While the Mint Julep is most often thought of in connection with horse racing, particularly the Kentucky Derby, the history behind the drink goes back to the early days of alcohol distilling in the Middle East. It’s also a cocktail that can be enjoyed all spring and summer long – not just on the first Saturday in May. Here’s the recipe Heaven Hill National Brand Educator Lynn House shared with us for her Mint Julep.
2.5 ounces of Elijah Craig Small Batch Bourbon
1.5 to 2 teaspoons of powdered sugar (sweeten to taste)
1 teaspoon of water
8 mint leaves
In a Julep cup add the mint, sugar and water. Muddle to release the oils and dissolve the sugar, then fill the Julep cup with shaved ice. Pour bourbon over the ice and stir until frost develops on the outside of the Julep cup. Top the cup off with more ice and garnish with a fresh spring of mint, but smack the mint first to release the oils.