A Tequila Julep for may the 5th

Here´s for cheering twice! both the Derby Day and Cinco de Mayo happens to be on may 5th this year.

Cinco de Mayo is a celebration of Mexican heritage to commemorate the French army’s defeat at the hands of the Mexicans at Puebla by the end of the 1900s. And with that goes cheering with tequila. The Derby Day is as we know – a day of never ending mint juleps – and since both are on the same day this year- why not try a new thing and make a tequila julep?

In any case i have been thinking about that ice cold julep for a while…but i have never meade one with tequila. That feels quite refreshing – and i have already posted other juleps here – see links at the bottom) so tequila julep it is this time!

Now one thing with the julep – it´s a boozy drink but with all the crushed or shaved ice it dilutes fast and so therefore you better try to use a spirit with a little bit of a higher proof to keep that kick in the flavor. At the same time the dilution is necessary to make the drink palatable and refreshing – and that´s the whole point with the julep – it´s supposed to be a refreshener in the summer heat.

And thank God i have a Lewis bag…and maybe i should thank the Tales too bec that`s from where i got it last year. With it i made some fairly finely crushed ice by first crushing it in my ice-crusher (hand cranked variety…) and then i scooped it all into the bag and did beat the hell outta it and the result was a quite finely powdered ice – perfect!

Unfortunatley i would have needed more since i made 2 drinks so i had to top it up with normal crushed ice because at that point i wasn´t in for hammering more. And when i mention hammering…i hope one day to find a real big wooden mallet, like this one. Right now i`m using a huge wooden mortar and it works alright but a huge wooden mallet would be even better and they are cool too..

So here`s the recipe:

0.5 oz sugarcane syrup in a glass or julep cup

Add mint (6-8 leaves) and muddle very lightly, only lightly bruising them to get the oil out – not too hard because then you will release bitter stuff.

Fill up half with finely crushed ice and add your tequila of choice – i took 2 oz of a tequila reposado.

Now stir, add more ice and stir again until the glass is well frosted and heap plenty of ice on top! Garnish with a nice sprig of mint – and don´t forget to slap it to release the fragrance in the air.

And then….sip and dream…

With tequila the julep was alright but i think it´s much better with a strong bourbon – but as this is a special occasion i enjoy my tequila julep!

Cheers!

Here´s links to earlier mint julep posts:

New Orleans Cocktails pt 4 – Mint Julep

Chocolate and Vanilla Juleps 

 

CHOCOLATE JULEP

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Love me some Juleps…

It´s julep time and i`m not going to pass the opportunity to post a mint julep on Derby Day! few things are bettter than sipping slowly on a cold mint julep..especially if i s a hot day.

Since i did post a classical julep last year i`m gonna mix up a variation this year using my favorite chocolate spirit Mozart Dry which i can just feel will be very tasty in a julep. I`m into a chocolate craze for the moment and cannot have enough of Mozart Dry and chocolate mint combined.

I did a chocolate Mai Tai a while ago and now i s a chocolate Julep, not sure what comes next if anything but that will show.

This isn´t going to be a long post since i wrote about the history of the julep and the original recipe etc before and you can read it here and besides there´s tons of info out there about the mint julep and the Kentucky derby day which takes place every first saturday in may.

What interest me the most since i`ve never been to any derby and i`ve never been into horse racing either is of course the julep! that is something i can relate to – and i think its a very fine tradition.

CHOCOLATE JULEP

chocolate-julep

2.5 oz Bourbon (Using Maker´s Mark)

0.5 oz sugar syrup

0.25 oz Mozart Dry Chocolate Spirit

Plenty of mint leaves, or a handful – i used chocolate mint to pair with the chocolate flavor in this julep.

Lightly muddle mint and sugar syrup together in a julep cup, don´t muddle too hard since that will bring out bitterness from the leaves. When done muddling add Bourbon. Add shaved or crushed ice and stir drink gently until a frost forms on the outside of the cup. Ah…this is lovely!

Then top off with crushed ice and garnish with a sprig of mint.

As usual Mozart Dry doesn´t disappoint, it adds a subtle hint of very fine chocolate which in no way overpowers the drink, instead it blends well with sugarcane syrup and bourbon and stays in the bacground, it`s simply awesome.

I`m not sure i can stick with just one here. This is a wonderful way to start a saturday! of course i had to make me another later on but that one i made in a glass since i also like the color of the spirit, syrup and ice in a julep, it looks so tasty.

Also i added 0.25 oz of Navan vanilla liqueur to go with the chocolate and took down the sugarcane syrup from 0.5 to 0.25 oz. So 0.25 oz each of sugarcane syrup, Mozart Dry chocolate spirit and Navan.

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Chocolate and Vanilla Julep

Not a big difference, the vanilla added some very slight softening notes to the chocolate and as chocolate and vanilla goes hand in hand it was good. Now the Mozart Dry actually does contain some vanilla as well but the result of adding a little Navan didn´t make it overpowering in any way.

I have no doubt that that is because the Mozart Dry is a very high quality chocolate spirit that is dry and crisp with a very fine chocolate flavor which makes me think about very dark chocolate – and it´s  not so sweet and also Navan is a very fine liqueur made with natural vanilla beans from Madagascar.

