The mint julep is a centerpiece of the derby which is, to a large extent, one big ‘ol party. For most Yankees, the mint julep conjures bucolic images of the South but also the feeling that no good can come of a liquor cabinet with crème de menthe. We say - fear not! Sara Fritschner writes, “The point of a mint julep is to barely season bourbon with a little fresh mint. Mint is sometimes growing in local gardens at Derby time and with any luck you can be lavish with both it and your bourbon. Remember, this is a cold, bold drink with a light mint essence, not a minty sweet drink that has been spiked with some anonymous liquor.” When Chef Sara told me that she spent years perfecting a Mint Julep Jello Shot - my association of mint julep and junior league garden fundraiser was banished. So we have the reason to pick up the bourbon, but what about the crème de menthe? Instead, why not make Chef Sara’s Triple Crown Brownies. Make deep chocolate brownies, top with a cream cheese layer flavored creme de menthe and finally, a glaze or dip in a dark chocolate ganache spiked with bourbon. Chef Sara writes, “As they brownies sit, they seem to get stronger. About a week after the Derby, the leftovers are strong enough to set you free!”

Mint Juleps

INGREDIENTS
2 cups sugar
2 cups water
Sprigs of fresh mint
Crushed ice
Kentucky Bourbon
Silver Julep Cups

METHOD
Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of bourbon. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint

RECIPE SOURCE: kentuckyderby.com