And which Bourbon? Do you use a really good Bourbon in a mint julep or just every day Bourbon?
Cheers!!!
Just my opinion, but mint juleps are beyond horrific. :eek:
[QUOTE=beaujolais;8647714]
Just my opinion, but mint juleps are beyond horrific. :eek:[/QUOTE]
You and me both! Sorry OP.
According to a very stuffy Southern letter in my museum’s archive you should use “a decanter of Kentucky Bourbon, distilled by a master hand, mellowed with age, yet still vigorous and inspiring”. The letter also said statisticians, novices, and Yankees should not attempt the “sacred ritual” of making a mint julep. Sadly the letter isn’t digitized yet or I’d share the whole letter, it’s something special.
[QUOTE=beaujolais;8647714]
Just my opinion, but mint juleps are beyond horrific. :eek:[/QUOTE]
I will third this opinion! :lol:
4 comments, none that answer the OP’s question. I don’t like they way a lot of women wear their perfume or apply makeup. But when done properly they can be head turners.
The same can be said for a proper Mint Julep using proper Bourbon. The vast majority of people who have ever had one never had a real one.
Fresh mint, which at this time in the North is kind of hard to find. Our mint patch is just starting to gets some healthy leaves on it. But just. Not full flavor yet.
Some bar sugar or Simple syrup.
Crushed ice, has to be crushed ice. A blender set to grind should do a good job depends on the blender. Don’t make sand out of it nor make it too chunky,
One’s favorite Bourbon. For me Makers Mark Woodford Reserve. Jack Daniels is not Bourbon and does not work.
The tricky part is the proportions of the above. Its kind of a “gut/instinctive” from making them over the years. Some people like a lighter mint flavor not too sweet other a bit the opposite.
So it is they type of thing that needs to be played around with a bit. Make a glass and sample then adjust. I am sure they are exact recipes to be had. But those of us who take our Juleps serious would roll our eyes at someone measuring stuff.
Know what we’re in for take a sip and say Bless your heart that was a real good attempt. Now step out of the way and let me show you how its done before you waste anymore of that mighty fine Bourbon.
Take your glass of choice, put a few mint leaves in the bottom, some simple sugar, if using bar sugar add some water, gently muddle the mint and sugar. I like to use a long wood bar mortar. In a pinch I have used the handle of a wooden spoon.
Put a long sprig of mint in and Pack the glass with the crushed ice. Pour an once, 2 ounces is better of you Bourbon over the ice and give it a couple of gentle stirs.
I like to cradle my Julep warming it a bit letting the ice melt just a tad and give it a swirl from time to time to get all the juices mixing and mellowing. Take a sip for a flavor test and when its just right hold it lightly so it doesn’t melt out becoming too watery before the last drop is enjoyed. But no worries there are always plenty more to be had on Derby Day at my house. And even easier to be had at Churchill. They’re not the best they’re but pretty darn good considering they are making a couple hundred thousand.
Haven’t been to the Derby in almost 10 years after more then 25 years of going. I’m down to my last few Derby glasses. They break pretty easy.
Have at it, have fun. Practice makes perfect. Start practicing a few days before the party. A pre-Derby practice session. It’s good to put in a little training so you can go the distance on Derby day. Your friends will be impressed when they are served a real one.
I bet there are a few U-Tube videos on the subject.
[QUOTE=beaujolais;8647714]
Just my opinion, but mint juleps are beyond horrific. :eek:[/QUOTE]
Eeeyah. Agree!
Make sure you have other options!
I’ve had KD parties, and given it a real try with all the listed ingredients.
Might try Gumtree’s concoction later in the summer when my mint is coming in.
“Make sure you have other options!
I’ve had KD parties, and given it a real try with all the listed ingredients.”
+1
I made them with Makers Mark and fresh mint, too, followed the directions, . . .
You are correct in that OP deserved a better answer but I just could not forgive myself for giving anyone a recipe for that drink.
I just meant “other options” to the OP - that the mint julep wasn’t the only offering. 
Thank you Gumtree!!! We had a warm winter and the mint is 8 inches tall and the dog hasn’t slept on it yet. P.S. Congratulations on the sale of your 2 yr old!
For the rest, what is it y’all don’t like?? Too sweet, don’t like mint, don’t like bourbon?
I will do a couple of test runs before Saturday.
[QUOTE=csaper58;8648640]
Thank you Gumtree!!! We had a warm winter and the mint is 8 inches tall and the dog hasn’t slept on it yet. P.S. Congratulations on the sale of your 2 yr old!
For the rest, what is it y’all don’t like?? Too sweet, don’t like mint, don’t like bourbon?
I will do a couple of test runs before Saturday.[/QUOTE]
I also want to know what it is others aren’t liking about it? Not a mint fan? Or bourbon? Or is it sugar?
Well if you dont like mint, bourbon, or sugar you are not going to like a Mint Julep, lol. My “receipe” is just as gumtree says, only I do NOT muddle the mint. Makes it too minty for me.
The last step for me is to take a few springs of mint, lay them in my palm & clap them between my hands to release the odor, then stick them in the top of the drink. Then your nose goes into the mint as you drink it, and that is enough mint for me.
My mint is growing like gangbusters (south side of my barn), and it’s the Kentucky Colonel variety, a hybrid created just for making Mint Juleps 
“what it is others aren’t liking about it? Not a mint fan? Or bourbon? Or is it sugar”
Are you able to handle a strong whiskey flavor? I can’t, especially a somewhat watered down whiskey flavor. I could go on but don’t want to offend those that like this drink, so won’t.
I just saw this recipe, which uses seltzer instead of water. I think this might be somewhat better/easier to handle.
