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Mint Julep Cocktail Recipes & Mint Julep History

Mint Julep
[1] A traditional Mint Julep (photo © Arch Rock Fish | San Diego [now closed]).

Mint Julep
[2] You don’t need silver julep tumblers. A rocks glass is just fine (photo © Distilled New York).

Mint Julep Recipes With Flowers
[3] For a special-occasion Mint Julep, add some edible flowers (photo © Woodford Reserve).

 

There’s no better way to watch the Kentucky Derby on Saturday than with a Mint Julep in your hand.

A Mint Julep is made of spearmint, Bourbon, sugar, and water. It’s similar to a Mojito, but substitutes Bourbon for rum. The fresh mint leaves are used very lightly bruised to release more of the aroma and flavor.

Traditionally, Mint Juleps are served in silver or pewter cups (shown in the photo). However, few of us have the space to keep a collection of julep cups, so any tall glass is fine.

More opportunity to celebrate: May 30th is National Mint Julep Day.

The history of the Mint Julep is below..
 
 
RECIPE #1: MINT JULEP

Here’s an easy Mint Julep recipe; but recipe #2, below, But Recipe #2, below, is worth the extra effort:

Ingredients Per Drink

  • 2.5 ounces Bourbon
  • 3 sprigs of mint (six to eight mature-sized leaves)
  • 1.5 teaspoons brown sugar
  • .5 cup crushed ice
  •  
    Preparation

    1. Muddle two sprigs of mint with the brown sugar and one ounce of Bourbon in a julep cup or old-fashioned glass.

    2. Add the crushed ice, the remaining Bourbon and garnish with sprig of mint.
     
     
    RECIPE #2: MAKER’S MARK MINT JULEP

    Ingredients For About 10 Rocks Glass Drinks

  • 2 large bunches fresh spearmint
  • 3 cups Bourbon
  • 1 cup distilled water
  • 1 cup granulated sugar
  • Clean, thin, lint-free cotton cloth
  • Empty quart jar
  • Shaved ice
  • Powdered sugar for garnish
  • Straws
  •  
    Preparation

    1. Prepare the mint extract: Remove about 40 small mint leaves, wash and place in a small mixing bowl. Cover with 3 ounces of Bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in a clean, soap-free piece of cotton cloth and vigorously wring the mint bundle over the bowl of whiskey. Dip the bundle again and repeat the process several times. Then set aside.

    2. Prepare the simple syrup: Mix 1 cup of granulated sugar and one cup of water in a pot. Heat to dissolve the sugar. Stir constantly so the sugar does not burn. Set aside to cool.

     
    3. Prepare the Mint Julep mixture: Pour 3 cups of Bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the Bourbon.

    4. Begin adding the mint extract a tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell it after each tablespoon is added. You may have to leave the room a time or two to clear your nose. (Editor’s Note: Or use this trick: Put whole coffee beans in a cup and hold them to your nose. Coffee beans magically “clear the nose” so you can smell again.) The tendency is to use too much mint. You are looking for a soft mint aroma and taste—generally, about 3 tablespoons total.

    5. Refrigerate. When you think the mixture is right, pour it into an empty bottle, cap tightly, and refrigerate it for at least 24 hours to marry the flavors.

    6. Fill glass. To serve the Mint Julep, fill each glass half full with shaved ice. Insert a sprig of mint and then pack in more ice to about an inch over the top of the cup. Then, insert a straw that has been cut to one inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

    7. Garnish. When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Then serve.
     
     
    MINT JULEP HISTORY

    Considered the unofficial drink of the South, the Mint Julep began as a medicinal concoction to settle the stomach. As a cocktail, it blossomed in the American South in the late 1700s.

    Some historians say that the Mint Julep dates to the Colonies in the early 1700s. If so, it may have been mixed with rum instead of bourbon, a more-available spirit from only as far away as the Caribbean.

    The Mint Julep was a drink for the well-to-do, who had access to the crushed ice and the silver or pewter cup in which the drink is served (the metal helps to keep the drink cold [source]).

    The Mint Julep cocktail first appeared in print in 1803, described as a “dram of spirituous liquor that has mint in it, taken by Virginians in the morning.”

    One visitor observed that the planters rose early and had their juleps, because a julep before breakfast was believed to give protection against malaria [source].

    The oldest record at West Virginia’s Greenbrier Hotel (then the Old White Tavern) notes that in 1816, guests were ordering “julips” at a cost of twenty-five cents, or three (!) for fifty cents.

    Prior to the Civil War (1861-1865), brandy or whiskey from Europe was commonly used in a julep. During the war, if it could be had, the less expensive bourbon from Kentucky was used.

    The word julep derives from the Persian for flower water (gol ab), referring to a rose water drink. When the concept migrated to the European Mediterranean, transliterated as julep, local mint replaced the rose petals.

    The clubhouse at Churchill Downs began mixing bourbon-based mint juleps around 1875. This Mint Julep became the racetrack’s signature drink in 1938, when the venue started to serve the drink in Kentucky Derby souvenir glasses.

    Today, the Kentucky Derby serves more than 80,000 juleps over the two-day event. The capacity of the track is 50,000 (x 2 days = 100,000), so some revelers are not having their fair share!
     
     

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    COCKTAIL RECIPE: Have A Kentucky Derby Party On Saturday

    Lookin At Lucky, Ice Box and a field of beautiful three year-old thoroughbreds will be running for the roses in Louisville, Kentucky this Saturday. It’s the 136th Kentucky Derby!

