At the Table

Muddle No More: Derby Day Made Easy

By: Hannah Lee Leidy

You can’t have a Kentucky Derby party without a slew of mint juleps.

But mixing up the mint-muddled concoction of bourbon and crushed ice can trap you behind the bar. While beverage pro Davy Butterworth spends Derby Day slinging juleps for the masses at Louisville’s Decca, he shares tips to free you from endless muddling and measuring when hosting your own get-together.

They start with taking a batch approach: A syrup makes quick work of infusing mint flavor, and putting the punch ingredients together early makes assembly a cinch when guests arrive. Dilution in a julep is key, so grab a mallet and take out your party stress on the ice until it’s broken down into small pebbles. And never skimp on the signature garnish: “The first thing you should notice is the mint, which almost overwhelms your senses,” Butterworth explains, so flick the sprigs against your wrist to release their natural oils before topping the drink.

Davy Butterworth’s Absent-Minded Derby

Date Published: 04.01.19
user-profile-placeholder
About The Author

Hannah Lee Leidy

Hannah Lee Leidy is a food writer and editor based in the Carolinas. She is currently the digital content editor for Our State magazine, a position she came into following her time at The Local Palate. Her contributions have appeared in Condé Nast Traveler, Bon Appétit, Epicurious, Culture, and Eater. She’s spent time working in restaurants in both front and back of house positions, doing everything from burning gateaux to expediting to shaking a Manhattan (don’t worry, this only happened once). An avid curd nerd, her favorite beat is reporting on boutique cheese makers; she’ll sniff out every creamery near and far whenever traveling. When not parenting a Bernese mountain pup named Ava, you’ll find her running or working on her lamination technique.

trending content

More From At the Table

Leave a Reply

Be the first to comment.