In Julep Stainless Steel Cup gently muddle the mint with sugar and water. Fill the glass with cracked ice, add the Bourbon and stir well until the cup frosts.
A mint julep is traditionally made with four ingredients: mint leaf, bourbon, simple syrup, and crushed ice. Traditionally, spearmint is the mint of choice used in Southern states, and in Kentucky in particular. Proper preparation of the cocktail is commonly debated, as methods may vary considerably from one bartender to another. The mint julep may be considered a member of a loosely associated family of drinks called "smashes" (the brandy smash is another example, as well as the mojito), in which fresh mint and other ingredients are muddled or crushed in preparation for flavoring the finished drink. The step further releases essential oils and juices into the mixture, intensifying the flavor from the added ingredient or ingredients.
Traditionally, mint juleps are served in silver or pewter cups, and held only by the bottom and top edges of the cup. This allows frost to form on the outside of the cup.[1] Traditional hand placement may have arisen as a way to reduce the heat transferred from the hand to the silver or pewter cup. Today, mint juleps are most commonly served in a tall old-fashioned glass, Collins glass, or highball glass with a straw.
History
A mint julep made with Henry Clay's original recipe at the Round Robin Bar. According to bartender and historian Jim Hewes, the cocktail was originally served in a crystal glass because it represented a more upper-class beverage.A silver mint julep cup
The term "julep" is generally defined as a sweet drink, particularly one used as a vehicle for medicine. The word itself is derived from the Spanish "julepe", from Spanish Arabic, and this from the Persian word گلاب (Golâb), meaning rosewater. English juleps, as opposed to later American mint juleps, were primarily medicinal, lightly alcoholic, and often contained camphor.
The mint julep originated in the southern United States, probably during the eighteenth century. The earliest known mentions come from 1770 and include a satirical play by Robert Munford, The Candidate (where a drunkard character “Mr. Julip” appears); and "A Short Poem on Hunting" (which describes julep as a concoction "Which doctors storm at, and which some adore"), published in the WilliamsburgVirginia Gazette.[2] Further evidence of mint julep as a prescription drink can be found in 1784 Medical communications: "sickness at the stomach, with frequent retching, and, at times, difficulty of swallowing. I then prescribed her an emetic, some opening powders, and a mint julep."[3]
In 1793 Rev. Harry Toulmin described mint julep as “a tumbler of rum and water, well sweetened, with a slip of mint in it.”.[2] An appearance of a mint julep in print came in a book by John Davis published in London in 1803, in which it was described as "a dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning."[4] Davis' interviewee mentions his love for whiskey came from his daily preparation of the drink.
Virginia taverns such as J. Pryor's Haymarket Inn in Richmond began including ice-houses (possibly for the iced cocktails too) in their infrastructure in the 1780s, and the first mention of "Iced Julep" appears on May 4, 1807, in an advertisement for the Wig-Wam Gardens in Norfolk.[2]
Americans enjoyed not only bourbon-based juleps during the nineteenth century, but also gin-based juleps made with genever, an aged gin.
By 1820, the julep was a legacy in Virginia and had been adopted as an item of local identity. The first acknowledged master of mint juleps was Jasper Crouch from Richmond, who identified himself as a Free Person of Color.[2]
In the 1830s in New York was known a version known as "hailstone" julep or "hailstorm" julep, which included small "hailstones" or pounded small lumps of ice.[2]
British captain Frederick Marryat's 1840 book Second Series of A Diary in America describes on page 41 the "real mint julep" thus:
There are many varieties [of Mint Julep], such as those composed of Claret, Madeira, &c.; but the ingredients of the real mint-julep are as follows. I learnt how to make them, and succeeded pretty well. Put into a tumbler about a dozen sprigs of the tender shoots of mint, upon them put a spoonful of white sugar, and equal proportions of peach and common brandy, so as to fill it up one-third, or perhaps a little less. Then take rasped or pounded ice, and fill up the tumbler. Epicures rub the lips of the tumbler with a piece of fresh pine-apple, and the tumbler itself is very often incrusted outside with stalactites of ice. As the ice melts, you drink.[6]
The 1862 edition of Bar-Tenders Guide: How to Mix Drinks or The Bon-Vivant's Companion by Jerry Thomas includes five recipes for the mint julep (as well as an illustration of how it is to be served) allowing for either Cognac, brandy, gin, whiskey or sparkling Moselle.[7] Thomas states of the mint julep, "... a peculiarly American beverage ... It was introduced [later] into England by Captain Maryatt."
