Southern Mint Julep
4 Sprigs Fresh Mint.
1/2 Tablespoonful Powdered Sugar.
1 Glass of Bourbon, Rye, or Canadian Club Whisky.
Use long tumbler and crush the Mint leaves and dissolved sugar lightly together, add Spirits and fill glass with cracked ice; stir gently until glass is frosted. Decorate on top with 3 Sprigs of Mint.
Everyone seems to have an opinion about the proper way to make a Mint Julep. From mint flavored simple syrup to mint infused Bourbon, there are 1001 ways to skin this cat.
Even among the more basic recipes, as with the Mojito, there is disagreement about how crushed, or muddled, the mint leaves should be. Some people muddle the mint up into a paste, others leave the leaves more intact.
Interestingly, Issue 3 of McSweeney’s Lucky Peach magazine has an article by food science guru Harold McGee called, “On Handling Herbs”, in which he talks about how to get the best flavor out of herbs when using them in cooking.
One of the first things he notes is, “Ripe fruits are delicious as is, because the parent plant has evolved to encourage animals to eat them and spread their seeds far and wide. Herbs and spices can make foods delicious, but they’re usually not delicious in themselves, because plants don’t want animals to chew up their leaves and seeds and roots…most herb and spice flavors are actually chemical weapons.”
He goes on to say, “How you handle herbs can also affect their flavor. The defensive chemicals responsible for plant flavors are usually concentrated in fine, hairlike glands on leaf surfaces (the mint family, including basil, oregano, sage, shiso, and thyme) or in special canals within the leaves (most other herbs). If you leave the herbs pretty much intact, what you get is mainly the characteristic flavor of that herb. But if you crush the herb, or cut it very finely, you damage a lot of cells and cause the release of the green, grassy, vegetal defensive chemicals.”
I’ve known this anecdotally, but never had it explained quite so clearly. If you muddle the mint in your Mojito or Julep, it tastes grassy and bitter. If you handle the mint gently, you get light, clear, mint flavor and scent.
To me, this argues against truly “crushing”, “pulverizing”, or “muddling” the mint (or other herbs) in any drink.
To make a mint Julep these are my usual instructions:
4 fresh and lively sprigs mint (there is nothing sadder than a julep made with wilted mint)
1/4 oz Simple Syrup (generous 1/4 oz Small Hand Foods Gum Syrup)
2 oz Bourbon and a little extra for garnish (2+ oz Old Forester Birthday Bourbon, bottled 2003)
METHOD: Strip the leaves from the lower stems of the mint and place in julep cup. Reserve upper sprigs for garnish. Pour in your simple syrup and use a spoon or muddler to gently rub the mint and syrup up and down the sides of the cup. Add Bourbon and ice to fill half way up the cup. Vigorously mix together mint leaves, syrup, bourbon, and ice. Top up with more fine ice and sprinkle a little extra bourbon over ice. Slap the reserved sprigs against your palm, form into a bunch, and insert into ice. Poke straws in ice near the mint sprigs, serve, and inhale.
Also, if you aren’t reading Lucky Peach, you really should be. For my money, it’s the best writing about food, cooking, and working in restaurants that you can currently find. If you have to, cancel your cable subscription to the Food Network, and subscribe to Lucky Peach instead.
This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.