The Starving Musician Recipes
Mint Julep
There must be a million different ways to make this
somewhat labor-intensive drink. To eliminate sugar grit at the bottom of the
glass and to make it more make-ahead friendly for parties, my version uses
Simple Syrup. If you're a new bartender, to "muddle" means to mash the mint
and simple syrup together enough to release the mint oil. A muddler is the best tool for this. If you're too broke for
that, you can tear the mint leaves into the bar glass, add some simple
syrup, and mash it together a bit with a wooden spoon. If you have a mortar
and pestle, even better--just make sure there's no garlic odor remaining
from that last batch of guacamole!
Makes 1 drink
2 cups cracked ice (small pieces) or finely crushed ice
6 small mint leaves
1 Tablespoon Simple Syrup
2 oz. Bourbon
Mint sprig for garnish
Set julep cup or collins glass in refrigerator to
chill. In a mixing glass, muddle the mint leaves with Simple Syrup to
release mint oils. Stir well with a bar spoon. Add 1 oz. Bourbon, pouring
down the inside of the glass and rotating the glass to be sure to capture
the mint oil. Stir well. Remove julep cup or collins glass from
refrigerator, fill with crushed ice, and strain the mint mixture over the
ice; stir well again. Add more crushed ice to fill julep cup or glass almost
to the top, slowly add remaining 1 oz of bourbon, carefully rotating glass.
Garnish with a sprig of fresh mint and serve with a straw. Sip these SLOWLY;
it's supposed to be a drink for a lazy summer afternoon, and they pack a
hell of a punch.
Make ahead method for multiple drinks: The night before the party,
make simple syrup and while very warm, toss in 1 bunch mint, washed and
patted dry. Carefully stir and mash a bit with wooden spoon to bruise the
leaves, then cover, let cool to room temperature, and refrigerate overnight.
Chill the glasses ahead, too. The morning of the party strain the mixture
into a glass pitcher; return to the fridge until party time. At the party,
fill chilled glasses with crushed ice, add 1 Tablespoon mint syrup to each
glass over the ice, add 1 oz bourbon to each, stir well. Top off each glass
with more ice and 1 more oz bourbon to each, rotating the glass carefully,
and garnish each with a sprig of mint and a straw. If you have another
person or two to help assembly-line style, it goes fairly quickly.
Alcohol-free alternative: Muddle 2 Tablespoons strong lemonade with a
mint leaf (two if they want it minty). Add more lemonade and stir well.
Strain over julep cup or collins glass filled with ice; stir well. Top off
with more crushed ice, garnish with mint sprig, and serve with a straw.
Recipes ©2004 Randi Reed
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