Because no Derby is complete without Juleps, we assembled an all-star squad of bartenders from each region of the United States -- Northeast, South, West Coast, & Midwest -- to bring their takes on this minty classic. And because the region that matters most is, well, Kentucky (duh) we partnered with the state's own Woodford Reserve to provide the bourbon. Drink in (responsibly) the recipes right here.

ANTHONY HUMPHREYS

Hill County Julep

Ingredients:

  • 1½oz Woodford Reserve
  • 1/2oz apple brandy
  • 1/2oz simple syrup
  • rhubarb bitters
  • mint swizzle
  • mint and powdered sugar as garnish

Directions:

  • Take a handful of mint leaves and muddle them at the bottom of a tin to bruise them.
  • Add the rest of the ingredients and add pebble or shaved ice.
  • Swizzle to mix the ingredients then top off with ice and garnish.
ANTHONY HUMPHREYS

The Orchard Julep

Ingredients:

  • 1/2lb fresh ginger, washed and peeled, cut into chunks
  • 1 cup boiling water
  • 1/2lb sugar
  • 2oz Woodford Reserve bourbon
  • 1oz fresh apple juice
  • 1/2oz fresh lemon juice
  • 1/2oz ginger syrup
  • 8-10 mint leaves

Directions:

  • To make the ginger syrup, put the ginger in a blender and add the boiling water and sugar.
  • Blend thoroughly, and then strain through a fine-mesh sieve. Your syrup won't be perfectly clear; that's okay.
  • Bottle, label, and store in the refrigerator for up to one week.
  • To make the cocktail, in a mason jar or julep cup, put the mint leaves and the ginger syrup. Muddle gently.
  • Add the rest of the ingredients. Add crushed ice and swizzle it.
  • Add more crushed ice. Garnish with a lemon wheel and a big mint sprig. Put a straw in the cup too.
ANTHONY HUMPHREYS

Third Coast Julep

Ingredients:

  • 6oz simple syrup
  • 1/2oz ground celery
  • 15 mint leaves
  • salt
  • 2oz Woodford Reserve
  • 1/4oz mint celery salt syrup
  • 1/4oz Letherbee Besk
  • 1/4oz Carpano Bianco

Directions:

  • To make the celery salt syrup, in a blender combine the simple syrup (1:1 sugar to water) with the ground celery, 15 mint leaves, and a dash of salt.
  • Blend and strain through a fine strainer and cheesecloth.
  • To make the cocktail, combine all ingredients in preferred rocks glass/julep cup.
  • Add crushed ice and garnish with fresh mint sprig and sprinkled celery salt.
ANTHONY HUMPHREYS

New England Julep

Ingredients:

  • 2oz Woodford Reserve bourbon
  • 1/2oz amber vermouth
  • 1/4oz maple syrup (Grade B or Grade A dark amber)
  • 3 dashes orange bitters
  • 8-10 mint leaves
  • mint sprigs and edible yellow flowers for garnish

Directions:

  • Take 8-10 mint leaves and gently bruise them at the bottom of a julep tin.
  • Add the remaining ingredients and fill the tin halfway with pebble or shaved ice.
  • Swizzle mix the ingredients. Add more ice and swizzle a little more.
  • Top off with ice and garnish.

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