    The Kentucky Derby is considered by most to be the most prestigious horse race in the world. It’s the first leg of the famous “Triple Crown,” followed by the Preakness and the Belmont Stakes.

    The one and a quarter miles of track at Churchill Downs doesn’t take long to run: It’s known as “The Most Exciting Two Minutes in Sports” or “The Fastest Two Minutes in Sports.” A blanket of roses is draped over the winner.

    Certainly, it’s an occasion to invite friends over to watch the Derby and enjoy a cocktail.

    We’ve got two cocktail suggestions: the special “Run For The Roses” cocktail from Grey Goose, below, created for the 2010 Kentucky Derby; and the classic Mint Julep in the next post.

    run-for-the-roses-230

    Run for the roses, run for the cocktails.
    Photo courtesy Grey Goose.

    RUN FOR THE ROSES COCKTAIL

    Ingredients

    • 3 parts Grey Goose L’Orange Vodka
    • 2 parts peach brandy
    • 2 parts southern-style sweet iced tea (recipe below)
    • 2 parts fresh lime juice
    • 2 organic rose petals for garnish (organic flowers are not sprayed with chemical pesticides)
    • Chambord (raspberry liqueur) for floating
    • Ice cubes and crushed ice

    Preparation

    1. Combine the first four ingredients into a cocktail shaker filled with ice. Shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into two rocks glasses filled with crushed ice.

    2. Slowly pour Chambord so that it floats on the top of the drink.

    3. Garnish drink with rose petals.

    Southern Sweet Iced Tea Recipe

    1. Add five tea bags (or equivalent loose black tea) to one quart of boiling water.

    2. Steep for ten minutes and add one cup of sugar while tea bags are steeping. Stir to dissolve.

    3. Place in refrigerator to cool.

    The cocktail was created by Nick Mautone, master mixologist for Grey Goose Vodka and author of Raising the Bar: Better Drinks, Better Entertaining.

     

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    TIP OF THE DAY: Maximize That Citrus Juice

    Roll ’em. Photo by Cynthia Berridge | SXC.

    Before cutting a lemon, lime or orange, whether to juice it or to cut a wedge or wheel for a beverage, try these two tricks (either one works on its own; together they help maximize juice you can squeeze):

    Trick #1

    Zap the citrus in the microwave for ten seconds. This activates the juice in the sacs so it’s ready to burst forth when juiced.

    Trick #2

    Next, press down on the whole citrus and roll it for another 15 seconds or more on the kitchen counter or a cutting board.

    This applies pressure that releases more juice from the sacs.

    You’ll get more juice for your recipe or a bigger squeeze of juice from the wedge.

    Save The Zest
    You can zest the citrus before or after juicing, and toss fresh zest into salads, onto cooked vegetables, in soups, cookie and cake recipes, cocktails, the pickle jar—just about anything.

    Want to know more about lemons and limes? Check out our:

     

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    GOURMET GIVEAWAY #2: Sweet Marguerites Chocolate

    Here’s your chance to get a taste of an outstanding chocolate nominee. Sweet Marguerites was recently selected as a Silver Finalist for both Outstanding Chocolate and Outstanding Food Gift in the 2010 awards from the National Association for the Specialty Food Trade. And they’re giving away some of their chocolate in this week’s Gourmet Giveaway!

    • THE PRIZE: One grand-prize winner will be sent a 24-piece box of assorted Sweet Marguerites chocolates, including seasonal favorites. (Retail value $34.00)
    • Two runner-ups will win a 5-piece sampler box of Umami chocolates, known for their unusual combinations. That assortment includes Malted Bacon, Plum Sake, Sweet Potato Caramel, Sesame-Tahini and Green Tea & Ginger. (Retail value $9.00)
    • To Enter This Gourmet Giveaway: Go to the box at the bottom of our Mother’s Day Chocolates Gift List and enter your email address for the prize drawing. This contest closes on Monday, May 3rd at noon, Eastern Time. Good luck!

    Umami chocolates will be awarded to two
    winners. Photo courtesy Sweet Marguerites.

     

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    GOURMET GIVEAWAY #1: Picaboo Personal Recipe Book

    201003_classic-custom_group

    Create your own family cookbook (or any
    type of album) with a customized Picaboo
    book. Photo courtesy Picaboo.

    Have you always wanted to create your own recipe book?

    Do you want to create a memorable volume of recipes from different generations of your family?

    Do you want to create a memorial to Grandma by publishing her recipes?

    Do you have a special group of family members and friends who would treasure copies of a professionally bound, great-looking book of recipes, photos, memoirs and anything else you’d like to add?

    Picaboo could be the answer! Picaboo is a fun and easy way to create a customized book of photos with captions, essays and more. You can create your own cookbook of family recipes, vacation journals, wedding albums, family photos for the grandparents—just about anything.

    • THE PRIZE: The winner of this week’s Gourmet Giveaway prize will receive a $50 gift certificate to use on Picaboo.com.
    • To Enter This Gourmet Giveaway: Go to the box at the bottom of our Best Reads Section and enter your email address for the prize drawing.
    • 25% DISCOUNT FOR NIBBLE READERS: If you aren’t the prize winner, you can still get 25% off your own custom photo books. Just order a Classic, Classic Leather or Classic Custom book by the end of May and enter SPRING25 at checkout.
    • Learn more about Picaboo Books at Picaboo.com.

     

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