Other

Absent-Minded Derby

Photo by Andrew Cebulka

Food Culture of the South

yields

Makes 1 pitcher

    For the mint syrup:
  • ¼ cup mint leaves

  • 1 cup organic cane sugar
  • For the julep punch:
  • 1 liter Old Forester Signature bourbon
  • 8 ounces mint syrup
  • 4 ounces soda water

  • 1 ounce lime juice
  • ¾ ounce Herbsaint

  • Garnish: Mint sprigs, powdered sugar
steps
  1. Make the mint syrup: In a small pot, heat 1 cup water, then steep mint leaves for 5 minutes. Add cane sugar and heat until sugar dissolves and mint leaves wilt. Set aside to cool. Strain leaves and refrigerate syrup until ready to use.
  2. Make the julep punch: In a large pitcher, stir together all ingredients except garnishes. To serve, pour into a glass or julep cup filled with crushed ice and garnish with a mint sprig and powdered sugar.

From Muddle No More.

  • Recipe by Davy Butterworth of Decca in Louisville, Kentucky

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