Why The Mint Julep?

By Chris Morris • Photos provided By Woodford Reserve & Headshot By Matt Johnson 

Now that the Kentucky Derby has come and gone, we can sit back and take a breath – and enjoy a relaxing drink. Speaking of drinks, nothing is more traditional than sipping a mint julep while watching the Kentucky Derby on the first Saturday in May. Served in an ice-cold sterling silver cup with the aromatic smell of mint and bourbon, the mint julep is the quintessential Kentucky drink. But did you know that the julep has its roots, surprisingly, in the Middle East? How and why did it cross two continents and an ocean to end up in Kentucky? 

Centuries ago, there was a Middle Eastern drink called a “julab,” it was made with water and rose petals. The beverage had a delicate and refreshing scent that people thought enhanced the quality of their lives. When the julab was introduced to Europe by returning Crusaders (the Crusades were conducted in the Middle East between 1095 and 1291) the local population replaced the rose petals with mint, a plant indigenous to the area. Spirits, usually an unaged brandy, soon replaced the julab’s water component as the drink took on medicinal qualities. The mint julep, as it was now called, grew in popularity throughout Europe. 

When North America was settled by Europeans in the early and late 17th century they brought the julep with them. It was adapted over generations to reflect the availability of local ingredients. In the southern coastal English colonies, it was made with rum or brandy and became known as the “Virginia Dram.” 

As Virginia settled its western Kentucky District the julep made its final evolution. The biggest change for the julep was the addition of Kentucky Bourbon Whiskey to the recipe. The flavorful Bourbon perfectly complemented the flavors found in a mint julep. The julep was quickly transformed into a mixture of water, sugar, mint leaves, and good Bourbon Whiskey. 

The drink’s popularity came to rest in the agricultural regions of the east and southeast, where farmers awakened at dawn. Believe it or not the julep was often used as a morning drink. It was the spirited equivalent of coffee in today’s society. In this role it was known as a” bracer.” Just the drink needed to get the morning started and make you forget your aches and pains. 

Like farmers, horse trainers were up early and would prepare a julep first thing in the morning. Through the years, the drink started showing up at regional horse races, where the mint julep made the transition from a morning drink to a “sipping” cocktail. In the early 18th century Kentucky silver Julep cups were awarded as racing trophies. In 1938 the mint julep was designated the official drink of the Kentucky Derby. However, over the years the julep saw its reputation and use decline. It became the drink to have at Churchill Downs only on Derby day. Things began to change for the julep in 1999, the year that Woodford Reserve became the first “Official Bourbon of the Kentucky Derby”. 

This honor meant that I would be interviewed on local and national television stations. Television likes action and having me simply talk about Woodford Reserve wasn’t visually exciting, so I decided to start making mint juleps on air. These were not the pre-mixed bottled juleps but handcrafted traditional juleps. Making these live on the Today Show, the Weather Channel, the Food Network and others slowly reintroduced the mint julep to a national audience. In 2006 the Woodford Reserve $1,000 Mint Julep charity program was launched. This program was mentioned on SNL and when I crafted one live on national television for Bob Costas right before the Derby was run it signified that the julep’s days of glory had returned. Today the mint julep can be enjoyed in many new permutations around the world. It is no longer the obligatory drink consumed on one day a year; it is a global ambassador for Kentucky Bourbon. 

Chris Morris’ Traditional Mint Julep Recipe 

2 mint leaves

1/2 tsp Powdered Sugar

2 ½ oz. Woodford Reserve Bourbon

Crushed Ice

1 mint sprig

Muddler (or use the end of a wooden spoon)

Julep Cup 

Muddle (stir/crush) mint leaves, 3 drops of Woodford Reserve and powdered sugar in the bottom of a julep cup. This will create a sugary mint paste. Spread the paste evenly over the bottom of the cup with the muddler. Add the sipping straw and fill the cup 2/3rd full with crushed ice. Tap the ice down with the muddler. Add Woodford Reserve Bourbon. Top off the julep glass with loose crushed ice. Garnish with a mint spring next to the sipping straw. Enjoy!