Mint Juleps are a long-standing Kentucky Derby favorite, and for good reason.  For a twist on the traditional silver julep cups, the Moscow Mule adds a warm look to the overall decor, has a handle that makes one’s drink easier to manage, and keeps your drink ice cold and the ice intact longer. Shaved and soft ice can melt quickly, making a copper Moscow Mule an ideal choice for serving this drink on a warm day. So for this Kentucky Derby Mint Julep recipe, we are using our Kamojo Copper Moscow Mules.

WHY KAMOJO MOSCOW MULES

Kamojo Copper Moscow Mules not only look good but actually enhance the taste of the drink by interacting with the Bourbon to bring out the flavor, as well as heightening the minty kick of the mint. And making this icy drink even colder really adds something, especially with the unseasonably warm weather we have been having lately.

Serving Mint Juleps in Moscow Mules enhances flavor and keeps the drink very cold and delays the fast melt of the ice, but because they have a special coating that prevents them from tarnishing. No tarnish means no pre-party polishing like we would have to do for our traditional Mint Julep cups. More time for food prep and having fun with our guests. At 16 ounces, there is plenty of room for lots of ice and garnish, and guests can enjoy a long, leisurely beverage for the festivities.

So on to the Mint Julep recipe itself. This recipe can be done two ways, the prepared in advance simple syrup way, or the last minute (and less sweet) muddled just before serving way.

Mint simple syrup is, well, simple to make but must be done in advance.

MINT JULEP RECIPE

For each Julep you’ll need:

• 1 oz mint simple syrup
• 2 cups crushed, shaved or soft ice
• Bourbon Whiskey
• Sprigs of fresh mint for garnish and syrup prep

This drink is quite simple, but the prep begins the night before or earlier in the making of the simple syrup. If you don’t have time to make a simple syrup, use our alternate muddled version below. Either way, your first step is to separate out any bruised or less attractive mint from your garnish quality mint. If preparing a simple syrup, dice the non-garnish quality mint pieces for inclusion. If you are muddling, simply tear the leaves into smaller muddle-friendly pieces.

MAKE MINT SIMPLE SYRUP

INGREDIENTS

• 2 cups sugar
• 2 cups water
• Sprigs of fresh mint

DIRECTIONS

• Make a simple syrup by boiling the sugar and water together for five minutes.
• Dice several sprigs of fresh peppermint leaves and add to the boiling mix
• Cool and place in a covered container and refrigerate overnight.
• Pour mix through a strainer to remove the peppermint leaves.
• Pour into a sealed container until use

QUICK LAST MINUTE SUBSTITUTION FOR MINT SIMPLE SYRUP: Alternatively, for a less sweet or last-minute variant to simple syrup, substitute a muddled fresh mint, a teaspoon of honey and a tablespoon of bourbon at the bottom of the Moscow Mule. The honey adds a smooth sweetness, alter measurements to taste. I like to muddle before any other prep is done to allow the mint to impart maximum flavor to the bourbon and honey, but extra mint can always be added in the middle of the ice if you are short on time.

MINT JULEP ASSEMBLY 

Make one julep at a time and serve immediately.

1. Muddle a few mint leaves into the bottom of a Moscow Mule (optional but tasty)
2. Fill the mule with ice
3. Add simple syrup
4. Add two ounces of bourbon
5. Add a splash of flat or sparkling water, more water if a “lighter” or less sweet drink is preferred
6. Garnish with peppermint sprigs
7. Add an optional garnish of blackberries
8. Insert a Kamojo Copper Straw and serve!

Typically one would have to stir rapidly with a spoon to get the cup to frost, but the pure copper on these Kamojo Moscow Mules get cold instantly.

I love how the copper straw makes the drink so nice and frosty with each sip! And they look good, more lady-like. Sip from the bottom for a sweet first sip or from the middle for more bourbon.

The Kamojo Copper Moscow Mules, coasters, straws and shot glasses are all hand-crafted, artisan pieces. They are pure copper and will not tarnish, so they remain shiny and attractive for years to come. These two-ounce shot glasses can be used to serve shots, such as seen here with bourbon or used as molds for jello shots. I like how each shot glass has a different design so one can keep track of their personal glass.

WHERE TO BUY IT

Find the Pure Copper Kamojo Moscow Mules, Coasters, copper straws and shot glasses seen in this recipe post at Amazon:

• Kamojo Pure Copper Moscow Mules, set of four (embossed pattern) with free copper straws and drink recipe book: https://www.amazon.com/stores/Kamojo/Kamojo/page/8440D364-E1B3-44FF-84FC-DA17707AFB1A
• Kamojo Pure Copper Coasters: https://www.amazon.com/Moscow-Mule-Pure-Copper-Coasters/dp/B06WGNSRKH/
• Kamojo Pure Copper Embossed Artisan Shot Glasses, set of four: https://www.amazon.com/Moscow-Mule-Pure-Copper-Coasters/dp/B06WGNSRKH/

We received the Kamojo Moscow Mule Copper Flutes Set in exchange for our unbiased review. However, our experience with the product, the recipe and the opinions expressed in this post are 100% ours.

If there was ever a bread for making a hearty french toast that can stand up to the soaking stage and then being stuffed, it is Challah Bread. Challah Bread absorbs the egg and milk mixture like a champ, enabling a light, fluffy, and flavorful french toast slice that cooks evenly doesn’t fall apart and is still sturdy enough to be stuffed with the filling of your choice including heavier fillings such as fruit or mascarpone. It is also rich enough that it still tastes great even if you use a low-fat milk in your mix and stick with berries, warm maple syrup or chocolate shavings as a topping.

Ever find an unusual shape or variety of an otherwise familiar fruit or veggie and wonder how to prepare it? We recently came across these Thai Round Eggplants that are sweeter than their oblong counterparts, and have far more even, round cuts of equal diameter, often closer to hamburger patty size. While they can be sliced very thin to serve as a wrap, they really shine when grilled because they don’t get soggy or brittle. Saute them lightly in an infused Olive Oil to bring out their flavor.