Mint Julep etc.

[Don Coleman]

  _____  

From: filepro-list-bounces+dcoleman=dgcreact.com at lists.celestial.com
[mailto:filepro-list-bounces+dcoleman=dgcreact.com at lists.celestial.com] On
Behalf Of Pete Murray
Sent: Monday, April 16, 2007 1:00 PM
To: filepro-list at lists.celestial.com
Subject: Mint Julep etc.

 

I'm in Hot Springs, AR home of the Oaklawn Jockey Club.  Curlin raced here
Saturday.  He's the 7/2 favorite for the Derby right now.  Let me tell you
that is one good looking horse.  He won the $1M Arkansas Derby by 10 lengths
and he acted like it was just a nice afternoon run.

Anyway, this is how my buddy Jimmy makes julips (Jimmy has worked a few
Kentucky Derby's.  Just about everyone in this little town has some
connection to the horses.)

Take a Kentucky Derby glass (It's like a tall water glass) and fill it 1/3
with ice, add a few leaves of bruised mint and powdered sugar to taste,
another 1/3 ice mint and sugar, fill to top with ice and stick in a sprig of
mint, fill with sour mash bourbon, drink.  Jimmy is very particular about
bruising the mint to release the oils.

And always have one toast to the safety of the horses and riders.  My friend
Liz (who grew up at the track) always thinks its a good Derby if nobody gets
hurt.

 

 

My wife's favorite recipe is as follows:

 

Fill a shaker half full with mint leaves

Add 1 oz simple syrup (a little less for me)

Bruise the leaves for several minutes to release the oils

Add 2-2.5 oz Makers Mark Bourbon (perhaps a little more for me)

Pour into frosted Julep cup filled with ice

Top with a sugared mint sprig.

Quite refreshing!

 

Before adding the mint sprig if you move a ice tea spoon up and down several
times you will have a nice frosted cup.  

 

 

Don Coleman
Donald G. Coleman, Consultant
402 Andrew Circle
Indiana, PA 15701
dcoleman at dgcreact.com
(724) 349-6302 

 

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