Burgoo who?

Burgoo is a traditional Kentucky stew of multiple meats (at least three) and a bounty of veggies simmered down for hours until they break down to a uniform consistency. The standard sentiment is that if you can still make out an okra pod or slice of carrot, keep cooking 'cause it ain't burgoo yet -- but as the dish is usually made in such massive quantities (we're talking GALLONS), most regular utensils will just sink down into the mire.

So - what's a burgoo chef to do? Well, many Kentucky restaurants rely on 2x4 studs, and folks at community cookouts and church festivals often use rakes to stir the stuff while perched above on chairs as they tend giant pots set over open wood fires. The flavor and texture are said to be reminiscent of mulligan stew, and my North Carolina born husband swears it's a kissing cousin to Brunswick stew, but the guests at our yearly Kentucky Derby soiree have taken to calling it "The Liquid Meat." That is, when their mouths aren't crammed full of the 'goo.

I know the Kentucky Derby was last month, and by some measures the venerable Mint Julep only crosses our radar then and then only. But when the day is hot and the thirst is mighty, I'd strongly suggest banging out a Julep. In continuing with the mint in cocktails theme, I'd like to cobble together a love letter of sorts to perhaps America's most iconic cocktail. . . an ode to the Mint Julep, in quotes and in a video link:

"They say that you may always know the grave of a Virginian as, from the quantity of julep he has drunk, mint invariably springs up where he has been buried."
Frederick Marryat, 1839

"....that the mounds of ices, and the bowls of mint-julep and sherry cobbler they make in these latitudes, are refreshments never to be thought of afterwards, in summer, by those who would preserve contented minds."
Charles Dickens, while traveling in America, 1842

"If the mark of a great cocktail is the number of unbreakable rules it generates, then the mint julep may be America's preeminent classic, edging out the martini in a photo finish.
William Grimes, 'Straight Up Or On The Rocks'

Did you know that there's an official Kentucky Derby recipe for the Mint Julep? This is the drink that you down as you watch the horsies fly by. It also helps if you wear a big hat.

It's called The Early Times Mint Julep, because it uses Early Times Kentucky Whiskey. You probably don't have Silver Julep cups at home, so I'd use something else.

Also after the jump is a video on how to make an alternate version of the Mint Julep.

Yesterday was a big day for fans. Which fans? Basically, any and all fans who wanted to celebrate anything, whether you were celebrating Cinco de Mayo, holding your breath during the De La Hoya vs. Mayweather fight, swirling your twirl for Tom Jones in Vegas, or cheering for the horses at the Kentucy Derby.

If it was the Kentucky Derby, then no doubt you were sipping on mint juleps all day long. If you happen to have some of the mint-infused simple syrup left, you might want to follow in the recipe steps of Ceres' Secrets and throw together a Mint-Juleped Fruit Salad. All you have to do is toss fresh fruit with the simple syrup, a splash (or more, depending on how you feel) of Bourbon, and garnish with fresh mint. I can't think of a better way to get over your post-Derby Day hangover!

We've seen mint juleps here on Slashfood before. There's a mint julep flavored soda and the 132nd Kentucky Derby will serving ooh-la-la $1,000 mint juleps on Derby Day. If you'll be betting on watching the races from home, you can mix up a proper mint julep at your own home bar. But first, a little bit of historical trivia, or trivial history.

The mint julep, though most popularly associated with the Kentucky Derby, wasn't invented by some bartender mixing drinks track-side. The cocktail was first appeared officially in 1803 when it was described as a "dram of spirituous liquor that has mint in it, taken by Virginians in the morning." However, the mint julep's history may go back even a century before that to the early 1700s. Mint juleps today are made with Bourbon, but the first mint juleps were likely made with rye whiskey or rum (in which case, doesn't that make it a mojito?!?!).

To make a mint julep, start with a silver cup, which is frosted over. If you don't have a silver cup, a regular tumbler is fine. Some recipes call for a simple syrup, and others have mint leaves muddled with granulated sugar. If you're using granulated sugar, muddle fresh mint leaves in the bottom of the glass with 1 tsp. sugar. Add crushed ice, the pour in 3 oz. Bourbon.

If you plan ahead, you can prepare the simple-syrup version of the mint julep. Bring equal parts sugar and water to a boil and completely dissolve sugar. Add a handful of mint leaves to the syrup, then chill syrup overnight. To make the mint juleps, place crushed ice in glass, add 1 Tbsp. of the chilled mint syrup, and pour in 2 oz. Bourbon.

On May 6, the Kentucky Derby will be pouring $1,000 mint juleps for the first 50 people to lay down the cash. The money will go toward a charity for retired racehorses.

Mint juleps have been synonymous with the Kentucky Derby for decades. Race-goers traditionally sip the drink from silver or pewter cups. The $1000 mint julep will be served in a gold-plated cup with a silver straw. The mint is from Morocco, ice from the Arctic circle, and bourbon from one of the state's finest producers, Woodford Reserve.

Now all they need to do is serve a $10,000 slice of Derby Pie.

[Photo Woodford Reserve]