Bulleit Mint Julep
Savour this old American classic with fresh mint and sugar, chilled perfectly with Bulleit Bourbon.
Serves:
Ingredients
50ml Bulleit Bourbon
15ml Sugar syrup
8 Fresh mint leaves
3 Mint Sprigs (Garnish)
Equipment
1 Highball Glass
1 Ice Scoop
1 Jigger
1 Bar Spoon
1 Tongs
method
In a Highball Glass, add the Mint Leaves and Sugar Syrup.
Press the Leaves into the Syrup with the disk of a Bar Spoon.
Fill the Highball Glass with Crushed Ice.
Add Bulleit Bourbon and churn well for five seconds.
Top the glass up with more Crushed Ice.
Garnish with Three Mint Sprigs.
Alcohol content:
18 g per serve
Interesting Facts
Long before the Julep, silver drinking cups were common in the southern US states. They were given as awards at competitions, weddings, christenings and even horseraces because they represented success. They weren't Julep cups, but rather plain silver tumblers or beakers.
History of the Drink
According to popular opinion, the Julep began in or around Persia and then made its way to Europe (some claim Southern France) where mint was replaced with rose petals. The Mint Julep as we know it today is thought to have crossed the Atlantic after Cognac was substituted by Peach Brandy and eventually Whisky.
