There are many varieties [of Mint Julep], such as those composed of Claret, Madiera, &c.; but the ingredients of the real mint-julep are as follows. I learnt how to make them, and succeeded pretty well. Put into a tumbler about a dozen sprigs of the tender shoots of mint, upon them put a spoonful of white sugar, and equal proportions of peach and common brandy, so as to fill it up one-third, or perhaps a little less. Then take rasped or pounded ice, and fill up the tumbler. Epicures rub the lips of the tumbler with a piece of fresh pine-apple, and the tumbler itself is very often incrusted outside with stalactites of ice. As the ice melts, you drink. Frederick Marryat
The mint leaves fresh and tender, should be pressed against the goblet with the back of a silver spoon. Only bruise the leaves gently and then remove them from the goblet. Half fill with cracked ice. Mellow bourbon, aged in oaken barrels, is poured from the jigger and allowed to slide slowly through the cracked ice. In another receptacle, granulated sugar is slowly mixed with chilled limestone water to make a silvery mixture as smooth as some rare Egyptian oil, then poured on top of the ice. While beads of moisture gather on the burnished exterior of the silver goblet, garnish the brim of the goblet with choicest sprigs of mint. Henry Clay
Mint Julep is a notable spearmint julep (sweeten drink) cocktail. - AsNotedIn
In a highball glass gently muddle the mint, sugar and water. Fill the glass with cracked ice, add Bourbon and stir well until the glass is frost. - from the experts at International Bartenders Association
Food Attribute | American Southern Cuisine |
Particulars for : | |
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Food Attribute | Alcohol |
Food Attribute | American Food |
Cultural Affiliation | Antebellum |
Food Attribute | Cocktail |
Food Category | Drink |
Product Kind | Food |
Food Attribute | Longdrink |
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