FRESHER REFRESHERS: NEWLY MINTED JULEPS

One of the most refreshing cocktails, the Mint Julep, has been given some beautiful new spins, thanks to some crafty mixologists at the epicenter of the julep, Louisville, Kentucky. Mint juleps are consumed to delightful excess at the Kentucky Derby, by people with racing forms in their pockets and hope in their eyes. Served in icy silver cups, it has been the signature drink at Churchill Downs since 1938. They now sell over 100,000 of the quenchers over Derby weekend. But with the Derby slated for the coming weekend, we’ve set our sights on some renegade recipes.

(Photo: Jules Morgan)

The new juleps have mint, of course, and bourbon, the other key ingredient, but they then diverge. Adding twists, like lemon or rum—or esoteric spirits like Imbue Petal and Thorn aperitif or the herby Becherovka—these juleps are slight shifts, yet light-years away from their classic roots.

Considered one of the most historic American cocktails, the mint julep dates back to the early 1700’s. William Grimes, in Straight Up or On the Rocks, says the mint julep, “May be America’s preeminent classic, edging out the martini in a photo finish.” The first reference to the mint julep in print is in an 1803 account by John Davis of London, who describes it as a "dram of spirituous liquor that has mint in it, taken by Virginians in the morning.” But its roots go deeper still. “Julab” means rosewater in Persian and, many centuries ago, was used to make a delicate elixir aimed at improving one’s quality of life. As the idea spread to their Mediterranean neighbors, rose petals were replaced by mint.

With a lovely nod to ancient history, and a twinkle in his eye, bartender Isaac Fox, of famed Louisville restaurant, Volare, takes the roses and the julep to a whole new level with his Watermelon Rose Julep. Last week, Fox’s recipe won the Tenth Annual “Rose Julep Recipe Contest” sponsored by Four Roses Bourbon. It’s a perfect way to toast the Derby’s Run for the Roses. Fox was kind enough to share his winning recipe with us.

(Photo: Carla Harris Carlton)

Watermelon Rose Julep

2 oz Four Roses Single Barrel bourbon

1/3 oz fresh lime juice

½ oz Imbue Petal & Thorn aperitif

1 oz fresh watermelon juice

1 bar-spoon sugar

12 fresh mint leaves

Crushed ice

Muddle lime juice, mint, and sugar. Add all ingredients except for the ice, and dry shake it. Then pour over crushed ice. Garnish with a rose blossom with the center cut out, and filled with a watermelon ball and mint.

 

At Doc Crow’s, another hot Louisville watering hole, a new-fangled Mint Julep Lemonade is cooling throats parched from cheering on their favorite Derby racers. We think it would taste amazing at any summer barbecue.

At Doc Crow’s in Louisville, a Mint Julep Lemonade is filling the restaurant with smiles.   

Doc Crow’s Mint Julep Lemonade

 

1 oz fresh lemon juice

1 oz simple syrup

1 oz Elijah Craig bourbon

1 oz water

8-10 mint leaves and sprig for garnish

Muddle the mint in a cocktail shaker. Pour in liquids and fill shaker with ice. Shake vigorously and double strain into an ice-filled highball glass. Garnish with a sprig of mint.

Inspired by these Louisville riffs on the classic, we tried our own version of the julep.  

 

(Photo: Shira)

Honey-Baby was a horse not destined for the Roses Run. He was a chilled-out friend, who loved to stroll and meander vs trot and gallop. He was a sweetheart who loved when you stroked his velvety muzzle or wrapped your arms around his warm neck. He liked gentle adventures, like riding on the beach or through the woods. He was named after a Dylan lyric: “I got all the love, Honey Baby, you can stand.” What kind of julep would Honey-Baby inspire? This one:

The Honey-Baby Julep

4 oz of excellent quality small batch bourbon (we’re being a bit intense here, we know...)

¾ teaspoon of Palagio Thousand Flowers Honey (yes, we know... but it’s really quite special)

½ oz Limonocello (We used homemade. Ok, but it will taste delightful even if you use store bought.)

4 drops of Bitterman’s Bitter Truth Grapefruit Bitters

A handful of fresh mint leaves (we used homegrown—the first leaves popping out of our soil on the terrace. But, really, any good fresh mint will be wonderful). And save a few sprigs for garnish.

Ice

Warm the honey until it’s runny.

Muddle the mint. Add the runny honey. Then add the bourbon, Limonocello, and bitters. Mix well. Fill a silver cup with ice (we know we’re sounding over the top, but you’ll instantly get it when your lips wrap around the icy silver rim and the minty jazz runs fills your mouth).

 

Pour the potion over ice in the silver cup. Give it a moment. Then enjoy the jazz.

 

And whoever wins on Saturday, it’s beautiful now in Kentucky. Cheers!

(Photo: Shira)