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Monday, March 22 2010 08:07

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Mint Julep

The Mint Julep

Entry Date: April 2010

About the Drink

Mint Julep entry in Wikipedia

 

Preferred Formulations

David Wondrich, ICE Master Judge
"The first star of the American bar, and still an aristocrat among drinks.

Put 2 heaping barspoons of Demerara sugar in the bottom of a highball glass with an equal amount of water. Muddle until sugar is dissolved.
Grasp a sprig of mint by the stem, insert the leaves in the Demerara syrup, press lightly with a muddler, remove and discard. 
Fill the glass with finely-cracked ice and add 1 ½ oz Martell Cordon Bleu cognac, stirring well. Top with more cracked ice and add another 1 oz Martell.
Stir with a bar spoon until the outside of the glass frosts.
Float 1/2 oz Smith & Cross Jamaica rum on top, garnish with three sprigs of mint and add 2 short straws."

LeNell Smothers, ICE Master Judge

"My Granny soaks raisins in gin cuz its good for arthritis, or so she tells me. I use her medicine in my julep.

2 barspoons Granny's Not So Simple Syrup plus couple raisins
2 dashes Fee's whiskey barrel aged bitters
5 spearmint leaves
2 shots Wild Turkey 100 proof rye or Rittenhouse BIB rye
1 dash white rum
1 mint sprig, garnish

Muddle the Not So Simple Syrup, raisins, bitters and mint.
Remove leaves and raisins.
Fill metal julep cup 3/4 full of crushed ice.
Pour in whiskey and stir till frost forms.
Add more ice, mount above rim.
Splash rum on top.
Spank the mint spring and insert in edge of cup.
Insert short straw into mint sprig."

Dale DeGroff, ICE Master Judge

"1/2 ounce to 3/4 ounce Simple syrup (1 part sugar to 1 part water)
2 sprigs of Mint (Use tender mint sprigs from the top of the stalk)
2 1/2 ounces Bonded Bourbon
Silver julep cup if possible or a fine glass highball that will chill and frost quickly

Muddle one sprig of mint in the bottom of the serving glass or silver julep cup with sugar syrup and remove when finished.
Add the powdered ice and half the bourbon and stir to frost. Top up with more ice and the rest of the bourbon.
Top off the ice above the rim of the glass. Garnish with a generous sprig of mint.
Let the drink sit for a few minutes and the glass or julep cup will freeze on the outside. Handle carefully when picking up.
A small amount of powdered sugar sifted over the mint garnish is optional."

Ryan Magarian, ICE Master Judge

"10 – 12 mint leaves
2 ½ - 3 oz. Spirit
½ oz. Simple Syrup (or alternative sweetener dependant upon base spirit, i.e tequila and agave syrup or scotch whisky and honey syrup)

In a silver julep cup, add mint leaves and lightly bruise with a muddler
Add spirit and sweetening agent and fill glass 2/3 full with crushed or shaved ice
Churn vigorously for 6 seconds and add enough ice to create a sightly mound which rises above the lip of the glass
Garnish with two large mint sprigs placed at 2 o’clock (to the imbiber) and dust heavily with powdered sugar
Serve with two short straws placed near to the mint sprigs"

Jamie Boudreau, ICE Master Judge

"1/2 ounce rich syrup (2 part sugar to 1 part water)
3 sprigs of Mint (Use tender mint sprigs from the top of the stalk)
2 1/2 ounces Bonded Bourbon
Silver julep cup if possible or a fine glass highball that will chill and frost quickly

Slap two sprigs of mint (leaves only) and place in the bottom of the silver julep cup with syrup.  Add the powdered ice and half the bourbon and stir to frost. Top up with more ice and the rest of the bourbon.  Top off the ice above the rim of the glass. Garnish with a generous sprig of mint. Let the drink sit for a few minutes and the glass or julep cup will freeze on the outside. A small amount of powdered sugar sifted over the mint garnish is optional."

Gary Regan, ICE Master Judge
"gaz regan’s Mint Julep

Be you a man, or be you of the fairer sex, find yourself a desirable woman of around 40 years of age, and ask her to go to the babbling brook where she’ll find mint, as green as the grass of Ireland, and as deliciously fragrant as a débutante’s décolletage. Instruct her to pick you twenty stems of this fine mint, and to have them to you before the cock crows.

Ask another woman, who might be five or more years either side of forty, to gather ice cubes into her petticoat, and tell her, in no uncertain terms, to crush them lustily with a hard and sturdy instrument of her own choosing. Bring the Mint Picker to your side, and hold her hand tightly as you both look upon the Ice Crusher.

Now invite the women to watch as you assemble Mint Juleps by first filling two silver tankards with crushed ice and adding a generous pouring of fine straight American whiskey. Now add a little sugar water to soothe the spirit’s soul, then take into your hands two silver spoons, each with a very long shaft. Plunge the spoons deeply into the tankards and stir both drinks simultaneously, taking great delight as the women marvel at your dexterity.

When the ice begins to melt into the whiskey, add more to each tankard, and similarly, add more whiskey and sugar water. Repeat this until the liquid nears the brims and the tankards are wearing wafer-thin girdles of ice. Into each vessel you must now quickly arrange ten of the mint sprigs, the stems of which have been trimmed to ensure that each one towers two to three inches above the shoulders of the drink.

Insert two straws into each tankard. The straws must be of a certain girth so that goodly amounts of whiskey can flow through their shafts. And they must also be of a desirable length so that the drinker’s nose will be buried in the mint as he or she sips. Now invite your guests to each take a straw into their pouting lips, and tell them that they must inhale the bouquet of the mint at the same time as they suck, ever so deeply, on the straw. Join the ladies by taking one straw from each tankard into your own maw which, I can assure you, will indeed be quivering by this time.

Look into the eyes of the Mint Picker, then into the eyes of the Ice Crusher for long enough for you to see the beauty that lies deep within, and observe their smiles of satisfaction when the essence of the mint meets the sweetened whisky at the back of their throats. Repeat this, sucking deeper and deeper of the whiskey, delving right into the women’s souls, and inhaling the heady aromas of the fresh mint as though this might be the very last breath you take. Now repeat again. And again and again and again. Do not stop until both women are quite sated, and the tankards are emptied of their heady brew. Let the straws fall from your mouth. Smile a contended smile. Close your eyes, and allow a small sigh to escape from your lips.

You have just reveled in the glory that is called a True Mint Julep, and your life will never again be the same. Never."