A Confederate confection

In anticipation of what will hopefully be a long weekend of sunshine, we have a guest writer, Misti Traya, with her take on a classic drink from the Southern States of America:

Several years ago, I suffered from back-to-back incidents of strep throat.  When I saw Dr. Sugerman, he asked what I had been doing about the pain.  “Mint juleps,” I said.  To which he replied, “Honey, I don’t believe that’s been an actual prescription since 1865.  But if it gives you relief and these antibiotics continue to fail, keep on it.  Granddaddy always said juleps were his Sunday penicillin.”  Truer words were never spoken.

Despite their slightly medicinal reputation, mint juleps are delicious.  They are traditionally made with spearmint, bourbon, sugar and water and served in frosty silver cups that stir up romantic images of the American South.  The mint julep is a cocktail from another time. A time of steamboats and petticoats and gallant men who knew to wear seersucker only during the summer months between May and September.   Even the Northern poet dandy, Edgar Allan Poe, had a weakness for this boozy smasher.

The thing about drinking juleps is that it’s not all like drinking cocktails made from other spirits.  Sure, you can get drunk off them, but you don’t feel dark and dirty like you do with gin.  Juleps make you feel light-hearted.  And possibly like you want to jump in the pool with all your clothes on. Or maybe that’s just me.

Personally, I like to try and avoid diabetic coma by cutting the sweetness of my juleps with lemon. I also use sparkling water as opposed to flat.  My reason being that most things in life are better when effervescent. I am also fond of using Bushmills Irish whiskey as it’s a little smoother and fruitier than a single malt but not as sweet as  bourbon. Not that I have anything against a traditional julep, but Bushmills is my favourite.

To make mint juleps, one must first make a simple syrup. Add equal parts of finely granulated sugar and water along with a handful of mint to a small saucepan and boil. Gradually, the liquid will thicken and tinge with green. When it is quite viscous, remove from the heat and cool. Next, add two sprigs of mint to two frosted glasses. If you haven’t got sterling cups, classic highballs will do. Add 2 shots of Bushmills, a shot and a half of freshly squeezed lemon juice, and a shot of syrup.  Muddle all the ingredients then fill the glasses with ice. Finally top off with your favorite fizzy water and enjoy.

This post was originally published on the Food Network Blog.

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About Henry

I am a freelance writer who has written about books, drinks and food - often all three at once - for various publications including the Guardian, the Daily Telegraph, Spectator Time Out, thefirstpost.co.uk, momondo.com, thedabbler.co.uk, Foxed Quarterly and Quintessentially magazine. I have no formal wine training though I did work for two years at Oddbins.
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3 Responses to A Confederate confection

  1. Pingback: “The Bourbon and the Mint Are Lovers”, J. Soule Smith Celebrates the Start of Julep Season « The Fine Southern Gentleman

  2. Deliciousness! Lovely writing too.
    Ax

  3. Pingback: Happy Almost Independence Day! | Chagrinnamon Toast

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