This Mint Julep is the quintessential American cocktail, so regal that it sits at the summit of cocktail Olympus next to classics like the Martini, the Manhattan, and the Sazerac. It hails from Kentucky and Virginia and is enjoyed throughout the South. We know for sure it was consumed as early as 1790, particularly in the summertime. A particular type of spearmint, Kentucky Colonel, is best suited for the preparation of this cocktail, commonly served in a silver or pewter cup to keep it chilled longer. Since 1938, it has been the official drink of the Kentucky Derby, where up to 120,000 mint juleps are served over the period of two days. There are many historical and regional versions: some use bourbon, others brandy; some only tap the mint, others pulverize it into a paste. We favor a bourbon recipe in which fresh spearmint is bruised with a ladle, then sugar, bitters, and bourbon are added; the mixture is chilled overnight so the mint releases all the flavors and essential oils into the whiskey, then strained the following day for final julep preparation. To simplify this process so the julep can be made to order, we use our own homemade Mint Syrup.
Recipe information
Yield
makes 1 drink
Ingredients
Preparation
Step 1
Muddle the spearmint leaves with the Mint Syrup and bitters in the bottom of a rocks or Old Fashioned glass. Add the sparkling water. Fill the glass with crushed ice and add the bourbon. Gently stir and garnish with the mint sprig.
tasting notes
Step 2
Dominant Flavors: mint and caramel
Step 3
Body: medium
Step 4
Dryness: medium
Step 5
Complexity: medium
Step 6
Accentuating or Contrasting Flavors: sweet oak coming out of the cold ice
Step 7
Finish: short, sharp, fresh
Step 8
Glass: rocks
