Mint Juleps

by Peter on May.17, 2009, under beverage

I might have missed the Kentucky Derby but that’s no reason not to enjoy a Mint Julep every now and then. As an aficiando of Bourbon I usually prefer it straight with just an ice cube or two to chill it down and add just enough water to help open up the bouquet. I do make a couple of exceptions to this rule, though, for Juleps, Manhattans and Old Fashioneds, the latter two being my choice most often. Every once in awhile though I love a good Mint Julep, but it needs to be made right. I’m picky about my Juleps and since most bars, at least here in Wisconsin, can’t make a Manhattan or Old Fashioned properly, I can’t expect them to make a good Julep so if I want one I have to make it myself. The very first consideration when making a Mint Julep is Bourbon selection. My favorite Bourbons are Basil Hayden’s and Woodford Reserve, but these are Bourbons meant for drinking straight. They are too nuanced and expensive to use in a cocktail, so I usually turn to Maker’s Mark. Whatever you do stay away from Jim Beam. It might be fine in some cocktails, i.e. Jim and Coke or Whiskey Sours, but just doesn’t cut it in a drink where the Bourbon really shines through. Next is mint selection. Please use Spearmint and not Peppermint for your creation. One of these days I want to try Lemon Balm (one of my favorite “tea” herbs and a relative to mint). When I do I will update you all. A final word about ingredients, some recipes call for powdered sugar. Stay away from it. Most “powdered” sugar contains some cornstarch to keep it from clumping and this will cloud your drink. Use regular granulated sugar or superfine sugar if you can find it. Now Mint Juleps are one of those very selective things. Ask 20 experts how to make one and you’ll get 20 answers. I won’t claim this is the “proper” way to make a julep or that it is even the best way. What I will say is that this is how I like them the best, and after considerable “research” over the years I feel I have a pretty good grasp. Okay, let’s start: First don’t worry if you don’t have a tradition julep cup, it will taste just fine in any old fashioned tumbler or highball glass. Once you have your glass drop in about 4-7 mint leaves, depending on size and your tastes and add about 1/2 tablespoon of sugar. Don’t add too much sugar, this isn’t supposed to be a sweet drink! Muddle the sugar and mint just until the mint starts to break up. Next add crushed ice, not shaved ice as it melts too fast for my taste. To crush the ice I like to take about 8 ice cubes, place them in a ziplock bag and gently pound them with a hammer. You want a good mix of medium sized pieces (to keep your drink cold for a time) and pulverized shards (to melt immediately providing the right amount of dilution). Don’ beat it all to a fine snow!!!! Add this to your glass then pour in 3oz of Bourbon. Stir to mix and chill the Julep. Garnish with a fresh sprig of mint. Do not skip the garnish as the aroma of the mint garnish helps to reinforce it’s flavor in the drink. Now sit back, in a rocker, relax, and enjoy life!!

Share and Enjoy: