In celebration of the Kentucky Derby, here’s an appropriate song.
Back in the 80s I went to a Dan Fogelberg concert with my friends. It was in Jersey. We got lost and ended up getting there late. (Fact: Anyone who does not live in New Jersey will inevitably get lost when driving in that state. ) Ever since, I have vowed never, ever to attend an event in Jersey unless it was to visit family.
Also in honor of the Derby, we have Mint Juleps. This is because any event that has it’s own food or drink is fun. That’s why I cook Mexican food on Cinco de Mayo, Cajun food for Mardis Gras, and Chinese food on the Lunar New Year.
I am about to share with you how I make Mint Juleps – bourbon, simple sugar, mint, and ice. You can easily Google it and get 20 different recipes. (If you click on the above image, you’ll get a recipe for a batch of ’em.) Here’s the secret to mine. It is the same secret I use to mix up fabulous Mojitos. My secret ingredient is mint simple syrup. Simmer a cup of water with 15 or 20 mint leaves. Strain the leaves. Add a cup of sugar. Boil until the sugar is dissolved. Use in place of regular simple syrup for minty goodness in mojitos & mint juleps. It makes all the difference. Trust me.