mint julep 1

September 25th, 2009

Mint Julep in September? Yup, I did it. I’d picked up a big bundle of mint at the market last week with nothing in mind. It’s just that that sweet smell always lures me in. When happy hour rolled around and the mint was still there and a fill bottle of bourbon was in the pantry I decided summer or not, mint juleps are going to be had.

This particular recipe was created by Eben Freeman, bartender of Tailor Restaurant in New York City, and let me tell you, he is not shy with the booze. All I’m saying is you might want to sit down when you drink it because this is one strong, and of course delicious, cocktail.

Cheers to you and to a great weekend ahead!

mint julep
an adaptation on the classic by Eben Freeman

2 tablespoons (1 ounce) club soda
2 heaping teaspoons superfine sugar
15 fresh mint leaves, plus 5 small sprigs for garnish
6 tablespoons (3 ounces) Bernheim or other high-quality whiskey
2 cups crushed ice

In julep cup (or any 10 oz glass), stir together club soda and sugar until sugar just begins to dissolve.
Add mint leaves and, using glass muddler or back of large spoon, gently press leaves into sugar syrup until slightly darkened but not completely crushed.
Add whiskey, then fill cup with crushed ice and, using long spoon, stir briefly.
Tuck mint sprigs into top of cup and insert short straw.

Comments: 4 Total

  1. oneshotbeyond

    September 25, 2009 at 1:06 pm

    I really enjoy these out. Simple enough recipe.

  2. Jennifer

    September 25, 2009 at 3:18 pm

    I had a Blackberry Mojito at Frontera Grill a few weeks ago – amazing!

  3. kickpleat

    September 26, 2009 at 1:35 pm

    Oh yes, a nice strong bourbon please!

  4. george

    October 4, 2011 at 10:51 am

    Very good written story. It will be beneficial to anyone who utilizes it, as well as me. Keep up the good work looking forward to more posts.

Leave a Reply