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"A mint julep is not a product of a formula. It is a ceremony and must be performed by a gentleman possessing a true sense of the artistic, a deep reverence for the ingredients and a proper appreciation of the occasion.” Lt. Gen. S.B. Buckner, Jr., 1937
History
The word “julep” itself is a French word, and the drink dates back to ancient times. Cool, frosty and refreshing, the mint julep originated somewhere in the southern U.S. (debates continue), but Kentucky can safely take credit for its popularity.
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Enhancing a julep
Before serving a mint julep, chill the cup (if using glass or silver) for half an hour in the freezer. Rub the cup’s inside rim with mint before pouring in the drink, to add to the julep’s cool sensation. |
The exact origin of the mint julep is unknown, but one legend is that a nineteenth century Kentucky boatman on the Mississippi River went ashore in search of spring water to mix with his bourbon. On a whim, he is said to have added some mint growing by the spring. Nineteenth-century juleps frequently contained wine or brandy, but Southerners turned to bourbon whiskey, which is still the ingredient of choice in Kentucky.
Fast horses and cool drinks
The classic American horse race, the Kentucky Derby is the oldest consecutively held Thoroughbred race in America. It is run annually on the first Saturday in May at Churchill Downs in Louisville, Kentucky. Along with the Preakness in mid-May, and Belmont in early June, it is the first jewel of the coveted Triple Crown of Thoroughbred racing.
From the middle of April until the beginning of May, the city of Louisville experiences a phenomenon known as Derby Fever. The popularity of the Kentucky Derby also gave rise to the tradition known as the Derby Party, a Derby Eve revelry of music and dancing, good food, and of course, the mint julep.
For nearly a century, the mint julep has been the traditional beverage of Churchill Downs and the Kentucky Derby. According to the Kentucky Derby’s official Web site, more than 80,000 mint juleps are served over the two-day period of the Kentucky Oaks and Kentucky Derby, requiring 8,000 quarts of julep mix, 150 bushels of mint and 60 tons of snow ice.
Serving a julep
Not surprisingly, the Kentucky Derby’s mass production of the mint julep leaves something to be desired in the final product, and most purists wouldn’t consider the made-from-mix Derby julep the “real thing.”
There are a number of ways to serve a mint julep: Some serve it with the mint leaves in, some out, some with a straw, some without. (If served with a straw, it should be a short one, to allow the sipper to fully appreciate the scent of the mint.) Some serve it layered with crushed ice, some as a frozen concoction, some on the rocks. We offer two variations – the Mint Julep (LINK) and the Frozen Mint Julep (LINK).
The Julep cup
Mint juleps are traditionally served in a julep cup, traditionally made of silver, which enhances the frostiness of the drink.
A specially designed julep cup is presented to the Kentucky Derby winner each year. In fact, Kentucky Derby cups have become hot collector’s items. For a mere $320 U.S., you can even order your own sterling silver cup for toasting this year’s Derby (http://kyjulep.com/). The souvenir glasses in which the juleps are served at each year’s Derby are typically made of glass, however, and are easier to come by than the silver julep cups.
Them’s fightin’ words
There is much controversy among Julep lovers of the “proper” way to make one – in fact, in a 1936 copy of Irvin S. Cobb’s Own Recipe Book, he states, “...well, down our way we've always had a theory that the Civil War was not brought on by Secession or Slavery or the State's Rights issue. These matters contributed to the quarrel, but there is a deeper reason. It was brought on by some Yankee coming down south and putting nutmeg in a julep. So our folks just up and left the Union flat."
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