The Kentucky Derby is tomorrow, marking the high holiday of one of the Great American Cocktails, the mint julep.
It’s essentially a bourbon slush: a big splash of bourbon with a dash of simple syrup poured over plenty of shaved ice that cones up over the rim of a traditional silver julep mug and is then topped by a by sprig of aromatic mint that tickles the nose with each sip. It’s also pretty damn good in a mason jar, too, which is how I serve them on Derby Day. Either way, great stuff.
With Boston’s explosion of cocktail bars and proliferation of knowledgeable mixologists, great mint juleps will be easier than ever to find tomorrow. Below are two places to check out Saturday for big-time bashes and for their recipes for icy mint juleps.
In the meantime, the great beer and spirits writer Lew Bryson once penned a very cool ode to the mint julep for me at Cold, Hard Football Facts. Wrote Bryson: “the mint julep is one of the most wonderful booze confections known to drinking man.” He prefers his juleps in a tall Tom Collins glass.
The Julep Bar “decked out in roses”
The Julep Bar is the host of Boston’s “official” Kentucky Derby party, at least according to champagne maker Moet, which is a major sponsor of the race.
“Guests will arrive to horse & carriages and a red carpet, featuring a step & repeat, stationed at the High
Street entrance,” reads a press release from the bar’s publicist. “The entire interior will be decked out in roses, and the staff will be dressed for the derby (think, BIG hats).”
The bash takes place from 3 p.m. to 7 p.m. Can’t make it? Here’s how the Julep Bar gang whips up its
mint juleps.
Julep Bar’s Mint Julep
Leaves from 4-5 mint sprigs
1/2 oz simple syrup
2½ oz. bourbon
Another mint sprig for garnish
Place mint and simple syrup into a silver julep cup. Muddle well to dissolve sugar and to release oil and aroma of the mint. Add bourbon. Fill with crushed ice and stir well until glass becomes frosty. Garnish with mint sprig. Makes 1 cocktail.
(Julep Bar, 200 High St., Boston, 617-261-4200, www.julepbar.com)
Drink’s “Run for the Roses”
Drink in Fort Point hosts a rocking “Run for the Roses” bash each year. The fourth annual Derby party begins Saturday at 3:30 p.m. and includes three drink, Southern treats, a Derby cup and a hat contest. Call 617.695.1806 for tickets.
Drink master mixologist John Gertsen once told me: “(The mint julep) smells great. It tastes great. And people are always excited by how beautiful it looks. It’s eye candy.” Here’s how he makes them.
Drink’s Classic Mint Julep
Plenty of fresh mint
Crushed ice
½ oz. simple syrup
¾ oz. Old Fitzgerald or Eagle Dear bourbon
Shaved ice
Pack three to six leaves in the bottom of a julep mug or rocks tumbler and press gently to release oils. Fill three quarters with crushed ice. Add syrup and bourbon. Use a spoon in an up and down motion to mix together syrup, bourbon and mint aromas, being careful not to tear mint. Top off mug with shaved ice, forming into a cone just above the rim. Create a small indent in the center of the ice with an ice pick and add 3 to 4 sprigs of mint, gently pressing leaves between thumb and forefinger. If using silver mug, let sit 3 to 4 minutes until outside of mug begins to frost. Makes 1 mint julep.
(Drink, 348 Congress St., Boston, 617-695-1806, www.drinkfortpoint.com)
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