It would have been perfect if it weren’t for those muddling kids.
The only borbon I have is Pappy Van Winkle 15 and I’m pretty sure it’s an act of treason to mix it.
Spearmint is sweeter, peppermint is less sweet and “colder”, for lack of a better word. Spearmint is generally claimed to be more “authentic” for the mint julep, but really, just use what you like!
Most yard growing mints are hybrids of the over 25 minty mint varieties anyhow (peppermint itself being a hybrid of spearmint and water mint). Mints are indiscriminate whores. It’s unlikely that the inventor of this heavenly ambrosia knew what sort of mint was growing on her doorstep in the first place.
As someone not “into” bourbon, is there a particular brand that y’all would recommend for this? I’ve found that I enjoy the flavor of bourbon in things flavored like it, and mixed into cola, but I’m not a neat bourbon fanatic (well, probably because I grew up around the lowest of the low-end). One of my coworkers suggested Maker’s Mark as a solid middle-of-the-road option that I’d be able to use for other things as well, without breaking the bank.
Personally for mixing I’d go with Jim Beam.
It’s unoffensive and using a really good booze to mix is just not something I can bring myself to do.
I grew up around people who never drank bourbon. My family only does vodka and cognac actually. So a few months ago I searched SDMB for bourbon threads and Maker’s Mark was the one I settled on trying. I’ve already finished the bottle so it was good enough for me!
Jim Beam is what we used before. My wife and I both love Woodford Reserve, but it’s way too expensive for us to mix it; Jim Beam is serviceable, but that’s all we were looking for in mint julep country.
There’s your problem. The bourbon goes into you, not the other way around!
I’ve been playing around with juleps, and I have to say I prefer the mint simple syrup to muddling mint leaves. I will probably try the idea of adding a sprig at the end for that wallop of fresh mint, but the syrup is nicer because I don’t like bits of mint leaf floating around. Historically I’ve been something of a girl-drink type person,* but I have to say that 2:1 bourbon to syrup is quite a bit too sweet for me. I think I’ll try 3:1 next time.
*Except for martinis. They should have nothing sweeter than a lemon twist in them!
I’m through with flirting and drinking whiskey.
I got six extra children from a-getting frisky.
Can’t do it. Don’t know what the deal with me and bourbon is. Bought a bottle of Maker’s Mark last night (sucker for wax?), tried some neat, and tried some with an ice cube, and though, while not completely offensive, the alcohol burn of the former made it unenjoyable, and the latter seemed kind of dull.
Juleps were a failure also, made 2:1 sugar/water mint simple syrup, and tried 1:4 syrup to bourbon, and 1:2 syrup to bourbon. Neither was enjoyable.
I just don’t guess I’m that kind of gal. ::grabs Smirnoff Ice::
I live in Derby Country now, but I just can’t bring myself to perform such an abominable act upon perfectly good bourbon. It’s SO much better just on the rocks or neat…
In general I agree (except with the “on the rocks” part: I’ve tried that with good ice and good bourbon, including how they serve it at the Woodford Reserve distillery, and IMO it’s a waste of good bourbon and good ice–give it to me neat, please). However, in the summer, while the toddler is splashing naked in the wading pool on the front lawn and your own feet are dipped in the pool for temperature control, neat bourbon doesn’t cut it, but something cold and sweet and minty and alcoholic is just about right.
*Bourbon, sugar, mint, crushed ice. *
“How shall it be? Take from the cold spring some water, pure as angel’s are; mix it with sugar till it seems like oil. Then take a glass and crush your mint within it with a spoon–crush it around the borders of the glass and leave no place untouched. Then throw the mint away–it is a sacrifice. Fill with cracked ice the glass; pour in the quantity of Bourbon which you want. It trickles slowly through the ice. Let it have time to cool, then pour your sugared water over it. No spoon is needed; no stirring allowed–just let it stand a moment. Then around the rim place sprigs of mint, so that the one who drinks may find taste and odor at one draft. Then when it is made, sip it slowly.”
Irvin Cobb
Why on Earth would anyone drink something made out the lips of Jews 