Derby Day isn’t complete without the “official” drink of the Kentucky Derby, the mint julep. It has been served to the winning rider and relished by fans for more than a century.

The first time I tasted a mint julep was in the infield at the Kentucky Derby in 1993. I was hooked. The tradition. The ceremony. The sweet bourbon and fresh mint melting away my cares. I made a point of going back to Churchill Downs several years in a row to collect the commemorative glasses that the juleps are served in.

While I won’t be in Louisville for the 142nd running of the Kentucky Derby this Saturday, you can bet I’ll be sipping on a mint julep. I have my favorite recipe, but I decided to ask a couple experts to share their favorite recipes.

Mark Shilling, co-founder of Revolution Spirits, makers of Austin Reserve Gin, and Clay Inscoe, chef, mixologist, and distilling scientist at Treaty Oak Distilling both provided variations on the classic recipe. I kept their recipes in-tact, but swapped out their preferred bourbon or whiskey for an expression of Four Roses Bourbon.

Here are three great mint julep recipes for you to enjoy during the Kentucky Derby.

Classic Mint Julep Recipe Classic Mint Julep Recipe

What Are You Drinking? Classic Mint Julep

  • 3 ounces Four Roses Bourbon Yellow
  • .5 ounce mint simple syrup
  • Fresh mint sprigs
  • Crushed ice

Mint simple syrup: prepare simple syrup by boiling 2 cup of granulated sugar in 2 cup of distilled water for 5 minutes. Stir it constantly to make sure it doesn’t burn. Set aside in a covered container to cool with a handful of fresh mint tossed in (6 to 8 sprigs). You can prepare it ahead of time and refrigerate it overnight.

Mint julep: Make each julep by filling a silver julep cup (or an old-fashioned glass if you don’t have the silver cup) with crushed ice, add the mint simple syrup and three ounces of Four Roses Bourbon. Stir like a demon until the glass frosts. Top it off with more ice and stir again before serving. Pop in a sprig of mint and serve. Drink, repeat.

A little about the whiskey: Four Roses Bourbon Yellow is a straight bourbon whiskey made by blending   10 of the distillery’s recipes. It’s smooth and easy going and a good choice for cocktails. 80 proof, $19.99.

Bold Mint Julep recipe Bold Mint Julep recipe

Shilling’s Bold Mint Julep

Mark likes a really straight-forward julep just a hint of sweetness. He wants to taste the whiskey.

  • 3 ounces Four Roses Single Barrel (Mark’s preference is Jack Daniels)
  • .25 ounce mint simple syrup
  • Fresh mint sprigs
  • Crushed ice

Prepare the mint simple syrup the same as above. Start each julep by muddling 5 or 6 mint leaves in the bottom of a julep cup or an old-fashioned glass, fill it with crushed ice, add the dash of mint simple syrup and a healthy pour of Four Roses Single Barrel Bourbon (3 ounces is a reference point). Stir with potency until the glass frosts. Top it off with more ice, stir again, garnish with a sprig of mint and serve.

A little about the whiskey: Four Roses Single Barrel has more swagger weighing in at 100 proof. It’s a good sipping whiskey that doesn’t need to be muddied up with cocktail fixins. $39.99.

Red-Handed Bourbon Mint Julep. Photo courtesy of Proof and Cooper Red-Handed Bourbon Mint Julep. Photo courtesy of Proof and Cooper

Ko Julep

Clay’s recipe is a little more involved, which is to be expected because this guy is a serious chef and a mad scientist in the distillery. His Ko Julep recipe is inspired by the islands of Thailand. (Ko means island in Thai.)

Blend well, pour over full cup of crushed or shaved ice, garnish with lime wheel and fresh mint sprig

Ko syrup:

  • 3 cups water
  • 3 cups white sugar

Bring mix to a light simmer and make sure all sugar is fully dissolved. Then add the following ingredients to the hot simple syrup:

  • 12 sprigs of fresh mint (roughly chopped, stem and all)
  • 1 stalk lemongrass (roughly chopped)
  • zest of 2 limes
  • 50 grams fresh ginger, peeled and minced
  • 12 sprigs of Thai basil (roughly chopped, stem and all)

Cover pot and let aromatics steep for 1 hour, strain syrup, chill and mix with spirit

A little about the whiskey: Four Roses Small Batch is made with a blend of four of the distillery’s bourbon recipes. It’s a mellow whiskey with spicy flavors along with sweet, fruity aromas and hints of sweet oak and caramel. It’s tasty on its own and a decent stand in for the excellent Red-Handed Bourbon. 90 proof, $29.99.

Disclosure: I was provided samples of all three bottles of Four Roses Bourbon at no cost.

What are you drinking? 

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This story was originally written for and published by CultureMap

It’s a pretty fine time to be a sommelier, and Austin’s wine pros are ready for the spotlight. Ahead of the annual CultureMap Tastemaker Awards, we introduce you to the nominees for Sommelier of the Year.

These eight professionals have what it takes to satisfy Austin’s thirst for fine wine and food pairings.

Devon Broglie, global beverage buyer, Whole Foods Market
Devon Broglie became one of Austin’s first master sommeliers in 2011 when he earned the title alongside wine study partner Craig Collins. Broglie has been recognized as an outstanding wine professional, winning the Texas’ Best Sommelier Competition in 2006. He worked harvest for the Costers del Siurana winery in Priorat, Spain before beginning his career in the wine shop of Whole Foods Market in Austin and working his way up.

As a global beverage buyer, Broglie coordinates the wine, beer, and spirits programming in 300 stores — no small task. Broglie says it’s easy to find a great bottle of wine at Whole Foods. “People can trust that if it’s on the shelf on the store, it’s great value for the money.”

