I am going to get right to the point today. You have stuff to do I know you do. You don’t need to be hanging around here.
- 2 T super fine sugar
- 2 T freshly squeezed lemon juice
- 24 mint leaves, plus 4 sprigs for garnish
- 2 c well crushed or shavedice
- 1 c kentucky bourbon
Combine sugar, lemon juice, and mint leaves in a pitcher. Crush well with a wooden spoon. Add bourbon and stir gently. Pour the mixture into silver tumblers filled to heaping with shaved ice. Garnish with mint sprigs, and serve frosty cold.
Was that direct enough? I wanted to offer that drink right away because it’s such an iconic cocktail of spring that there’s not really too much I can say about it. Besides there’s controversy behind just what constitutes a proper Julep, and I have opinions about that. You know I do. But I am in no mood for all of that today. Because I know some people would never crush or muddle the mint in a proper Julep. But I like mine crushed or muddled. So, there ya go– nuff said. I don’t plan to wade into any of that here. I’ll leave that to the fussbudgets.
Oh, but I do need to address one rule I have clearly broken. A proper Mint Julep should be served in a sterling silver tumbler. That tumbler should be polished to its brightest sheen. Now I have the perfect tumblers (you know I do) in my cupboard just waiting to to take on that sheen and get filled to heaping with this icy, boozy combination. But I chose these silver-rimmed clear glasses instead. I did that because this is a blog and I wanted you to actually see the cocktail, not just the glass. Also, I think the silver rim brings a little modernity to this traditional libation. Fussbudgets feel free to fuss away in the comments section.
Oh and the reason I decided to make a Mint Julep this late in the season is because The Table Set is having a Garden Party. It promises to be an elegant affair. I might even break out my silver Julep tumblers. Though you can count on the Juleps being anything but traditional!
If you think you might be in the Atwater Village section Los Angeles and would like to attend– call us and let know why. 817-82-FRIES. We just might send you the address! GREG
Greg Henry writes the food blog Sippity Sup- Serious Fun Food, and contributes the Friday column on entertaining for The Back Burner at Key Ingredient. He’s active in the food blogging community, and a popular speaker at IFBC, Food Buzz Festival and Camp Blogaway. He’s led cooking demonstrations in Panama & Costa Rica, and has traveled as far and wide as Norway to promote culinary travel. He’s been featured in Food & Wine Magazine, Los Angeles Times, More Magazine, The Today Show Online and Saveur’s Best of the Web. Greg also co-hosts The Table Set podcast which can be downloaded on iTunes or at Homefries Podcast Network.