20 May 2010

Recipe: Mint Julep

OK, first let me point out that the pursuit of the perfect mint julep recipe is one of Chef Spouse's major life goals.

That said, there is a (relatively) simple way to make a really fine julep.  Ready?

Put 4 or so good sized ice cubes in an old fashioned glass and set aside

Combine in a metal cocktail shaker

6-10 leaves of fresh mint (preferably Kentucky Colonel)
1 tsp. sugar
3 oz. bourbon (I prefer Woodford Reserve for juleps)
6 or so good sized ice cubes

Shake REALLY vigorously - you're trying to dissolve the sugar and pulverize the mint

Strain into the old fashioned glass

Top with club soda

HOWEVER, you can get a lot more complicated (if you want to)

Chef Spouse's Nearly Perfect Julep

1 stalk of mint - strip off the large leaves at the bottom, leaving a tuft of leaves at the top

In your julep glass,  muddle:

6 large leaves of mint
2 tsp. sugar
3 oz. bourbon (Maker's Mark)

Don't rush - you don't want to shred the mint, you're just trying to press the mint oils into the bourbon and dissolve the sugar

Fill glass with crushed ice, pressing it down until glass is full

Top with club soda, a thin slice of lemon zest, and possibly a little more bourbon

To quote Chef Spouse:  "Everyone uses a different glass - adjust quantities appropriately."

Drink with a straw

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