May 2, 2012 § 1 Comment
We booze nerds sometimes get carried away by the details of a drink’s flavor, debating the merits of finishing casks, whether vodka can or even should have terrior, and other such minutia that so quickly seem vastly important. But one thing that is often overlooked, and quite unfairly so, is aroma. A drink should stimulate at lease four of your five senses with flavor, mouthfeel, appearance, and aroma. I even enjoy the rhythm of a skillfully shaken cocktail.
Since we are only days away from that auspicious American tradition, the Kentucky Derby, we thought that this would be a perfect opportunity to highlight one of the great aromatic cocktails, the Mint Julep. The julep is a profoundly simple drink to make and yields a wonderfully delicious refreshment.
While Mint Juleps have been made with a variety of spirits in the past, Kentucky bourbon has been the standard for nearly a century. Additionally, some recipes will tell you to muddle your mint in the bottom of the glass, however this destroys the drink’s aromatic qualities and yields a sub-par cocktail. Instead, let your mint leaves float on the top of your Mint Julep and as you sip, breathe in with your nose. This way, the scent of the mint intermingles with the flavor of the bourbon as you drink.
1 oz simple syrup
3 oz Kentucky bourbon
2-3 mint leaves
Fill your glass (or silver julep cup) to the top with crushed ice. Pour over this your simple syrup, then bourbon. Stir until your ingredients are well mixed and a fog begins to accumulate on the outside of your glass (or ice on your julep cup). Garnish with mint and serve.
Traditional julep cups are made of silver so that as you mix, a thin film of ice should accumulate on the outside of your cup. This keeps your drink colder longer on a hot Kentucky afternoon. But for those not born with a silver cup in your mouth, a julep glass like the one shown above is also a great way to serve this drink.
Also, I hear Mint Juleps taste better when enjoyed beneath a giant floppy hat.