About Mint Juleps

Doo-doo-doo-doo-doo-doo-doo-doo-doo-doo-doo-doo-doo-dooooooooo.

I mean,



(Dude, my boyfriend has lost a lot of weight since last year. Go him.)

Happy Derby Day! Last year we celebrated the Preakness with a mighty tasty Black-Eyed Susan, so this year I thought it might be nice to introduce you to the classic mint julep. But, as with everything on this here website, please take this recipe with the following caveat (emptor; hi, Scott!): this is not the "traditional" way to prepare a mint julep. No, like most things Southern-with-a-capital-S, the traditional mint julep is prepared with a level of pomp and circumstance reserved for weddings and funerals (four and a, if you're counting). And since I lack the proper silverware, you'll just have to roll with me on this one.

LET'S GET DRINKING. For each cocktail you'll need:

• 2-3 oz. of the Bourbon of your choice
• 1-2 teaspoons of simple syrup (I err on the side of less sweet)
• 8-10 mint leaves (I grow my own, of course)
• Ice, preferably crushed

So, gather your ingredients and glassware.



(My boyfriend and I have slightly different tastes in both, apparently).

Add the mint leaves and simple syrup to your glass.



Now, muddle the mint with a muddler until the leaves are bruised, but not falling apart into pieces (that will later get stuck in your teeth like the obnoxious leaves that they are).



Now add the bourbon.



Now add a little ice, and vigorously stir that all up until it's nice and chilled.



Now fill up your glass with some more ice until you're pretty much full.



And now it's time to make your bets! (I put five bucks on the filly. GIRL POWER!)

Cheers!