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Julep time again - Page 2

post #16 of 18
5/23/07 at 12:00pm
Yep, I usually use some Wild Turkey bottling. No need to use anything top-shelf for a mixer. A straight rye would probably taste good, but then it wouldn't be a mint julep.
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post #17 of 18
8/27/08 at 1:30pm
Purists, such as myself, will hate me for this, but the best juleps I have ever made (for myself and guests) are created when I make the sugar syrup to be a mint infusion -- just toss some bruised leaves in there as you bring it up to temp and strain out after cooling. Muddle a touch of mint in for texture and tradition, but make as per usual otherwise. I've been using Knob for the spicy ryeish notes, but a friend loves it the Woodford. S'all good, or, in this case friggen stunning.
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post #18 of 18
8/28/08 at 9:13pm
Quote:
Originally Posted by Huntsman View Post
Purists, such as myself, will hate me for this, but the best juleps I have ever made (for myself and guests) are created when I make the sugar syrup to be a mint infusion -- just toss some bruised leaves in there as you bring it up to temp and strain out after cooling.

That's my technique as well. However, I don't muddle. When making for myself, I opt instead to take the care of slowly rubbing the fresh mint against an ice cube. Otherwise, I'll give the mint a hearty slap to bruise and release all of its beautiful fragrance and oils.

If one were to muddle, I highly advice doing it delicately and to NEVER crush the leaves. This releases chlorophyll from the leaves, making for a bitter, unpleasing taste.
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