Mint Julep

A mint julep served in the traditional silver cup

The mint julep is a mixed alcoholic drink, or cocktail, consisting primarily of bourbon (or some other spirit), water, crushed or shaved ice, and fresh mint. As a bourbon-based cocktail, it is associated with the American South and the cuisine of the Southern United States in general, and the Kentucky Derby in particular.


A mint julep is traditionally made with four ingredients: mint leaf, bourbon, simple syrup, and crushed ice. Traditionally, spearmint is the mint of choice used in Southern states, and in Kentucky in particular. Proper preparation of the cocktail is commonly debated, as methods may vary considerably from one bartender to another. The mint julep may be considered a member of a loosely associated family of drinks called "smashes" (the brandy smash is another example, as well as the mojito), in which fresh mint and other ingredients are muddled or crushed in preparation for flavoring the finished drink. The step further releases essential oils and juices into the mixture, intensifying the flavor from the added ingredient or ingredients.

Traditionally, mint juleps were often served in silver or pewter cups, and held only by the bottom and top edges of the cup. This allows frost to form on the outside of the cup. Traditional hand placement may have arisen as a way to reduce the heat transferred from the hand to the silver or pewter cup. Today, mint juleps are most commonly served in a tall old-fashioned glass, Collins glass, or highball glass with a straw.


The mint julep originated in the southern United States, probably during the eighteenth century.

U.S. Senator Henry Clay of Kentucky introduced the drink to Washington, D.C., at the Round Robin Bar in the famous Willard Hotel during his residence in the city. The term "julep" is generally defined as a sweet drink, particularly one used as a vehicle for medicine. The word itself is derived from the Spanish "julepe", from Spanish Arabic, and this from the Persian word گلاب (Golâb), meaning rosewater.

The mint julep was originally prescribed and appears in literature as early as 1784 "sickness at the stomach, with frequent retching, and, at times, a difficulty of swallowing. I then prescribed her an emetic, some opening powders, and a mint julep." An appearance of a mint julep in print came in a book by John Davis published in London in 1803, where it was described as "a dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning." However, Davis did not specify which spirit was used.

Americans enjoyed not only bourbon-based juleps during the nineteenth century, but also gin-based juleps made with genever, an aged gin.


The mint julep has been promoted by Churchill Downs in association with the Kentucky Derby since

A mint julep

1938. Each year almost 120,000 juleps are served at Churchill Downs over the two-day period of the Kentucky Oaks and the Kentucky Derby, virtually all of them in specially made Kentucky Derby collectible glasses.

In a contract arrangement between the Brown-Forman Corporation and Churchill Downs that has lasted more than 18 years, the Early Times Mint Julep Cocktail has been the designated "official mint julep of the Kentucky Derby", although the Early Times sold within the United States is a Kentucky whiskey, not a bourbon, due to its being aged in used, rather than new, oak barrels. However beginning in 2015, Old Forester, which is also produced by the Brown-Forman Corporation, is now "the official drink of the Kentucky Derby," when sold as Old Forester Mint Julep Ready-to-Serve Cocktail.

Since 2006, Churchill Downs has also served extra-premium custom-made mint juleps at a cost of $1000 each at the Kentucky Derby. These mint juleps were served in gold-plated cups with silver straws, and were made from Woodford Reserve bourbon, mint imported from Ireland, spring water ice cubes from the Bavarian Alps, and sugar from Australia. The proceeds were used to support charitable causes dedicated to retired race horses. Woodford Reserve, Early Times, and Old Forester are sister brands produced by Brown-Forman, and under the terms of its current marketing agreement with Churchill Downs, Woodford Reserve is called the "official bourbon" of the derby.

In May 2008, Churchill Downs unveiled the world's largest mint julep glass. Churchill Downs, in conjunction with Brown-Forman, commissioned the Weber Group to fabricate the 6-foot (1.8 m) tall glass (7.5-foot (2.3 m) if the mint sprig is included). The glass was constructed from FDA food-grade acrylic, heated and molded into the shape of an official 2008 Derby glass. It had a capacity of 206 US gallons (780 l; 172 imp gal), and distributed the Early Times mint juleps at the Derby with an elaborate pumping system concealed within the "stir straw".

