In the interest of science, I've taken it upon myself to research the proper care and use of the Mint Julep. Obviously, this will require extensive use of both bourbons and ryes, and I am willing to shoulder that burden.

But on to the other main ingredient: mint.

The wife and I have just been back from the nursery loaded with peppermint, spearmint, applemint, and even chocolatemint(!?). Varieties we saw but didn't get include grapefruitmint and lemonmint. My guess is that when a recipe calls for "mint" they mean spearmint.

Has anyone ever consciously chosen a variety of mint? I've always just used "mint", but there seem to be a whole bunch of choices.