Henry Clays Southern Mint Julep Recipes
HENRY CLAY'S SOUTHERN MINT JULEP
In an age devoted to convenience and speed, the julep throws up some major hurdles. Although it contains only three ingredients -- sugar, bourbon and mint -- it requires time and patience to make. The drink requires large quantities of crushed ice. To lay the foundation for the drink, it is first necessary to muddle the sugar with a little bourbon and a few mint leaves. It should be served with two straws and garnished with a nice bush of mint, sprinkled with a little powdered sugar, please. And of course, you'll want to serve your juleps in a silver or pewter mug.
Provided by William Grimes
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a tall crystal tumbler, gently bruise the 12 mint leaves, and muddle with sugar and a dash of bourbon.
- Fill the glass halfway with cracked ice, and agitate with a spoon.
- Pack the rest of the glass with ice and fill with the rest of the bourbon and equal parts fresh water and carbonated water.
- Garnish with mint sprig. Twist a lemon zest over the leaves, and dust with powdered sugar. Serve with two short straws.
PRESCRIPTION JULEP
This recipe from the 19th century predates the era of the ubiquitous bourbon mint julep, instead using cognac and rye, making for a delicious throwback.
Provided by William Grimes
Categories for one
Yield One drink
Number Of Ingredients 5
Steps:
- In an old-fashioned glass or julep cup, dissolve sugar in water. Add mint leaves and press lightly with a spoon. Add spirits, fill glass with finely crushed ice and stir. Poke a straw and mint sprig into julep and serve.
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