Christmas Dishes - Eggnog

Eggnog, or egg nog (About this sound pronunciation (help·info)), also known as egg milk punch, is a

Eggnog with cinnamon

chilled, sweetened, dairy-based beverage traditionally made with milk and/or cream, sugar, whipped eggs (which gives it a frothy texture) and spirits such as brandy, rum or bourbon. The finished serving is often garnished with a sprinkling of ground cinnamon or nutmeg. Eggnog with a strong alcohol content keeps well, and is often considered to improve when aged for up to a year (refrigeration is recommended). Eggnog is often provided to guests in a large punch bowl, from which cups of eggnog are ladled.

Eggnog is traditionally consumed throughout Canada and the United States from American Thanksgiving through the end of the Christmas seasons every year. Eggnog or eggnog flavoring may also be added as to food or drink, such as coffee (e.g. an "Eggnog Latte" espresso drink) and tea. Eggnog as a custard can also be used as an ice cream flavor base.






Traditional eggnog is made of milk or cream, sugar, raw eggs, an alcoholic spirit, and spices, often vanilla or nutmeg. Some modern commercial eggnogs add gelatin and other thickeners, with less egg and cream. There are variations in ingredients, and toppings may be added.

Eggnog can be made commercially, as well as domestically. Ready-made eggnog versions are seasonally available with different spirits, or without alcohol, to be drunk as bought or used as "mixes" with all the ingredients except the liquor, to be added as desired.

Traditional eggnog has a significant fat and sugar content; low-fat and sugar-free formulations are available using skimmed or low fat milk.

Dutch advocaat with around 20% alcohol, long sold in bottles, is essentially an eggnog. Under current U.S. law, commercial products sold as eggnog are permitted to contain milk, sugar, modified milk ingredients, glucose-fructose, water, carrageenan, guar gum, natural and artificial flavorings, spices, monoglycerides, and colorings. Ingredients vary significantly between variants.

Eggnog can be served as a homemade beverage or purchased from stores. Homemade eggnog was traditionally made with raw eggs. In the 2000s, some recipes call for the homemade eggnog mixture to be heated to a safe temperature during its preparation, to protect from eggs that may be contaminated with salmonella. Eggnog made with contaminated eggs that are not heated is not safe, despite the presence of alcohol.



Some North American manufacturers offer soy-, almond-, rice- or coconut-milk-based alternatives

"Silk Nog," a commercial soy milk eggnog.

for vegans and those with dairy allergies.

The history of non-dairy eggnogs goes back to at least 1899 when Almeda Lambert, in her Guide for Nut Cookery, gave a recipe for "Egg Nog" made using coconut cream, eggs, and sugar.

In 1973, Eunice Farmilant, in The Natural Foods Sweet-Tooth Cookbook, gave a more modern non-dairy eggnog recipe using 3 eggs separated, 2 tablespoons of barley malt extract or Amasake syrup, 4 cups of chilled soy milk, 1 teaspoon of vanilla extract, and nutmeg, (p. 138-39)

In December 1981, Grain Country of Los Angeles, California, introduced Grain Nog, the earliest known non-dairy and vegan eggnog. Based on amazake (a traditional Japanese fermented rice beverage) and containing no eggs, it was available in plain, strawberry, and carob flavors.

Also in December 1981, Redwood Valley Soyfoods Unlimited (California) introduced Soynog, the earliest known soy-based non-dairy and vegan eggnog based on soy milk and tofu (added for thickness). It was renamed Lite Nog in 1982 and Tofu Nog in 1985.




Some recipes for homemade eggnog call for egg yolks to be cooked with milk into a custard to avoid potential hazards from raw eggs. (Some of these recipes call for any liquor used to be added beforehand, in the belief that the alcohol will evaporate during cooking.) Eggnog has much in common with classic custard-pudding recipes that do not call for cornstarch, and many types of eggnog can also be cooked into egg-custard puddings, or churned into eggnog-flavored ice cream.