Ingredients
10 mint leaves, plus a sprig for garnish
1 1/2 teaspoons superfine sugar
Seltzer water
Crushed ice
2 1/2 ounces Kentucky bourbon whiskey
[QUOTE=beaujolais;8649171]
“what it is others aren’t liking about it? Not a mint fan? Or bourbon? Or is it sugar”
Are you able to handle a strong whiskey flavor? I can’t, especially a somewhat watered down whiskey flavor. I could go on but don’t want to offend those that like this drink, so won’t.
I just saw this recipe, which uses seltzer instead of water. I think this might be somewhat better/easier to handle.
Ingredients
10 mint leaves, plus a sprig for garnish
1 1/2 teaspoons superfine sugar
Seltzer water
Crushed ice
2 1/2 ounces Kentucky bourbon whiskey[/QUOTE]
Would you mix seltzer water with a with a nice bottle of Beaujolais?
YUCK
Boones Farm maybe. The seltzer water will boost the “buzz” faster. Which is the only reason to drink Boones Farm anyway.
^^^ Oh dear, I have offended you again. Apologies.
Alas, GT, I’ve tried to “learn” bourbon but it seems as it is not to be. I had bought a small bottle of Makers Mark, perhaps a year ago, in an attempt to. I poured about teaspoon into a glass each day to play with try to develop a taste for it. I gave the bottle away after a few weeks. It was not going to work. (I have a stomach that gets upset fairly easily and I believe, bourbon is a bit challenging like that.) Do you have any other ideas on how one can learn to develop a taste for it?
I wish I could do juleps. It kinda goes with the culture and the horsemens’ persona (even though I’m a horseman on the sidelines for now). I bet you make an awesome one. (As an aside, the French Canadian harness horsemen seem to like Cognac. That I can do; it’s a bit easier than bourbon, imo.)
Now, if one makes a julep for their guests with club soda and they find it a bit easier to handle, is this not a good thing? Perhaps one has to work up to a real julep?
Club soda and wine = a spritzer, which is fine on occasion. Agreed though, the best wines should not be mixed with club.
[QUOTE=beaujolais;8649384]
^^^ Oh dear, I have offended you again. Apologies.
Alas, GT, I’ve tried to “learn” bourbon but it seems as it is not to be. I had bought a small bottle of Makers Mark, perhaps a year ago, in an attempt to. I poured about teaspoon into a glass each day to play with try to develop a taste for it. I gave the bottle away after a few weeks. (I have a stomach that gets upset fairly easily and I believe, bourbon is a bit challenging like that.) Do you have any other ideas on how one can learn to develop a taste for it?
I wish I could do juleps. It kinda goes with the culture and the horsemens’ persona (even though I’m a horseman on the sidelines for now). I bet you make an awesome one. (As an aside, the French Canadian harness horsemen seem to like Cognac. That I can do; it’s a bit easier than bourbon, imo.)
Now, if one makes a julep for their guests with club soda and they find it a bit easier to handle, is this not a good thing? Perhaps one has to work up to a real julep?
Club soda and wine = a spritzer, which is fine on occasion. Agreed though, the best wines should not be mixed with club.[/QUOTE]
LOL, I don’t “offend” that easily. I like good Bourbon from time to time. I usually get my fill on Derby day. I’m from Maryland we drink Rye Whiskey.
If you’re going to use seltzer don’t go to all the trouble as outlined above. Just buy the premixed Mint Julep Bourbon made by Cabin Still, $5.99 for a gallon. Sweet and nasty with heavy artificial mint flavor. I think they offer a diet version also.
If you ever come across a really good buy on a case of Petrus send me a PM straight away. Happy to pay a commission. Miss the good old days when the horse business was rock n rolln and everybody was making good money. Good wine flowed like water.
I take a nausea tablet when I am anywhere close to even thinking about drinking a mint julep. How the greatest horse race can be connected with that disgusting drink muddles my mind, but never my mint.
My recipe (after giving the car keys to someone I won’t see for a few days) would be to pour three fingers of a very good bourbon into a fine crystal glass and toss the other ingredients down the garbage disposal. Repeat as needed. If I have bet on colt with longer odds than 15 -1, I gulp my first couple of attempts and have one at the ready for the stretch run. Burp.
I agree they are nasty. And I’ve had one handmade at Churchill Downs. My husband, who is a bourbon aficionado also agrees they are nasty. If you do make them use a good bourbon, like Woodford or Makers. If you want a GOOD “official” drink, make an Oaks Lilly. http://www.distillerytrail.com/recipe/how-to-make-the-kentucky-oaks-day-oaks-lily-cocktail/
If I learned that Churchill Downs only sold Mint Juleps at the derby, I’d be searching the rail for the Costco outfited Beaujolais to see if she’d share her brown bagged pint size perfume bottle disguised Maker’s Mark or the Boone’s Farm she has in her well hidden Costco matching Polo designed pink Camelback.
I would even consider drinking recently treated water from the Flint River before having a MJ. Probably be easier on my stomach. Burp.
I have a bottle of Old Crowe in the cabinet for Saturday… Mrs Shammy says it’s the perfect drink for me. Go EXAGGERATOR. Burp.
GT: Petrus!?! I get the feeling you must have had some really good yearling sales along the way. They list some sort of Petrus at winechateau.com right now. They are a nice online vendor and offer free shipping a few times a year.
http://www.winechateau.com/controller.aspx?type=view&info=search&a=ft&v=Petrus
Shammy: You are truly hysterical and witty! Thanks so much for the laughs. Excellent!! 
The Lilly sounds nice! However, I may try to make juleps again, as GT insists they are great. 
This time they will have just one teaspoon of bourbon, seltzer (sorry, I need to ease myself into this), lots of mint & some splenda (don’t care for sugar).
