Mint Julep

Clyde Van Arsdall IV

Mint Julep

The Southern Foodways Alliance guide to Cocktails 2017

  • Yield: 1 (2 ½ ounce) cocktail
  • Glass: Silver Julep Cup or rocks glass
  • Service Ice: Crushed
  • Garnish: Mint Sprig
  • Cocktail:
  • 2 ounces bourbon
  • ½ ounce simple syrup
  • 4 mint sprigs, the largest and prettiest reserved for garnish

Crush ice in a Lewis bag if possible. A Lewis bag is a fun bar tool used for crushing ice. It is a canvas bag that comes with a mallet. Ice goes in the bag and you use the mallet to crush the ice. If you don’t have a Lewis bag wrap ice in a dish towel and beat the heck out of it. Place 3 sprigs of mint and simple syrup in a Julep cup or rocks glass. Lightly press mint with a muddler to release aromatic oils. Add bourbon and give a quick stir. Fill cup 1/3 full with crushed ice and stir. Repeat with another 1/3 of the ice. Finally pack the last third with the ice mounded like a sno-cone. Take reserved mint sprig in one hand and give a light smack to release the aroma. Plant the sprig in one side of the cup. Add 2 small stirrer-type straws, or a small metal straw, right next to the garnish, so that you smell the mint each time you take a sip.

Simple Syrup

  • Yield: 2 cups
  • 1 cup water
  • 1 cup granulated white sugar

Place sugar and water in a sauce pan, set over high heat, and bring to a boil. Boil for 3 minutes. Remove from heat and cool to room temperature. Refrigerate in an airtight container for up to 1 month.

Posted in

Clyde Van Arsdall