The julep is an undeniably American Southern beverage and to this day, arguably over 150 years since its rise to popularity, the drink is still associated with the South, especially during the spring and summer. Many think of juleps and their minds immediately turn to images of antebellum planters in seer sucker on porches, mid-century golf clubs, or any number of stuffy atmospheres. On the contrary, the Julep is a raucous, spirit forward concoction that is perfect for modern interpretation.
Indeed, the classic mint julep that we know and love is but one member of the Julep family. No one can argue with the mint, sugar, bourbon formula, but great success can be had with different herbs like rosemary, as well as swapping the spirit for alternatives such as rhum or even a fortified wine like madeira.
When executed properly, a julep is essentially a bourbon sno-cone: Crushed ice, plenty of sugar to sweeten, sprigs of fresh mint, and a heavy handed measure of bourbon. The execution of the drink is all in the technique. Don’t let the fancy image fool you into thinking that it is difficult to pull off at home, and especially for guests; A julep can be as unfussy as you like, though I do recommend serving it in a julep cup – I also recommend over-garnishing.
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