Then also there wasn`t much added – only 0.25 oz of each. Overall the chocolate and vanilla flavors in these two mint juleps were subtle and didn´t change the “julep flavor” which is what i wanted.

‎”Sip it and say there is no solace for the soul, no tonic for the body like old Bourbon whiskey”

The whole recitation that is a part of the very special way the Mint julep is made by Chris Mac Millan can be read and seen on video here.

Now sit back, sip slowly and relax..

NEW ORLEANS COCKTAILS pt4 – THE MINT JULEP

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Sip and dream..

The mint julep isn`t original to New Orleans though, but imported from the southern states where it was developed. Nevertheless it has become a very important New Orleanian Cocktail.

Without doubt, a good Mint Julep is a true Southern pleasure. On the first saturday in may is the Kentucky Derby Day and julpes are served around the US and bourbon is the spirit used.

The Julep wasn`t originally invented in the US though – it was actually invented very far away – many centuries ago in Persia. It might be even older than that, i`ve read that it dates back even to A.D 1400.

Water and rose petals made a refreshingly scented Arabic drink called julab. This drink was later introduced to the countries around the Mèditerranian sea and the rose petals was replaced by mint which was a plant indigenous to the area. The drink changed its name to mint julep and became very popular in Europe. It was most commonly used in the eastern parts as a morning drink among the farmers.

Water and mint =  julep. How could that become an American Bourbon drink?

The way to the mint julep as we know it today is both long and colorful. Originating in Persia, drunk in various forms in Europe and without doubt developed in the US – the addition of American whiskey did dramatically change the recipe.

But the first julep drinks in America were probably not made with bourbon but rather rye or other available spirits of that time like rum. Its believed that the drinking of the julep started in the US somewhere on the southern and east coast around the 1700s.

The first reference of a non medical type of mint julep in 1833 states:  Put 4 to 5 unbruised mint stalks into a tumbler, on them place a lump of ice, add brandy water and sugar.This was a recipe identical to a drink called mint sling and it was the first time brandy was used in this drink which was referred to as a morning drink at the time.

Early juleps contained even fresh pineapple that was rubbed around the rim of the glass, then Claret or Madeira was added. The beverage were supposed to be of southern origin and the way of preparing seemed to have been varied among the states. There were also many different varietes of juleps made and were both stirred and shaken – look at these for example:

In 1846 fresh mint, equal parts brandy and rum, sugar and thinly plained ice was shaken in two tumblers. In 1852 another julep called cocoa-nut julep (!) was made with water from the young green coconuts that was poured into a glass goblet holding at least half a gallon and to this is added the coconut jelly…sweetened with sugar and Holland gin..aka Genever. There even appeared juleps garnished with strawberries in 1853…and in juleps have been used both bananas, raspberry juice and cucumbers.

In 1856 a gentleman in Louisiana placed side by side two large tumblers. In one he putted a spoonful of white crushed sugar. Then a slice of lemon and a slice of orange and then a few sprigs of fresh mint. Then a handful of crushed ice, a little water and finally a large glass measure of cognac.When this was done he lifted the glasses in each hand and poured from to another and back.

Then a fresh piece of a pineapple was cut and swept around the rim around the glass.The pineapple cleared the glass from sugar and pieces of mint and added a sweet fragrant aroma on the glass. This was called “The latest New Orleans touch 😉

I`m not sure when silver pitchers first were used but around 1901 it was spoken of as the only way to make a real julep. At around the same time the leaves of the mint were stripped off the stems one by one as the stems are bitter. The leaves were steeped in whiskey over night.

The cup was filled to the brim with ice and a small lump of sugar was mixed with as little water as possible. The leaves were strained off from the whiskey and the water and sugar mixture added. Now the drink was stirred and finally a sprig of mint added on top of the ice. Probably this was the first mint julep similar to the julep as we know it.

The good thing with using the julep cup is that it chills the drink and makes the frost appear faster and its also very nice to look at if you ask me.

BOURBON

The first uses of Bourbon came around in 1933 when cold spring water was first mixed with sugar. Then in a separate glass the mint was crushed within the glass with a spoon and then mint was discarded as a sacrifice. The glass was filled with cracked ice and bourbon poured in the glass. The mixture was left to cool for a while before sugared water was poured over it. No stirring was allowed. It was set to stand for a moment before finally fresh sprigs of mint were placed around the brim.

The Mint Julep became Churchill Down’s signature drink in 1938  when they started to serve the julep in sourvenir glasses for 75 cents a drink. Today Kentucky Derby serves more than 80,000 juleps over the two-day event.

I love the julep! its refreshing and its tasty. There are many different juleps..and many ways to prepare them and here´s one:

MINT JULEP

Bourbon, Water, Sugar (or simple syrup) and Mint – is all you need.

1 Tbsp. simple syrup (or use fine sugar and water)
2 oz. bourbon
6–7 fresh mint leaves (and a mint sprig for garnish)
Crushed ice

I can sure haz me some julep! and here`s the famous video again with Chris McMillan, showing you how to make a proper julep while reciting a wonderful poem – well worth watching: