Mint Julep - 2 Recipe - Cooking Index
Mint Julep - 2 Recipe - Cooking Index
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My Daddy had the reputation for making the best mint juleps in Clemson. This is how he taught me to make them:
Pick the mint right before you want to start making juleps. Wash it and while it's still wet, put it in a heavy bowl. Add about 1 tsp. granulated sugar for each glass.
Gradually add 1 or 2 jiggers of bourbon for each glass (Daddy favored Jim Beam and he always used 2 jiggers/glass. Who am I to question tradition?). Stir. Cover and place in the refrigerator for several hours, then strain.
Fill each glass with finely crushed iced. Bruise a piece of mint and rub around the rim of the glass. Pour 1 or 2 jiggers of the mint/sugar/bourbon over ice.
Stir hard. Add more ice and a stick of mint for garnish.
Daddy was a physicist, and he taught me and my brothers to appreciate many of the natural wonders of the universe. I remember him waking us up in what seemed like the middle of the night to go outside and look through his telescope. Tonight, I think I'll sit outside under the just-past-full moon and have one of his juleps in his memory.
Source:
Rosemary Arneson
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