Among Kentucky’s delights: bourbon and horses. The mint julep combines the best of both worlds, and you’ll find plenty of the drink served at the Kentucky Derby, which celebrates its 150th anniversary this May.
The iconic silver julep cup was awarded as a horse racing trophy, a practice documented as early as 1816, and became the Kentucky Derby’s official drink in 1939. Yet, one of the best-loved versions of the drink hails from New Orleans, where cooling juleps are enjoyed year-round—not just at Derby time.
This extra-aromatic version, created by Chris Hannah of Jewel of the South, frames bourbon with the richness of Demerara sugar, spice notes from Angostura bitters and a handful of mint. Don’t crush the leaves too aggressively, Hannah cautions; that releases chlorophyll, which can impart a bitter, grassy taste. Just press them gently to release maximum aroma from the delicate herb.
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How to Make a Mint Julep
Courtesy Chris Hannah, head bartender and partner, Jewel of the South, New Orleans
Ingredients
- 2 ounces bourbon
- ¼ to ½ ounce rich Demerara syrup (2:1 Demerara sugar to water)
- 2 dashes Angostura bitters
- 6 mint leaves
- 1 mint sprig bouquet, for garnish
Instructions
Add mint leaves, Angostura and Demerara syrup to julep cup. Lightly muddle or gently press the leaves and rub up and down the inside of the cup so the aroma and syrup coat the interior of the cup.
Pour in bourbon and swirl lightly around with the mint and syrup, assembling all the flavors together.
Add crushed ice. Garnish with mint sprig (lightly tousle the leaves to release further fragrance) and serve with a straw.
This article originally appeared in the April 2024 of Wine Enthusiast magazine. Click here to subscribe today!
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Published: April 4, 2024
