Inasmuch as I'm a Kentucky Colonel, descended from one of the original Kentucky Colonels who fought under Governor Shelby in the War of 1812, I thought it obligatory on my part to know how to prepare a proper mint julep. As most of you know, the Kentucky Derby is coming up soon, and I expect to view it on TV with the traditional julep in hand.

Here is the scoop on the julep, direct from the Honorable Order of Kentucky Colonels:

Mint Julep

"Julep" is said to be a word meaning "rose water". The Mint Julep is a concoction of bourbon, water, sugar and a sprig of spearmint. The drink is over 200 years old, first referred to in print in the first decade of the 1800's. The book defined the julep as "A dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning." It is said that Henry Clay of Kentucky introduced the mint julep to Washington, DC. and thus it became famously associated with Kentucky and Kentucky Bourbon. Now and then, someone will decide to replace the bourbon with other alcohol(s). It even happened at the 1945 "Formal dedication of the new National Headquarters of the Honorable Order". It was reported that Colonel William Dunn of Terre Haute, Indiana "showed more than his usual 'alacrity' in helping mix and pass around the mint juleps". At the end of the afternoon long event, described as one of the "finest" ever given by the Colonels, Colonel Dunn admitted that he "had dared the heresy" of using Southern Comfort rather than bourbon in the Juleps. It just so happened that Colonel Dunn was President of Merchants Distilling Company, a distiller of Southern Comfort.

OK, for those holding Derby parties, here's a recipe. There are several but this is our favorite: Take two frosted silver goblets. In the first fill with ice and add a teaspoon of sugar and a splash of water. Then, gently crush a couple mint leaves and place in the ice. In the second goblet pour about 3 fingers of a quality Kentucky Bourbon. Now, pour out the mess in the first goblet and drink from the second. By the way, Churchill Downs uses a bottled mix for the juleps served there on Derby Day. You may be able to find the mix in your local beverage store.

And there you have it. While you mix your drink, be sure to have the strains of "My Old Kentucky Home" running through your mind. I'll lift my glass with you on Derby day!

Colonel John

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- Cogito, ergo armatus sum -

In my learned opinion, a waste of good bourbon! Bourbon is to be drank one way and one way only. On the rocks with a splash of branch water. It aggrieves me terribly when I see someone order a Knob Creek and Coke, or a Woodford Reserve and 7-Up! My God! Blasphemy! Old Crow, 4 Roses, Ezra Brooks, Early Times, etc. are made for mixing!

Read again! The important part of the recipe was underlined!

John

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- Cogito, ergo armatus sum -

John-I like your way of drinking. A little Old Grandad Bottled in Bond. Mojitos are the same abomination in my opinion.

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Jim
Many K and N Frames

I, too, am a proud member of the Honorable Order, and I can confirm that this recipe is indeed the proper one.

In the spirit of full disclosure, I will admit that I have consumed exactly one mint julep in my life that was drinkable--at the Maker's Mark Lounge in Louisville. I view it as the exception that proves the rule

For everyone's information, the Kentucky Derby will be Saturday, May 7. It will be covered on NBC TV stations - check your local listings for time. I believe it will be @ 4:00 PM EST.

John

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- Cogito, ergo armatus sum -

Yes, when my friend and I consume Knob Creek, Woodford Reserve or Bookers, there is no Coke or 7Up in the room.

My father was no purist, but he liked his whisky. Here was his julep:

"Take this quart Mason jar and put some mint leaves and a teaspoon of sugar in it. Now fill it to the brim with some really cold, hard ice cubes and shake them around to mash up the mint. Next pour the jar about half full of generic bourbon, and shake it around some more. Now go out and get in that hammock, son, and leave me alone for a while so I can cook."

Then he would go to the grill with a glass of whisky and water, and about three hours later he would serve up a delicious roast goat to his well-mellowed guests.

