Muddle the mint for a Derby julep

(Fresh mint is the key ingredient, along with good bourbon, in a Mint Julep/Gannett News Service photos)

Happy Kentucky Derby Day!

Any reason to celebrate is fine by me, especially when it has to do with special foods, or in this case, drinks.

The first Saturday in May is Derby Day in Kentucky, which means Mint Juleps are the libation of the day. Big, fancy hats and fancy drinks are in order. Mint is one of the first herbs to take off in the garden, so there is plenty of that to go around. And who doesn't love to watch those beautiful horses in action and their colorful jockey mounts?

(Exercise rider Paul Turner takes Kentucky Derby hopeful Mr. Hot Stuff for a workout for the 135th Kentucky Derby at Churchill Downs Thursday; Associated Press photo/Morry Gash)

Here are a couple recipes compiled by McClatchy-Tribune for some signature drinks if you happen to be in the mood for a little horse racing today. (Ladies, don't forget to break out that fancy hat!)

(Now that's a fancy hat!/Associated Press photo)

Churchill Downs, which has hosted the Kentucky Derby since its inception in 1875, is offering party tips on its Web site, www.kentuckyderbyparty.com. Some of the content is commercial (with brand-name sponsors and the like), and you also have to register. If you can get past that, you’ll find recipes for classic and novel Derby fare (Kentucky hot browns, grilled peach salad with molasses vinaigrette), most notably from celebrity chef Bobby Flay.

Derby Mint Julep

(From Levy Restaurants at Arlington Park; www.arlingtonpark.com)

• Combine 3 large mint sprigs, 1 teaspoon sugar and 1⁄2 ounce Bourbon in an old-fashioned or rocks glass; muddle thoroughly.
• Fill with finely crushed ice; stir in 2 ounces Bourbon.
• Add more crushed ice as needed; garnish with mint sprig.

Mint Punch

Adapted from “Kentucky Cooks: Favorite Recipes from Kentucky Living” (University of Kentucky Press, $24.95), by Linda Allison-Lewis.

Recipe makes 2 nonalcoholic gallons, so it’s crowd- and family-friendly.

• Wrap 1 bunch of fresh mint in cheesecloth; set aside.
• Combine 1 cup each water and sugar in a large saucepan; heat to a boil.
• Cook, stirring, until sugar has dissolved, about 2 minutes.
• Place sugar syrup and mint in a large container; stir in 1 cup orange juice.
• Refrigerate at least 2 hours.
• When ready to serve, remove mint.
• Pour into punch bowl.
• Add three (2-liter) bottles lemon-lime soda.
• Serve over ice; garnish with mint.
• To spike, add 1⁄2 ounce Bourbon per glass.