Derby Day Mint Julep...

Today is Kentucky Derby Day, which means that across the country, celebratory sippers will be nipping at their Mint Juleps, and more than 80,000 of the drinks are expected to be served over derby weekend at Churchill Downs.

Mint Julep

2 to 3 ounces bourbon, to taste

1-tsp. sugar, to taste, dissolved in 1-tsp. water (or use 2-tsp. simple syrup)

8 leaves fresh mint

Mint sprigs, for garnish

Crushed ice

Place the sugar and water at the bottom of a julep cup or tall glass and stir until sugar is dissolved (or speed the process by using simple syrup). Add the mint leaves and gently bruise with a wooden spoon. Take care not to overwork the mint, but swab the sides of the glass with the mint's aromatic oils. Half-fill the glass with crushed ice and add the bourbon, stirring to combine. Fill the glass with crushed ice and stir until the outside of the glass frosts. Add more crushed ice if needed to fill, and adorn the drink with a sprig of fresh mint.

Hints from Serious Eats dot com…

Take the term "bruise" to heart when approaching the mint. Smashing it vigorously with a muddler or wooden spoon will not only create a messy julep that will leave bits of mint stuck in your teeth, but will release the bitter flavors in the mint leaf; instead, gently tap at the mint to release the aromatic oils, and swab the sides of the glass with the mint leaves to better disperse the flavor.

The quality of your ice matters. You want the ice to be finely crushed to almost powder, but with some larger pebble-sized pieces in the mix. You can use a kitchen ice crusher to get there, but you can also fold several ice cubes in a clean kitchen towel and whale away at it with a mallet or rolling pin until the ice is pulverized. And keep the ice as cold as you can—a slushy julep is a sad julep.