Devon Broglie Devon Broglie

 

Craig Collins, beverage director, Elm Restaurant Group
An active member of the local sommelier community, Master Sommelier Craig Collins has been immersed in the wine industry since working at a winery while attending Texas A&M University. He worked at Glazer’s D&E Fine Wine Group, Prestige Wine Cellars, and Dalla Terra Winery Direct before assuming the role of beverage director for Elm, where he oversees the programs at 24 Diner, Easy Tiger, Italic, and soon-to-open Irene’s.

He develops each concept’s wine list, focusing on the guests and, of course, wines that will pair best with the menu. When dining out, Collins recommends asking a sommelier for assistance when selecting a bottle of wine. “They are there to make you happy. Let them take you on an adventure.”

Craig and April Collins Craig and April Collins

 

Nathan Fausti, sales representative, Dionysus Imports and Rosenthal Wine Merchant
Certified Sommelier Nathan Fausti is a rising star in the Austin wine community. He won the title of 2015 Texas’ Best Sommelier, tested his skills in the Chaîne des Rôtisseurs Young Sommelier Competition, and is preparing to take the Advanced Sommelier exam. Fausti has dazzled guests with food and wine pairings at some of the best restaurants in Austin, including Perla’s, Arro, Olive & June, and Bullfight, and now he uses his skills as a sales representative with Dionysus Imports and Rosenthal Wine Merchant.

Nathan Fausti Nathan Fausti

 

Paul Ozbirn, beverage director, Parkside Projects
Advanced Sommelier Paul Ozbirn has had a mark on Austin’s wine scene since 2006 when he began waiting tables at Vin Bistro, sparking his passion for wine. He held various positions at Vin, Botticelli’s, Wink, and Paggi House before joining Parkside Projects as beverage director. Here, he guides the selection of all drinks served, from a Spanish wine list at Bullfight to predominately Italian wine lists at Olive & June and The Backspace.

In developing wine menus, Ozbirn strikes a balance by complementing wines guests will recognize with more adventurous selections from places like Greece, Austria, and Portugal. His advice for selecting a great bottle of wine is simply to inquire. “You can’t get what you want if you don’t ask.”

Paul Ozbirn Paul Ozbirn

 

Nathan Prater, director of outlets, AT&T Executive Education and Conference Center
Advanced Sommelier Nathan Prater is a serious student of wine and an integral part of the strong, professional sommelier community that trains together in Austin. Currently, Prater oversees the beverage program at the AT&T Executive Education and Conference Center, including the hotel, The Carillon, and Gabriel’s Cafe. His goal is to maintain a list featuring the best value wines available, noting that the entire room service wine list is $30 or less per bottle.

His advice for selecting a great bottle of wine? “Shed your diffidence and try the never tried. Forget the scores, and do not be afraid to ask questions.”

Nathan Prater Tastemaker Nominee Nathan Prater, Photo by Jessica Pages

Paula Rester, wine director, La Corsha Hospitality Group
Certified Sommelier Paula Rester has honed her wine skills at prestigious Austin restaurants like Uchi, Vino Vino, and Restaurant Congress. She recently returned to Austin to assume the wine director role at La Corsha Hospitality Group after working as a sommelier at Danny Meyer’s Maialino in New York. At La Corsha, she is responsible for staff education and maintaining wine programs at Second Bar + Kitchen, long-awaited Boiler Nine Bar + Grill, and the soon-to-be renovated Green Pastures. She relishes the opportunity to create wine lists that represent a broad range of classics mixed with emerging regions and producers.

To find a great bottle of wine, just do what Rester does. “I always think about what I want to spend and then take into consideration the dishes being served. From there it becomes the fun journey of what elements of the wine might enhance or detract from the evening’s menu. I’m never afraid to ask for help from the somm or server, who might be willing to introduce me to something entirely new.”

Paula Rester Paula Rester

 

June Rodil, wine and beverage director, McGuire Moorman Hospitality
One of only three master sommeliers in Austin — and seven in Texas — Rodil has a long list of honors, including being named one of Food & Wine’s Sommeliers of the Year in 2014. She wields significant influence in the Austin wine community as the wine and beverage director at McGuire Moorman Hospitality. You won’t find a boring corporate list on Rodil’s watch, but fun lists loaded with South American and Italian wines at Lambert’s, affordable French selections at Elizabeth Street Cafe, and rare allocations at Jeffrey’s.

To find the best bottle of wine, Rodil recommends you let a sommelier help you discover “the lexicon to figure out how to describe what you like accurately enough to get the bottle of wine that’s best for your palate. Ninety percent of my job with guests is translating what they are asking for into a bottle of wine.”

June Rodil June Rodil

 

Mark Devin Sayre, service director, Elm Restaurant Group
Advanced Sommelier Mark Sayre won the 2013 CultureMap Tastemaker Award for Best Sommelier while leading the wine program at Trio at the Four Seasons. Now as the service director for Elm, Sayre’s wine philosophy puts a twist on the city’s motto: “Keep Austin Fresh.” His approach to developing wine lists for each of the restaurant’s is focus. Whether it’s 24 Diner, Italic, or Easy Tiger, Sayre builds the wine list to match the theme of the restaurant.

When selecting a bottle of wine at an Elm restaurant, Sayre says guests can trust that each selection is great. “Close your eyes and point. We have well-trained beverage professionals who can find something you will love.”

Mark Sayre Mark Sayre

Buy tickets now to the Tastemaker Awards on May 17 at Bullock Texas State History Museum. Learn more about the event here.

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