In my latest piece for Food & Dining Magazine, I dive into the many misconceptions about the beloved Mint Julep, and I implore my readers to respect the traditional Derbytime cocktail. They’re actually quite tasty when made correctly — which means not in bulk at Churchill Downs during the Derby.

Next time you’re at your favorite cocktail bar, ask them if they make a mean Mint Julep. If they say yes, give it a try. And if they say no, tell them goodbye.

Here’s an excerpt from my article, and the full piece can be read here.

“The Mint Julep, made of four simple ingredients (bourbon, sugar, ice and mint), should be as much of a Southern staple as sweet tea and backhanded compliments. There are so many ways to dress it up — add blackberries, powdered sugar or chocolate bitters, try brown sugar or even mix in molasses — but you mean girls and gents won’t give it a chance after experiencing dreadful versions of the cocktail in Derbies past. Yes, I agree Mint Juleps served at Churchill Downs weren’t great for many years, but now they’re better. The braces are off, the awkwardness of blended whiskey and sugar water is long gone, and it’s now in the capable hands of Old Forester. 

So won’t you let the Mint Julep sit at your lunch table?

…

Did you know that because of the Mint Julep, we now have sturdy straws? In 1888, Civil War vet Marvin C. Stone was having a tough damn time trying to drink a Mint Julep through a grass straw, as they did back in the day, so he fashioned one out of thick paper that would stand up against the bourbon and ice. Isn’t that nice? The cocktail also gets a shout-out in several renowned novels from “Gone With the Wind” to “The Great Gatsby,” and The Clovers and Ray Charles sang about it all the way to the top of the charts with “One Mint Julep” in 1952 and 1961 respectively.“

—By Sara Havens, Food & Dining Magazine, Spring 2024

If after all of this you’re still not a fan, then just go back to your vodka soda and cauliflower pizza.