Enjoy a little taste of Kentucky history while sipping on this recipe straight out of Henry Clay’s diary. We can only imagine that between representing the state in Congress, serving as Secretary of State, and running for presidency, Clay liked to relax and unwind with the fine mint julep described below.
The mint leaves, fresh and tender, should be pressed against a coin-silver goblet with the back of a silver spoon. Only bruise the leaves gently and then remove them from the goblet. Half fill with cracked ice. Mellow bourbon, aged in oaken barrels, is poured from the jigger and allowed to slide slowly through the cracked ice.
In another receptacle, granulated sugar is slowly mixed into chilled limestone water to make a silvery mixture as smooth as some rare Egyptian oil, then poured on top of the ice. While beads of moisture gather on the burnished exterior of the silver goblet, garnish the brim of the goblet with the choicest sprigs of mint.
…simple, right?
Enter our giveaway this week for a chance to win The Kentucky Mint Julep by Colonel Joe Nickell! In it, you will find more famous Kentuckians’ favorite julep variations.
The University Press of Kentucky 
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