Mint Julep

by **mrt** » Sun Apr 23, 2006 4:57 pm

I know many here prefer whisk(e)y neat and so do I. However, I tried the mint julep and liked it, too. I think it's a kind of classic for those in the US. I wonder the general opinion of the community here, though. Do you like mint julep?

by **rthomson** » Sun Apr 23, 2006 6:10 pm

Four or five years ago I was in the French Quarter in New Orleans and I went ahead and tried a mint julep at Pat O'Briens. Having drinks in their crazy glassware is a typical tourist thing to do. I don't know what bourbon they used. I was just going along with the crowd but I was surprised by how much I liked it. That being said, I haven't felt the desire to have one since. But yes, I did like the mint julep.

The now defunct ale house :cry:

that had been my second home for many years used to make mint juleps on the day of the Kentucky Derby. I never did have one there but I could see myself having another in a situation like that. Not at all my typical manner of drinking whisky, though.

Ron

by **Richiyaado** » Tue Apr 25, 2006 4:13 am

I've tried one (at Churchill Downs, no less, though not on Derby day)... didn't care for it, but not surprising as I don't really care for mint anything.

I read somewhere that Sazerac will be selling $1,000 mint juleps (made with one of their ryes) at the next Derby... imagine all the fine whisk(e)y you could buy with that!

by **bamber** » Tue Apr 25, 2006 9:16 am

I like them and drink about 4 each summer I guess.

I prefer them with a fruity rye influenced bourbon generally.

by **irishwhiskeychaser** » Tue Apr 25, 2006 9:58 am

Must admit I've never had one....

What's in it besides Bourbon & Mint (and Julips :wink:

)

by **bamber** » Tue Apr 25, 2006 5:20 pm

Sugar and water (just a drop). It's a nice Summer drink. Make one now.

BTW - be sure to chop the juleps very finely.

by **rthomson** » Tue Apr 25, 2006 6:13 pm

Here's a standard recipe:

INGREDIENTS:

1/4 cup fresh mint leaves
2 cups water, heated
2 cups sugar
cracked ice
bourbon

PREPARATION:

First, make syrup:
Heat water. Whisk in sugar. Remove from heat. Add mint & allow to steep for at least 20 minutes.
For each Mint Julep:
Add cracked ice to Julep tumbler or glass. Add 1 1/2 oz Bourbon.

Add 2 1/2 teaspoons syrup. Stir lightly. Garnish with fresh mint leaf. Mint Juleps are traditionally served with two short straws.

I'm not 100% certain of what a "julep tumbler" is. I think it's traditionally made of sterling silver.

by **Deactivated Member** » Tue Apr 25, 2006 6:17 pm

bamber wrote:BTW - be sure to chop the juleps very finely.

A julienne no less, and make sure they are from Amsterdam :lol:

I tried making one last summer. I liked it but I don't know how it should have tasted

I followed the WM recipe so it can't have been too far off. Must try it again in the warmer nights

by **Aidan** » Tue Apr 25, 2006 6:24 pm

The word “julep” is derived from the Persian “julab” meaning rose water.

So it says on the internet.

by **Aidan** » Tue Apr 25, 2006 6:26 pm

More info - http://www.cocktailtimes.com/history/hi ... ulep.shtml

by **Deactivated Member** » Wed Apr 26, 2006 12:21 am

Crieftan wrote:A julienne no less, and make sure they are from Amsterdam

Another Canadian connection....

by **irishwhiskeychaser** » Wed Apr 26, 2006 9:57 am

Aidan wrote:The word “julep” is derived from the Persian “julab” meaning rose water.

So it says on the internet.

This is getting more curious... mint flavoured roses ..... :wink:

by **Paul A Jellis** » Wed Apr 26, 2006 11:35 am

Mint Juleps are traditionally served with two short straws

If someone served me one of those I'd think I'd already got the short straw!

Cheers

Paul

by **bamber** » Wed Apr 26, 2006 1:17 pm

Paul A Jellis wrote:
Mint Juleps are traditionally served with two short straws

If someone served me one of those I'd think I'd already got the short straw!

Cheers

Paul

Bourbon, with extra sugar ice and mint - I have a strong feeling you might not enjoy that one Paul

by **Paul A Jellis** » Thu Apr 27, 2006 12:23 am

I have a strong feeling you might not enjoy that one Paul

Too right, Bamber - Bourbon AND sugar AND ice! I'll just have the mint, thankyou.

Cheers, Paul

by **Lawrence** » Thu Apr 27, 2006 4:49 am

When it becomes a little warm out, try a Laphroaig 10 with a little Roses Lime Cordial with some ice and water.

It's VERY good.

A little off topic but still in the region perhaps.

by **MGillespie** » Thu May 04, 2006 1:18 am

The guys at Woodford Reserve will be serving the $1000 mint juleps at Churchill Downs on Saturday...I have their master distiller, Chris Morris, explaining how to make the perfect mint julep on the current episode of WhiskyCast (Episode 37)...

Mark

by **ScotchBlog** » Fri May 05, 2006 2:57 am

I like the Mint Julep best in its original form...As a Mojito with Rum and not bourbon.

by **MGillespie** » Fri May 05, 2006 1:08 pm

Oh...so you'd prefer it with Indian whisky, then?

Mark