ATTACHÉ INSIDER: THE THOUSAND DOLLAR JULEP / by Brackett Bilodeau

Image courtesy of Woodford Reserve

Image courtesy of Woodford Reserve

Derby season is here, and with it an outlandish recipe for the julep of our wildest dreams. Mixology master Julie Williams of NYC’s McKittrick Hotel (home to Sleep No More, The Heath, Gallow Green, and Manderley Bar) brings this figuratively and literally nutty concoction to life in the spirit of the Kentucky Derby’s over-the-top roots.

Each year, Woodford Reserve selects a charitable organization to receive net proceeds from the $1,000 cup, which is made in limited quantities and sold annually at the Kentucky Derby. This year, proceeds benefit The Permanently Disabled Jockeys Fund, and each cup arrives in a Christian Fecht oak box lined with custom silk designed by Houston-based menswear brand Hamilton Shirts, and last but not least, a gold-plated or silver sipping straw.

Here’s how to make it at home:

-2oz Woodford Reserve Distiller’s Select

-3/4oz Toasted Pecan Orgeat*

-Fresh Mint

-Caramelized pecan crumbles (garnish)

-Edible copper flakes
 

Aromatize julep cup with mint (we suggest clapping bouquet and lightly coating rim with essence). Combine ingredients with crushed ice and swizzle directly in glass. Add more crushed ice, garnish with mint bunch and caramelized pecan crumbles, and top with edible copper flakes.

*To make toasted pecan orgeat, toast pecans, mix or muddle into small pieces, and simmer on low heat to create a nut milk. Fine strain or use a nut milk bag to remove nut pieces, and add equal parts sugar to liquid.


Ask your Attaché for more derby party planning and inspiration, or head to Woodford Reserve for more information on this year’s exclusive cups.