What’s better than watching the Kentucky Derby on a beautiful sunny almost summer day? Watching it and drinking a hell of a lot of Mint Julep. Not sure how to make it. Well, we’ve looked to the pros, the ones who make our mouths water on a regular basis. So, rather than going in completely blind, here are a few of our favorites, courtesy of some of our favorite Food Network personalities.
Bobby Flay
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Ingredients:
- 5 fresh mint leaves, plus a few mint sprigs, for garnish
- 1 teaspoon sugar
- Shaved ice
- 2 1/2 ounces bourbon whiskey
- Lemon slice, for garnish, optional
- Orange slice, for garnish, optional
- Maraschino cherry, for garnish, optional
Directions:
Place mint leaves, sugar and a splash of water into a silver julep cup or a 12-ounce Tom Collins glass. Muddle the mint, sugar, and water together with the tip of the handle of a wooden spoon. Fill the glass with shaved ice, add the bourbon, and stir until combined. Garnish with a lemon or orange slice, a cherry, and a few sprigs of fresh mint.
Emeril Lagasse
Ingredients:
- 6 to 8 mint leaves
- 1 tablespoon sugar
- Crushed ice
- 2 1/2 ounces bourbon
- Splash Simple Syrup, recipe follows
- Sprig mint, for garnish
Directions:
Put the mint leaves and the sugar in the bottom of a tall glass. With the handle of a wooden spoon, crush and mash the leaves to extract the flavor. Fill the glass with crushed (not cubed) ice. Pour in the bourbon. Top with a splash of simple syrup.
With a long-handled spoon, jiggle (not stir) to chill and mix. Garnish with a sprig of mint. Sip.
Simple Syrup:
- 1 cup sugar
- 1 cup water
Combine sugar and water in a small saucepan and bring to a boil over medium-high heat. Cook until sugar is dissolved, about 2 minutes. Remove from the heat and cool completely.
Yield: About 1 1/2 cups simple syrup
The Neely’s
Ingredients:
- 2 tablespoons powdered sugar
- 20 fresh mint leaves, plus 4 sprigs for garnish
- 1 cup bourbon
- 2 cups crushed ice
Directions
In a pitcher, mix together the sugar and mint leaves and muddle with a spoon. Add the bourbon and mix. Pour into a tall glass over ice and serve with a mint sprig garnish.
