ingredients:
- 2 oz bourbon whiskey
- 0.5 oz filtered water
- 0.5 oz simple syrup
- 3 dashes Angostura bitters
- 10 fresh mint leaves
- 4 drops of mint tincture (optional)
- Crushed ice in a metal cup
Directions: Pour the whiskey into a julep cup. Lightly slap the mint leaves to release their aroma and add them in. Stir briefly, then add the remaining ingredients and crushed ice. Stir until the cup turns frosty on the outside. Top with more crushed ice, garnish with a fresh mint sprig, and serve with a straw.
The trick is to take your time and make your drink last longer than the race record of 1 minute 59.40 seconds set by Secretariat in 1973.
