It is thought that the Mint Julep is derived from the ancient Arabic and Persian drink called 'Julab' meaning 'rose water'. Unsurprisingly the drink was made from crushed rose petals and water. When the recipe moved to the Mediterranean the rose petals were replaced with the more commonly found and more economical mint leaves. Soon after an alcoholic version began to gain favour. Many spirits were used such as vodka, rum, absinthe, the list was endless. As the Mint Julep made it's voyage to America the alcohol of choice was bourbon and this is still the spirit most commonly thought of when requesting a Mint Julep. In the late 1700s the average Southern planter would have a Mint Julep before breakfast as both a kick start and to ward off malaria. It is now the signature drink of the Kentucky Derby.
Throughout history Mint Juleps have been made with just about every spirit going, so feel free to experiment, but the most commonly made variations nowadays are based on brandy or bourbon.
The Recipe
• Fresh mint leaves – 2 sprigs
• 1 tablespoon of sugar syrup
• 6 crushed ice cubes to make ice chips
• 3 measures of bourbon whisky
Put one sprig of mint leaves and sugar syrup in a small glass and mash together using a teaspoon. Let the mixture stand for 4 or 4 minutes to let the mint and sugar syrup blend fully. Add the ice chips and bourbon. Decorate with the other sprig of mint.
Alternative Mint Juleps
• Frozen Mint Julep is a slush style drink. Put 6 mint leaves, 1 tablespoon of sugar syrup, 8 ice cubes, 2 measures of bourbon and a tablespoon of lemon into a food processor and blend until slushy. Pour into a tall glass
• Brandy Julep: pour 2 measures of brandy, 1 teaspoon of sugar syrup and 4 mint leaves over a tumbler of crushed ice
• Virgin Mint Julep: crush 1 sprig of mint into a glass, add a teaspoon of sugar syrup, a teaspoon of lemon juice, 3 measures of coke then add the ice chips
Final Touches
For a final touch decorate the glass with any of the below, all of which go great with mint drinks:
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