Ahhhhhhhhhhh.........it's that time of year again.
Palidin as a Colonel you must know that the making of the Julep is far too important to trust to one's manservant (other than the laying out of the ingredients and running the shaved ice machine). I make them as follows:
First I disagree with your technique in some ways but by the whole it is proper. Alow me to elaborate.
The goblets should be sterling although in a pinch silver plate will do. Place in the bottom three (not 2, not 4 but 3) mint leaves. Place in the bottom 2 (not 1, not 3 but 2) sugar cubes. Do NOT use brown sugar, raw sugar, simple syrup, splenda or any other artificial sweetener. One may use a teaspoon of regular white sugar crystals if cubes are not forthcoming-but that just shows a lack of proper planning on your part. Place in the goblet a few drops of water-just enough to moisten the sugar and allowing you to make a paste. Now take your muddler and muddle the sugar, mint and water into a viscous green paste. Next pack the goblet with shaved ice (Those of you when grew up in New Orleans know what sno balls are-think sno bliz shaved ice here). Leave the level of the ice slightly proud with the top od the goblet. Next pour the Bourbon of your choice until satisfied with the level. DO NOT DRINK until the goblet has acquired a light frost all over the outside indicating proper temperature. If a bit of mint happens to make it past the ice and find it's way into your mouth-at least you know you are drinking a properly prepared drink and not some bar mix.

Now-with a few of these I shall retire to my annual reading of Hunter Thompson's opus concerning the Derby. A link is provided below-but be forewarned, the good doctor is oft times indelicate with his speech
On second thought, I shall remove the link-if you wish to read it, google "Hunter thompson Kentucky Derby Article"

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Forum consigliere

Caj, thanks for that jewel of a Hunter Thompson link. Priceless!

John

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- Cogito, ergo armatus sum -

I went to the derby in 89 and tried the drink. Absolutely the worst beverage I've ever consumed, thanks for the recipe though. It reminds me of my most horrible experience jk lol. I actually watched the race at Hooters that year because I think it was the coldest derby on record.

I'm a Kentucky Colonel, too as was my dad, sister, uncle, cousins. Dad had an attorney friend that had the connection to make most anyone a KC. For 25 years dad was produce buyer for Louisville division Kroger, about 150 stores. Back in the 50s and 60s kickbacks were a way of life and dad knew how to play the game. The owner of a produce wholesale house he bought from was a major stockholder of Churchill downs and back in the early 60s he got dad a Clubhouse box and a Dining room table aka Derby Breakfast tickets. Kinda cool to show up Derby day and there was a placard with his name on it on the box and the table. They were his until he died in 1997. Churchill Downs must monitor obits because they asked for proof in 1998 that dad was still alive. Mom wouldn't permit me to lie so the tickets went back to the track.

It's kind of a Louisville tradition for the locals to attend the Thursday before derby and I'm planning on going this year if the weather is decent. Big enough crowd that you know it's something special but it's not the crush of Derby or Oaks. I love it when it's hot and windy. The babes don't know whether to hang on to their hats or hold their skirts down.

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God spelled backwards is dog.

The Hunter Thompson piece was great, Paladin's Mint Julep recipe sums up my opinion of this vile concoction --- the contaminating elements of which ought to be discarded and forgotten. I'll offer this observation, however: Mint Juleps are traditionally served in specially shaped silver or pewter tumblers, of varying size, but of common shape, typically a cylinder of about three times the height of its diameter. Friends once served bourbon, on the rocks, in small, bowl-shaped vessels, known as "Jefferson cups", after Thomas Jefferson, who purportedly changed his mind about some pewter object he'd ordered, and had it melted down and recast into the small cups of his design. Like Mint Juleps in their traditional goblets, or gin Martinis in the classic Martini stemware, there seems to be "something about" the serving ware, when it comes to adult beverages. Bourbon from these Jefferson cups was especially delicious. I've acquired some, but seldom use them, over concern about lead contamination in the pewter.

Anyone able to put this concern to rest...???