It’s getting close to Kentucky Derby time, and that means Mint Juleps! In case you don’t know, Mint Juleps are a major Kentucky Derby tradition. Each year the Kentucky Derby sells almost 120,000 mint juleps! A properly made Julep is a wonderful thing, it cools, refreshes and packs a punch, all at the same time.
I’m not one to let simple tradition stand in my way, and I wanted to take this recipe up a notch or two. Hmm, what to do, what to do- Infuse the bourbon with bacon! I made a version of these for a Smithfield Chef’s Table dinner at one of my restaurants, STEAK by Melissa, and it was a big hit. Here’s a version for you to try!
About the simple syrup:
Traditionally, a Mint Julep is very simple- good bourbon, simple syrup, crushed ice and mint. You have two options for the simple syrup. I prefer to infuse mint into the simple syrup. The other option is you can muddle the mint in the bottom of the glass. I generally infuse it, so I’ll give you that recipe. If you prefer some “grass in the glass” just omit mint from the simple syrup recipe and bust out the muddler!