TWO Mint Juleps! - the bourbon & prescription julep
We're coming up on julep season - so I'm going to show you how to make two mint juleps! These days the standard bourbon mint julep is what most people think of, but juleps have been around long before bourbon and mint were involved. For those who are looking to venture out from the classic mint julep, I want to share with you the prescription julep too! This recipe has cognac and rye whiskey as a base, and is equally delicious and refreshing. Try them both and you be the judge which julep is your favorite! Cheers!
For more on the topic, I recommend the book
IMBIBE!, by David Wondrich.
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TIME STAMPS:
Intro: 0:00
The History: 0:44
The Booze: 2:36
The Recipes: 3:20
Sips: 6:21
THE MINT JULEP RECIPE
2 oz. (60 ml) Buffalo Trace Bourbon
1/2 oz. (15 ml) rich Demerara Syrup (2:1 sugar:water)
6-8 mint leaves
Large mint sprig for garnish
THE PRESCRIPTION JULEP RECIPE
1.5 oz. (45 ml) Maison Rouge V.S.O.P. Cognac
1/2 oz. (15 ml) Rittenhouse 100 proof Rye Whiskey
1/2 oz. (15 ml) rich Demerara Syrup (2:1 sugar:water)
6-8 mint leaves
Large mint sprig for garnish
THE TOOLS
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Ice scoop:
The stainless steal julep cups:
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Celebrating Derby Day With, Of Course, The Mint Julep + Giveaway
The Kentucky Derby is being held virtually this year on Saturday September 5th and we thought it would be fun to not only bring you a Mint Julep, but also to partner up with Barfly Mixology Gear for a giveaway! So head on over to Barfly's Instagram page (@barflybymercer) to take part in the fun and try and win a Julep set!
The precursor to the Mint Julep is believed to be a drink which emerged in the Middle East in the year 900 called Golab which was a drink taken as medicine and made with Rosewater. It's thought that this drink was where the term Julep came from as the drink spread from country to country and changed over time.
The modern drink found fame thanks to a United States Senator Henry Clay who began his political career in 1807. He made the drink famous at the Willard Hotel's Round Robin Bar in Washington D.C. Where he shared it with his fellow congressmen who no doubt also shared the drink with their friends.
It made an appearance in Jerry Thomas' How to mix drink or the Bon Vivant's Companion in 1862 with it's less notable cousin the Whiskey Smash which is basically a Mint Julep with the addition of seasonal fruit.
In 1938 it was made the official drink of the Kentucky Derby which is what it is most often associated with. The Kentucky Derby was and still is one of the most prestigious seen and be seen events of the year. These days the Kentucky Derby sells Mint Juleps to something like 150,000 people who attend the Kentucky Derby.
0:00 Intro
0:18 Giveaway Info
0:59 Cocktail
4:50 Tasting Notes
5:53 Poetry Reading
6:44 History
8:34 Recipe
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Here's The Specs:
2oz (60ml) Bourbon
.25oz (7.5ml) Simple Syrup
8-10 Mint Leaves
1 Sugar Cube
Mint Sprig Garnish
New Orleans' Best Cocktails: The Mint Julep
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How to make a Mint Julep - Exquisite Cocktail Recipes by Warren Nash
Celebrate National Mint Julep Day & the Kentucky Derby with this tasty and refreshing cocktail. Here’s how to make a mint julep with just a few simple ingredients. It’s super refreshing and a great drink to impress your friends with.
What’s more, it’s also really quick and easy to prepare. This drink is made with bourbon whisky and originated from the south of the United States. Check out all my other cocktail recipes:
Get my directions on how to make a mint julep cocktail on my website:
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Ingredients (Serves 1 | Prep time: 5m | Cooking time: 0m | 187 calories & 0g fat p/serving):
- 60ml Bourbon whisky
- 10 Mint leaves
- 15ml Sugar syrup
- Crushed ice
Mint Julep Cocktail
A cocktail that's not only pleasing to the eyes but a treat for ur taste buds too.
Simple to make, Delicious to Taste
Here's what you'll need:
- 60ml Bourbon
- 22.5ml Simple Syrup
- 8-10 Mint Leaves
- Lots of Crushed ice
Optional - Few variations also use a couple of dashes of Angostura Bitters, I like it without. You can try both and let us know which one u like better, with or without the bitters
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#cocktailsin60 #cocktail #cocktailparty #cocktailrecipes #instacocktails #craftedcocktails #cocktaildossier #tw50bc #drinkporn #cocktailoftheday #mixology
#mintjulep #bourbon #whiskey #homebartender
Mint Julep | How to Drink
This ice cold, bourbon forward, classic Mint Julep is the only one you need when the bugle sounds at this years Kentucky Derby!
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While the Mint Julep is a very old, classic drink, going back to the beginning of the 1800's, the term Julep is downright ancient dating back to about 600 AD. It was a word that essentially meant Medicine, much like Tonic but there's obviously no medicine in the Mint Julep (or any julep for that matter) so what gives? Well, ancient people (And even not so ancient people) had a funny idea of what Medicine entailed and at least when possible it involved booze. The modern Julep of course was never intended as a curative, the name it seems is something of a joke. Similar to when my Grandmother would request her Nerve Medicine or her Tonic what she meant was My bottle of blackberry brandy, no glass please.
The Mint Julep itself has a long history and has seen much evolution in it's standard preparation. Brandy, Cognac, Rye, Bourbon, even Rum have all been featured in it's silver beaker. Syrup or sugar, and which sugar? Bitters? Of course yes, all of these have at various times been considered standards in the Mint Julep. For what it's worth I prefer Bourbon in mine, made with a bit of demerara syrup and some bitters, and plenty of mint.
Like any drink with so much history, the Mint Julep has found itself regarded as a matter of religion among it's devotees. Many insist that you must not muddle the mint, or on the number of mint leaves to be utilized, on the amount of time the drink must rest, on the quality of ice, etc. Much like the Old Fashioned, a great many people have some very strong ideas about how it must be made.
Personally, I don't have time for that. I like my mint muddled here because I was the drink to be quite minty, but if you prefer not, that's no skin off my nose. The only things of true importance in my opinion here are that liqour, copious ice, and great quantities of mint are involved. My preparation is as follows:
Mint Julep
~.5 oz. -or- ~ 15 ml. Simple Syrup
2 Dashes Angostura Bitters
A plethora of mint leaves
3 oz. -or- 90 ml. Bourbon
Muddle it
Fill beaker partway with crushed ice
Swizzle it
Top it up with ice
add a bouquet of several sprigs of mint
Enjoy.
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