Today we have two Mint Julep recipes from Marlon Hall that will be perfect the Kentucky Derby this weekend. One is a classic and one is  Marlon’s own unique recipe. In honor of the Bourbon of the Month we are using Bulleit 10 in these recipes.  Be sure to visit Marlon’s great blog by clicking here.

While a muddler is a tool specifically designed to crush and pulverize, mint is delicate and should only be pressed to release the essence of the mint. Over muddling with make the drink bitter. Same as with a citrus twist, if you get the white pith you’re going to have a bitter result. Don’t over muddle the mint.

INGREDIENTS

• 8 fresh mint leaves and the top sprig for garnish
• 1 teaspoon water
• 1/2 oz. simple syrup
• 2  1/2 oz. Bulleit 10 year bourbon

INSTRUCTIONS

1. Muddle (gently press) the mint leaves, the water, and the sugar in a julep cup.
2. Fill the glass with crushed ice and pour in the bourbon.
3. Garnish with the remaining mint sprig.

Some purists will say that you shouldn’t muddle the mint at all. All it takes is a good slap of the mint between you palms to release the essence. My twist using this method and instead of crushed ice, I freeze the mint in the ice instead.

INGREDIENTS

• 2 to 3 fresh mint leaves per ice cube (if your tray makes four ice cubes you would need 8 to 12 leaves)
• 1/2 oz. simple syrup
• 2 1/2 ounces Bulleit 10 year bourbon

INSTRUCTIONS

1. Slap the mint leaves between your palms releasing the essence
2. Place the leaves into your ice tray. The mint will infuse the water, as tea does. Freeze.
3. Put one of the frozen mint infused ice cubes in your julep cup add the syrup and bourbon and still to mix.
4. Enjoy the slow release of the mint flavor as the ice melts.