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Run for the Rouse's (Mint Julep Recipes)

Derby Day is nearly upon us. Any fan of the ponies will tell you that the run for the roses is as much about drinks as it is about the horses. And, it’s not just about drinks; it's about one drink: the Mint Julep. NoDef turned to the CureCo krewe for some innovative takes on the classic julep. Recipes follow.


Cynar Julep (Brad Bolt, Bar Deville)

  • 1 oz Cynar
  • 1 oz Matusalem Classico Rum
  • 1/4 oz Rich 2:1 Demerara Syrup 

Add ingredients to a Julep cup filled with crushed ice. Stir until frost forms on the outside. Garnish with enough mint to cover the top. Perhaps so much mint that adding a straw becomes a good idea.


The Italian Stallion (Sal Agnello)

  • 1.5 zucca rabarbaro
  • 1/2 lemon
  • 3 oz ginger beer spicy as possible 

Stir the zucca and lemon together adding crushed ice bit by bit. Keep stirring and top with the ginger beer. Keep stirring in a julep cup until its frosty and top with as many mint sprigs as you can put it in. 


The Winner Loses All (Winston Willingham)

  • 1 brynne barley distillate
  • 1 Potrero 18th century rye
  • .5 demarara syrup 2:1 ratio
  • Mint

Add ingredients to a julep cup. Stir lightly, adding crushed ice little by little continuing adding ice until it's full and the cup is frosted. Top with a few sprigs of mint.


Rhum Julep

  • ½ oz Demerara
  • 2 oz Rhum favorite Vieux
  • Sugar
  • Mint Oil
  • Mint Sprigs

Take small handful of mint, lightly bruised, in a cobbler tin. Add Demerara. Stir, and coat the sides with sugar and mint oil. Add Rhum favorite Vieux. And fill the cobbler tin ½ full of Scotsman ice and stir. Add ice until frosted. Top with ice and generous bush of mint, five or six sprigs on top.

Short straws to bring ‘em face to face with that mint!

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