In Famous New Orleans Drinks and How to Mix ’Em, author Stanley Clisby Arthur suggests that the bourbon-based mint julep might have originated as a rum julep and that the drink arrived in New Orleans in 1793 with refugees from the Haitian Revolution. Get out your silver julep tumblers for this one and frost them in the refrigerator.
makes 1 drink
4 sprigs fresh peppermint
2 or 3 Demerara sugar cubes
Crushed ice
2 ounces dark rum, such as Rhum Barbancourt 5 Star
Mint bitters (optional; see page 39)
Orange flower water (optional)
1 slice orange (optional)
Strip the leaves from 2 of the peppermint sprigs and place them in the bottom of a bar glass with the sugar. Muddle the sugar and mint leaves with a dash of water. When the mint is well pulverized, pour the mixture into a well-chilled julep tumbler. Add crushed ice and the rhum. Stir to mix well. Garnish with the remaining peppermint sprigs and a straw. Serve immediately. If you want to get fancy, top with a dash of mint bitters and a drop or two of orange flower water and garnish with an orange slice as well as the peppermint.