Muddle mint leaves, powdered sugar, and water in a collins glass. Fill the glass with shaved or crushed ice and add bourbon. Top with more ice and garnish with a mint sprig. Serve with a straw.
One of my favorites
posted by skinnyfists @ 10:13PM, 7/29/06
Very refreshing. I love it with maker's mark.
It serves its purpose
posted by Old Horseman @ 04:26PM, 5/05/07
I mixed this one up just now with Knob Hill's 9 year old single barrel and some fresh mint from our garden. I have it in an official ARAMARK Tom Collins glass from the 127th running I got from a Derby party at a "wannabe" blue-blood's house in '01.
Not a bad mix but the Juleps I had at the Derby in the early 80's tasted different-must have been a lesser bourbon. It brings back memories of being with Ali and Howie Cosell in the "Millionares" boxes I was lucky enough to frequent...delicious and memory stirring! Cheers!
Which glass to use
posted by Dana Mitchell @ 08:56AM, 5/06/07
Great recipe, only correction I would say is that the collins glass is perfectly fine, but traditionally a silver julep cup should be used. So if you like it a lot look for some of these cups.
posted by Connie @ 04:04PM, 5/17/07
Rather than including powdered sugar and water, I prefer to use a simple syrup. Just boil some plain ol' granulated sugar in water at the beginning of summer and keep it in a jar in the fridge.
posted by Gwen @ 04:28PM, 5/31/07
How long will the simple syrup last in the fridge?
posted by Dean @ 04:07PM, 6/02/07
Usually a couple of weeks.
posted by jd @ 05:01PM, 6/03/07
I had my first mint julep a couple of weeks ago at a wedding, and loved it. I need to know, though, what KIND of mint leaves are we talking about in the recipe -- is it spearmint, peppermint, etc., or does it matter?
Doctor's Orders !
posted by Wirral Bagpuss @ 05:58PM, 6/16/07
Dr McCoy would be proud !!!! :) =^=
posted by Whit Swain @ 04:07PM, 7/08/07
Great recipe but to be truly traditional one should use a wooden "muddler" to bruise the mint leaves and mix in the simple syrup. This was very important to my father who made his own muddlers when I was a boy (over 60 years ago.) Foolishly I threw them away when he died but have made my own since then.
posted by shewarrior @ 01:36PM, 7/15/07
Jd. on June 3rd you asked what kind of leaves.. no one answered as I can tell, I sure would like to know the same thing... spearment or peppermint ?
posted by va_gentleman @ 02:34PM, 7/29/07
Peppermint (Mentha piperata) is a hybrid which derives its minty flavor from menthol. As its name suggests, it has a strong, peppery flavor, which is often used in savory dishes of Mediterranean cuisine and for oil extracts.
Spearmint (Mentha spicata), however, derives its flavor from carvone, which is gentler and more suited for desserts and drinks. In fact, one cultivar of spearmint is named M. spicata 'Kentucky Colonel' and is used in the mint juleps at the Derby.
For a really special mint julep, some mixologists advocate the rare hybrid, Mentha x gracilis 'Madelene Hill', formerly called Red-stemmed Apple Mint. This is a cross which contains both menthol and carvone, so it is a true double mint. Not only does it have a unique taste, but it also has a unique appearance with its bright red stem contrasting with its green leaves.
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