![]() ![]() (Check out Daniel's article on julep variations for a few recipes to try along with the classic. Still others adorn the drink with the standard mint bouquet, along with sticks of pineapple and slices of orange. Some minimalistic styles call for swabbing the glass with mint and then discarding it, while others leave the mint in the glass. Juleps have long been made with everything from cognac and rum to rye whiskey and bourbon, and many times with combinations of these spirits. Top the drinks with a sprig of fresh mint and serve FAQ and Tips Use crushed ice. ![]() Don't get too caught up in the rigidity of what passes for tradition. Fill cups with crushed ice and pour 1/2 cup of Ginger Ale into each glass, 1/4 cup of the mint simple syrup, then stir.And keep the ice as cold as you can -a slushy julep is a sad julep. Garnish with a mint sprig and a Thin Mint cookie. Top with more crushed ice to form a mound. Stir until the cup is frosted on the outside. Add the bourbon and white creme de cacao, then pack the cup halfway with crushed ice. You can use a kitchen ice crusher to get there, but you can also fold several ice cubes up in a clean kitchen towel, or in a purpose-built Lewis bag, and whale away at it with a mallet or rolling pin until the ice is pulverized. Place the mint leaves and simple syrup into a Julep cup and gently muddle. You want the ice to be finely crushed, almost to a powder, but with some larger, pebble-sized pieces in the mix. 1 julep Jump to Nutrition Facts Ingredients 10 fresh mint leaves 1 teaspoon white sugar 1 tablespoon warm water cup crushed ice, or as needed 2 fluid ounces cognac 2 fluid ounces chilled dry sparkling wine, or as needed Directions Place mint leaves in a tall cocktail glass. (Though you can speed up the process by premixing your sugar and water over medium heat until the sugar is dissolved, then cooling before use.) The sweetened, mint-flavored whiskey you see at this time of year just isn't going to get you the same results as going with fresh. You wouldn't use Velveeta when making a Mornay sauce, would you? Then don't use cheap shortcuts with your julep. ![]() Instead, gently tap at the mint to release the aromatic oils, and swab the sides of the glass with the mint leaves to better disperse the flavor. Smashing it vigorously with a muddler or wooden spoon will not only create a messy julep that will leave bits of mint stuck in your teeth, but will release the bitter flavors in the mint leaf.
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