Comments on: MxMo XXXI: Nineteenth Century Cocktails — The Mint Julep

By: heldmyw

heldmyw — Mon, 25 May 2009 15:23:17 +0000

I know I’m late to the party, but if you’re going to go the rye route, I would strongly suggest the use of Jim Beam rye in place of dear, old Overholt.

It is a much smoother and more flavorful whiskey, with a delicious aftertaste.

Try it with a really good ginger ale, spiked with some freshly ground ginger for an eye-opening change of pace!

Best wishes!

By: Jessica

Jessica — Fri, 16 Jan 2009 20:56:40 +0000

I just stumbled across your site, and I completely second Gavin’s recommendation about the mint-infused simple syrup! As a Louisville-born girl now living in NC, I’ve had quite a bit of experience making juleps that are authentic enough to be called a mint julep, while still drinkable enough for my julep-virgin friends to actually try and enjoy. It really does come down to quality/quantity of the simple syrup. Spend 10 minutes making it the night before (make sure to use plenty of mint!), let the flavors mingle in the fridge overnight, and when you use it the next day, your julep will be have a much more complex mint flavor, and the “brightness” that yours lacked. Also, drinking out of a frosted, sterling julep cup gives you a metallic tang that adds something to the flavor of the drink as you sip it… sounds crazy, but very true. Anyway, good luck on your experimentation! (pineapple’s too sweet, btw, although I don’t know about with rye)
PS- I’m in my early 20′s, too, and at least a few of my friends and myself order one of these whenever we go somewhere with a moderately-competent bartender… YUM!

By: Doug

Doug — Sun, 16 Nov 2008 13:06:41 +0000

Gavin,

The mint simple syrup sounds interesting.
I think part of my problem is the pineapple spears, or lack thereof. I just think the drink needs something extra to brighten it. When I do it, the mint sprig is certainly clear of the drink, and free to be fragrant. But mint is not my favorite flavor or even aroma in ordinary circumstances. The mint works here for me, but I want a little something else.

By: Gavin

Gavin — Sun, 16 Nov 2008 09:00:47 +0000

I drink probably two or three juleps a week, and I’m only in my early 20′s, and do not live anywhere near the South. The drink is very much alive!!

I will definitely try the Rye version, that sounds intriguing. More importantly though, the whole cocktail is immensely better if you take the time and effort to do it right and actually make simple mint syrup on the stovetop. Mix approximately in equal parts with whatever whiskey you’re using, and use a huge amount of very small bits of ice, and a straw. You should also be able to smell the mint sprig, which means it shouldn’t be drowning in the drink. That might explain a lot of the subtlety disappearing if the mint smell is underwater (and if the bourbon fumes are filling up your non-crushed ice glass).

By: mint julep

mint julep — Thu, 18 Sep 2008 07:46:20 +0000

MxMo XXXI: Nineteenth Century Cocktails — The Mi……

Bookmarked your post over at Blog Bookmarker.com!…

By: Doug's iPhone

Doug's iPhone — Wed, 17 Sep 2008 22:51:12 +0000

whoops!
It should be a quarter TEASPOON of orange flower water.
I’ll correct it if I ever get power back and can log in on my real computer!

By: Rick

Rick — Wed, 17 Sep 2008 18:50:27 +0000

Hell Doug, this sounds like an intense drink! 1/4oz of orange flower water?!

I almost bought that book, but then I realized it was Sunday.