Mint Julep is a classic summertime temptation with some serious vanilla and oak flavors coming out of the glass.
Like Sazerac, Manhattan and Ramos Gin Fizz, the mint julep is a-matter-of-fact American classic cocktail. This is a fantastic concoction, with simple ingredients but a lot of surprisingly contrasting flavors. Here is what you have to do:
- 3 sprigs of fresh spearmint
- 15 ml simple sugar syrup (1 part sugar : 1 part water)
- 90 ml bourbon whiskey
Harry Johnson, in his book “Bartenders’ Manual” suggested using a “fancy bar glass” for this tasty drink. I would suggest, that if you (or your customer) would like to appreciate this drink more, then you should better use a julep mug – preferably a chilled one – to make a Mint Julep cocktail. Add the simple syrup and the spearmint sprigs into the julep glass. Muddle the green leaves carefully, so as not to bruise them. Add bourbon and some crushed ice. Stir the mixture for 30-40 seconds. Pull out and discard the worn spearmint. Add more fresh, crushed ice. Garnish with another nice spearmint sprig. Serve with a straw.
Below, there is another julep variation, which is my personal favorite: The Holland Mint Julep:
- 3 sprigs of fresh spearmint
- 15 ml simple syrup
- 2 dashes Bob’s vanilla bitters
- 70 ml Old Schiedam’s single malt genever
- 10 ml Gabriel Boudier crème de pêches
Follow the same instructions as described above.
If you like, you may make both recipes and compare them. Then you could write your opinion here and tell me how you liked your julep more. The American or the Holland way?