Mint Julep

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Mint Julep

Unread postby bourbonv » Mon Apr 28, 2008 11:15 am

With Derby coming up this Saturday, I thought some people might want to share their favorite mint julep recipes. My favorite was done at the Bourbon's Bistro a few years back. It is simply to use mint tea in place of water in a very icey bourbon and water.
Mike Veach
"Our people live almost exclusively on whiskey" - E H Taylor, Jr. 25 April 1873
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Unread postby cowdery » Mon Apr 28, 2008 3:02 pm

This is not a recipe per se, more a statement of mint julep philosophy.

Muddle the fresh mint with sugar and a little water, fill the glass with crushed ice, then fill with bourbon, give it a quick stir, garnish with mint leaves, and drink.

This is the important part. Drink the thing right away. A mint julep is perfect the moment you complete it and will only get worse as the ice melts and everything gets diluted.

The mint garnish is more than just cosmetic. It gives you more of that fresh mint scent as you're drinking.

Tips: Use at least 100 proof bourbon. Use a rye-recipe rather than a wheater. Stay with something 12-years-old or younger. Too much wood is not good.

Finally, use metal drinkware if you have it. Traditional julep cups are sterling silver. If you must use glass, chill it first.
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Unread postby Dump Bucket » Tue Apr 29, 2008 2:01 am

I put my mint into a ceramic mortal and pestle, grind it very fine, put it into a low ball with ice and use cheap bourbon on Tennessee whiskey. I mix it in the glass and drink. Very fresh, very nice on a hot day.

I have actually fond that JD Green makes the best Mint Julep. The Higher acidity works well with the mint. At least I think it is higher in acidity… anyhow, it works best for me… (otherwise I cannot drink JDG)
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Unread postby Brendi » Wed Apr 30, 2008 3:52 pm

I'm all about the simple syrup. Fresh mint, simple syrup, drink immediately.

And while I certainly don't have a problem with what some consider 'cheap' Bourbon...some cheap Bourbon suits me just fine.

In the end, all you're doing is drinking a straight shot with a sweet, minty kick. Or, as most people do, carry it around until it's a watered-down disaster that they throw out to keep the glass... :lol:

Whoohoo do I love the Derby or what?!?
Uncle Fred fell in a whiskey vat last week. Some men tried to pull him out, but he fought them off playfully and drowned. We had him cremated and he burned for three days...
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Unread postby cowdery » Wed Apr 30, 2008 11:26 pm

Brenda's right, as usual. In what I wrote, substitute simple syrup for sugar.
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Re: Mint Julep

Unread postby bourbonv » Fri Jun 13, 2008 9:08 pm

Barturtle had the best recipe for the mint julep the other night at the Bistro. Take crushed ice in julep cup, add bourbon, stick a sprig of mint in the ice as a garnish. I believe he called it the "minimalist mint julep". Works for me.
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Re: Mint Julep

Unread postby Bourbon Joe » Sat Jun 14, 2008 4:14 am

I think Tim is on to something. I can't wait to try a "minimalist" bourbon manhattan. Bourbon and a cherry.
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Re: Mint Julep

Unread postby gillmang » Sun Jun 15, 2008 10:03 am

In Edward Behr's (excellent) 1996 book Prohibition, he gives a precis of early American drinking habits in the opening chapters. He quotes contemporary accounts that speak of whiskey flavored with apples, cherries and mint (as separate drinks).

While it is hard always to see what is meant - e.g., whiskey flavored with apples might have been applejack, and the whiskey flavored with cherries, cherry bounce - whiskey flavored with mint would have been whiskey with mint leaves added for a bouquet, sweetened or not, as the drinker preferred.

We must recall too that when the early mint juleps were devised, the whiskey would have been quite young and probably needed a touch of sweetness. Today, well-aged bourbons are often reasonably sweet from the wood sugars. E.g., a julep made with Rock Hill Farms, or Weller 12, wouldn't need any sugar arguably, or less than might have been used in a julep 200 years ago.

A mint julep made from a whiskey such as Mellow Corn, or Jim Beam Rye, or even white dog, might approximate more closely to the original mint juleps than anything normally drunk today under that moniker - not that latter-day juleps are bad (in fact they might be regarded as super-luxury versions). That white rye whiskey from West Virginia is another candidate, as are any of the whiskeys from Tuthilltown distillery in New York.

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