Derby Day Mint Juleps and Benedictine Dip

Print This Post Print This Post

Saturday marks the 136th Kentucky Derby, a day right up there with the Super Bowl, the NBA finals and Wimbledon for giving us great excuses to have a party!  Post time is set for about 6:15 p.m.—the perfect hour for a refreshing cocktail and a cool and creamy dip to honor the occasion.  We’re serving mint juleps and Benedictine dip (named for Benedict’s restaurant in Louisville) with crackle bread—nothing too fancy, but honoring the culinary traditions of the day.

If you’re feeling really “authentic,” you could complete the menu and have Derby Hot Browns (turkey, bacon, cheese and cream gravy open-faced sandwich extravaganzas) or Kentucky burgoo  (a thick stew of beef, chicken, pork and vegetables).

We may just keep practicing our southern drawl and skip right to Derby Pie.  Cheers to this year’s Run for the Roses!


Traditional Mint Juleps

Serves 4

Ingredients:

Premium Bourbon Whisky (we like Maker’s Mark)
Fresh mint (a nice big bunch), rinsed and dried
1 Cup of water (preferably purified)
1 Cup of granulated sugar
Crushed Ice

In a saucepan, combine the water and the sugar and boil together for about 5 minutes until it is clear.  Put ¼ cup of mint leaves in a glass container, pour the simple syrup over them and allow the mixture to cool (the longer the better for the best minty flavor).  When you’re ready to serve, half fill a julep cup (preferably silver) with crushed ice.  Add one tablespoon of the syrup and two ounces of bourbon to the cup, and fill to the top with more crushed ice.   Stir until the outside of the cup is frosted and garnish with a sprig of fresh mint.

Benedictine—A Derby Day Dip

Makes about 1 ½ Cups

Ingredients:

1 large cucumber
8 ounces cream cheese, softened
3 tablespoons grated onion
1/2 teaspoon salt
¼ teaspoon garlic powder
2 tablespoons mayonnaise

Preparation:

Peel, grate, drain and squeeze as much moisture as you can out of the grated cucumber.  Put the cucumber and all of the remaining ingredients in a food processor and pulse until combined.  Let the dip chill for an hour or so to let the flavors blend and then serve with crisp crackers.

Related Posts with Thumbnails

Tags: , , , ,

5 Responses to Derby Day Mint Juleps and Benedictine Dip

  1. deana says:

    I had to smile because I looked to see if anyone had done benedictine before and no one had! Then I found your version.. lovely I may add and so were the photos… nice to find your blog!

  2. Susan says:

    Thank you Deana…our minds were thinking alike–and I really enjoyed your post about the 1973 Kentucky Derby and the excitement of Secretariat.

  3. Claire says:

    Yes pics were great and can’t wait to make Makers Mark and other variations-dip sounds similar to yummy gyro dip, can’t wait to try it!

  4. Susan says:

    Thanks Claire…gyro dip? Sounds great…

  5. [...] you can watch the coverage all day if you want. Or, if you are a sports minimalist, just start with mint juleps and Benedictine dip at cocktail time before the race. At about 6:15 turn up the TV and get ready to watch the exciting two-minute (or [...]

Leave a Reply

*Name and *Email Address are required (will not be published or shared).