My favorite cocktails, part 7: the Mint Julep

I know of no mixed drink that causes as many arguments as the mint julep.  That history of controversy goes back a long way.  One old recipe book states:

Well, down our way we've always had a theory that the Civil War was not brought on by Secession or Slavery or the State's Rights issue. These matters contributed to the quarrel, but there is a deeper reason. It was brought on by some Yankee coming down south and putting nutmeg in a julep. So our folks just up and left the Union flat.

As my dear old friend, Dr. Herlitz, frequently says, "There are things about which intelligent men may disagree."  In the case of mint juleps, intelligent men may disagree as to the base spirit used.  They may legitimately use brandy, rum, rye, bourbon, applejack, or even gin or genever.  They may combine these, if they please.  As it turns out, most people, myself included, think that Kentucky bourbon whiskey makes the best mint julep.

There are some things, though, about which intelligent men may not disagree: namely whether one may add citrus juice, sour mix, a carbonated beverage of any sort, fruit, or any other contaminant to the sweet simplicity of a julep.  They may not.

To make a mint julep, combine bourbon (or whatever spirit or combination thereof pleases you) with muddled mint, sugar/syrup, and ice.  This is how I make mine:

Place 11 freshly picked mint leaves and 1 tablespoon of simple syrup in the bottom of a silver julep cup, and gently muddle to extract the oil from the mint leaves, taking care not to macerate the leaves.  Pour a small amount of Knob Creek bourbon into the cup, and swirl to dissolve the syrup.  Next, crush a few cups of ice, and discard the very small and very large pieces, leaving pieces approximately 1-2 cm in diameter.  Fill the julep cup with this ice, and pour in Knob Creek to the top (3-4 oz).  Taking care not to touch the frosted sides of the cup, agitate with a spoon to bring some syrup and mint to the top and to chill the mixture.  Garnish with a sprig of freshly picked mint.

As you can tell, it's a sacred moment.  If you don't believe me, believe the late Lt. Gen. S.B. Buckner, Jr. who said:

A mint julep is not a product of a formula. It is a ceremony and must be performed by a gentleman possessing a true sense of the artistic, a deep reverence for the ingredients and a proper appreciation of the occasion.

Or, just let the master sing:

Sip it, and dream.