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What are the thoughts on Mint Juleps?
Posted on 6/28/15 at 9:52 pm
Posted on 6/28/15 at 9:52 pm
A few months ago, I made a mint julep for the first time. While I was a little apprehensive about mixing anything with bourbon, the result was pretty nice.
This is my general recipe, and it makes 1 qt. I typically make it in a mason jar for ease of shaking, and I don't tend to share.
8 fresh mint leaves
3 tablespoons of sugar
12 ounces of bourbon
Ice
Toss the mint leaves into the bottom of the jar. Cover with the sugar. Muddle until the mint is shredded. Using the measurements on the jar, fill with bourbon until the 12 oz marker.
This is where the jar comes in handy, seal. Shake until the sugar dissolves.
Fill the jar with ice and shake until frothy.
The end result is deliciously refreshing. It hides the bourbon flavor a little too well. So take it easy for those who aren't used to it.
This is my general recipe, and it makes 1 qt. I typically make it in a mason jar for ease of shaking, and I don't tend to share.
8 fresh mint leaves
3 tablespoons of sugar
12 ounces of bourbon
Ice
Toss the mint leaves into the bottom of the jar. Cover with the sugar. Muddle until the mint is shredded. Using the measurements on the jar, fill with bourbon until the 12 oz marker.
This is where the jar comes in handy, seal. Shake until the sugar dissolves.
Fill the jar with ice and shake until frothy.
The end result is deliciously refreshing. It hides the bourbon flavor a little too well. So take it easy for those who aren't used to it.
8
Posted on 6/28/15 at 9:56 pm to X123F45
I like them, but they need to be done right. Its a subtle mix. I've had some good ones, but I can't point to a place that does them consistently. Pat O's style is more of a true "mixed drink" so I disqualify that a little.
Best way to describe my tastes is light on the mint and the sugar, but the sugar needs to be stronger than the mint. If its not sweet enough, the mint highlights the bourbon in a way that isn't pleasant to me.
Best way to describe my tastes is light on the mint and the sugar, but the sugar needs to be stronger than the mint. If its not sweet enough, the mint highlights the bourbon in a way that isn't pleasant to me.
Posted on 6/28/15 at 9:57 pm to X123F45
We drink them for the derby. Good stuff.
Posted on 6/28/15 at 11:17 pm to X123F45
I make my own simple syrup with mint leaves in it. Then put that in a bottle.
Pack a glass with ice, fill it almost all the way to the top with bourbon, then add the julep juice to taste. Garnish with more mint.
Pack a glass with ice, fill it almost all the way to the top with bourbon, then add the julep juice to taste. Garnish with more mint.
Posted on 6/29/15 at 6:50 am to GaryMyMan
quote:
I make my own simple syrup with mint leaves in it. Then put that in a bottle.
I do the samesies. I love juleps but get my fill of them pretty quickly. Sort of like Canes
Posted on 6/29/15 at 7:21 am to X123F45
quote:
Toss the mint leaves into the bottom of the jar. Cover with the sugar. Muddle until the mint is shredded.
I disagree with muddling until shredded. Too much muddling can release bitter flavors from the mint leaves.
I love a good julep.
Posted on 6/29/15 at 8:06 am to X123F45
quote:
Muddle until the mint is shredded.
Noooooooooooooooooooooooo
Posted on 6/29/15 at 8:12 am to jdd48
A well made julep is a tasty drink.
Agree. That's actually true with most muddled drinks, imo.
quote:
Too much muddling can release bitter flavors from the mint leaves.
Agree. That's actually true with most muddled drinks, imo.
Posted on 6/29/15 at 8:33 am to jdd48
quote:
I disagree with muddling until shredded. Too much muddling can release bitter flavors from the mint leaves.
I love a good julep.
Perhaps shredded was the wrong word. Less than 30 seconds of muddling. It almost appears julienned if you will.
I prefer to go with a bourbon with heavier mint notes. Thankfully that usually means the cheaper stuff.
Posted on 6/29/15 at 8:38 am to X123F45
I make mine how William A Percy made his in the book Lanterns on the Levee.
quote:
Certainly her juleps had nothing in common with those hybrid concoctions one buys in bars the world over under that name. It would have been sacrilege to add lemon, or a slice of orange or of pineapple, or one of those wretched maraschino cherries. First, you needed excellent bourbon whiskey; rye or scotch would not do at all. Then you put half an inch of sugar in the bottom of the glass and merely dampened it with water. Next, very quickly––and here was the trick in the procedure––you crushed your ice, actually powdered it, preferably in a towel with a wooden mallet, so quickly that it remained dry, and, slipping two sprigs of fresh mint against the inside of the glass, you crammed the ice in right to the brim, packing it with your hand. Last you filled the glass, which apparently had no room left for anything else, with bourbon, the older the better, and grated a bit of nutmeg on the top. The glass immediately frosted and you settled back in your chair for half an hour of sedate cumulative bliss. Although you stirred the sugar at the bottom, it never all melted, therefore at the end of the half hour there was left a delicious mess of ice and mint and whiskey which a small boy was allowed to consume with calm rapture.”
Posted on 6/29/15 at 8:43 am to LSUballs
Posted on 6/29/15 at 8:47 am to X123F45
quote:
It almost appears julienned if you will.
Way too much. Mint is extremely delicate.
This post was edited on 6/29/15 at 8:49 am
Posted on 6/29/15 at 9:12 am to X123F45
I really like a mint julep, but it's not something I'd drink everyday.
I prefer to use simple syrup instead of granulated sugar, and I never shake mine.
I prefer to use simple syrup instead of granulated sugar, and I never shake mine.
Posted on 6/29/15 at 9:14 am to LSUballs
quote:
settled back in your chair for half an hour of sedate cumulative bliss
Always a good thing
Posted on 6/29/15 at 9:17 am to LSUballs
i place 4-5 mint leaves in a copper cup (grow our own mint, its easy and you can beat fresh, but don't put it in the ground, pot only - shite will take over)
pour simple syrup enough to cover the leaves. Gently press leaves against cup with back of spoon, dont shred them!
fill the cup to the top with ice (crushed ice only should be used)
pour in your fav bourbon, enjoy
pour simple syrup enough to cover the leaves. Gently press leaves against cup with back of spoon, dont shred them!
fill the cup to the top with ice (crushed ice only should be used)
pour in your fav bourbon, enjoy
Posted on 6/29/15 at 9:34 am to TheOcean
quote:
This is how I make all of my drinks...from this bartender in New Orleans
I've watched that series of videos a thousand times. That man is a master at work.
Posted on 6/29/15 at 9:58 am to jdd48
Does he still tend in New Orleans?
Posted on 6/29/15 at 5:02 pm to TheOcean
quote:
This is how I make all of my drinks...from this bartender in New Orleans
That guy is better at his job than any lawyer or doctor I know.
quote:
Does he still tend in New Orleans?
The Kingfisher. I've never been there.
This post was edited on 6/29/15 at 5:04 pm
Posted on 6/29/15 at 6:18 pm to X123F45
A good one is hard to beat
Posted on 6/29/15 at 6:38 pm to GaryMyMan
Will be going there next time I am in town. Dude makes some awesome drinks. Watched some of his Tom collins drinks earlier 
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