How to Make a Mint Julep That Doesn’t Suck
While some folks might assume the mint julep has Southern roots, its history can be traced back centuries, the word itself meaning “rose water’’ in Arabic. Like with most cocktails, its origin is muddled (ha), but a general backstory is that juleps were once introduced for medicinal purposes.
“Alcohols like Bénédictine or Chartreuse were known as elixirs for long life,’’ said Thea Engst, manager of River Bar in Somerville. “Because there were usually so many herbs in them, they were thought to bring you back to health, but now we known them as liqueurs.’’
Before they were minted, juleps were once touted as “prescription juleps,’’ said to relieve stomach aches and nausea, before falling into a category of their own. Like sours, cobblers, and daiquiris, juleps remain modest at their core, explained Alden & Harlow bar manager Seth Freidus. “If you go back to the early 1800s, you have the category of slings, which were sugar-spirit-water cocktails,’’ he said. “And eventually you had a minted sling, which then became the mint julep.’’
The mint julep was crested as the signature cocktail of Churchill Downs in 1938, and stands today as the libation of choice at Kentucky Derby parties across the country. No actual medicinal benefits have been discovered, unfortunately.
Mint Juleps are easy enough to make — simple syrup, mint, and a spirit, typically bourbon or rye — but even easier to mess up.
“A lot of people debate the muddling of the mint and the process of that, but I think that people over-muddle in general when using fresh herbs,’’ said Joe Fisketti of Rosebud Kitchen. “That leaves a real bitterness to the drink.’’
The correct method involves delicately crushing the mint into the syrup. “You want to press it just enough to squeeze out the oils to infuse your sweetener,’’ added Freidus. Or infuse your syrup with mint (and strain it out) to avoid the risk altogether.
Likewise, your serving chalice plays a huge role in making a proper julep, the traditional silver julep cup being the vehicle of choice. It’s preferred for how well it holds a chill, but often comes with a price. Luckily, cooling down a rocks or Old Fashioned glass is easy — Rosebud uses Mason jars for that extra Southern charm — and crushed or shaved ice works just fine.
“Just chill your glasses ahead of time in the fridge, or pour a little soda water over ice and let it sit for a few seconds to give a cup that nice frosty look,’’ advised Engst.
If bourbon isn’t your jam, other spirits like gin or rum also play well with the julep equation. Freidus even prefers a blend of one part cognac, one part Demerara rum.
“Just put a giant bouquet of mint on top and sit outside in the sun and sip it,’’ he said.
Thea Engst’s Mint Julep
Two ounces bourbon for a customer, how sweet they like it start with a
A quarter ounce simple syrup
Six mint leaves
Muddle the mint lightly to release the aromatics in the bottom of a glass with your syrup. Add crushed ice — get as fine as you can get it. Add your bourbon, and give it a good stir. Top with lots of mint garnishes.
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