Julep Season
As soon as the weather begins to warm and the kids start to get restless for the long recess of summer break, all across the south, shaved ice stands begin to crop up.
The stands themselves are quite modest: Typically a retrofitted garden shed on a flat bed trailer with a service window cut out, a crude hand painted sign and a letter-board menu. Yet despite this humble appearance, the product produced is something special. Their delicate flakes of ice, rasped on a SnoWizard machine or similar contraption and drenched in sweet, colorful syrups are the perfect reprieve from all levels of abusive summer heat. If you manage to eat one without the syrup running down your arm, you aren’t doing it right. These small outposts are one of the first indications that the warmer months have arrived.
Enter: The Julep.
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.
Classic Mint Julep
In a mortar and pestle, grind three Demerara sugar cubes into a very fine powder. Set aside. Strip the leaves off of fresh mint sprigs until you have a heaping handful, and add those to a mixing glass. Dump the Demerara powder on top of the mint and muddle firmly, to release the oils in the mint. When the mixture is just beginning to look wet and stick to the muddler, stop - we aren’t looking for pulverized here. Leave the muddler in the glass and pour 2 to 4 ounces of bourbon into the glass and stir it around with the muddler to get any excess sugar and mint off of it.
Let the mixture sit there and mingle for bit while you crush the ice.
Add your powdered ice to a julep cup. Pack the cup with the ice, and strain double strain the contents of the mixing glass into the julep cup then pack more ice on top of it. You may find it necessary to make a small divot in the middle of the cup and pour a little, then stop to let it seep to the bottom, then pour some more. Insert a short straw and garnish liberally bouquet of clapped mint and a small amount of fresh grated nutmeg and any remaining sugar.