Mint Rose Petal Julep

Its that special time of year again... Kentucky Derby Weekend. Derby Weekend holds a special place in my heart.  With extended family who lived in Louisville (including cousins who worked at Churchill Downs and one favorite uncle who managed a bourbon distillery called Brown-Forman) we would take the annual trip to visit.  The main event (aside from the race, food and bourbon- adults only) was the site of my Grandmother and Aunts standing to sing "My Old Kentucky Home" and crying the whole way through the song!  This Julep recipe from Drinking with Chickens is a perfect way to celebrate this year's Run for the Roses. Enjoy!


M I N T  R O S E  P E T A L  J U L E P

To make one julep:

  • 3 oz. bourbon
  • 5 fresh mint leaves
  • .5 oz. Rose-Rosé Syrup
  • Alllllll the crushed ice
  • Mint sprig and miniature red rose bloom for garnish

To make the Rose-Rosé Syrup:

  • 1/2 cup rosewater
  • 1 cup granulated sugar
  • 1/2 cup bright, floral rosé wine (the darker the color the better)
  • 1 cup water
  • 1 heaping cup of dark red rose petals (any color can be used but darker colors will yield a prettier color in the syrup)

Start by making your syrup. Combine all ingredients in a saucepan over medium heat. Bring to a boil, stirring until sugar is dissolved. Remove from heat and cover, let steep for 30 minutes. Strain liquid into airtight container and store in fridge.

Now let's make that julep. Place mint leaves and Rose-Rosé Syrup in bottom of your pre-chilled julep cup (or can, or glass), and muddle the mint leaves gently. Next, pack the glass full of crushed ice. Pour bourbon over ice, stir, then mound a little more ice on top. Garnish with mint and a tiny rose. Now go find your fancy hat and drink up.

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