The mint julep is said to have originated in the early 1800s, and its exact recipe has been kept secret by generations of southern gentlemen. Some say it contains only the finest ingredients, while others claim it is made with a dash of magic.
Whatever its secrets, the mint julep is a drink that is both refreshing and intoxicating and is best enjoyed on a hot summer day. The mint leaves add a subtle sweetness, while the bourbon gives it a kick. The crushed ice makes it cool and refreshing, and the silver cup adds a touch of elegance.
The mint julep is a drink that is steeped in tradition. It is the official drink of the Kentucky Derby, and it is often served at other sporting events and social gatherings. To drink a mint julep is to experience a taste of the Old South.
But beware, the mint julep is a drink that is not to be taken lightly. It is said that one sip can transport you to another place and time. And if you are not careful, you may never want to come back.
Ingredients:
- 8 fresh mint leaves
- 1 tablespoon sugar
- 2 ounces bourbon
- Crushed ice
- A silver julep cup
- Garnish: mint sprig
Sure, you could use regular ice cubes and a mule cup or rocks glass, but would that really be as elegant?
Directions:
- In a Julep cup, lightly muddle the mint leaves in the sugar.
- Add the bourbon then pack the glass tightly with crushed ice.
- Stir until the cup is frosted on the outside.
- Top with more crushed ice to form an ice dome, and garnish with a mint sprig.
Here’s an alternate version from the 1920s era Savoy Cocktail Book:
The Julep is a delightful potion that originally came out o the Southern States of America, and many great men have sung its praises through the years. It was the famous Capt. Marryatt, skipper and novelist, who introduced the beverage into the British Isles, and below we quote his recipe in his own words: –
‘I must descant a little upon the mint julep, as it is, with the thermometer at 100 degrees, one of the most delightful and insinuating potations that ever was invented, and may be drunk with equal satisfaction when the thermometer is as low as 70 degrees. There are many varieties, such as those composed of Claret, Madeira, etc., but the ingredients of the real mint julep are as follows. I learned how to make them, and succeeded pretty well. Put into a tumbler about a dozen springs of the tender shoots of mint, upon them put a spoonful of white sugar, and equal proportions of Peach and common Brandy, so as to fill it up one-third, or perhaps a little less. Then take rasped or pounded ice, and fill up the tumbler. Epicures rub the lips of the tumbler with a piece of fresh pineapple, and the tumbler itself is very often incrusted outside with stalactites of ice. As the ice melts, you drink. I once overheard two ladies talking in the next room to me, and one of them said, ‘Well, if I have a weakness for any one thing, it is for a mint julep!’ – a very amicable weakness, and proving her good sense and good taste. They are, in fact, like the American ladies, irresistible.’
I’m pretty sure I’m supposed to be offended by that, but I’m just intrigued by this julep recipe that uses Brandy rather than Bourbon as I am accustomed. And the addition of peach and pineapple sounds dangerously refreshing.
- From The Savoy Cocktail Book. Copyright 1930 by Constable & Co.
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