Mint Julep Butter

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!

Ingredients for Mint Julep Butter

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…