Around since the 18th century, the mint julep is an American Southern cocktail that originally denoted the provider as a person of means. This mostly comes down to the fact it’s made with ice, and ice was hard to come by back in the olden days. It’s also a drink that was once traditionally served in a silver cup, and silver cups were not exactly common among working folk. The mint julep is still one of Kentucky’s signature drinks. And remember – this is a sippin’ drink, not a chuggin’ drink!
Ingredients
- mint
- 1 tsp. sugar
- 3 oz. bourbon
- old-fashioned glass or pewter cup
Directions
- Place 5 or 6 leaves of mint in the bottom of a pre-chilled, dry 12-ounce glass or silver beaker.
- Add sugar and crush slightly with a muddler.
- Pack glass with finely cracked ice.
- Pour a generous 3 ounces of Kentucky bourbon over the ice.
- Stir briskly until the glass frosts.
- Add more ice and stir again before serving.
- Stick a few sprigs of mint into the ice so that the partaker will get the aroma.
A few things to keep in mind for a truly great mint julep:
- Use a pre-chilled, dry 12- or 14-ounce glass, tall and slim (better yet, a traditional silver beaker).
- Crack the ice, making sure to drain off any excess water before putting it in the glass.
- Don’t handle the glass with bare hands, as the touch of a hand kills the frost. Likewise, each julep should be served with a napkin or small linen doily.
- The glass will not frost if in the wind, if wet, with undried ice, or if excessively handled. You can sometimes speed the frost by twirling the glass or by placing it in coldest part of refrigerator for about 30 minutes.
- Use only the freshest mint and, of that, the smallest, most tender leaves.
- If you use a straw, keep it short so you can get your nose in among the mint.
Serves: 1
Source: Esquire
It’s never a good idea nor a safe idea to drink and drive. But if you do, you’d better know your limits.
- ALCOHOL PERCENTAGE IN BEVERAGE
(Beer ~ 4-4.5% Wine ~ 15-20% 1 Shot ~ 30-50%)
