Today is the annual running of the Kentucky Derby, an amusing "sports" ritual known for three things: 1. A horse race. 2. Wealthy women wearing ridiculous hats. 3. Mint juleps.
The most important of the three is, of course, the mint julep. Most restaurants and bars don't serve them, and if they do, the juleps are poorly made. And at Churchill Downs, what they try to pass off as a mint julep is light, watery, and comes in a plastic cup. For shame!
A proper mint julep is a strong, slightly sweet, slightly minty drink. My Aunt Podie always said there were two ways to screw up a mint julep: Too much sugar, not enough bourbon.
Here's how to do it right:
Use an 8 oz. metal tumbler. If you're an aristocrat, make it sterling silver. If you must, use something of similar size made of glass. But metal is nice -- it conducts the cold and gets all frosty.
In the bottom of the tumbler, muddle a small sprig of spearmint with a a bit of sugar (no more than a teaspoon) and a dollop of bourbon. Some people prefer to use simple syrup instead of sugar. Either way, go easy on the sweet.
Insert a straw and pack the cup to the rim with crushed ice. To the rim. Crushed, not cubed. Fill with a good bourbon. Blanton's, Woodford Reserve, and Makers Mark 46 come to mind, but there are so many good ones on the market these days. (It sounds like a lot of bourbon, but in an ice-packed cup, it's 2-3 oz.) Garnish with another sprig of spearmint.
Present with a napkin ('cause that frosty metal tumbler gets cold!), sip and enjoy!
Since today's Kentucky Derby coincides with Cinco De Mayo, enjoy your mint julep with some tamales and chalupas. On second thought, maybe not.
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