If there’s one thing I hate about living in the Pacific Northwest, it’s the stretch of time from late October until late June, when the sun makes only the most occasional of appearances. I typically pack on an extra 10-15 pounds during those rainy months, party due to over-consumption of wintertime drinks like dark beer, egg nog, hot-buttered-anything and wassail. I wanted a drink for the winter that I could add to my cocktail menu that was more like the light, café-style cocktails I typically gravitate to during the summer.
Jerry Thomas prescribed a drink called “sangaree” that, to the best of our knowledge was a colonial adaptation of the Spanish “sangria”. The recipe, which calls for anywhere from 1½ to 4 ounces of port, Madeira, gin or brandy dolled up with sugar and dusted with nutmeg in a glass sounded less than exciting to me, but the challenge of updating this old chestnut sounded like a fun January task.
We began with ruby and tawny ports but found both way too sweet. White port got us much closer to our target, but it wasn’t until a healthy dose of dry vermouth was applied that we knew we were on to something. To provide additional depth and hint at the drink’s colonial origins we sweetened with a maple-nutmeg syrup and finished the whole thing off with a teaspoon of allspice liqueur and orange oil.
The Dry Vermouth Sangaree
3 oz dry vermouth
½ oz maple-nutmeg syrup*
1 tsp St. Elizabeth Allspice Dram
1 large strip orange peel
Shake everything – yes, even the orange peel – with ice until well-chilled and strain into a cold cocktail glass. Garnish with a fresh strip of orange peel.
*To make maple-nutmeg syrup, combine 8 ounces each of Grade B maple syrup and water, and 1 tbsp freshly-grated nutmeg. Simmer, covered, for 20 minutes. Let cool, strain out solids, bottle and chill.
My problem with homemade tonic water has always been a flavor profile that was too esoteric for the general audience. This recipe takes some of the positive qualities people have come to understand from commercial tonic water and updated them with fresh ingredients.
One question I'm often asked is "Do you have any drink-related book recommendations?" Well, funny you should ask, I've compiled a list of the ten books every professional bartender or home mixologist should own. I keep every one of these close at hand and have read most of them several times. I suggest you do the same.
The problem with living in Oregon is the absence of little wooden shacks by the sea that sell cases of fresh ginger beer stacked on back porches. But with some readily-available ingredients, a recipe I've been revising for several years - and a few free minutes - I can easily transport myself to a little fishing boat on the ocean as I sip a Dark and Stormy made with fresh, house-made ginger beer.
It's always mojito season somewhere, so this advice is timely in your area about half the year. Wether you're making them or simply enjoying them, this advice will help you look like a pro in no time at all.
The flavors of the Richmond Gimlet are imbued with sunshine. Fresh mint mingling with the herbaceousness of gin and the tartness of lime have made this drink a Eugene classic for many years now.
You'll get a lot of snarky advice on this site about how to make a proper drink, but if you ever need to know what not to do, this is the video for you.
Not to be confused with the Spanish wine-and-fruit-based alcoholic beverage sangria, sangrita (meaning "little blood") is a traditional accompaniment to a tequila served completo; a non-alcoholic sipper that cleanses the palate between fiery doses of agave.
The world of booze can be mystifying to people that don't work in bars or around alcohol all the time. I hear a lot of assumptions about the industry I'm in that are - much like 90% of what you hear in bars - completely false. Here are a few you've probably heard yourself.
The debate rages on: Should we try to look cool and crack open the Boston shaker or be tidy professionals and use the Hawthorne strainer the way God intended? Be sure to leave your two cents in the comments section.
The traditional garnish for a Pisco Sour is a couple of drops of bitters in the foam, but I've never been particularly impressed with the way these few paltry drops of bitters sat in their little egg-white mattress and didn't play along with the rest of the drink. I envisioned a Pisco Sour with a uniformly-distributed bitters-scorched foam: slightly crisp as the fire burnt the sugars, and slightly warm as the foam insulated the rest of the frosty cocktail from the heat. A pisco creme brulée in a glass!
