When it came time to write her hundredth book, Martha Stewart had decades of recipes, tips, and stories to pull from. The recently released Martha, The Cookbook: 100 Favorite Recipes, with Lessons and Stories from My Kitchen is a tome of her hosting highlights, starting with breakfast and brunch and ending with desserts.
Although Stewart is an icon of New England hospitality, the South absolutely plays a role in her memories and in this book, as she shares the fried-chicken tips she learned in Texas, a quick secret for glazing ham, and the joy of making iconic cocktails with your own little twists. She’s done just that with this mint julep recipe that makes delicious use of lots and lots of lemon juice.
“I remember being invited to a fabulous homestead outside of Charleston to view the Kentucky Derby,” writes Stewart in the book. “The host was a single gentleman with a penchant for American history, antiques, and well-made cocktails. I wanted to surprise him with the best mint julep he had ever tasted. I tested and tweaked many recipes, and this is the superior one by far!
“I like to make a big batch for a crowd, so I start with seventeen lemons, preferably Meyer, to make the sweet, sugary syrup that forms the base of the drink. The syrup is best when prepared the day before serving and chilled with all the lemon peels. Of course, the most important ingredient other than the lemon syrup is the bourbon, and I love Woodford Reserve. Rimming the silver cups with raw sugar is a tasty added touch, as is the candied lemon peel garnish. A big sprig of fresh mint is essential.”
