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Thread: Mint Julep

  1. #41
    Bourbonian of the Year 2011
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    Jerry Thomas' 1862 cocktail text mentioned in another thread today and available in online form contains an interesting section on juleps and "The Real Georgia Mint Julep". In his discussion of the Georgia version, one can see, first, that the mint julep was mythologised and eulogised as early as around 1860. That is, people even then were bemoaning the disappearance ("decadence" as it was quaintly termed) of the "real" julep of the old South. Things aren't what they used to be - even in 1862 - or, weren't what they used to be. (I can't get my tenses right these days). Anyway, SB-ers will be pleased to learn that while Thomas' recipe for the real Georgia version used cognac and peach brandy not whiskey, Thomas appended to that recipe a note on what might be termed the "real real" mint julep. It is a quotation from a Georgia newspaper which called for a julep to be made not just with "whiskey", but "mellow whiskey"! This was Jerry's way of telling us THAT was the original version. And, as the newspaper piece revealed, even then arguments coursed about whether to crush the mint. The Georgia journal advised without equivocation to insert the sprigs in the crevices of the ice and dismissed airily any version made with crushed mint and shaken. So, I give you the real original julep, at the brink of oblivion in 1862 but preserved and sped to us via the miracle of electronic communications in 2006. Only thing is, the real real Georgia version sounds pretty modern: reports of its "decadence" were, um, exaggerated.

    As I say, Thomas gives recipes for cognac juleps and other julep-type drinks, including a whiskey version, which call for crushing the mint (the whiskey example appears under the strange name, "crustas") but one can see he had his eye on tradition and gave direction to those who would preserve it.

    Jerry would have been an ace at Gazebo.

    Gary
    Last edited by Gillman; 05-17-2006 at 18:07.

  2. #42
    Bourbonian of the Year 2002 and Guru
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    "Any guy who'd put rye in a mint julep and crush the leaves, would put scorpions in a baby's bed."

    - Irvin S. Cobb, about H. L. Mencken
    Last edited by cowdery; 05-17-2006 at 19:59.

  3. #43
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    What bourbon do you recommend to make a mint julep?

    My favorite is Van Winkle 12 Lot B, but it can be a little too sweet (so often add less sugar), but VW's always good.

  4. #44
    Bourbonian of the Year 2002 and Guru
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    Quote Originally Posted by TimmyBoston
    What bourbon do you recommend to make a mint julep?
    I make mint juleps pretty rarely and don't have a bourbon preference for making them. If I have Very Old Barton 100 proof on hand (which I don't always, since I have to get it in Kentucky) that's my go-to for a lot of mixing and cooking purposes.

  5. #45
    Bourbonian of the Year 2006
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    Mint Julep Iced Tea

    Tall glass full of Ice
    1 1/2 OZ Mint Julep (premixed)
    10 Ounces unsweetened Tea.
    Sprig of Mint as garnish
    Lemon wedge

    Tea, Mint, Ice: This is pretty darned good.

    Gillman, did I invent this? (probably not. Hope it doesn't have a stupid name like Old Fart's Tea)
    Colonel Ed
    Bourbonian of the Year 2006

    Comissioned by Paul Patton, 1999

    "It ain't the booze that brings me in here, it's the solace it distills"

  6. #46
    Bourbonian of the Year 2011
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    Never seen it, Ed, it sounds great.

    I think it should be named the Mr. Ed.!

    Would've been perfect for my cocktail before the Sampler and save some elbow grease. Let's collaborate for the next one.

    Gary

  7. #47
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    I prepared sth. a bit different from the general practice of mint julep tonight. This is not a new recipe, though. I mixed two onces of bourbon with one tablespoon of mint syrup (the minted simple syrup which I had prepared according to the ET recipe a few weeks ago). Then I added cubes of ice. It's really good. No fresh mint leaves in the glass, no crushed ice but ice cubes, but it still tastes very good. Taste is...mint, vanilla (ET), sweet, on the rocks. That's good. Maybe this is something between mint julep and man o'war.

  8. #48
    Connoisseur
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    Re: Mint Julep

    I figured I'd dig up this thread as the Derby is approaching and with the Derby Juleps always come to mind for me.

    Has anyone perfected a new recipe or do any new members have one they'd like to share?
    Tim

    To alcohol! The cause of, and solution to, all of life's problems.

  9. #49
    Advanced Taster
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    Re: Mint Julep

    I just had a mint julep last night with a simple recipe. I used 2 teaspoons of Buffalo Trace Mint Julep mixer with 2 ounces of Buffalo Trace. Very nice sipping on the front porch enjoying spring listening to the birds singing. My bluebirds have babies.

    bj

  10. #50
    Moderator and Bourbonian Of The Year 2014
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    Re: Mint Julep

    I tried a Mint Julep for the first time a few nights ago at a local bar.
    Very impressed.

    I think I'll be attempting to make these at home

 

 

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