Mint Julep
These days, “Mint” and “Julep” are inexorably linked together, however the julep in fact is a type of mixed drink, with the Mint Julep being just one particular variation. It is believed that the julep arose during the 15th century as a way to disguise the taste of unpleasant medicine… spoonful of sugar so to speak. The term julep is derived from two Persian words: “gul” or rose, and “ab” or water, thus a translation of this would be “rose water”, or more aptly “perfumed water”. Eventually a julep became a mixture of water, sugar, and liquor, and since in those days most liquor was just barely potable, it was important to include enough sugar to mask the harsh flavors.
In 1815, the English captain Marryatt became smitten by the Mint Julep during a visit to a Southern plantation here in America; he shared his experience with his English compatriots in his writings:
“I must descant a little upon the mint julep, as it is, with the thermometer at 100, one of the most delightful and insinuating potions that ever was invented, and may be drunk with equal satisfaction when the thermometer is as low as 70. There are many varieties, such as those composed of claret, Madeira, cognac 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 sprigs 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 on of them said, ‘Well, if I have a weakness for any one thing, it is for a mint julep!’ – a very amiable weakness, and proving her good sense and good taste. They are, in fact, like the American ladies, irresistible.”
While originally the mint julep was made with brandy, it has become far more common to make it with American bourbon whiskey instead. And while it is no longer necessary to disguise poor spirits with sugar, a properly made julep still remains a drink that is expected to be ever-so-slightly on the sweet side.
Mint Julep
- 4 whole mint sprigs
- 1/2 ounce simple syrup
- 2 1/2 ounces bourbon whiskey
Muddle the mint and simple syrup in the bottom of a julep glass.
Half fill the glass with very cold finely crushed ice and half of the bourbon.
Stir to combine ingredients, and begin chilling the glass.
Fill the glass with more very cold finely crushed ice, and the rest of the bourbon.
Stir slowly and well until a fine ice coating forms on the outside of the glass.
Garnish with a mint sprig and dust with a little powdered sugar.
Properly made, this drink will strike an absolutely wonderful balance between the mint and sugar, with the bourbon still able to shine through. Unfortunately, this is most likely not what you might find if you happen to order one at the concession stands at the Kentucky Derby. Like any other mass-market extravaganza, they have unfortunately taken far too many shortcuts and cost cutting measures with this drink to allow it to be properly prepared.
And speaking of proper preparations, this drink really deserves to be served in the traditional silver Mint Julep glass, which can often be not only difficult to find, but pricey once you do. One very affordable source I’ve found is here.
YAY! Another bourbon cocktail! Between Old Fashioneds and Manhattens, I’m already going through a bottle of Maker’s Mark in about 2 weeks.
So is this supposed to be more minty then a mojito? I noticed it calls for more mint. And this recipe gives you 3 oz plus ice while the mojito is noticably more.
Sprig is one of those words that slightly annoys me. Kind of like “juice of 1 lime”. Some limes give me 1/2oz juice while others are well over 1oz. Through trial and error(and lots of fun and refreshment), I’ve been able to eyeball the mint in the mojito. I guess I just double that?
And looking at the amount of ingredients, I assume a double old fashioned or a “on the rocks” glass would be suitable?
And 1 interesting tidbit. I don’t have an ice crusher. But I was at the local Kmart and saw they have some Martha Stewart “Mini ice cube” trays. I wouldn’t say it’s as good as crushed, but the ice is about as small as your pinky finger nail. It takes an entire tray to fill a double OF glass, so I made sure to buy several. They have made a NOTICEABLE improvement on my OFs and Margaritas!