A holiday "Jingle Bell Julep" which uses macerated strawberry, cherries and raspberry instead of a mint base at the Round Robin Bar
In 1916, the traditional Virginia recipe as served at the "Old White" is described
... the famous old barroom, which was approached by a spiral staircase. Here in this dark, cool room, scented with great masses of fragrant mint that lay upon mountains of crushed ice, in the olden days were created the White Sulphur mint julep and the Virginia toddy, for which this place was famous the world over. The mint juleps were not the composite compounds of the present day. They were made of the purest French brandy, limestone water, old-fashioned cut loaf sugar, crushed ice, and young mint the foliage of which touched your ears ...[8]
Beginning in the 20th century, bourbon-based juleps decisively eclipsed gin-based juleps.[9]
Kentucky Derby
The mint julep has been promoted by Churchill Downs in association with the Kentucky Derby since 1938. As of 2009, about 120,000 juleps were served at Churchill Downs over the two-day period of the Kentucky Oaks and the Kentucky Derby, virtually all of them in specially made Kentucky Derby collectible glasses.[10]
In a contract arrangement between the Brown-Forman Corporation and Churchill Downs that has lasted more than 18 years, the Early Times Mint Julep Cocktail has been the designated "official mint julep of the Kentucky Derby", although the Early Times sold within the United States is a Kentucky whiskey, not a bourbon, due to its being aged in used, rather than new, oak barrels.[11] However beginning in 2015, Old Forester, which is also produced by the Brown-Forman Corporation, is now "the official drink of the Kentucky Derby," when sold as Old Forester Mint Julep Ready-to-Serve Cocktail.[12][13]
Since 2006, Churchill Downs has also served extra-premium custom-made mint juleps at a cost of $1000 each at the Kentucky Derby. These mint juleps were served in gold-plated cups with silver straws, and were made from Woodford Reserve bourbon, mint imported from Ireland, spring water ice cubes from the Bavarian Alps, and sugar from Australia. The proceeds were used to support charitable causes dedicated to retired race horses. Woodford Reserve, Early Times, and Old Forester are sister brands produced by Brown-Forman, and under the terms of its current marketing agreement with Churchill Downs, Woodford Reserve is called the "official bourbon" of the derby.
In May 2008, Churchill Downs unveiled the world's largest mint julep glass. Churchill Downs, in conjunction with Brown-Forman, commissioned the Weber Group to fabricate the 6-foot (1.8m) tall glass (7.5-foot (2.3m) if the mint sprig is included). The glass was constructed from FDA food-grade acrylic, heated and molded into the shape of an official 2008 Derby glass. It had a capacity of 206 US gallons (780L; 172impgal), and distributed the Early Times mint juleps at the Derby with an elaborate pumping system concealed within the "stir straw".[citation needed]
↑ See Nickell, p. 31, for Clay's recipe, taken from his diary.
↑ Marryat, C.B., Frederick. Second Series of A Diary in America: with remarks on its institutions, T. K. & P. G. Collins Publishing, Philadelphia, 1840, p. 41
↑ Thomas, Jerry (1862). Bar-Tender's Guide: How to Mix Drinks or The Bon Vivant's Companion. New York: Dick & Fitzgerald, Publishers. pp.43–45. ISBN978-1440453267.
↑ MacCorkle, William A., The White Sulphur Springs, the Traditions, History, and Social Life of the Greenbrier White Sulphur Springs, Neale Publishing Co., NY, 1916, p. 66
A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters. While rye is the traditional whiskey of choice, other commonly used whiskies include Canadian whisky, bourbon, blended whiskey, and Tennessee whiskey. The cocktail is usually stirred with ice then strained into a chilled cocktail glass and garnished traditionally with a maraschino cherry. A Manhattan may also be served on the rocks in a lowball glass.
The old fashioned is a cocktail made by muddling sugar with bitters and water, adding whiskey or sometimes brandy, and garnishing with an orange slice or zest and a cocktail cherry. It is traditionally served with ice in an old fashioned glass.
The Tom Collins is a Collins cocktail made from gin, lemon juice, sugar, and carbonated water. First memorialized in writing in 1876 by Jerry Thomas, "the father of American mixology", this "gin and sparkling lemonade" drink is typically served in a Collins glass over ice with a cherry garnish. A non-alcoholic "Collins mix" mixer is produced, enjoyed by some as a soft drink.
