In 1815, the English captain Marryatt became smitten by the Mint Julep during a visit to a Southern plantation here in America; he shared his experience with his English compatriots in his writings:
“I must descant a little upon the mint julep, as it is, with the thermometer at 100, one of the most delightful and insinuating potions that ever was invented, and may be drunk with equal satisfaction when the thermometer is as low as 70. There are many varieties, such as those composed of claret, Madeira, cognac but the ingredients of the real mint julep are as follows. I learned 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 pineapple, and the tumbler itself is very often incrusted outside with stalactites of ice. As the ice melts, you drink. I once overheard two ladies talking in the next room to me, and on of them said, Well, if I have a weakness for any one thing, it is for a mint julep! A very amiable weakness, and proving her good sense and good taste. They are, in fact, like the American ladies, irresistible.”
While originally the mint julep was made with brandy, it has become far more common to make it with American bourbon whiskey instead. And while it is no longer necessary to disguise poor spirits with sugar, a properly made julep still remains a drink that is expected to be ever-so-slightly on the sweet side.
Mint Julep
- 4 whole mint sprigs
- 1/2 ounce simple syrup
- 2 1/2 ounces bourbon whiskey
Muddle the mint and simple syrup in the bottom of a julep glass.
Half fill the glass with very cold finely crushed ice and half of the bourbon.
Stir to combine ingredients, and begin chilling the glass.
Fill the glass with more very cold finely crushed ice, and the rest of the bourbon.
Stir slowly and well until a fine ice coating forms on the outside of the glass.
Garnish with a mint sprig and dust with a little powdered sugar.
Properly made, this drink will strike an absolutely wonderful balance between the mint and sugar, with the bourbon still able to shine through. Unfortunately, this is most likely not what you might find if you happen to order one at the concession stands at the Kentucky Derby. Like any other mass-market extravaganza, they have unfortunately taken far too many shortcuts and cost cutting measures with this drink to allow it to be properly prepared.
And speaking of proper preparations, this drink really deserves to be served in the traditional silver Mint Julep glass, which can often be not only difficult to find, but pricey once you do. One very affordable source I've found is here.
