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Julep time again

post #1 of 18
5/15/07 at 3:32am
Thread Starter 
I got myself some mint plants - spea-ahmint and peppuhmint. I got a muddlah, though I'm not sure if I should use it. I have an ice crushah, but I hear the best way is to pound the ice to dry dust in a canvas bag. I also bought mahself a propah jiggah.

I tried making one, by crushing the ice in the "lahge" direction, but I think it ended up a bit too lahge. I put about 4 speahmint and 2 peppahmint leaves in the bottom, added a couple teaspoons of sugah syrup I had made previously, a splash of branch (actually fridge/tap) watuh, a jiggah and a half of Beam's Choice and and muddled it with the muddlah. It's decent, but I'm gonna try another recipe that involves a couple or a single bruised mint leaf, a dollop of sugah syrup, very crushed ice packed to the top, and bourbon to fill it up.

What's the best way to make this? While I don't mind ceremony and effort, if I'm only making a couple/few, I'd rather keep it simpler. And I don't want to make mint syrup, that just seems wrong to me.

Thank you kindly.
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post #2 of 18
5/15/07 at 7:12am
My roommate in college was from a very old-school family in Kentucky, so I picked this up from him. It's not ridiculously complicated like some other ways I've seen, and I've gotten to love it over the years. The important ratio is 3 parts bourbon to one part sugar syrup. So for one drink, start by putting 10 mint leaves into a shaker, then muddle them with about an ounce of sugar syrup. Add the bourbon (3 oz.) and some ice, shake, then strain into glass of crushed ice (er, I mean, your silver tankard). Garnish with more mint. Sip on porch.

Couple of things:

If you don't have the sugar syrup pre-made, just muddle the leaves with about a teaspoon of sugar and a splash of water until the sugar dissolves.

If you're too lazy to crush your own ice, do what we did in college--flirt with the girl who works at your market's fish counter, then get her to turn on her ice-making machine and give you a fresh bag of perfect ice for free.

I personally add a dash of bitters to this. I know it's wrong, but I like it.
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post #3 of 18
5/15/07 at 11:06pm
Your dedication to the accent in this post is commendable.
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post #4 of 18
5/15/07 at 11:44pm
I've tried making a mint julep a few times using different methods, it always turned out ungood.
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post #5 of 18
5/16/07 at 12:02am
Quote:
Originally Posted by Man In Space View Post
Your dedication to the accent in this post is commendable.


Your Text, Dialectized (redneck)

ah got mahse'f some mint plants - spea-ahmint an' peppuhmint. ah got a muddlah, though ah's not sho'nuff eff'n ah sh'd use it. ah have an ice crushah, but ah hear th' bess way is t'poun' th' ice t'dry dest in a kinvas bag, acco'din' t' th' code o' th' heells! ah also bought mahse'f a propah jiggah. ah tried makin' one, by crushin' th' ice in th' "lahge" direckshun, but ah reckon it inded up a bit too lahge. ah put about 4 speahmint an' 2 peppahmint leaves in th' bottom, added a couple teaspoons of sugah syrup ah had made previously, a splash of branch (acshully fridge/tap) watuh, a jiggah an' a ha'f of Beam's Choice an' an' muddled it wif th' muddlah. It's decent, but ah's gonna try t'other recipe thet involves a couple o' a sin'le bruised mint leaf, a dollop of sugah syrup, mighty crushed ice packed t'th' top, an' bourbon t'fill it up. Whut in tarnation's th' bess way t'make this? While ah doesn't mind ceremony an' effo't, eff'n ah's only makin' a couple/few, I'd rather keep it simpler. An' ah doesn't be hankerin' t'make mint syrup, thet jest seems wrong t'me. Thank yo' kindly.
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post #6 of 18
5/16/07 at 2:04am
I love mint in drinks
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post #7 of 18
5/16/07 at 4:03am
Try using sugar instead of simple syrup. The crystals will help to abrade the mint and release more of the oils when you muddle. I use demerara, but common white sugar will suffice.
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post #8 of 18
5/16/07 at 4:36am
Thread Starter 
Interestin. I've heard powduhd sugah, too. I think I'm gonna return my muddlah (it's a hi-falutin Yankee type from Crate and Barrel made of silicon or some such nonsense) for a good old fashioned wood one (if ah can find one), because mine doesn't muddle too well.

Tomorruh I'll try to pick up some bettah bourbon and powdah'd sugah, and hopefully find a wood muddlah.

Altah, that "translatuh" sounds like some fellas up in the hills. Moonshine ain't what we-uh talkin'a'bout he-uh, good suh.

Good eve'uh'nin, gentlemen.
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post #9 of 18
5/16/07 at 4:46am
Quote:
Originally Posted by j View Post

Altah, that "translatuh" sounds like some fellas up in the hills. Moonshine ain't what we-uh talkin'a'bout he-uh, good suh.

Your Text, Dialectized (hckr)

sorry about that!!!!!!!!!!!!!!1 i m canadian and unfamilia rwith the nu4nces of amer1can dialectS... ollolloloololo~~
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post #10 of 18
5/16/07 at 5:04am
Thread Starter 
Julep numbuh three.

Muddled some mint with sugah and a bit of wahm watuh until the sugah dissolved. Packed in fahnly-crushed ice, sprinkled a little more sugah, then poured 2oz. bourbon over and a splash of cold watuh.

The best so fah.
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post #11 of 18
5/16/07 at 8:04am
Goldfinger?
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post #12 of 18
5/16/07 at 12:46pm
I love this thread I can't imagine the effort that J is putting in to type out the southern gentleman accent.
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post #13 of 18
5/16/07 at 9:05pm
Thread Starter 
Quote:
Originally Posted by tiger02 View Post
Goldfinger?
Ahhh, that hits the spot. Traditional, but satisfying.

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post #14 of 18
5/23/07 at 12:53am
While there are multiple methods of syrup prep, mint-muddling/infusing, etc- in my mind, the secret to a good julep is picking the right bourbon. Stick with a spicy, rye-heavy expression to balance out the sweetness of the drink. Stay away from sweet bourbons like Makers or Blantons.
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post #15 of 18
5/23/07 at 1:16am
So, something like Knob Creek or Wild Turkey? How about just a rye instead?
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