I get so many visitors looking for tips on how to write a bartending resume that I thought I should finally post a tutorial on how to write your own. Click the headline to read more.
I always love showing up to a party with a gallon jug of pre-mixed margaritas, so I've decided to share my recipe. This margarita recipe is the perfect blend of strong, sweet, and sour. But be warned: this recipe packs a serious punch.
There isn't much I can say about this video that hasn't been said already. If you've read anything I've written about cocktails, you'll understand why this video symbolizes everything wrong with the state of bartending in America today. Watch and learn, but be warned: this one isn't for the feint of heart.
About Me
My name is Jeff Morgenthaler and I'm the head bartender at Clyde Common in Portland, Oregon.
I've been tending bar since 1996 and writing about it since 2004. Mixing drinks has become something of a passion for me in recent years, and I strive to elevate the experience of having a drink from something mundane to something more culinary.
The writing I do here is intended as a work in progress. My recipes are like my opinions: they are constantly being revised and refined as I work them through my mind and my fingers. Comments and participation are encouraged, so please don't feel the need to tread lightly here.
The Kentucky Derby is this Saturday, and many of those watching this historic event will be doing so with mint juleps in hand. Sounds like the perfect time to jot down a couple of notes about this classic American cocktail.
The mint julep is another of those drinks shrouded in mystery, so in an effort to clear up some of the confusion (and possibly contribute to it) I’m going to offer up some of my ideas about what makes a spectacular drink, based on my knowledge and my palate. Feel free to take or leave the following advice as you will.
Okay. Some people are going to tell you to infuse either simple syrup or bourbon with mint. Most arguments are for ease-of-use, and that’s certainly going to be the case when you’re making 500 of them. But if you’re making a mint julep at home or for a single customer, there’s really nothing easier than measuring out a little simple syrup and quickly pressing a few sprigs of fresh mint. It’s fast, it’s the freshest method possible, and next weekend you’ll be able to make yourself a whiskey sour that doesn’t taste like old mint.
You’ll hear that the perfect mint julep is straight bourbon on the rocks, garnished with a sprig of mint. You’ll also hear that the perfect martini is merely cold gin garnished with olives. Let’s discard both of these ideas, as neither is a proper cocktail but rather cold alcohol with garnish.
What we’re looking for in a mint julep, as in any cocktail, is the perfect balance of several flavors. In an ideal mint julep, the alcoholic punch and rich caramel notes of bourbon should be set against the delicate bitterness and spicy herbal aromas of fresh mint. There’s your base. To carry these flavors further down the palate (and open up a few undiscovered notes), we’re going to add a touch of sugar. And to present this in a palatable fashion, we’re going to cool the whole mixture with crushed ice. The crushed ice is going to bring more water to the fire than cubes will, and you’ll cool some of that heat from the bourbon and the mint.
To help strengthen my point of view, I offer three very different videos. First, this one from the Small Screen Network illustrates how to put together a mint julep with Robert Hess’ usual technical precision.
Second, Chris McMillian waxes poetic about this great American gift to the world of cocktails and builds the drink with the elegance and sophistication that are his hallmarks:
Finally, for those of you who haven’t participated in this thread, here’s a brilliant rendition of everything you shouldn’t do when making a mint julep (save for adding the Woodford Reserve):
Yeah, I thought that was pretty funny, too.
Anyway, to wrap things up, a friend was asking where she could find some mint julep cups. I looked around and found this real pewter cup that looks great for $45, or this KegWorks guy that look like it’ll get the job done for $18.
Happy Derby Day, everyone.
Comments
24 Responses to “Mint Julep Roundup: Kentucky Derby Edition”
After you posted the video of Chris McMillian making the Sazerac, I was captivated and watched all of his videos on YouTube. The guy is the consummate professional and a font of cocktail knowledge.
