A dear old friend of mine from Louisville informed me that during Kentucky Derby weekend, it’s tradition to enjoy a Mint Julep (or six). In fact, at the Derby three years ago, Churchill Downs served thousand-dollar Mint Juleps in gold-plated cups with silver straws. The ingredients used were of such fine quality, it’s absurd: Woodford Reserve bourbon, mint imported from Ireland, ice from the Bavarian Alps, and sugar from Australia. I mean seriously - sugar from Australia? You had to pick the place furthest from you, and say “this drink isn’t quite worth the thousand dollar price tag unless we get this sugar from here!” Whatever floats their boats, I guess. If you’re wondering where all the money went, the sales of those über-expensive cocktails went to a charity dedicated to the care of retired racehorses.

Anyway, traditionally, this is served in a silver or aluminum cup, and only held from the bottom, in order to keep it frosty and cold. You don’t have one of those cups (yes, I assumed that) so I’m going to say just toss this one together in a highball glass. If you’re sore at me for not posting this before the derby, hey - the Preakness is on the 17th. You don’t live in Kentucky, and it’s still horses, and it’s still an awesome drink; it’ll be just as good, I promise.

(Yes, I also assumed you don’t live in Kentucky; if you did, you would have had your Mint Julep over the weekend at the Kentucky Derby.)

Mint Julep - Recipe: