Friday, May 6, 2011

Racin' Juleps

Off to the races! This weekend is the Kentucky Derby and, coming off the Royal Wedding, it will be another day to remark upon all the hats.

However, putting all hats aside, another traditional Derby must is the Mint Julep. I had my first one as a house guest on the French Riviera - proving that this classic drink, while traditionally southern, travels nicely. It was skillfully made and served in the traditional chilled silver cup. Here is my take on the way to make a derby cocktail and, if you serve it with a necklace of fresh roses  (from Daily Candy), it is also the perfect way to also celebrate Mother's Day this Sunday. So fresh, pretty and fun!

Classic Mint Julep, photo from Southern Living

Jackie's Mint Julep
(adapted from Southern Living recipe and About.com Cocktails)

For an individual serving:

4 fresh organic mint leaves
1 fresh organic mint sprig for garnish
1 tablespoon (about 1/2 ounce) of mint simple syrup (recipe below)* OR 2 sugar cubes
2- 2.5 ounces of bourbon (about 4-5 tablespoons)
Crushed ice (not to fine; I like being chunks)
1 chilled silver julep cup or tall Collins or highball glass (if using these tall glasses, use about 3 ounces of bourbon)
Cocktail straw

Preparation: 
1. Place mint leaves and simple sugar (or cubes) into the cup/glass and muddle to mix and or release   aroma and oil of the mint.
2. Add crushed ice to fill cup/glass.
3. Add bourbon.
4. Mix well, add mint sprig for garnish and straw.

Drink, I mean, serve immediately! Some sprinkle with powdered sugar. Best if made individually and best to sip slowly.

Happy Derby Day and Happy Mother's Day to all you horse fans and nurturers out there!

Invite from the Fabulous Luscious Verde Essentials Collection, let's customize for next year! 

*To make 2 cups of mint simple sugar:
1 cup sugar
1 cup of water
10-12 fresh organic mint sprigs

Bring to a boil 1 cup of sugar and 1 cup of water to a boil, stir often for 5 or so minutes until sugar dissolves. Remove from heat and add mint, then cool completely.
Pour into a glass jar; cover and chill 24 hours (ideally). Remove and discard mint. This syrup will last in the refrigerator for 1 week.

Enjoy!

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