The mint julep video, though, was probably my favorite. It’s great to see someone so invested in both the history and practice of his craft.
A Mint Julep made like a Mojito, classic… The best bit was adding the sour mix or maybe the sprite!!!!!
02 May 2008 at 12:54 am 6. charlie
Wonderful stuff, but those guys take about 3 minutes to make that bugger. How can I do this at a bar with nice drinks (though it’s certainly no Employees Only), but a three-deep wait? It’s the night before the Derby; you know someone will ask for it.
This is easy, you can do it. Grab a glass, measure out a quarter-ounce of simple. Toss in a small handful of mint leaves and press them gently with your muddler. Add whiskey. Throw in some crushed ice. Garnish.
It’s really that simple. The only trick to not taking three minutes to make a mint julep like these guys is that you won’t be talking the whole time.
I’m definitely going to see to making one of these tomorrow and maybe share one with my stepfather.
One thing though, I’ve never seen someone break up ice with a HUGE wooden hammer. What’s up with that? Does anyone have a link to more info?
02 May 2008 at 11:28 am 10. Dan
McMillian’s video was great, but I prefer Jeff’s Julep recipe.
02 May 2008 at 4:50 pm 11. Kelsey Crenshaw
I cracked up when Mr. Mcmillan crushed the ice, not even missing a beat in his poem. Thanx for sharing Jeff. I like Big truck…. Have fun. Oh and I agree the cup is the difference! I woulda sent you the Bunda from down unda if I had the cash!!! Keep up the excellent information.
always thought mint juleps sounded better than they tasted, but this recipe has me inspired to try again. thanks for the reminder about the kentucky derby, too!
if you’re looking for bartender gear that’s in touch with your inner child, then click on my name above.
I’m going to be browsing the woodworking shops around here looking for a gigantic wooden mallet like Chris’ for myself – stay tuned!
05 May 2008 at 12:14 pm 14. Tiare
Great Video!
05 May 2008 at 3:11 pm 15. heckler
thanks for the midtown manhattan and manhattan 43 the other day. you inspired me to buy a bottle of old overholt.
next time….a midtown manhattan served like the manhattan 43. the only problem – where to put the cherry, but that’s easy. on a toothpick like in a martini.
08 May 2008 at 2:28 pm 16. charlie
Just an update on what happened last Friday night: There was indeed an order for a mint julep and it did happen during our big rush, but it was one of my co-horts who took the order. I’d emailed him your link (thanks for that!), but we don’t have a Lewis bag or a mallet, so I watched in amusement and sympathy as he struggled to make crushed ice with his muddler in a short shaker. Aside from that part he did well, but I had to turn away as we don’t have mint julep cups, either. Given the circumstances, he did a good job and the guest took it in stride, bless her heart.
As for the lack of proper equipment, I’d consider a Ziploc bag and an empty champagne bottle, but the bar is made of stone and no drink is worth a handfull of stitches. I doubt we’ll have much call for them until next May, anyway.
I’ve used a Ziploc bag and a wooden mallet. Works ok, but the bag is only good for one drink since the ice fills it full of holes and tears.
By the way, where did the Lewis Bag get it’s name? Did it have anything to do with the Savoy?
Blair
09 May 2008 at 6:11 am 19. Chuck P.
What I lack in bartending knowlege I make up for in carpentry. Do a search for Carpenter’s Mallet — I saw a nice one on Amazon for less than 20 bucks. Most are smaller than the one in the video. The big mallett looks cool but keep in mind you would be swinging it around behind a cramped bar and lets face it, its just ice. Ladies and smaller gents might have trouble swinging a 3-4 pound hammer.
12 May 2008 at 2:50 pm 20. Aimee Scarlett
My favorite Mint Julep recipe actually calls for Ezra Brooks bourbon, copious xxx amounts of mint, and a delicate splash of rum on top. And of course, a silver cup simply crammed to capacity with ice.
It really makes a nice version.
