OK...it's Kentucky Derby week. Therefore, the cocktail of the week HAS to be the one that thousands will drink as they stroll the grounds at Churchill Downs. The mint julep.(Hint: This particular blog entry is far more entertaining if you read it in you best Southern drawl. If you 're having problems adapting the accent, make yourself a couple of these. You'll sound like Big Daddy from Tennessee Williams' Cat on a Hot Tin Roof in no time.)
I'll confess that I'm not usually a fan of what I call "brown" drinks. Love gin, vodka, and most of the rest of the clear spirits. Even an aged rum or tequila. But never have enjoyed Scotch or whiskey. Even the good stuff. But I decided I'd "take one for the team" in researching this particular entry.
And I'm glad I did. Bought a wonderful small-batch bourbon that is popular and readily available--Maker's Mark. Smooth and nutty with a wonderfully complex toastiness, it's the perfect base ingredient for this delicious cocktail. (Take a whiff right out of the bottle. It smells almost maple-syrupy.)
Make sure and use crushed ice for this recipe. It melts a little quicker and gradually mellows the stringency of the bourbon. And, of course, the sweetness of the sugar syrup is a wonderful balance to the bite of the whiskey.
Serve in an old-fashioned glass..or if you want to properly stick with tradition...in a silver julep cup.
Mint Julep
Makes one cocktail.
6-7 fresh mint leaves
1 tablespoon simple syrup
2 ounces bourbon
Crushed ice
Combine mint leaves, simple syrup and bourbon in a glass or julep cup. Muddle gently to release the mint oil into the liquid. Fill the glass with crushed ice and stir. Garnish with an additional mint sprig.
Cheers! (And here's hoping your horse wins...)
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