While the Henry Clay Monument has stood over the City of Pottsville since 1855, honoring the 19th Century U.S. senator spur to the industrial revolution, a mint-flavored drink the Kentuckian favored is still served in Pottsville and around the world.
"We usually get requests for it the weekend of the Kentucky Derby in May," said Jerry Labooty, owner of The Greystone Restaurant in Pottsville.
Plunk down $9 on the counter, and mixologist Mark Rosenberger, the restaurant's general manager, will whip up a 12-ounce mint julep.
While the bartenders at two other city pubs, Maroons Sports Bar, 556 North Centre St., and Wooden Keg Tavern, 112 E. Norwegian St., know how to make it, they said they don't serve it.
"You need fresh mint, and we don't carry it," Jessica Cavin, the bartender at Wooden Keg Tavern, said last week.
"I have heard of it, just don't have a lot of calls for it. And not everyone knows what it is. When I mentioned it, they thought mint julep was a food," Kathy Holley, the bartender at Maroons Sports Bar, said.
A history of Henry Clay's association with the drink can be found on the website for the Old Louisville National Historic Preservation District America's Victorian Treasure, www.oldlouisville.com
The drink's history is tied to the Kentucky Derby, first held May 17, 1875.
"The increasing popularity of the Kentucky Derby also gave rise to that tradition known as the Derby Party, a Derby Eve revelry of music and dancing, good food, and of course, the mint julep," according to the website.
Henry Clay was a fan of the drink. He even had his own recipe, according to the site.
A native of Ashland, Ky., Clay was born April 12, 1777, and died June 29, 1852. Clay supported tariffs on imported goods and influenced the American Industrial Revolution and coal mining and iron industries in Schuylkill County. In 1855, the Henry Clay Memorial, a 60-foot cast-iron pedestal, was erected in his honor in the City of Pottsville.
Labooty did not know Henry Clay enjoyed the drink. He admitted it's not one of his favorites.
"I love bourbon. I just don't like this mix," Labooty said.
"It's sweet," Rosenberger said.
"I don't know that it's sweet. First of all, bourbon should be on the rocks," Labooty said.
"It is on the rocks," Rosenberger said.
"Mixed with nothing. If you're going to drink bourbon, drink bourbon. Don't put mint and sugar in it. It just ruins good bourbon," Labooty said.
"You have to like mint and bourbon to like these," Rosenberger said.
It took Rosenberger three minutes to mix one up recently.
"They're not an everyday drink for me. They're kind of like egg nog at Christmas. You have them when its Kentucky Derby time. On Kentucky Derby weekend, we might sell 30 or 40 of these. People who come in will get a mint julep, they'll sit and watch the Derby and they'll rarely finish them," Rosenberger said.
The Greystone always has fresh mint in stock, so the restaurant can make the drink any time of year, Rosenberger said.
"Besides Derby week, I might sell two the rest of the year," Rosenberger said.
He started making the drink by muddling mint leaves and sugar with a bit of water in a metal cup. "Muddling means to crush the juices out of the mint and combine it with the sugar and the small amount of water," Rosenberger said.
While traditional julep cups are made of either silver or pewter, Rosenberger served the drink he made in a glass filled with ice.
"We add about two and a half ounces of bourbon," he said. Then he added a sprig of mint as a decoration.