Post by ozymandias on Mar 15, 2015 11:04:26 GMT 10
An ancient cocktail from the deep south. Really refreshing. Does not go very well with food, but it is excellent before food, or after a nice cue, sitting on the porch
60ml Bourbon whiskey
Several sprigs of mint (Spearmint)
Simple syrup (1:1 sugar/water)
A dash of bitters
Crushed ice
Muddle gently the mint leaves on the bottom of a glass, or a metal julep cap. The idea is to bruise them to release their oils but not break the leaves, as this will impact a bitter taste of chlorophyll to the drink.
Pack the glass/julep cup with crushed ice, then pour the bourbon over the ice, followed by the bitters and the sugar syrup to taste. Traditinonally, the julep was not stired. Cracked ice offered both necessary dilution and the mixing of ingredients as they passed through. I, myself, prefer to give it a good stir at this stage, and top the glass/cup up with more ice.
Garnish with a sprig of mint and a drinking straw and serve
60ml Bourbon whiskey
Several sprigs of mint (Spearmint)
Simple syrup (1:1 sugar/water)
A dash of bitters
Crushed ice
Muddle gently the mint leaves on the bottom of a glass, or a metal julep cap. The idea is to bruise them to release their oils but not break the leaves, as this will impact a bitter taste of chlorophyll to the drink.
Pack the glass/julep cup with crushed ice, then pour the bourbon over the ice, followed by the bitters and the sugar syrup to taste. Traditinonally, the julep was not stired. Cracked ice offered both necessary dilution and the mixing of ingredients as they passed through. I, myself, prefer to give it a good stir at this stage, and top the glass/cup up with more ice.
Garnish with a sprig of mint and a drinking straw and serve
