Posted by Joke at 10:25 AM
kim at allconsuming posted at 12:22 PM, April 24, 2010
God I miss you and your posting at far more regular intervals than the last, oh, eighteen months.
And so pleased you highlighted the importance of using cracked not crushed ice. Crisis averted.
HEATHER posted at 12:24 PM, April 24, 2010
Your recipe sounds ok, but this Kentuckian will tell you that the best juleps are made with a simple syrup mixture(pour the simple syrup over your crushed mint, add bourbon, and ice) instead and use Wild Turkey Kentucky Bourbon instead.
As for your mint problems I have no suggestions-I HAVE KILLED Spearmint. Most horticulture types tell me that is an impossible feat, but there it is! ;-) My aunt's husband made the mistake of mowing down a bush of mint that she had in the yard trying to kill it, but it came back bigger and stronger.
Joke posted at 12:52 PM, April 24, 2010
I never claimed my julep was authentic, merely superior. That said, I might experiment with a combination of SS and sugar (SS is sweeter than the equivalent amount of sugar) as one needs the abrading capacity of sugar to really turn the mint leaves to a semi-soluble slurry.
I prefer MM to WT because it has a less bitter profile, but that's just my personal preference. (My other fave bourbon is Knob Creek, but it doesn't really shine in a mint julep.)
Wild Turkey, incidentally, makes THE best rye whiskey. Their "Rare Breed" bourbon is mighty nice as well.
Paola posted at 2:37 PM, April 24, 2010
OK. I never had a mint Julep. Maybe I'll try it.
What the heck.
I have a son age 9 so I am VERY interested when you talk about your son.
Poppy Buxom posted at 4:45 PM, April 24, 2010
No, no, no, you don't serve immediately. You put it in the refrigerator until the outside of the container is gray with frost, and then you serve it.
But fair's fair. Should I ever post instructions for making a mojito, feel free to correct me.
Joke posted at 7:31 PM, April 24, 2010
Poppy - With cracked ice, it'd take picosends to frost over. So fine, I'll do it your way, as it presents no onerous burden.
Paola - I haven't even gotten into some of the crazier ideas he has had recently.
Paola posted at 5:25 AM, April 25, 2010
... interesting ... I am all ears, and eyes of course.
Badger posted at 9:46 AM, April 25, 2010
I do not like them, Sam I Am. Why anyone would feel the need to tart up a perfectly good bourbon with herbs and whatnot is beyond me.
My spearmint is going great guns now, but it's the orange mint, which jumped its pot eons ago and comes back every spring with a vengeance, that is taking over the entire herb patch. And the foundation of my house. And a goodly portion of the lawn. Oy.
Joke posted at 3:27 PM, April 25, 2010
You are forgiven for not being as wildly promiscuous of palate as I am.
Mint Juleps, Whisk(e)y Sours, Manhattans. In a snifter, on ice, I am pretty much happy with everything. Provided it is a good one.