LIFE

Bourbon for breakfast: The Mint Julep's origins

Bailey Loosemore
Louisville Courier Journal

Bourbon for breakfast?

It won't sound that crazy if you know the history behind the Mint Julep.

Invented in the 18th century, the drink originally served as a pick-me-up for Kentucky farmers who spent their days planting, harvesting and taking care of livestock, bourbon historian Michael Veach said.

"You worked from sun up to sun down ... so you would start your morning with a little shot of whiskey to get you going," Veach said, adding that whiskey in those days was the equivalent of moonshine - so the farmers would add mint and sugar to make it go down smoother.

Around the same time, frontiersmen were known to carry their own eating utensils as they traveled, Veach said. And those wishing to show their wealth would carry silver cups.

Eventually, the traditions combined to create the official Kentucky Derby drink as we know it today.

On Derby weekend, Churchill Downs will serve more than 120,000 of the signature cocktails. Pick one up at the track or make your own using the official Kentucky Derby recipe.

►  Is a fresh mint julep really better?

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Bailey Loosemore: 502-582-4646; bloosemore@courier-journal.com; Twitter: @bloosemore. Support strong local journalism by subscribing today: www.courier-journal.com/baileyl.​

Old Forester Mint Julep

  • 2 cups sugar
  • 2 cups water
  • Sprigs of fresh mint
  • Crushed ice
  • Old Forester Kentucky Bourbon
  • Silver julep cups

Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Old Forester Kentucky Bourbon. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.

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