Refresh With a Mint Julep For Derby!

Here comes clever horse name number one, followed by second horse with an even more clever name, followed by a thirsty you who, after hours of mingling and cheering have a hoarse throat, (pun intended) that desires a mood fitting beverage that will quickly quench your thirst. The Kentucky Derby, where fancy hat wearing goers and racing fans fill the scene is known for having commemorative items and beverages that bring nostalgic memories to some and build new ones for first timers; And what better way to refresh yourself than with a commemorative beverage such as the mint julep.

Dating back to 1983, the mint julep began its debut as a reputable icon associated with the Kentucky Derby. It is estimated that around 120,000 mint juleps are served each year, but if you’re focused on preserving your funds towards gambling instead of drinking then you’re in luck. We’ve constructed an easy to follow recipe that can instill the same refreshing sensation of derby traditions at a fraction of the actual cost!

  • Cup of crushed ice with mint leaves included
  • 2 tsp. of Old Honey Barn Mint Julep Mixer
  • 1 ½ oz. of Kentucky bourbon

And if your kids are wanting to experience the taste of a safe non-alcoholic mint julep, we’ve provided an easy recipe to make a punch bowl size.

  • 46-ounce can unsweetened pineapple juice
  • 2 cups of water
  • 28 oz. lemon-lime soda
  • ½ cup of lime juice
  • Old Honey Barn Mint Julep Mixer (to achieve the mint julep taste)

Mixing instructions: mix the first 4 ingredients, while adding the desired amount of mint julep mixer, then pour into a punch bowl over ice. If preferred, add lime slices or fresh mint leaves for garnish effect. If you wish to use this punch bowl recipe for adults, just add 1 liter of Kentucky Bourbon to the recipe.

Whether at home or at the derby, feel free to celebrate with a refreshing mint julep in your hand while still maintaining the funds needed to participate in the other festivities.

Broadbent B&B Foods

Broadbent B & B Foods, have been producing Old Fashioned Country Hams since 1909. A Truly American Food that has been on this continent since colonial days, it was a staple that sustained many of our first settlers as they moved west. The climate had to be just right to cure hams in the days before electricity, and Kentucky's climate fit the bill! Therefore, the Broadbent family brought those traditions with them and used them to dry cure and preserve their pork. Today, we are still dry curing Country Ham, Bacon, and Sausage like our forefathers did. In modern cuisine, country ham is far from a Staple. It is found on the menus of ritzy restaurants across The United States. While it is still, in fact, Country Ham, it is often cut paper thin, and labelled as Prosciutto; which is used as the center piece for many Charcuterie Boards.