The first acknowledged master of mint juleps was Jasper Crouch from Richmond, who identified himself as a Free Person of Color. Īmericans enjoyed not only bourbon-based juleps during the nineteenth century, but also gin-based juleps made with genever, an aged gin.īy 1820, the julep was a legacy in Virginia and had been adopted as an item of local identity. Senator Henry Clay of Kentucky introduced the drink to Washington, D.C., at the Round Robin Bar in the famous Willard Hotel during his residence in the city. Pryor’s Haymarket Inn in Richmond began including ice-houses (possibly for the iced cocktails too) in their infrastructure in the 1780s, and the first mention of "Iced Julep" appears on May 4, 1807, in an advertisement for the Wig-Wam Gardens in Norfolk. An appearance of a mint julep in print came in a book by John Davis published in London in 1803, in which it was described as "a dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning." Davis' interviewee mentions his love for whiskey came from his daily preparation of the drink. Harry Toulmin described mint julep as “a tumbler of rum and water, well sweetened, with a slip of mint in it.”. I then prescribed her an emetic, some opening powders, and a mint julep." Further evidence of mint julep as a prescription drink can be found in 1784 Medical communications: "sickness at the stomach, with frequent retching, and, at times, difficulty of swallowing. Julip” appears) and "A Short Poem on Hunting" (which describes julep as a concoction "Which doctors storm at, and which some adore"), published in the Williamsburg Virginia Gazette. The earliest known mentions come from 1770 and include a satirical play by Robert Munford, The Candidate (where a drunkard character “Mr. The mint julep originated in the southern United States, probably during the eighteenth century. English juleps, as opposed to later American mint juleps, were primarily medicinal, lightly alcoholic, and often contained camphor. The word itself is derived from the Spanish "julepe", from Spanish Arabic, and this from the Persian word گلاب ( Golâb), meaning rosewater. The term "julep" is generally defined as a sweet drink, particularly one used as a vehicle for medicine. Today, mint juleps are most commonly served in a tall old-fashioned glass, Collins glass, or highball glass with a straw. Traditional hand placement may have arisen as a way to reduce the heat transferred from the hand to the silver or pewter cup. This allows frost to form on the outside of the cup. Traditionally, mint juleps were often served in silver or pewter cups, and held only by the bottom and top edges of the cup. The step further releases essential oils and juices into the mixture, intensifying the flavor from the added ingredient or ingredients. The mint julep may be considered a member of a loosely associated family of drinks called "smashes" (the brandy smash is another example, as well as the mojito), in which fresh mint and other ingredients are muddled or crushed in preparation for flavoring the finished drink. Proper preparation of the cocktail is commonly debated, as methods may vary considerably from one bartender to another. Traditionally, spearmint is the mint of choice used in Southern states, and in Kentucky in particular. As a bourbon-based cocktail, it is associated with the American South and the cuisine of the Southern United States in general, and the Kentucky Derby in particular.Ī mint julep is traditionally made with four ingredients: mint leaf, bourbon, simple syrup, and crushed ice. Mint julep is a mixed alcoholic drink, or cocktail, consisting primarily of bourbon, sugar, water, crushed or shaved ice, and fresh mint. † Mint julep recipe at International Bartenders Association Fill the glass with cracked ice, add Bourbon and stir well until the glass is well frosted. In a highball glass gently muddle the mint, sugar and water. A mint julep served in the traditional silver cup
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