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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The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.