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Warren Bobrow’s cocktail hour – The Classic Mint Julep

mint julep with pink hydrangea

Image via Southern Living

There comes a time in the spring that the Julep cups get taken out of the cabinet and polished.  Not just shined- but really given a thorough going over.  Today was that day.

Sure, I’ve made a few mint Juleps in these venerable cups this year, but the cups were not showing their inner luster.  The silver was dull.  Some would say they were tarnished.  Badly tarnished at that.

I took them outside into the sunshine, a bucket of cool water at the ready and prepared my work surface with a clean bar cloth.  Paper towels seem to be the best at the heavy tarnish removal.  Then there is the elbow grease necessary to clean the layers of dark stain.  I use baking soda and water made into a paste for removing the stains from my nearly 80 year old Julep Cups.  These cups are marked Sheriden- Silver over Copper.  Anyone who collects antique bar ware would know that Silver over Copper makes for the frostiest drink.  When you stir the mint with crushed ice, kiss it with the sweetest Rye Whisky and sprinkle Demerara Sugar over the frosty layers, magic happens.  First the cup will get cold in your hand.  Next it will begin to show frost.

The next thing that happens is the silver will get sticky from the cold.  Your fingers might actually stick to the sides of the cup.  White frost will appear, the thicker the frost the better.

You are becoming one with your cup.  Your drink will emulate every perfect mint Julep made in that same cup since the first time the sweet flavor of the mint folds elegantly into the char of the Rye Whiskey and the sweetness of the sugar taps against your tongue.  You’ve made the perfect drink for spring and summer… And since you control the amount of alcohol in the drink, how smashed you become is completely up to you.

The Classic Mint Julep

In a Sterling Silver (Copper Core) Julep Cup add a bit of Rye, a bit of raw cane sugar and a bit of mint

Add some crushed ice

Add some more Whiskey  (I use Tuthilltown Rye, you can use what you like)

Add some more Mint

Continue alternating stirring or muddling until the cup is most frosty

It seems to work best on a humid day

Continue, ice, Rye, mint, sugar

Frosty?

Thirsty?

I am.

 

You can also use Dark Rum for this cocktail, just cut back a bit on the sugar!

 

Cheers!  wb

 

Warren’s first book, Apothecary Cocktails is being published by Quayside/Rockport in November 2013 for the Xmas season. He has published over three hundred articles on everything from cocktail mixology to restaurant reviews in NJ Monthly Magazine. (Served Raw, Drinking in America, DrinkGal.com, Bluewater Vodka, Purity Vodka, Botran Rum, Orleans Apple Aperitif, Marie Brizard, Art in the Age: Root, Snap, Rhuby, Hendricks Gin, Sailor Jerry Rum, Tuthilltown Spirits, Bitter Cube, Bitter Truth, Bitter End-Bitters, Bitters, Old Men…etc. etc.)
He’s written food articles and news for Edible Jersey, Chutzpah Magazine, NJ Monthly, Serious Eats, Daily Candy (Philadelphia) Rambling Epicure (Geneva, Switzerland)
Warren is the cocktail writer/mixologist for Foodista. He is a former trained chef who began as a dishwasher/potscrubber. He has also bar-tended at the four star Ryland Inn, located in NJ.
Warren is the On-Whiskey Columnist for Okra Magazine in New Orleans.
He is also a Ministry of Rum judge.
Warren is a self-taught photojournalist and shoots with the venerable Leica M8.

 
 

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