A week before the Kentucky Derby, I was enjoying a mint julep at the Round Robin Bar inside the Willard Hotel in Washington, D.C. What better venue than where DC’s first mint julep was served, thanks to “famous Kentucky Senator and Congressman Henry Clay,” who introduced the cocktail, according to the bar menu.
While the Round Robin’s mint julep is good, I don’t think it’s great, mainly because they use too much ice and so very little bourbon, then charge you $14 for it.
Fast forward a week, and I’m enjoying a few mint juleps for the Kentucky Derby, the first of three races known as the Triple Crown. In 2006, the race sold $1,000 mint juleps for charity. They were made with Woodford Reserve bourbon, ice from the Arctic, mint from Morocco and sugar from the South Pacific and served in a gold-plated cup with a silver straw. Not bad for $50 a sip.
Here’s my preferred recipe. You’ll need fresh spearmint (I get mine from the Farmers’ Market), simple syrup (boil a cup of sugar in one cup of water without stirring, then let it cool), crushed ice, club soda (if you don’t use simple syrup, then replace the club soda with water) and Maker’s Mark.
Muddle a few mint leaves with a splash of simple syrup. Add crushed ice, 2-3 shots of Maker’s Mark (how strong do you like it?), some more simple syrup (add according to how sweet you prefer it), more mint leaves, top off with club soda (or water), then gently stir with a straw.
Don’t forget your floppy hat.
Tags: Kentucky Derby, mint juleps
