The Famous Julep
The word "Julep" is an old and honored one that can be traced as far back as A. D. 1400—long before we ever heard of the Southern States of the United States, where the julep is popularly believed to be native.
For centuries the julep has been described as “something to cool or assuage the heat of passion,” and “a sweet drink prepared in different ways.” We know nothing of the first definition but will confirm the second statement that it can be made in different ways.
The earliest form of the word was "iule." Arabs called it "julab," the Portuguese "julepe," the Italians "giulebbe," Latins named it "julapium," Persians, "gul-ab," meaning “rose water.” The Greeks, however, did not have a word for it! "Julep," as we spell it, is French.
It is not recommended to use rye whiskey when making a julep. If you do use whiskey let it be bourbon, which serves its highest purpose when it becomes a component part of that prince of all thirst-quenchers known as the Mint Julep.
There are many kinds of mint juleps, one for nearly every Southern State—such as Kentucky, Georgia, Virginia, Maryland, and Louisiana juleps. Each state’s bartenders will proudly mix the concoction and place it steadily on the customer’s cocktail coaster without a moment’s hesitation! Here are a couple of the most popular recipes.
Mint Julep
1 teaspoon of sugar
1 dozen mint leaves
1 large shot of Bourbon Whiskey
1 small shot of rum
Put the mint leaves into a tall glass in which the julep is to be served. Add the sugar and a little bit of water. Pour in the Bourbon Whiskey, then the rum, and fill the glass with shaved ice. Combine the mixture gently with a long-handled spoon (do not stir) until the outside of the glass is heavily frosted.
Arrange a bouquet of several sprigs of mint on top just before placing it on the recipient’s absorbent coaster. The frosty glass will produce much condensation.
Naturally, one is aware that he takes his life in his hands by even suggesting the way a real mint julep should be prepared, for there are as many recipes for this truly Southern drink as there are southern states in America.
Julep experts—may their tribe never decrease! — know that correct and authentic recipes take on changes in passing from one state to another. Southern colonels, to say nothing of majors, captains, and buck privates, have been known to call for pistols under the dueling oaks when it is even hinted that mint leaves be crushed in preparing a julep.
Other colonels, majors, etc., emit fire and brimstone, and a Bourbon-laden breath, if the pungent leaves are not crushed in the bottom of the glass and a bouquet of short-to-measure sprigs placed on top in which to snuggle the nose while the nectar is being withdrawn with a reverent, albeit, audible sucking through a straw.
There is also a difference of opinion concerning the variety of spirits that go into the making. In the recipe above the shot of rum may be added or subtracted—it all depends on your drinking mathematics. Rum, however, gives added zest to a regulation whiskey julep.
The one thing upon which the two mint julep schools are fully agreed is this: it was a julep the two Carolina governors had in mind when making their celebrated observation regarding the length of time between drinks.
Kentucky Mint Julep
1 lump of sugar
? sprigs of mint leaves
? shots of Bourbon Whiskey
Note the absence of the amount of Bourbon to be used—that’s important in a julep, no matter from what state it comes. All that is lacking in the above recipe is the shaved ice which must go into the glass in which the julep is created.
While Georgia may be able to make good on the boast that the mint julep originated within her borders, there appears to be no successful refutation of Kentucky’s claim that the Blue Grass State popularized the famous drink.
However divided opinion as to whether mint leaves should be crushed or merely dunked, one thing is certain—no Kentucky gentleman, far less a Kentucky colonel, would ever sanction a recipe which placed limitations on the amount of Bourbon that goes into the making, or the type of drink coaster that is used to present it.
Nor will we here entangle ourselves in the age long controversy—should a julep be sucked through a straw or drunk from the container?
Kentuckians vociferously maintain that the use of a straw ruins a julep. We have tried the Kentucky julep with a straw and without—and concluded that both ways are appropriate.
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