A mint julep is best when served in a frosted silver glass In the shadow of the famed Twin Spires over the grandstand -- not a part of the original structure, incidentally -- the horses run over the same ground they traced in 1875 when Aristides crossed the wire to win the first Kentucky Derby. And on the fabled track's infield, spectators gather to watch, to drink, to dance, and to help Louisville start its spring season in traditional manner.
What's more traditional to the Derby than the mint julep? OK, the horses. The famed call to post. But the julep ... It has been the official drink of the Derby reportedly since 1939, when two bars were constructed to serve nothing but the quintessential Southern beverage. It was a big hit at the track -- officials estimate about 2,000 were sold at 75 cents each.
The following year, 12 bars served juleps at a dollar a pop, and now more than 80,000 are sold during Oaks and Derby Days, at $5.75 per drink. And these days, vendors ply the aisles of the stands with juleps as well as peanuts and popcorn.
The price, as always, includes the souvenir Derby glass, manufactured by the Libby Glass Company of Toledo, Ohio, and now distributed off the Downs grounds as well as on.
The Derby Julep Boil 2 cups sugar and 2 cups water for 5 minutes, without stirring. Fill a jar loosely with sprigs of uncrushed fresh mint, and cover with cooled syrup. Cap and refrigerate 12-24 hours. Discard mint.
Fill chilled glass with finely crushed ice, add half a tablespoon of the mint flavored syrup and 2 ounces of bourbon whiskey (the Derby uses Early Times Kentucky Whisky). Frost filled glass in freezer, stick in a sprig of mint and serve immediately.
Source: 124th Kentucky Derby handbook
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