The classic Mint Julep
Pour yourself a Mint Julep and put on your fanciest hat. “The most exciting two minutes in sports” is less than two days away!Much more than a horse race, the Kentucky Derby is a social EVENT — one of the most watched and celebrated sporting events of the year.
And since food and drink play a starring role at any such gathering, here are a few tasty Derby-inspired treats to dazzle guests at your soiree. A not-so-simple cocktail of ice, bourbon, sugar and mint, the iconic Mint Julep is a must. For a sweeter treat, mix up a homemade cream liqueur “sipping cream” with bourbon, coffee and chocolate. Or how about some Boozy Butter-Bourbon Cupcakes?
Boozy Butter-Bourbon Cupcakes
8 pre-made vanilla-frosted cupcakes
1/4 stick of salted butter
1/2 cup powdered sugar
1/2 cup of Marker’s Mark Bourbon
1/2 tsp. salt
In a small sauce pan, melt the butter. Add the powdered sugar, salt and then bourbon. Stir well. Using a turkey baster or icing pump, inject filling into bottom of each cupcake and serve.
Dessert Sipping Cream
1 3/4 cups Makers Mark bourbon
1 cup heavy whipping cream
1 – 14 oz. can of sweetened condensed milk
1 Tbsp. instant coffee granules
2 Tbsp. quality chocolate syrup
1 tsp. vanilla extract
Add all ingredients to a blender, mix and serve.
The Perfect Mint Julep
1 liter Maker’s Mark bourbon
Lots of fresh mint
- To prepare the mint extract, remove about 40 small mint leaves – wash and place in a small mixing bowl. Cover with 3 ounces of Maker’s Mark and soak 15 minutes. Gather the leaves in a clean, soap-free piece of cotton cloth and vigorously wring the mint bundle over the bowl of whisky. Dip the bundle again and repeat the process several times. Then set aside.
- To prepare the simple syrup, mix 1 cup of granulated sugar and one cup of water in a cooking pot. Heat to dissolve the sugar. Stir constantly so the sugar does not burn. Set aside to cool.
- To prepare the mint julep mixture, pour 3 ½ cups of Maker’s Mark into a large glass bowl or glass pitcher. (Pour the remaining whisky from the liter bottle into another container and save it for another purpose). Add 1 cup of the simple syrup to the Maker’s Mark.
- Now begin adding the mint extract a tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You may have to leave the room a time or two to clear your nose. The tendency is to use too much mint. You are looking for a soft mint aroma and taste – generally about 3 tablespoons. When you think it’s right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.
- To serve the mint julep, fill each glass (preferably a silver julep cup) half full with shaved ice. Insert a sprig of mint and then pack in more ice to about an inch over the top of the cup. Then, insert a straw that has been cut to one inch above the top of the cup so the nose is forced close to the mint when sipping the julep.
- When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice, then serve.