Want to make the BEST Mint Juleps for your Kentucky Derby party? For nearly a century, the mint julep has been the traditional beverage of Churchill Downs and the Kentucky Derby. The Early Times Mint Julep Cocktail is a ready-to-serve beverage that has been the "The Official Mint Julep of the Kentucky Derby®" for over 16 years. Over 80,000 Early Times Mint Juleps are served over the two-day period of the Kentucky Oaks and Kentucky Derby, requiring 8,000 liters of Early Times Mint Julep Ready-to-Serve Cocktail, 2,200 pounds of freshly harvested mint, and 80 tons of shaved ice.
The Grade II Early Times Mint Julep Stakes on May 24 at Churchill Downs is sponsored by Early Times, the time-honored ingredient in mixing an authentic mint julep. If the Early Times Mint Julep Ready-to-Serve Cocktail is not available from your local retailer, you can make your own with this recipe:
- 2 cups sugar
- 2 cups water
- Sprigs of fresh mint
- Crushed ice
- Early Times Kentucky Whisky
- Silver Julep Cups
Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Early Times Kentucky Whiskey. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.
The Perfect Mint Julep Recipe from the Food Network
Ingredients
- 4 cups bourbon
- 2 bunches fresh spearmint
- 1 cup distilled water
- 1 cup granulated sugar
- Powdered sugar
Directions
To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.
To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.
To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.
Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it's right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to "marry" the flavors.
To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.
When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Serve immediately.
Non-Alcoholic Mint Julep
Your kids and non-drinking friends can join in the Kentucky Derby festivities!
| PREP TIME | 15 Min |
| COOK TIME | 10 Min |
| READY IN | 1 Hr 25 Min |
INGREDIENTS
- 1/4 cup water
- 1/4 cup white sugar
- 1 tablespoon chopped fresh mint leaves
- 2 cups crushed ice
- 1/2 cup prepared lemonade
- Fresh mint sprigs, for garnish
- In a small saucepan, combine the water, sugar and 1 tablespoon of chopped mint. Stir and bring to a boil. Cook until sugar has dissolved, then remove from heat and set aside to cool. After about an hour, strain out mint leaves.
- Fill 2 cups or frozen goblets with crushed ice. Pour 1/2 of the lemonade into each glass and top with a splash of the sugar syrup. Garnish each with a mint sprig and a straw. Serve on a silver platter.
Pork Chops and Sugar Snap Peas with Mint Julep Glaze
Bon Appétit | March 2009
yield: Makes 2 servings
active time: 20 minutes
total time: 20 minutes
Ingredients
- 1/2 cup beef broth
- 6 tablespoons bourbon, divided
- 1 tablespoon (packed) dark brown sugar
- 1/4 teaspoon white wine vinegar
- 2 3/4-inch-thick pork rib chops
- Ground allspice
- 1 tablespoon butter
- 4 ounces sugar snap peas
- 1/4 cup chopped fresh mint
Preparation
Stir broth, 3 tablespoons bourbon, sugar, and vinegar in small bowl until sugar dissolves. Sprinkle pork with salt, pepper, and allspice. Melt butter in medium nonstick skillet over medium-high heat. Add pork. Sauté until just cooked through, about 4 minutes per side (butter will brown). Transfer pork to platter.
Add bourbon mixture to skillet and bring to boil. Add sugar snap peas and cook until crisp-tender, about 2 minutes. Using slotted spoon, scatter peas over pork. Remove skillet from over heat. Add remaining 3 tablespoons bourbon to sauce in skillet. Boil over high heat until sauce is reduced to thin glaze and coats spoon lightly, about 3 minutes. Mix in mint; spoon over pork and serve.
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