Mint juleps. The iconic drink of the Kentucky Derby. Though the Derby has come and gone, the southern libation remains a summer cocktail staple. While sipping a cool, refreshing mint julep the other day, I thought why not do a compound butter inspired by this delicious drink? Well, I finally got around to it… So, how would you eat Mint Julep Butter?
Note: When making Mint Julep Butter, I just had to use Labrot & Graham Woodford Reserve bourbon, the official whiskey of the Kentucky Derby. Any type of bourbon will do, but (if you can) use premium alcohol for the best flavor!
1/2 c. butter
2 tbsp. sugar
2 tbsp. water
2 tsp. bourbon
2 tsp. fresh mint, chopped
To create a simple syrup, mix together sugar and water in a saucepan over high heat. Once the syrup is boiling, add bourbon. Stir for 60 seconds then remove from heat.
Finely chop mint leaves then stir into butter. Once cooled, add 2 tbsp. of the sugar-bourbon sauce to the butter and mix together thoroughly. The butter will become really liquid-y. Pack the butter into a ramekin and let it cool for 30-60 minutes in the refrigerator.
Now I’m tempted to do a whole cocktail-compound butter series. I’m thinking margarita butter next…
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