Mint Julep

[HighTower]

Yeah I was pretty impressed by the Mint Julep too Cam, I have been wanting to try one for ages.......I would also like to try and make them....for effect I need to find me one of those pewter cups
We may have to go back and watch Matt make one and get a feel for it.


Scott

[camduncan]

We may have to go back and watch Matt make one and get a feel for it.

I'm all for spending a Saturday or Sunday afternoon there watching him make me mint juleps

[HighTower]

I'm all for spending a Saturday or Sunday afternoon there watching him make me mint juleps

Sounds like a pretty good plan to me! I wonder what they charge for those suckers.......
Maybe we need to go there when the KY Derby is on!

Scott

[tmas]

Well I have a whole bunch of mint growing in my yard for quite while. A few years ago when I found SB I started making juleps, what the heck, a new way to use up the (spear) mint growing in my yard. The wife and I absolutely love them!
Anyway, it's not difficult, at least the ones we make taste great to us!
So, here's a julep that sure tastes great, let me know if you agree:

Take a bunch of mint and strip the leaves off the branches. In a manhattan type glass you'd want to have the bottom just covered to about a quarter of an inch or so. Throw in a 1/2 to a full teaspoon of sugar, depending on how sweet you like things, add about a 1/2 a tablespoon of water and mash the sugar into the mint with the back of a teaspoon until the sugar is disolved and the mint is well bruised. Add a bunch of ice, a sprig of mint and your bourbon (I use about 3-3 1/2 oz) , stir and enjoy!
... We have ordered mint juleps in many establishments and never had a better one! Tom V

[ratcheer]

Tom, that is exactly the way I like to make them. I , too, prefer granulated or superfine sugar over simple syrup.

Tim

[mrt]

Yep, I prepared my first mint julep of this spring. I started by preparing the minted-syrup, again. Then I took my first sip of the julep tonight. It was delicious But I used relatively small ice cubes to fill the glass, not crushed ice. It worked though, together with a tablespoon of water, for a frosty glass. Spring's great time !

BTW, I used JBW for the mint julep, this time.

[Edward_call_me_Ed]

I ordered a Mint Julep at my favorite bar the other day. It was okay. Halve the sugar and double the bourbon (Elijah Craig 12) and it would have been good.

Ed

[jeff]

Leslie and I made mint juleps last night and we both agree: less sugar and more bourbon. Most recipes call for around a teaspoon I think. We used 1/2 teaspoon and it was fine. We also used ETL, which is one of the sweeter bourbons available, IMHO. I also like a lot more mint, and typically will use around 10 bruised leaves plus garnish.

[Ubertaster]

I have been starting the evening with mint juleps and have been experimenting with the syrup. My latest mix is start with a pint jar and fill with half and half water and white Karo syrup. The water thins out the syrup so it will pour more easily. I put in 1/2 teaspoon of McCormick mint extract. Leave a little air at the top so you can mix it well. Now if I want a mint julep it is a simple task to put some crushed ice in my shaker and add 2oz of bourbon [I like WL Weller 12yo] and add 1 tablespoon of my syrup mix and shake. This is enough mix to last me all summer. Add a sprig of mint if you like for effect.

bj

[mrt]

Last night I prepared a mint julep following the simpler way: I crushed five fresh mint leaves at he bottm of a glass with one tablespoon of sugar and a little water, then filled the glass with ice, added two oz. bourbon (Ten High) and a little more water. It was really delicious. I think this method gives more of that fresh feeling than the minted sugar syrup, besides it's easier to prepare.

It's very hot here. Fortunately, just one week later, I'll go on a seaside holiday for two hot august weeks