Mother Earth Living

Homemade Liqueurs with Herbs: Mint Julep Cocktail

By Leah A. Zeldes
August/September 2003
Add to My MSN


Content Tools

Related Content

Growing Tips for Herbs: Why is My Mint Dying?

Keep your mint alive. Check out our growing tips for dying herbs.

Organic Raspberry Truffle Cupcakes

Natural Home editorial intern Samantha Schwartz marries raspberries with dark chocolate to make thes...

Kitchen Shots: Wicked Greens Soup with Fresh Mint

Gorgeous greens and fresh mint make a tasty, healthy, and quick soup.

Simple Homemade Holiday Sangria

Guest blogger Kim Wallace shares a simple recipe for homemade holiday sangria.

Serves 1
The mint julep cocktail, traditionally served in a frosted silver tumbler, is the quintessential and historic drink of the American South. “They say that you may always know the grave of a Virginian as, from the quantity of julep he has drunk, mint invariably springs up where he has been buried,” wrote British seaman and novelist Captain Frederick Marryat in his 1839 Diary in America. Today, the drink is perhaps most associated with Kentucky, because some 80,000 mint juleps are served annually during the Kentucky Derby, using more than 150 bushels of mint.

The recipe is a matter of controversy. Washington Irving and Charles Dickens supposedly argued over it in 1842. Gourmet magazine carried a five-year-long readership debate on the subject from 1963 to 1968, while other magazines reported on Vietnam or the civil rights movement.

Some aficionados aver that the drink should be mixed with fresh mint leaves, while others prefer to make up a mint extract or syrup ahead of time. This Yankee, a mint lover, prefers the fresher version.

  • 12 leaves fresh spearmint
  • 4 teaspoons superfine sugar (available at liquor stores and some supermarkets)
  • 2 teaspoons spring water
  • Shaved ice
  • 2½ ounces bourbon
  • 5 or 6 fresh mint sprigs for garnish
  1. Put mint leaves, sugar and water into a chilled silver or pewter julep cup or a 12-ounce Tom Collins glass. Muddle well until the sugar has dissolved.
  2. Pack the cup with shaved ice, add bourbon and, with a long-handled bar spoon, use a chopping motion to mix it with the ice. Stir until the cup is frosted. (The recipe can be made half an hour or so ahead to this point. Place in the freezer until serving time.) Garnish with mint sprigs and serve with a straw.


Leah A. Zeldes is food editor of Chicago’s Lerner Newspapers.

Click here for the original article, Homemade Liqueurs with Herbs.








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.