I’m working on making up an Eight Belles cocktail in honor of the filly.
oh my…the Reserve Julep? WTF was that all about?!?!!? I am no expert on mint juleps, but come on! That couldn’t be further away from the recipe. Thanks for the chuckle!
On a side note…Woodford Reserve is one of my favorite sipping bourbons. If you haven’t tried it, grab up a bottle. Between $30-$35 in my part of Florida.
29 Jan 2009 at 7:01 pm 24. Galin
Great posting as always Jeff. nice twist on the drink in my opinion is with 1/2 oz float of Xante Pear brandy on the top. my julep cups are quite tall and the drink usualy fills 3/4 of the volume leaving an ever important room to stick your nose in the cup and
draw a breath of the wonderfull freshness of the mint. ;)
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01 May 2008 at 11:21 am 1. Sku
After you posted the video of Chris McMillian making the Sazerac, I was captivated and watched all of his videos on YouTube. The guy is the consummate professional and a font of cocktail knowledge.
The mint julep video, though, was probably my favorite. It’s great to see someone so invested in both the history and practice of his craft.
01 May 2008 at 11:58 am 2. Jeffrey Morgenthaler
Amen to that. Chris has the audience eating out of the palm of his hand in every episode. If only I could be this good…
01 May 2008 at 1:43 pm 3. Jac
Wow…
That’s about all I can say about the McMillian video.
01 May 2008 at 4:56 pm 4. Boavida
Great post!!
Do you know if McMillian has any internet presence besides the NOLA videos?
01 May 2008 at 9:05 pm 5. Tyler
A Mint Julep made like a Mojito, classic… The best bit was adding the sour mix or maybe the sprite!!!!!
02 May 2008 at 12:54 am 6. charlie
Wonderful stuff, but those guys take about 3 minutes to make that bugger. How can I do this at a bar with nice drinks (though it’s certainly no Employees Only), but a three-deep wait? It’s the night before the Derby; you know someone will ask for it.
02 May 2008 at 8:01 am 7. blair frodelius
I’ve got a few interesting Mint Juleps listed on Good Spirits News this week. Also, since Cinco de Mayo is coming up, I have some Margaritas, too.
http://goodspiritsnews.spaces.live.com
Blair
02 May 2008 at 8:10 am 8. Jeffrey Morgenthaler
Charlie
This is easy, you can do it. Grab a glass, measure out a quarter-ounce of simple. Toss in a small handful of mint leaves and press them gently with your muddler. Add whiskey. Throw in some crushed ice. Garnish.
It’s really that simple. The only trick to not taking three minutes to make a mint julep like these guys is that you won’t be talking the whole time.
Good luck.
Jeff
02 May 2008 at 9:49 am 9. weso
Ok. Great videos!
I’m definitely going to see to making one of these tomorrow and maybe share one with my stepfather.
One thing though, I’ve never seen someone break up ice with a HUGE wooden hammer. What’s up with that? Does anyone have a link to more info?
02 May 2008 at 11:28 am 10. Dan
McMillian’s video was great, but I prefer Jeff’s Julep recipe.
02 May 2008 at 4:50 pm 11. Kelsey Crenshaw
I cracked up when Mr. Mcmillan crushed the ice, not even missing a beat in his poem. Thanx for sharing Jeff. I like Big truck…. Have fun. Oh and I agree the cup is the difference! I woulda sent you the Bunda from down unda if I had the cash!!! Keep up the excellent information.
02 May 2008 at 9:17 pm 12. innerlegend
always thought mint juleps sounded better than they tasted, but this recipe has me inspired to try again. thanks for the reminder about the kentucky derby, too!
if you’re looking for bartender gear that’s in touch with your inner child, then click on my name above.
peace :)
04 May 2008 at 2:48 am 13. Jeffrey Morgenthaler
I’m going to be browsing the woodworking shops around here looking for a gigantic wooden mallet like Chris’ for myself – stay tuned!
