Latest Drink Recipe
I’ve you’ve never made - or enjoyed - a mint julep before, be sure to check out this post, with lots of information from myself, and videos from the real experts.
In the bottom of a 10-12 oz glass (or a silver julep cup, if you’ve got one on hand) gently muddle together:
12 mint leaves
¼-½ oz simple syrup
Add to this mixture:
2 oz bourbon
Stir to combine ingredients, and fill glass with finely crushed ice. Garnish with the prettiest mint sprig you have, and serve.
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About Me
My name is Jeff Morgenthaler and I'm the head bartender at Bel Ami in Eugene, Oregon.
I'm 36, I've been tending bar for 12 years and writing about it for 5. 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.
11 Jan 2008 at 8:21 am 1. Alan
Why Jeff, this drink sounds deliciously familiar! Glad you published it.
12 Jan 2008 at 9:30 am 2. Tristan
What a co-inky-dink, I make a similar drink using Mount Gay (or sometimes Pyrat ‘pistol’ if i’m feeling special), PX and orange. I call it a ‘Sweet Rum & Rais’ini’, great digestif.
I’ve tried Pig’s nose, isn’t there another dog themed dram from the same producer? - Dog’s Breath or something… ?!
Nice blog by the way.
12 Jan 2008 at 9:38 am 3. Jeffrey Morgenthaler
Well, never let it be said that great minds do not indeed think alike, Tristan. I don’t know about you, but I’m planning on playing with PX more in the future.
The fine folks over at The Spencerfield Spirit Company also have another product called Sheep Dip. Check them out, they’re great people and fun products.
12 Jan 2008 at 9:49 am 4. Alex Nicol
Hi Jeff
Just back in from handing out our new back bar piece for Sheep Dip to my mates who have bars in Edinburgh.
They are great little mini barrels lined with Sheep skin fake- no animals hurt in making them!.May I send you one?
The strange thing is we are maturing some Sheep Dip in PX barrels in the maturation halls at Glengoyne and will call this new expression “Black Sheep” and bottle it when its dark enough.
This is the first time I have told anyone.
Thank you for the cocktail may I use it on my web site?
All the very best for 2008 Alex
13 Jan 2008 at 11:21 am 5. Chris
http://www.thesharkbook.com/blog/labels/Jack%20Daniels.html
A woman, 110, credits her longevity to whiskey…
the above sounds delicious!
13 Jan 2008 at 3:07 pm 6. Jeff Frane
Alex, you need to get some better US distribution of your whisky. I see that Binny’s (in Chicago) has Pig’s Nose but we need some (and some Sheep Dip) here in Oregon.
14 Jan 2008 at 1:17 am 7. Alex Nicol
I know Jeff, the brands used to be in broader distribution.WE aquired the whiskies in 2005 and placed them with Admiral Distribution New Jersey in late 2006, they are great but just need time.If anyone need to find the brands check it with us at http://www.spencerfieldspirit.com or Admiral Tel: (973) 857-2100
Hope you don’t mind me using your site to push our distribution!!
Best regards Alex
15 Jan 2008 at 1:36 pm 8. Jeffrey Morgenthaler
In your case, Alex, I don’t mind a single bit. I know Sheep Dip used to be widely available in Oregon, but unfortunately it’s become rather hard to find.
Hopefully that will change soon!
16 Jan 2008 at 11:00 am 9. Jeff Frane
Soooo, Jeffrey. In the event that one lives in Oregon and can’t buy Pig’s Nose, could you suggest a temporary substitute in your recipe? Another blend with enough similarity that it would work?
Oh, and thanks. I’d never heard of PX before and now I’ve got an expensive bottle of weird Spanish dessert wine. Why is it that you always cost me money?
17 Jan 2008 at 9:22 am 10. Jeffrey Morgenthaler
Sorry, Jeff. I’ve made this one at work with Dewar’s and Johnnie Walker Red Label and they both worked quite well.
As for your weird expensive bottle, I always keep one in the file cabinet next to the desk in my office in case of late-night emergencies…
21 Jan 2008 at 11:16 am 11. Jeff Frane
I tried this recipe using the JW Red Label and I have to say, I think it’s a bad idea. In fact, this is just the sort of cocktail (like a Negroni made with Formula Antica) that persuades me that bartenders like you are a great danger to America. The recipe is simple, quick to prepare and entirely too tasty. Next thing I knew it was gone. And much too simple to make another one. Hell, the orange would just spoil, right?
We need more complex and nasty cocktails.
21 Jan 2008 at 11:38 am 12. Jeffrey Morgenthaler
Jeff
Sorry to hear you enjoyed the drink. I’ll try to make things harder for you next time, I promise.
Jeff