With no Kentucky Derby this May, all eyes are on Oaklawn for the Arkansas Derby. Although it won’t be the same, enough mint has been secured for making Mint Juleps to scream at Rosario on Nadal and Castellano on Farmington Road.
Here’s how we make them using the classic recipe.
So grab your muddler(gently muddle, don’t mutilate), mint leaves and Sonic ice.
Mint Julep
(Jerry Thomas, 1862)
2.5 oz Bourbon (Will be using Elijah Craig Small Batch this Saturday)
.5 oz Cane Sugar Syrup (Use a 2:1 ratio of sugar to water to make this syrup)
8 Mint Leaves (Use more if you got them. “Smell it up, smell it all up!”)
Muddle the mint and cane sugar syrup in a julep cup or Collins glass, or a solo cup.
Add the bourbon and top with pebble ice (Sonic sells their ice by the bag).
Swizzle, and top with more ice.
Garnish: 3 Mint Sprigs