not breakfast

americandrink:

The Mint Julep - Refreshing Whiskey Drinks

A proper drink at the right time—one mixed with care and skill and served in a true spirit of hospitality—is better than any other made thing at giving us the illusion, at least, that we’re getting what we want from life. —David Wondrich, Imbibe!¹

That is an apt description for any cocktail but it applies especially well to the Mint Julep. It is one of the oldest cocktails around. In Ye Olde Tymes, a “julep” was medicine. At some point in the early 19th century, Americans stripped the word of its boring clinical connotations and bound it to the happy, fun-time of “daddy’s medicine.” Traditionally, it’s served in a tin cup but glass is just fine.

The Mint Julep

1-2 tbs simple syrup
8-10 fresh mint leaves
3 oz bourbon
Lots of crushed ice

Gently muddle the mint leaves in a Julep tin or old fashioned glass, rubbing the oils around. Add simple syrup and about half the bourbon. Don’t be afraid to go mid to top-shelf here. Elijah Craig, Makers Mark, Buffalo Trace work well but Jim Beam is just fine. Add crushed ice to just below the top of the glass. Stir well until the glass gets frosty. Add the remainder of the bourbon and stir again. Top with crushed ice and garnish with mint. Serve with cocktail straws or sip right out of the glass. Get your nose down in that mint. Playa.

This drink is meant to be sipped. Take your time with it. Enjoy.

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1. Imbibe! by David Wondrich available at Amazon ↩

I need one (or two) of these before the next thunderstorm.