Comments on: Mint Julep Roundup: Kentucky Derby Edition

By: chad

chad — Thu, 22 Apr 2010 16:44:31 +0000

too bad about the lewis bag. wish this guy was around at the time

derbyco.etsy.com

By: Galin

Galin — Fri, 30 Jan 2009 02:01:00 +0000

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. ;)

By: Mark

Mark — Mon, 19 May 2008 01:32:50 +0000

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.

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Tue, 13 May 2008 18:42:14 +0000

Erskine, I feel your pain. Believe me.

By: Kevin Erskine

Kevin Erskine — Tue, 13 May 2008 14:12:34 +0000

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?

By: Aimee Scarlett

Aimee Scarlett — Mon, 12 May 2008 22:50:47 +0000

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.

By: Chuck P.

Chuck P. — Fri, 09 May 2008 14:11:07 +0000

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.

By: blair frodelius

blair frodelius — Thu, 08 May 2008 22:57:59 +0000

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

By: blair frodelius

blair frodelius — Thu, 08 May 2008 22:57:22 +0000

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

By: charlie

charlie — Thu, 08 May 2008 22:28:30 +0000

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.

By: heckler

heckler — Mon, 05 May 2008 23:11:34 +0000

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.

By: Tiare

Tiare — Mon, 05 May 2008 20:14:14 +0000

Great Video!

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Sun, 04 May 2008 10:48:46 +0000

I’m going to be browsing the woodworking shops around here looking for a gigantic wooden mallet like Chris’ for myself – stay tuned!

By: innerlegend

innerlegend — Sat, 03 May 2008 05:17:39 +0000

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 :)

By: Kelsey Crenshaw

Kelsey Crenshaw — Sat, 03 May 2008 00:50:16 +0000

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.

By: Dan

Dan — Fri, 02 May 2008 19:28:45 +0000

McMillian’s video was great, but I prefer Jeff’s Julep recipe.

By: weso

weso — Fri, 02 May 2008 17:49:34 +0000

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?

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Fri, 02 May 2008 16:10:03 +0000

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

By: blair frodelius

blair frodelius — Fri, 02 May 2008 16:01:31 +0000

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

By: charlie

charlie — Fri, 02 May 2008 08:54:14 +0000

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.

By: Tyler

Tyler — Fri, 02 May 2008 05:05:44 +0000

A Mint Julep made like a Mojito, classic… The best bit was adding the sour mix or maybe the sprite!!!!!

By: Boavida

Boavida — Fri, 02 May 2008 00:56:54 +0000

Great post!!
Do you know if McMillian has any internet presence besides the NOLA videos?

By: Jac

Jac — Thu, 01 May 2008 21:43:44 +0000

Wow…

That’s about all I can say about the McMillian video.

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Thu, 01 May 2008 19:58:12 +0000

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…

By: Sku

Sku — Thu, 01 May 2008 19:21:58 +0000

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.