Mint Julep… don’t mind if I do!

Friday May 4, 2012  In honor of the Kentucky Derby this weekend lets kick off Friday with a mint julep shall we!

In honor of the Kentucky Derby this weekend lets kick off Friday with a mint julep shall we!

From our friends at  The Mint Julep

  • 2 tablespoons (1 ounce) club soda
  • 2 heaping teaspoons superfine sugar
  • 15 fresh mint leaves, plus 5 small sprigs for garnish
  • 6 tablespoons (3 ounces) Bernheim or other high-quality whiskey
  • 2 cups crushed iceIn julep cup, stir together club soda and sugar until sugar just begins to dissolve. Add mint leaves and, using glass muddler or back of large spoon, gently press leaves into sugar syrup until slightly darkened but not completely crushed. Add whiskey, then fill cup with crushed ice and, using long spoon, stir briefly. Tuck mint sprigs into top of cup and insert short straw.

The julep is not a julep if not served in its signature silver cup. This one by Reed & Barton will do the trick.

In checking out last year’s most expensive Julep, a concoction put together for charity in collaboration with Bourbon maker Woodford and Tiffany & Co. (who auctioned off cups with a starting price of $2,000), I was struck by something in the list of ingredients. It wasn’t the “ice made of rainwater captured on the pristine island of Tasmania” or the “sugar from the South Pacific”  it was the “rare chocolate mint grown in San Diego, California” . This has to be the absolutely incredible mint grown in the Hotel Del Coronado gardens right?! I remember smelling that for the first time and being amazed… and tempted grab a handful and run for my life (I didn’t!).  Better to maybe order a Julep from the bar from the Del’s Sheerwater restaurant instead…

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