This Mint Julep is the quintessential American cocktail, so regal that it sits at the summit of cocktail Olympus next to classics like the Martini, the Manhattan, and the Sazerac. It hails from Kentucky and Virginia and is enjoyed throughout the South. We know for sure it was consumed as early as 1790, particularly in the summertime. A particular type of spearmint, Kentucky Colonel, is best suited for the preparation of this cocktail, commonly served in a silver or pewter cup to keep it chilled longer. Since 1938, it has been the official drink of the Kentucky Derby, where up to 120,000 mint juleps are served over the period of two days. There are many historical and regional versions: some use bourbon, others brandy; some only tap the mint, others pulverize it into a paste. We favor a bourbon recipe in which fresh spearmint is bruised with a ladle, then sugar, bitters, and bourbon are added; the mixture is chilled overnight so the mint releases all the flavors and essential oils into the whiskey, then strained the following day for final julep preparation. To simplify this process so the julep can be made to order, we use our own homemade Mint Syrup.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.