Jim Beams Mint JulepFrom midgelet 8 years ago
- There are six essential ingredients for a proper mint julep: shopping list
- good 90 proof bourbon whisky , shopping list
- sugar, shopping list
- fresh mint leaves, shopping list
- metal cups (preferably silver), shopping list
- short straws, and shaved ice (the kind snow cones are made with). shopping list
- Once these accouterment have been assembled, you are ready to proceed. shopping list
How to make it
- Pick a bunch (enough to fill a quart-size bowl) of dime to quarter sized mint leaves - but no stems; they're bitter.
- Wash the leaves and pat dry.
- Now prepare some simple syrup by combining two cups sugar to one cup water in a saucepan and heating over medium heat until it turns crystal clear.
- Do not let it boil, which causes the sugar to caramelize and ruins the whole wretched mess.
- Pour the simple syrup over the mint leaves in the bowl and let it steep like tea for 10-15 minutes (longer can't hurt).
- Now you're ready to make julep.
- Pour a quart of whisky into a non-plastic container that holds more than a quart.
- Add four ounces of mint flavored simple syrup to the quart of whisky, and stir well.
- Put the resulting mixture back into the whisky bottle, cap tightly, and refrigerate for 24 hours.
- (Since you've mixed a quart of whisky with four ounces of syrup, you'll have four ounces of julep that won't fit into the bottle.
- The obvious solution: drink it!)
- Next day, pack a metal cup with shaved ice.
- Cut a plastic straw so that the end extends no more than two inches above the rim of the cup.
- Shove the straw down into the shaved ice, and fill the cup with julep.
- Remove the straw and place a large sprig of mint in the hole where the straw was.
- (You won't be able to get the mint through the ice otherwise.)
- Replace the straw, sip and enjoy.
- Your nose should be right down in the mint leaves for full enjoyment.
- Be sure to put a cocktail napkin around the cup, because it will soon be too cold to hold.
- The mixed up julep can be refrigerated for up to a year, and the syrup can be refrigerated for three or four months.