#019: Juleps, More Than Just Mint Juleps - a podcast by Speaking Easy: Makers of Cocktails and Lovers of Home Entertaining

 



Juleps are one of the classic American cocktail forms–preceding even the Civil War. They are an essential form, similar to Slings, Toddies (hot and cold), and all sorts of other drinks. They were meant to dilute the liquor, often overproof in the antebellum years, and make it tolerable to drink on a hot day. Mint, of the many varieties, helps to make the flavor something else. Always a great times.

References:

Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some by John Currence

The Kentucky Bourbon Cookbook by Albert W. A. Schmid

Recipes:

We really want you to try these out and let us know what you think!

Prescription Julep:

This was prescribed as medicine–as it still should be. From Imbibe Magazine:





* 1 1/2 oz. Cognac

* 1/2 oz. rye whiskey

* 7 fresh mint leaves

* 1/2 tsp. Demerara syrup (1:1)

* Tools: muddler

* Glass: julep

* Garnish: bouquet of fresh mint, dash of Jamaican rum



Combine the mint leaves and syrup in the bottom of a chilled julep glass and gently press the leaves with a muddler. Add crushed ice until the glass is 1/3 full, then pour in the rye, add more crushed ice until glass is 2/3 full and agitate. Add the Cognac, additional crushed ice to fill and agitate again. Pack additional crushed ice to make a cone-shaped mound on top of the cup and garnish with a bouquet of fresh mint leaves and a dash of Jamaican rum.



Strawberry Julep:





* 2 oz bourbon

* 2 fresh strawberries

* 1 oz simple syrup

* 5 mint leaves

* 1/2 lemon of lemon juice



Muddle strawberries, mint leaves and simple syrup in mixing glass. Add bourbon and lemon juice and fill with ice. Shake well and double strain into a glass, garnishing with a strawberry. Using frozen strawberries as ice cubes will only add to the flavor.



Peach Simple Syrup:







* 1 cup sugar

* 1 cup water

* 2-3 peaches, sliced thinly

* 3-4 cloves







Heat the sugar and water over medium heat, stirring occasionally. Once the sugar has been dissolved, add the peaches and cloves and stir. Let cool and put into a container for at least 1 hour. Then double strain through a strainer and a cheesecloth into another bottle for usage. Keep for up to 2 weeks.

Mint Julep Redux: From Pickles, Pigs, and Whiskey:



* 2 1/2 tsps sugar

* 6 fresh mint leaves

* 1 piece orange peel

* 1 tsp orange flower water

* Splash of soda water

* Crushed Ice

* 3 oz brandy

* Fresh sprig mint

* Fresh blueberries



In a large old-fashioned glass, combine the sugar, mint, orange peel, orange flower water, and soda water and muddle until the mint is pulverized. Fill the glass with crushed ice and pour the brandy over. Stir well, and garnish with the mint sprig and fresh blueberries. Rim the glass with a fresh orange peel.

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