The Kentucky Derby is the only major sporting event with its own official cocktail: the mint julep.
By Abigail Aronofsky
Photograph by Nicholas Eveleigh
One of the greatest things about America is the way that the celebration of certain sporting events eclipses the actual sporting event. The prime example is the Super Bowl, of course, which seldom amounts to an exciting game (well, this year’s surprising nail-biter notwithstanding … oh, and last year’s huge upset). Super Bowl Sunday is still the ultimate excuse for having friends over for commercialwatching and seven-layer dip.
The Kentucky Derby, on May 2, is another example of the celebration trumping the event. Chances are slim that you or anyone you know actually follows horse racing. By no means should this get in the way of throwing a rowdy Derby party. Derby Day is the perfect occasion to celebrate Kentucky’s many great bourbons.
In order to impress your guests, commit these basic facts to memory: The Kentucky Derby, aka the Run for the Roses, is the first leg in the annual Triple Crown of Thoroughbred Racing. It’s been held at Churchill Downs in Louisville since 1875. The horses are three-year-olds; the race is one and a quarter miles; the jockeys are small but extremely tough. The Derby is followed by the Preakness Stakes and the Belmont Stakes. The last horse to sweep the Triple Crown was Affirmed, in 1978. The Derby purse is $2 million and a luxurious horse blanket of red roses, not to mention a whole lot of hay and future pimp status for the winning stud (horse, not jockey).
Now, decide how crazy you want to get. If you’re ambitious, serve burgoo (a somewhat questionably named stew of meat and vegetables), ask your female guests to wear extravagant hats, and distribute copies of the Daily Racing Form. But the only thing you really need is a decent Kentucky bourbon and a TV. Maker’s Mark is always a good bet, though the official brand of the Derby is Early Times Kentucky Whisky. Since there’s mixing and chilling involved, consider making a couple of batches the day before (or prep just the mint syrup in advance). And don’t forget to pay attention to “the most exciting two minutes in sports.”
MINT JULEP
Ingredients (makes one batch):
One bunch fresh mint
(about 60 to 80 leaves)
2 cups granulated sugar
1 cup cold water
1 quart bourbon
Remove and discard stems of mint leaves. Wash leaves and pat dry, then set aside in a large bowl.
In a medium saucepan, combine sugar and water over low heat. Stir occasionally until the sugar has dissolved; do not let the mixture boil. Pour over mint leaves and steep for 15 minutes.
Pour the bourbon into a larger container. Add 1/2 cup of the mint syrup and stir well. Pour mixture back into the bourbon bottle, cap, and refrigerate for 24 hours. (Save the rest of the mint mixture for another batch.)
If you’re mixing drinks by the glass, combine 2 1/2 ounces bourbon with 2 teaspoons of mint syrup.
When you’re ready to serve, fill metal julep cups or Collins glasses 2/3 with shaved ice.
Top with julep mixture. Garnish with mint sprig.
Tip for easy garnishing
Cut plastic straws so the ends are two inches above the rim of the cup; shove straws into the shaved ice, then top with the julep mix. Remove the straw and stick a sprig of mint in the hole. Put the straw back in someplace else, sip, and enjoy!
HEADLESS JOCKEY
If you’re too lazy to mix up mint syrup, try this simple alternative cocktail with the badass name, courtesy of the Four Seasons restaurant in New York City.
2 ounces bourbon
1 dash bitters
Ginger ale
Pour bourbon into an ice-filled rocks glass. Add bitters, top with ginger ale, and stir gently.
