Spirit Magazine - May 2014 - (Page 48)

The Numbers 3,800 pounds of fresh mint are used at the Kentucky Derby. PHOTOGRAPH © STOCKFOOD/TETRA Aromatic abundance is essential to the 120,000 juleps served over the course of Derby weekend, and all that spearmint is grown less than 10 miles from Churchill Downs, giving spectators a true taste of Kentucky. "Most of the mint you see in bars is Israeli mint; depending on what time of year it was harvested, it can be overly oily," says Fred Minnick, a contributing bourbon expert at the Kentucky Derby Museum and the author of Whiskey Women. "Kentucky mint is extremely vibrant, and its oils are less intrusive." A homegrown ingredient for a signature thirstslaker? How refreshing. 48 SPIRIT MAY 2014

Table of Contents for the Digital Edition of Spirit Magazine - May 2014

Spirit Magazine - May 2014
Contents
Gary’s Greeting
Gary’s Greeting en Español
Star of the Month
Freedom Story
From the Editor
Your Words
Your Pictures
Media Center
Eat Drink Sleep
Beef up broccoli (the vegan way)
Bunk over in Kennebunkport
Encourage creativity in the workplace
Wise Guide
Strengthen your sense of humor
Numbers
Lengthen locks
Learn a minty-fresh fact
Business
Uncover indie e-books
Share with strangers
The Art of the Veer
The Carousel of Happiness
Your Adventure In Providence
Promotional Series: Spirit of California
Promotional Series: Spirit of New Mexico
Calendar
Find fun on the fly
Fun!
Spotlight
Community Outreach
Products & Services
Flight Service
Terminal Maps
Information
Rapid Rewards and A+ Rewards Partners
Route Map
Sit down with Sarah McLachlan
The “If” List

Spirit Magazine - May 2014