Enlivening, mint, woodsy
Pair a julep with fried oysters, a burger, or a club sandwich. The mint brings refreshment to a salty, heavy lunch.
Today, juleps are associated with bourbon, mint, and the Kentucky Derby, but the word julep dates back to the 1400s and the Persian word gul-ab, meaning “rosewater.” The drink developed in the Southern United States, where it originally included peach brandy, and became famous throughout the world. The proper making of a julep is hotly contested—some call for muddling the mint with sugar, others prefer a minted syrup, while strict Bourbonites call for no mint at all except as a garnish. Use crushed ice—or shaved—and plenty of mint. If you’re making just one, muddle by all means. But if you’re serving a crowd, make a mint syrup (page 243) to batch multiple drinks quickly.
Note: For a novel variation, slip a slice of bourbon-soaked peach into the bottom of the glass before adding ice.
2 ounces (60 ml) bourbon (Four Roses)
½ ounce (15 ml) simple syrup (page 241)
6 mint leaves, plus sprig for garnish
Muddle mint and simple syrup in a rocks glass or silver julep cup. Top with crushed or shaved ice. Pour the bourbon over the top, and stir until the cup frosts. Garnish with a sprig of mint and serve with a straw.