Mint Julep Inspired Recipes

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Oaks Lily Cocktail

• 1 1/2 oz Titos Vodka
• 1/4 oz Triple Sec
• 3oz Cranberry Juice
• 1 oz Sweet and Sour Mix

Pour ingredients into a low-ball glass and stir. Garnish with a lemon wheel and a fresh blackberry.

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Mint Julep Cocktail

• 1 1/2 oz Old Forester 86
• 6 leaves of spearmint
• 1 oz water simple syrup to taste  

Muddle mint in a shaker with bourbon, water, and simple syrup. Pour over ice in a rocks glass. Garnish with a mint sprig.  

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 Mint Julep Cookie

• 2 1/4 c flour
• 1 t baking soda
• 1 t salt
• 1 c softened butter
• 1/2 c granulated sugar
• 20 fresh mint leaves
• 1/2 c brown sugar
• 1 t vanilla
• 2 eggs
• 2 cups white chocolate chips
• 1 T Old Forester 86  

Sift dry ingredients together and set aside. Process mint leaves and granulated sugar in a food processor until the mint has blended with the sugar. With a mixer, cream together minty sugar, brown sugar, and butter until light and fluffy. Once creamed, add vanilla and 1 egg at a time, mixing and scraping down the bowl with a spatula between each egg. Add dry mixture in 2 parts, mixing gently but thoroughly between each addition. Add white chocolate and fold in with a spatula. Bake at 350F for 11 minutes, turning the pan half way through.

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Burgoo

• 6 lbs. beef
• 4 lbs. chicken
• 3 lbs. pork butt
• 1 lb. diced onion
• 1 lb. diced carrot
• 1 lb. diced celery
• 1 lb. corn kernals
• 1 lb. peas
• 1 lb. diced potato
• 1 lb. lima beans
• 2 quarts chicken stock
• 2 quarts beef stock
• 2 quarts ham stock
• 3/4 c Worcestershire sauce
• 3/4 c apple cider vinegar
• Salt to taste

Sear meats in a hot pan. Remove and put to the side. Sautee the onion, celery, and carrot in the pan juices until tender-crisp. Add the meat back in along with the corn, peas, potatoes, lima beans, meat stocks, Worcestershire, vinegar, and salt. Cook until everything is tender.

Recipes by Rosemary’s Catering at the Kentucky Derby Museum