Mint Julep Recipe
The traditional serving of this drink in the Deep South was as much about the ceremony as it was the drink itself. It was served to family and guests on a hot summer afternoons with the greatest fanfare and flourish to show respect for those receiving it. The recipe varied from home to home. Just like everyone’s Mum has their own take on a bolognese sauce… you get the idea. In fact, in a 1936 copy of Irvin S. Cobb’s Own Recipe Book, he says, “…well, down our way we’ve always had a theory that the Civil War was not brought on by Secession or Slavery or the State’s Rights issue. These matters contributed to the quarrel, but there is a deeper reason. It was brought on by some Yankee coming down south and putting nutmeg in a julep. So our folks just up and left the Union flat.”
- 60 ml bourbon
- 8-10 mint leaves
- 1 teaspoon sugar
- 1 dash spring water
- Gently muddle mint, sugar and a dash of water in a Julep cup.
- Add bourbon and leave to stand for a couple of minutes – this will allow the mint flavour to infuse the spirit.
- Half fill the glass with crushed ice and stir well. Fill the remainder of the glass with crushed ice.
- You will know your julep is ready when bits of ice cling to the side of the glass. Garnish with a mint sprig.
The word ‘julep’ is actually derived from the arabic word ‘julab’, which means ‘rosewater’. It is said that centuries ago there was an Arabic drink called a julab made with water and rose petals. Its fragrant qualities made it popular throughout Europe and when it made its way to the Mediterranean the locals switched the rose petals for the more abundant mint. This then traveled through Europe where it was paired with Cognac or Peach Brandy. The combination of hot American summers and a new style of whiskey – Bourbon – fuelled the birth of the Mint Julep in Kentucky sometime in the 1600s (although no one’s too sure). Some even say that farmers drank it like we drink a coffee today, first thing in the morning for a bit of a kick.