05 May 2008 at 12:14 pm 14. Tiare
Great Video!
05 May 2008 at 3:11 pm 15. heckler
thanks for the midtown manhattan and manhattan 43 the other day. you inspired me to buy a bottle of old overholt.
next time….a midtown manhattan served like the manhattan 43. the only problem – where to put the cherry, but that’s easy. on a toothpick like in a martini.
08 May 2008 at 2:28 pm 16. charlie
Just an update on what happened last Friday night: There was indeed an order for a mint julep and it did happen during our big rush, but it was one of my co-horts who took the order. I’d emailed him your link (thanks for that!), but we don’t have a Lewis bag or a mallet, so I watched in amusement and sympathy as he struggled to make crushed ice with his muddler in a short shaker. Aside from that part he did well, but I had to turn away as we don’t have mint julep cups, either. Given the circumstances, he did a good job and the guest took it in stride, bless her heart.
As for the lack of proper equipment, I’d consider a Ziploc bag and an empty champagne bottle, but the bar is made of stone and no drink is worth a handfull of stitches. I doubt we’ll have much call for them until next May, anyway.
08 May 2008 at 2:57 pm 17. blair frodelius
I’ve used a Ziploc bag and a wooden mallet. Works ok, but the bag is only good for one drink.
By the way, where did the Lewis Bag get it’s name? Did it have anything to do with the Savoy?
Blair
08 May 2008 at 2:57 pm 18. blair frodelius
I’ve used a Ziploc bag and a wooden mallet. Works ok, but the bag is only good for one drink since the ice fills it full of holes and tears.
By the way, where did the Lewis Bag get it’s name? Did it have anything to do with the Savoy?
Blair
09 May 2008 at 6:11 am 19. Chuck P.
What I lack in bartending knowlege I make up for in carpentry. Do a search for Carpenter’s Mallet — I saw a nice one on Amazon for less than 20 bucks. Most are smaller than the one in the video. The big mallett looks cool but keep in mind you would be swinging it around behind a cramped bar and lets face it, its just ice. Ladies and smaller gents might have trouble swinging a 3-4 pound hammer.
12 May 2008 at 2:50 pm 20. Aimee Scarlett
My favorite Mint Julep recipe actually calls for Ezra Brooks bourbon, copious xxx amounts of mint, and a delicate splash of rum on top. And of course, a silver cup simply crammed to capacity with ice.
It really makes a nice version.
I’m working on making up an Eight Belles cocktail in honor of the filly.
13 May 2008 at 6:12 am 21. Kevin Erskine
I had a friend call me this weekend about “How to make a Mint Julep”.
I told him .5 parts simple syrup muddled with Mint. Add 2 parts Bourbon.
He asked for the recipe for simple syrup.
“1 part sugar, 1 part water”
Are you SURE there is no lime in a Mint Julep?
“Absolutely”
When I got to his house I tried one…they were horrible.
Turns out he had made simple syrup with 2 parts sugar to 1 part water (“I found that on the Internet”) And he used Jack Daniels.
Why bother calling me?
13 May 2008 at 10:42 am 22. Jeffrey Morgenthaler
Erskine, I feel your pain. Believe me.
18 May 2008 at 5:32 pm 23. Mark
oh my…the Reserve Julep? WTF was that all about?!?!!? I am no expert on mint juleps, but come on! That couldn’t be further away from the recipe. Thanks for the chuckle!
On a side note…Woodford Reserve is one of my favorite sipping bourbons. If you haven’t tried it, grab up a bottle. Between $30-$35 in my part of Florida.
29 Jan 2009 at 7:01 pm 24. Galin
Great posting as always Jeff. nice twist on the drink in my opinion is with 1/2 oz float of Xante Pear brandy on the top. my julep cups are quite tall and the drink usualy fills 3/4 of the volume leaving an ever important room to stick your nose in the cup and
draw a breath of the wonderfull freshness of the mint. ;)