A sour is a traditional family of mixed drinks. Sours belong to one of the old families of original cocktails and are described by Jerry Thomas in his 1862 book How to Mix Drinks.
Brown–Forman Corporation is an American-based company, one of the largest in the spirits and wine business. Based in Louisville, Kentucky, it manufactures several very well known brands throughout the world, including Jack Daniel's, Old Forester, Woodford Reserve, GlenDronach, BenRiach, Glenglassaugh, Herradura, Korbel, and Chambord. Brown–Forman formerly owned Southern Comfort and Tuaca before selling them off in 2016.
A liqueur coffee is a caffeinated alcoholic drink that consists of a shot of liqueur, mixed with coffee. It is typically served in a liqueur glass, often accompanied with cream and sugar. Coffee liqueur beverages are served in different fashions and can be found throughout many countries. One of the most popular liqueur coffee beverage is commonly known as Irish coffee. Liqueur coffee beverages are largely classified as cocktails as well as digestifs which are aimed at aiding the digestive process typically after a meal.
Various unique terminology is used in bartending.
The Rickey is a highball made from gin or bourbon, lime juice, and carbonated water. Little or no sugar is added to the rickey. It was created with bourbon in 1883 by bartender Jared Bangura in Danvers, Massachusetts, at Rand Circle, purportedly in collaboration with Democratic lobbyist Colonel Joe Rickey. Its popularity increased when made with gin a decade later.
A muddler is a bartender's tool, used like a pestle to mash—or muddle—fruits, herbs and spices in the bottom of a glass to release their flavor.
Early Times is a brand of Kentucky whiskey produced by the Sazerac Company, one of the two largest spirits companies in the United States, which purchased the brand in mid-2020. Before the brand purchase, it was distilled in Shively, Kentucky, by the Brown-Forman Corporation, another of the largest North American-owned companies in the spirits and wine business.
The Fine Art of Mixing Drinks is a book about cocktails by David A. Embury, first published in 1948. The book is noteworthy for its witty, highly opinionated and conversational tone, as well as its categorization of cocktails into two main types: aromatic and sour; its categorization of ingredients into three categories: the base, modifying agents, and special flavorings and coloring agents; and its 1:2:8 ratio for sour type cocktails.
The Mint Julep Stakes is a Grade III American Thoroughbred horse race for fillies and mares, four years old and older over a distance of one and one sixteenth miles on the turf scheduled annually in late May or early June at Churchill Downs in Louisville, Kentucky. It currently offers a purse of $225,000.
Old Forester is a brand of Kentucky straight bourbon whisky produced by the Brown–Forman Corporation. It has been on the market continuously for longer than any other bourbon, and was the first bourbon sold exclusively in sealed bottles. It was first bottled and marketed in 1870 by the former pharmaceutical salesman turned bourbon-merchant George Garvin Brown – the founder of the Brown–Forman Corporation. During the Prohibition period from 1920 to 1933, Brown–Forman received one of only six licenses authorizing lawful production.
A buck is a cocktail that is made with ginger ale or ginger beer, citrus juice, and any of a number of base liquors. Buck cocktails are sometimes called "mules" due to the popularity of a vodka buck that is known as a Moscow mule.
The boulevardier cocktail is an alcoholic drink composed of whiskey, sweet vermouth, and Campari. It originated as an obscure cocktail in late 1920s Paris, and was largely forgotten for 80 years, before being rediscovered in the late 2000s as part of the craft cocktail movement, rapidly rising in popularity in the 2010s as a variant of the negroni, and becoming an IBA official cocktail in 2020.
A whiskey cocktail is a cocktail that includes whiskey. Although whiskey is often served neat or on the rocks, it is used in many classic cocktails such as the Old Fashioned, Manhattan, and Julep. Some specifically call for Scotch whisky or bourbon whiskey.
References
Domine, David. Adventures in New Kentucky Cooking with the Bluegrass Peasant (Kuttawa, KY: McClanahan Publishing House), 2007. ISBN0-913383-97-X.
The Mint Julep: The Very Dream of Drinks, from the Old Receipt of Soule Smith, Down in Lexington, Kentucky (Lexington, KY: The Gravesend Press), 1949. [reprinted in 1964]
Nickell, Joe. The Kentucky Mint Julep (Lexington, KY: The University Press of Kentucky), 2003. ISBN0-8131-2275-9.
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